Our Weekly Menu Plan (GAPS-friendly, gluten-free, dairy-free, grain-free)

Zucchini Pasta Noodles

Zucchini Pasta Noodles

tuesdaytwisterIt ‘s been somewhat of a crazy busy week.  The main thing that threw my schedule off was that my computer crashed last Tuesday night.  My husband ran the anti-virus software on both of our computers Tuesday evening and when we woke up Wednesday, neither of our computers would boot up.

Long story short, my computer is running again thanks to my husband.  But it took some time to get programs reinstalled, etc.   We still don’t know what happened with the spyware…

I was planning on working Wednesday morning, but I couldn’t so…. I made chicken broth and yogurt instead.  It was kind of weird.  Usually I’d be a bit frantic, running around trying to figure out how to get my work done.  But I felt like the situation was beyond my control.  It was actually nice to get the chicken broth started from the chicken carcass and meat from the night before.  I also was glad to get the yogurt going since it takes a whole day to ferment in the dehydrator.

I actually have to attribute my mood and ability to deal with the stress to the GAPS diet.  I have to admit that by the end of Wednesday, I was very tired.  But for the most part, I know I dealt with this much better than I normally would before I went grain-free.

The other thing that kind of astonished me when I thought about my week is that I cooked a wonderful meal every night and was able to plan ahead for the next day even though I was super-busier than normal.  However, I didn’t take one picture this week of food.  I guess that was the thing that got dropped amongst the busy schedule.  (The picture of the zucchini pasta is an old picture).  Here is what we ended up having for dinner each night.

Tuesday – Roasted Chicken with Garlic and Rosemary with Roasted Veggies

Wednesday – chicken stock;  Chicken and Veggie Soup with Cabbage;  Goat yogurt

Thursday – Zucchini Noodles with Beef Marinara

Friday – Egg Frittata with Zucchini and Cashew Cheese (used left over zucchini “cores” from zucchini noodles);  Banana Walnut Muffins

Saturday – Shepherd’s Pie with Mashed Cauliflower
This was simply yummy.  I couldn’t believe how much the cauliflower tasted like mashed potatoes!

Sunday – Jamaican Spiced Chicken Thighs and Steamed Broccoli

Monday – Crab Cakes with Coconut Bread and Sauerkraut
The Crab Cakes were inspired by the crab meat that my in-laws brought to us on Sunday.  They turned out really yummy;  I used almond flour, eggs, mustard, and some spices.  Then I baked them instead of frying them at 350 for about 20 minutes or so, broiling them in the last 5 minutes.  They went incredibly well with the sauerkraut we’ve been enjoying.

Tuesday – Pizza with Ground Turkey (Almond Flour pizza crust);  Curried Butternut Squash Soup

Part of my week was doing an interview with Wardeh at GNOWFGLINS.com.  She’s also doing a FREE give-away of the Thanksgiving Menu Planner, which is ending tonight, PST.  Sorry – it’s been another busy day and I didn’t realize this offer was ending tonight!

This is also my Tuesday Twister post for the week to contribute to the Tuesday Twister Carnival at GNOWFGLINS.  Check out the other great posts!

Have a great week!

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  1. Everything sounds so good. The zucchini pasta looks wonderful.

  2. Sarah – You shared how even though you had a busy week full of obstacles, you handled the stress well. What a wonderful testimony to how our diet truly impacts our well-being. I enjoyed reading about your week, interviewing you, and hosting the giveaway. Thanks for all you do!

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