Gluten-Free Meal Plan #2 in Chanhassen

By: Dr. Angela Graper

I’ll be the first to admit that we didn’t follow last week’s meal plan exactly. We had leftover ham from the holidays that needed to be eaten up and I tend to over-plan, which means recipes get pushed back. That’s easier and more cost-effective than under-planning. For lunch today, we had leftover Caribbean Oxtail Stew as I really don’t like wasting food when we pay more for grass-fed and organic. The higher cost and increased work of obtaining food like this really adds value for our family. So you’ll see some of the same recipes as last week but that’s the ebb and flow of meal planning. My new motto for patients for 2014 is: “Do your best and don’t stress”. 🙂

P.S. I’ve been focusing on the meat piece of meal planning but add lots of veggies! They’re good for you.

Tonight’s Dinner: Herb-Crusted Pork Loin, Sweet Potato Casserole and a salad with homemade dressing

  • 3-4 lbs pork center loin or sirloin
  • 2 large sprigs fresh rosemary (about 2 Tbsp chopped)
  • 10-12 sprigs fresh thyme (about 2 Tbsp chopped)
  • ½ tsp Salt
  • ½ tsp cracked Pepper
  • 8-9 cloves Fresh Garlic 
  • 2 tsp lemon zest
  • ½ tsp Paprika

For the Potatoes:

  • 3 cups baked sweet potatoes/garnet yams (about 5 large)
  • 1/4 cup honey (I leave this out as I think it is too sweet, otherwise)
  • 2 eggs, beaten
  • 1/2 cup unsalted butter or ghee, melted
  • 1/2 cup coconut milk
  • 1.5 tsp vanilla extract
  • 1/4 tsp Celtic sea salt
For the Topping:
  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons honey
  • 1/8 teaspoon Celtic sea salt
  • 4 tablespoons butter or ghee, melted
  • 1 cup chopped pecans

Sunday Lunch: Leftovers from Pork Loin and Sweet Potato Casserole 🙂

Sunday Dinner: Paleo Taco Dip (again as it’s soooo yummy) Gluten Free Meal

Sunday – I’ll also prep the veggies for the rest of the week as it’s a busy one. I won’t get home until late Tuesday and Wednesday night so I like to have simple meals or have them done for when the boys get home. I will make the chili and then it just needs to be warmed up Wednesday night as we tend to get home late and don’t have time to let it cook for 1.5 hours.

Monday Dinner: Leftover Taco Dip 

Tuesday Dinner: Slow Cooker Pork Hock Stew

I’ll turn the Crock Pot on in the morning so it’s done at night. The veggies will already be prepped from Sunday so everything just needs to be thrown in. Remember to thaw your bone broth the night before.

  • Green cabbage, ½ of the cabbage , chopped coarsely
  • Carrots, 2
  • Garlic, 2 cloves
  • Bay leaves, 2
  • Apple cider vinegar, 2 tablespoons
  • Beef broth, 2 cups
  • Salt and pepper to taste
  • Pork hock, 1.5 pounds

Wednesday Night: Beef & Liver Chili

When we purchase our part of the cow and pig, we tend to get some organs or extras with. I am not a fan of beef liver pate so this is the best way I’ve found to “hide” it so that we can make the most of it.

  • 2 pounds grassfed ground beef
  • 1 pound liver
  • 2-3 large onions, peeled and chopped
  • 5 cloves garlic, minced
  • 1 tbs coconut oil or tallow
  • 8 large tomatoes, peeled and chopped or 25 oz. peeled diced tomatoes (Lucini brand comes in glass jars instead of BPA-lined cans)
  • 1 cup bone broth or water
  • 4 tbs chili powder
  • 1 tbs cumin
  • 1 tsp coriander
  • 2 tsp pepper
  • 1/2 tsp oregano
  • 1/2 tsp allspice
  • 1 tbsp unrefined sea salt (you’ll probably want to add more, but if you happen to use stewed tomatoes or broth that has salt added this is a good place to start)
  • 2 lemons

Thursday Night: Leftover Chili

Friday – We’ve made it to the weekend again!! Woohoo! January 11th is Logan’s 2nd birthday so I’ll share the cake I decide to make for him. We have family in town so we will see how I can fit meal planning and grocery shopping in there.

Stay warm! I may have to rethink making the chili for Monday! Brrrrr