Hello, I hope everyone is having a great week so far!!! Last week I told you that Lance’s nutritionist told us to eat more fiber and less meat, so I tried to start incorporating some vegan meals – but the whole vegan thing didn’t go over too well! I suddenly remembered why we eat mostly Paleo – because grains upset my stomach and I was totally sick after eating a few black bean and quinoa meals! Not only that, but my daughter informed me that she didn’t like black beans, my hubby said he would just go buy his own meat for dinner, and I don’t think Lance felt very good either eating so many carbs!
So I decided to stick with how we normally eat, but trying to get in more fiber and just reducing the amount of red meat that we consume – a more balanced way of eating 🙂 While I’m not trying to knock the Vegan way of eating and I know it has many health benefits, it’s just isn’t for us 🙂
Here’s what I have planned this week:
Thursday- Thai Peanut Wraps (I’ll use sunflower seed butter) from The Gluten Free Homemaker (double recipe to have enough for lunches)
Saturday- Fish Tacos
Sunday- Going Out To Eat
Monday- Greek Bowls From 40 Aprons
Tuesday- Teriyaki Chicken Stir-Fry
School Lunches (main dish only):
Friday- Leftover Thai Peanut Wraps
Monday- Sunbutter & Jelly Sandwiches using store-bought gluten free bread OR Tortillas Wrapped up into a pinwheel
Tuesday- Leftover Greek Bowls
Wednesday- Tortilla pinwheels filled with pizza sauce, pepperonis, mushrooms, and raw cheese if tolerated – or whatever pizza toppings you prefer 🙂
Sides & Extras:
No-Bake Cookie Dough Bites -Super Easy after school or lunchbox snack!!!
I’m still getting a TON of cucumbers so I’m sure I’ll be making more pickles and I will use them on sandwiches and salads 🙂
I’m also currently working on a paleo and vegan sandwich bread recipe and an easy vegan brownie recipe, so stay tuned!