It’s been a while since I last shared a menu plan, and I’m sure some of you are just dying to know what we ate this past week, being as we were camping and all…  😉 This week was far from a typical week for us food-wise, as my husband is on his special seasonal allergy diet (pretty much grain free) in addition to me being egg free and dairy free, in addition to us going camping, and having been away at my mom’s house on Tuesday…
Haha, I also don’t always make meals this elaborate, this was a fancy food week for us.

So, what did we eat this week?

Tuesday, at my Mom’s house (I made most of it, but not all) we had:
Breakfast– homemade cereal with almond milk, bananas, and raisins. I’d share the recipe for the cereal but it was a little too crunchy- when I perfect it, I’ll share it.
Lunch– stuffed mallow leaves, roasted chicken, roasted potatoes and sweet potatoes, eggplant roll ups.
Supper– fish, potatoes, peppers in a tomato/lemon/cilantro/ginger sauce

Wednesday we were at my mom’s house in the morning, came home midmorning, and then went out on our camping trip in the afternoon. Supper was made over a bonfire.
Breakfast– homemade cereal with almond milk, bananas, and raisins
Lunch– stuffed mallow leaves, scrambled eggs
Supper– hot dogs, grilled turkey breast with paprika, garlic, salt, pepper, roasted potatoes, roasted sweet potatoes, roasted bananas. Yes, roasted bananas- I threw green bananas and yellow bananas, peel on, into the fire, and when charred, I removed the peel and ate the inside- heavenly!

Thursday was camping, everything was made over the campfire.

For Breakfast I made hash browns with potatoes, onions, garlic, salt, and pepper in my cast iron frying pan over the campfire, and then when that finished cooking (it cooked much faster than I expected), I made scrambled eggs with scallions for everyone (we were with another family) and made chicken breast with lemon and garlic for myself, and served a fennel, tomato salad with lemon and mallow flowers that I foraged. I got raving compliments from everyone (even the picky eaters) on the breakfast, so I would say it was a hit.

For the record, we rarely ever buy disposables. Camping was one exception.

For Lunch we had guests visiting our camp, so I made quinoa in a covered pot over the bonfire, cooked with carrots, onions, and when it finished cooking, I let it cool and added yellow raisins and walnuts. I then used the same pot and used it to make a large vegetable stew (feeling the lack of vegetables eaten the day before) with butternut squash, potatoes, sweet potatoes, onions, zucchini, fennel, tomato paste, garlic, salt, oregano, to which I added blanched foraged greens- wild mustard, dandelion and sow thistle. For some extra protein, we roasted some chicken thighs seasoned with tomato paste, garlic, salt, and pepper. For a drink, I made a tea out of foraged red clover, wild fennel, and wild chamomile, sweetened with raw honey. Since I didn’t have a strainer, I made the tea and then rubber banded a piece of clean cloth over the opening of the bottle, and voila, strained tea!
Another hit meal- there was absolutely nothing left of it, despite making huge quantities.

Supper I realized I had packed way too much meat for our camping trip, and since our camping buddies had gone home, I wanted to use up as much of the meat as possible so it wouldn’t spoil. We had shish kebabs made with chicken breast, tomatoes, onions, zucchini and mushrooms. I also took some aluminum foil, placed a bunch of sliced potatoes on the bottom, some sole fish on top of that, some sliced onions an tomatoes and lemons on top of that, sprinkled it with salt and pepper, and closed the aluminum foil on it, and then placed it in my cast iron skillet on the campfire to cook.

For snacks on our camping trip, we ate oranges, apples, dates, almonds, almond cookies, and marshmallows.

Friday morning we woke up early and camp back from our camping trip, and ate breakfast when we got home.
Breakfast– blueberry pancakes made with almond meal, cooked quinoa, ground flax seeds, and green banana
Lunch– Scrambled eggs, leftover grilled chicken, tomatoes
Supper– Moroccan inspired fish, allergy friendly chicken nuggets with homemade ketchup, mashed potatoes, quinoa craisin spice cookies, almond honey raisin cookies, and apple compote.

Saturday–
Breakfast– quinoa craisin spice cookies (when you have cookies that healthy, no reason not to have them for breakfast!)
Lunch– Moroccan fish, allergy friendly chicken nuggets with homemade healthy ketchup, mashed potatoes, quinoa craisin spice cookies, almond honey raisin cookies, and apple compote
Supper– baked potatoes with cashew rejuvelac vegan cheese, tomatoes, and olive oil

Sunday–
Breakfast– Homemade cereal, bananas, almond milk
Lunch– Potato crackers, guacamole, cashew rejuvelac vegan cheese, tomatoes
Supper– Chicken soup with dumplings, quinoa sushi with grain free terriyaki sauce, roasted potatoes and sweet potatoes, cauliflower popcorn

Monday–
Breakfast– almond milk honey pudding
Lunch– dairy free beef stroganoff over sweet potato and carrot pasta, cauliflower popcorn
Supper– roasted potatoes, beef stroganoff, apple/pear crumble


What did you make for meals this past week?
Any recipes you’d be interested in?

Linking up to Menu Plan Monday