Things have been pretty busy around here lately, I don’t think we have kept much of a normal schedule in months. Not only have I been working on changing up my site a bit (a work in progress), but we are still adjusting to eating egg free and healthier in general (as per the instructions of Lance’s naturopath), have had lots of doctor’s appointments, and have been dealing with more issues with Lance. Let’s just say that he’s not exactly thriving in school right now -thankfully there are only 4 weeks left!
We can tell something is going on with our little guy but haven’t been able to put our finger on it. He used to get a terrible rash on his wrists and I always noticed that the worse his rash was, the worse his behavior was. Eventually we figured out it was caused by peanuts so we took them out of his diet and ever since he has been doing really good. Then all of the sudden his rash came back and his behavior has gone back down hill. I think (and so does his naturopath) that the rash is being caused from yet another food allergy which in turn is making him feel bad and effect his behavior, but I haven’t been able to figure out what it is. I’m going to start keeping a food journal to see if I can figure it out.
We also put him on CBD oil, which is a cannabis oil with the THC removed meaning it won’t make you high and is legal in all 50 states. We are hoping it will help reduce inflammation and balance his gut. We just increased his dose and are hoping that he will start feeling better and we will see results soon so I will keep you updated!
But back to what you came here for, the FOOD! Here is my meal plan for the week. The only dinners that will take any extra effort will be making the tortillas for tacos on Sunday and spiralizing the noodles for the pasta on Monday, but other than that everything will be super easy. I might even do those things ahead of time if I can find a few extra minutes somewhere so dinner on Sunday and Monday will be even easier 🙂 Here’s my meal plan this week:
Thursday- Cilantro Lime Chicken With Avocado and Tomato Salsa served with Roasted Asparagus
Friday- Bacon Wrapped Meatloaf
Saturday- We never had company last week so I saved my ribs and we are going to have Country Style BBQ Ribs, Sweet Poppy Seed Coleslaw, Baked Beans, and No-Bake Chocolate Swirl Cheesecake for dessert!
Tuesday- Honey Glazed Salmon With Quinoa or Rice
School Lunches (Main Dish Only):
Thursday- Salad with Leftover Wings and Ranch Dressing
Friday- Lettuce Wrapped Sandwiches
Monday- Leftover Tacos
Tuesday- Salad With Shredded Chicken and Balsamic Vinaigrette Dressing
Wednesday- Simple Mills Crackers With Nitrate Free Turkey and Pepperoni’s
Extras & Snacks:
Cultured Sour Cream for the tacos and to use in the ranch dressing
Fruit With Coconut Whipped Cream