Gluten Free Family Meal Plan for Early June

by lydia on May 28, 2016

Today I am sharing my meal plan for this coming week for my family of 5. It includes my own lunches, since my kids lunches are usually a hodgepodge of too many things to share in this post (plus, I often wing it with their lunches). For breakfast, I’ll include the boys breakfast and my breakfast separately since I eat differently from them most often.  I’m only including 1 meal for Sunday and Saturday. My budget is currently about $800-1000 per month -just so you get a feel for the price range this meal plan entails.

We eat a whole food nutrient dense diet that includes pasture raised meats, eggs, dairy, organic and local produce as much as possible, organic fruits, some properly prepared grains, nuts/seeds, healthy fats/oils, natural sweeteners, fresh herbs, herbal teas and fermented foods. I don’t have recipes or links for every single item in each meal, but will include the ones that I do or something I found online that is similar to my own. My hope by sharing this one-week gluten free meal plan is that I can inspire you in some small way!

Feel free to download and print out my meal plan template here, so you can fill out your own menu with some of the ideas I’m sharing.



Late Lunch/Early Dinner: We will be attending a Memorial Day Party and I’m planning on taking my: Asian Chicken Wings, Asian Veggie Medley , my DIY Koolaid and my Luscious Lemon Bars.


Breakfast for all: Gluten Free Waffles, Bacon and Organic Strawberries.

Lunch/Dinner:  Another Memorial Day Party and I’m bringing my; Brick Chicken, Nourishing Broccoli Salad, Potato Salad and my Creamy Cherry Popsicles to share with everyone.


Breakfast for all: Homemade Chicken sausage patties with turnip hash. Organic raspberries on the side.

My Lunch: Packed lunch for all day field trip to Washington D.C. with my 5th grader.

[ Leftover picnic fare from Monday]

Dinner: Pastured (bunless) Hot Dogs, with organic brown mustard to dip in, pickled carrots, bread and butter pickles and organic blue corn chips. Mint Iced Tea to drink.


Breakfast for all: Powered Up Smoothies

My Lunch: Pan seared duck breast with prune jam and sauteed bok choy.

Dinner: Easy Beef Stir Fry


Boys Breakfast: Homemade GF Raspberry Almond Coffeecake with pastured sausage links. Nettle Mint Tea

My Breakfast: Leftover Chicken Sausage Patties with Turnip Hash

My Lunch: Leftover Spring Chicken and Veggie Soup

Dinner: Farmer’s Market Special ( this is our day to visit the Farmer’s Market, I usually just pick up some meat and veggies and come home and make it on the fly).


Boys Breakfast: Homemade GF Raspberry Almond Coffeecake with pastured sausage links. Nettle Mint Tea

My Breakfast: Pina Colada Smoothie

My Lunch: Turkey jerky, Jackson’s Honest Sweet Potato chips & Buchi Kombucha (lunch to take to 5th grade fun day).

Dinner: Homemade ‘Philly’ Cheese steaks on gluten free sourdough baguettes with all kinds of pickles and ferments on the side. Root Beer Kombucha to drink.


Brunch: GF Biscuits with Canadian Bacon and blueberries


Fermented Foods

Fermented foods are a key piece to a healing real food lifestyle. They are key in that they offer such a wide array of benefits to overall health. If done properly, fermented foods can go a long way to support recovering most health concerns. Fermentation is not something most of us grew up with, it’s a lost practice that desperately needs to be revived.  [ Read More Here ]

Each week I try to ferment at least one new thing. I try to always have at least 2 brine veggies ferments going at all times. Right now I’ve got fermented cauliflower, spanish black radish, pickled carrots, radishes and turnips with chive blossoms. I have a batch of beet kvass going that won’t be ready until mid-to-late June. Since it’s spring at the Farmer’s Market is back up and running – my goal is to pick up some veggies each week to ferment.


I try to give my boys lots of herbal tea to drink each day at least 2-3 cups. So each morning for breakfast, they get one cup and right after dinner too, they also usually have a cup right when they get home from school or before dinner.

I drink one cup of organic half caf coffee with grassfed cream and a touch of organic brown sugar. During the early part of the day I drink 1 quart of herbal tea –check out some of my herbal tea recipes here. I may have my Holy Chai in the afternoon or a kombucha. In the early evening, just after dinner I try to consume 1-2 cups of liver friendly herbal tea, or maybe 1 cup of stress relieving tea.

I may have a small 4 ounce glass of beet kvass around 7 pm with my evening supplements (magnesium, sleep support herbs if needed and probiotics). I try not to drink anything 2-3 hours before bed -if I need anything I sip a little water. I drink about 2-3 quarts of fluid daily – this helps remove toxins/wastes and helps me build healthy free flowing bile!

Meal Planning Help

If you’re interested in using a meal planning service, I highly recommend Real Plans. I have been using them lately and they have been a true lifesaver. Many of meal ideas and recipes for this week were inspired by this service. Real Plans is a meal planning service that you can join (monthly or annually) and have access to their amazing database of recipes. Each week, they map out a meal plan for 5 breakfasts and 6 dinners and some extras to have on hand. It’s very customizable and user-friendly.

What’s on your meal plan for this week? Share in the comments….



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