It’s been a long time coming, but I need to do a little experiment with my diet–try gluten-free for a few weeks. I’ve done the elimination diet for dairy and other allergens, but never wheat/gluten. I’m curious to see if gluten-free helps, so I’m going to go strict for three weeks and see if it makes a difference. I’ve been putting it off because it’s intimidating to me, and I didn’t know how to deal with just grabbing something to eat as a snack/meal, etc. Yesterday I sat down and planned out a few weeks’ meals, and then my husband and I brainstormed snacks, breakfasts and lunches. I was really inspired by this post by Abbie at Organizing-Life; it spoke to where I am right now, both physically and mentally. I’ve been experimenting a bit with my allergy meds going into my yearly physical in June, and having tried a gluten-free diet for a bit will be another piece of data to share with my doctor at that visit.
Luckily, a lot of our family favorite recipes happen to use rice, potatoes, etc. so I’m not trying a bunch of new recipes all of a sudden:
Monday–Chicken, Peppers and Potatoes, frozen peas
Tuesday–Pineapple Pork Chops, brown rice, green beans
Wednesday-–Mexican Breakfast Casserole, black beans
Thursday–Chicken, quinoa (my kids like it!), broccoli
Friday–Chicken & Brown Rice Casserole (we never got to try this last week because I missed the window on getting the crockpot going), salad
Saturday–I’m going to Momz Share, a meet-up of local DC mom bloggers. Hubs is making hot dogs, corn on the cob and salad.
For more meal plans, see the big linky at I’m an Organizing Junkie. For gluten-free recipes, head over to Simply Sugar & Gluten Free.