I am back to share our current gluten-free meal plan for my family of five in my meal planning series. Since it’s summer now (and all the kids are home from school), we will all have the same breakfast (most of the time), lunch and dinner. I’m only including one meal for Sunday and Saturday.
We eat a whole food, nutrient-dense diet that includes pasture raised meats, eggs, dairy, homemade bone broth, organic and local produce as much as possible, organic fruits, some properly prepared grains, nuts/seeds and legumes, healthy fats/oils, natural sweeteners, fresh herbs, herbal teas and fermented foods. I also have a garden that is only just now starting to provide us with some of our produce.
I don’t have recipes or links for every single item in each meal, but I 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!
This week, we have a birthday and a holiday to celebrate!
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: Herbed turkey meatballs, zucchini ‘pasta’ with basil butter, and fermented carrot sticks
Happy 4th of July!
Breakfast: Organic mixed berry bowls with fresh vanilla whipped cream, shortcakes, and sausage links
Lunch: Turkey/Lettuce Avocado roll-ups with fermented carrot sticks
Breakfast: Scrambled eggs with homemade chunky tomato salsa
Lunch: Chicken Caesar salad
Dinner: Clark’s Birthday Dinner Request – pan-seared steak, baked potatoes, and asparagus. Cake is yet to be determined
Happy Birthday to Clark – He turns 11 Today!
Breakfast: Blueberry pancakes and pastured bacon
Lunch: Chicken Caesar salad
Dinner: Leftovers for me and my oldest (the others will not be home for dinner)
Breakfast: Sausage & broccoli breakfast hash
Lunch: Pastured hot dogs on skewers with organic mustard for dipping, garden cucumbers and carrots sticks with homemade ranch dip
Dinner: Asian-Infused lettuce wraps with sweet & spicy cucumber salad (with cucumbers from my garden), and homemade tropical fruit sorbet for dessert
Breakfast: Leftover hash with pan-fried red potatoes
Lunch: Pastured dot dogs on skewers with organic mustard for dipping, garden cucumbers and carrots sticks with homemade ranch dip
Brunch: Gluten-free pumpkin biscuits with pastured Canadian bacon and a small bowl of organic blueberries on the side.
- Herbal mineral-rich lemonade popsicles
- Colby’s peanut butter bars (recipe coming soon)
- Plantain chips
- Veggies and ranch dip
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 many digestive 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 like to always have at least 2 brine veggies ferments going at all times, as well as a batch of beet kvass and water kefir. This week I will add my cauliflower green bean pickles to the lineup.
- Razzle Dazzle Raspberry Iced Tea
- Orange Hibiscus Ginger Water Kefir
- Gerolsteiner Sparkling Water
- Beet Kvass
Meal Planning Help
If you’re interested in using a meal planning service, I highly recommend Real Plans. 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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