Things are going to be a little different starting this week because I’m starting an elimination diet. I’ll go into the why’s and how’s in upcoming posts, but essentially I’m adopting a somewhat restrictive diet.
Obviously this poses a challenge because the rest of my family is not adopting this diet and would like to continue eating as normal – so how do I meet my needs and theirs without creating a ton of extra work?
This Will Be an Experiment
I realized it would potentially be more work to pick a recipe then figure out how to alter it to make everyone happy. So, instead of relying on recipes each week, I’m going to get a little more experimental in the kitchen. Sadly, that means I might not have quite as many yummy recipes to link to for you but maybe this will spawn the creation of some new recipes I can share!
My whole process for meal planning got flipped on its head this week. I was struggling to come up with meals, so I gave up and went to the store and just bought a ton of produce and sustainably-farmed/wild-caught meats which I can use to piece together meals.
I would love to hear if you try any of these ingredient combos yourself! Here’s what I came up with:
Breakfast
Green Smoothies – I’m using the recipe from Good Eatings’ Breakfast Book which is similar to the recipe I’m sharing here. You can grab your own free copy of the Breakfast Book if you head to GoodEatings.com! I’ll sub coconut milk for the apple juice and 1/2 Tbsp apple cider vinegar for the lime juice.
Roasted Veggie and Sausage Medley – Using sweet potato, apple, broccoli, kale and ground beef seasoned with sage, rosemary, thyme, and salt.
Eggs, Bacon, Toast, and Fruit – For the rest of the family!
Lunch
Turkey Meatball Lettuce Wraps – with Avocado, Cucumber, Shredded Carrots, Parsley and Cilantro, seasoned with an Italian Seasoning Blend
Lunchmeat or PB&J Sandwiches w/Fruit and Chips – For the rest of the family!
Dinner
Zoodles w/Roasted Veggies (Radishes, Mushrooms, Broccoli), Turkey Meatballs and Avocado, seasoned with thyme – served with regular spaghetti and a lemon butter sauce for the rest of the family
Roasted Ginger Cod Parchment Paper Packets – filled with Asparagus, Spinach, and Shiitake Mushrooms – served with Cauliflower Rice for me and White Rice for the family
Hamburgers w/Sweet Potato Fries and Salad – the traditional toppings for the rest of the family
Rosemary Salmon w/Sautéed Radishes, Portobello Mushrooms, Fennel, Kale – w/Rosemary Pepper Drop Biscuits for the rest of the family
Snacks
Avocado and Strawberries
Goldfish, Berries and Organic Cheese Sticks for the rest of the family