Every weekend I take my kids to a trampoline center to burn off their excessive energy and still be able to conserve my own meager energy. Energetically, we are a spectacular mis-match.
I set myself up at a table, grab a big cup of tea, and then read, research (ask me about nagalase or NO/ONOO!) or write while they happily bounce and flip. And play killer dodgeball.
The guaranteed “desk time” is what makes it possible to drum up meal plans. I would really love a separate room to take a nap, but failing that, I’ve found a way to manage a few household tasks with decent attention and help make sure my active little pumpkins burn off enough steam so they can sleep well. Win-win!
Its mid-April, so I’ll just call it what it is–a four-week meal plan built around the primary protein. I’ve had to edit out a lot of chicken and corn to accommodate one kid’s new allergy test results and the proposed food rotation.
As always, meals are gluten-free and paleo friendly. When I serve a bean or a grain, I soak it per Weston A Price guidelines to reduce the phytates and increase digestibility. I use organic produce and pastured meat and eggs as often as possible. My cooking fats of choice are Spectrum Shortening and ghee made from KerryGold butter.
Four-Week Meal Plan
Monday: Sweet potato and bacon turkey burgers with sautéed green beans with baked French fries
Tuesday: Burrito bowl with carnitas
Wednesday: Tomatillo Chuck Roast with roasted broccoli, cauliflower purée and rice
Thursday: Faux Chik-fil-a nuggets with dipping sauces, organic tater tots, carrot sticks and romaine salad
Friday: Easy Roast Chicken with baked sweet potatoes, sautéed greens
Weekend: GF Spaghetti and meatballs
Monday: Turkey Italian sausage meatballs in Muir Glen pizza sauce, zucchini or GF noodles
Tuesday: Steak tacos (recipe in Practical Paleo)
Wednesday: Beef stew, cauliflower purée
Thursday: Pork chops, homemade applesauce (recipe in Eat Like a Dinosaur), sweet potato hash, green beans
Friday: Hamburgers on GF buns, romaine salad, French fries
Monday: Turkish spice sliders, cucumber salad, chick peas, rice, raita
Tuesday: Spicy turkey tacos with brown rice tortillas, pico de gallo, beans and rice
Wednesday: Korean short ribs, rice, braised bok choi.
Thursday: Chicken with a handle (drumsticks), sweet potato fries, broccoli
Friday: Not-crab cakes, fried zucchini, cole slaw
Weekend: Hot dogs with GF buns, green beans, french fries, fruit salad
Monday: Big O’s sliders from Nom Nom Paleo recipe app (get it!), roasted sweet potatoes, braised cabbage with apples
Tuesday: Steak tacos (Yes, again. It’s that good!)
Wednesday: Tortilla soup
Thursday: Breaded turkey cutlet (make fresh breadcrumbs from GF bread, minced onion, salt and pepper), hash browns, romaine salad
Friday: Meatball soup
Weekend: Teriyaki beef skewers