My first gluten-free week was actually not nearly as hard as I anticipated. I had a few struggles with snack foods, but managed to avoid the lure of crackers. I know the key was planning. Because if I hadn’t mapped out meals, I’d have been toast on day 3. (No pun intended.)
This week is a light meal planning week because we have dinner plans one night and then Matt closes two nights, of course. I also have a lot of leftovers in the fridge, so I won’t have to be so specific on those nights.
Breakfasts will be a selection from hard-boiled eggs, yogurt, granola, rice or corn cold cereal, oatmeal, fruit and smoothies.
Lunches will be mostly salads and leftovers.
Dinners are as follows…
Monday: Parmesan Tilapia, Brown Rice, Broccoli
Wednesday: Mongolian Beef (This was on the menu a couple of weeks ago, but it was sooo good, we decided to go ahead and add into the rotation again)
Thursday: Dinner out with friends
Saturday: TBD based on weekly shopping
I was also shocked to see that this was the first time in weeks that I hadn’t gone over grocery budget. And perhaps the change to gluten-free isn’t a fair correlation given that we just came out of the holidays where I was purchasing baking and other special ingredients, but I was pretty shocked that I only spent $114 for two weeks worth of food.
This didn’t include much in the way of meat since we had quite a bit on hand, but I thought I’d spend more with dietary restrictions. But I didn’t buy any gluten-free substitutes, so I guess that makes sense. I’ll be curious to see how it all adds up when I go shopping again this weekend.
What are you eating this week?