Greetings. Just got more results for the boys and a different rotation diet suggestion – some conflicts – like green pepper – 5 year old never eats these so I was shocked at the reaction but then the other test had no reaction for him but a reaction for the two year old. So anyways (eye-roll). I'll do my very best to give my kids a healthy vitamin rich diet that has about as many variations as possible.
This new menu could last you two weeks – it does for us, considering we eat leftovers for lunch and snacks. I'm not going to include prices – I'm including recipes instead – since the people I know who are using this don't live near me.
So here's the weekly menu – you can substitute the seafood for chicken and tofu for meats if you are vegetarian – or if you eat eggs – use eggs as your main on pasta or poached on a salad. We are avoiding plain eggs for three months and eating eggs in things like bread only once a week.
| Meal | Monday | Tuesday | Wednesday | Thursday | Friday | Saturday | Sunday |
| Breakfast | goat yogurt with fruit (strawberry, apple) | orange upside down cake | brown rice pudding with honey | oatcakes, Fruit with sun butter | cranberry scones | buckwheat crepes with pecan maple syrup and banana | blueberry muffins |
| Lunch | chopped ham and turkey, avocado, gluten free pretzels | BLT salad | pear, spinach salad with cranberries and light vinaigrette | bean salad | walnut butter, shredded apple and strawberry sandwiches | lentil soup | leftovers |
| Dinner | Garlic shrimp pasta - olives | Nicoise salad | Pizza - mushroom, garlic, squash, onion | lamb burgers with cucumber relish and potato salad | nabe veggies, brown rice | pork kebabs, spinach salad | Steaks, sautéed mushrooms and onion with mashed pumpkin |
| Snacks/ Dessert | sweet potato pie | lemon apricot kanten |
You can buy or make your own yogurt – if you want some raw goat milk find it here:
http://www.localharvest.org/blog/23181/
A good non-mix bread recipe for French bread which would be great for this week:
- 1 cup brown rice flour
- ⅓ cup each soy, quinoa and chickpea (garbanzo bean) flours
- ¾ cup each tapioca and potato starch flours
- ⅔ cup dry milk powder
- 3½ tsps xanthan gum
- 1½ tsps sugar
- 2 packages dry yeast
- 1 tsp vinegar
- 4 egg whites or 3 Egg Beaters
- 1 cup water
2. Mix all ingredients together.
3. Put into a bread pan or French bread mold and bake 50 minutes
Orange upside-down cake:
- 1 Tablespoon Unsalted Butter (or 1 T. non-hydrogenated shortening)
- 1/2 cup Water
- 1 cup Light Brown Sugar
- 1 T. vanilla
- 2 tablespoons brandy
- 1 lb seedless orange pieces pith removed
- 6-8 pecan halves (if desired)
- 1/2 cup butter (or non-hydrogenated shortening)
- 1 cup granulated sugar
- 1 1/2 cups Gluten free cake mix (no sugar – if there is sugar in your mix – do NOT use the 1 cup sugar!!!)
- 2 Large Eggs (or equivalent egg replacer)
- 1 1/2 Teaspoons vanilla
- 3/4 cup milk (or rice milk)
Preheat oven to 350°F.
Generously grease sides of 8″ cake pan with butter (or shortening).
In medium size glass bowl, melt 1 T. butter in microwave. Pour into bottom of 8" cake pan. In glass bowl, combine water, light brown sugar, vanilla, and brandy. Stir until combined and set aside.
Place oranges in bottom of cake pan on top of butter. Place a pecan half in open spaces. Pour brown sugar mixture over oranges and set aside.
In mixer with paddle attachment, cream together butter and sugar. Add the eggs one at a time and continue whipping until mixture is well combined and a pale yellow color. At low speed, slowly add the baking mix. Next, slowly pour the milk (or rice milk) into the mixing bowl. Continue to mix while adding the vanilla until well blended.
Pour the batter over oranges. Carefully smooth the top with a spatula. Bake for 45 minutes or until a toothpick inserted in the cake comes out clean.
Cool cake for at least 10 minutes. Invert onto cake plate or platter and let it cool
Nabe
- Make 2 cups of rice to serve with this
- Kale, collards, cabbage, leeks, or any other greens
- Daikon, carrot, or other root veggies (no beets)
- 1 strip of kombu
- Spring or filtered water
Get out a clay pot or an enameled cast iron
Slice up your veggies in bite sized pieces
Put 2 inches of water in the pot
Add the kombu
Bring to a boil
Add the sliced veggies starting with the harder veggies first that require the longest cooking time
End with the veggies that take a few seconds to blanche
Always keep 2 inches of water in the pot
Serve ½ cup of rice in each bowl and put the veggies next to it
You can garnish with the broth, a little ginger, a little wheat free tamari or chopped chives or scallions
Brown Rice pudding
Ingredients
- 3/4 cup uncooked short-grain brown rice
- 1 1/2 cups water
- 2 cups milk (milk substitute okay)
- ½ cup maple syrup
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 tablespoon butter
- Combine the rice and water in a saucepan over medium heat. Bring to a boil, and let simmer over low heat for 20 minutes, or until all of the water has been absorbed.
- Stir in 1 3/4 cups of the milk, maple syrup, bring to a boil, and let simmer over medium heat until thick and creamy, about 15 minutes. Stir in the remaining milk, nutmeg, cinnamon, cloves and butter. Cook stirring over low heat for another 5 minutes. Pour into a casserole dish, or serving bowls, and let stand for 5 minutes before serving. This can be served cold also.
- 4 cups no sugar added apple juice
- 1 cup seedless raisins
- 1 cup sliced dried apricots
- Juice of 1 lemon and rind grated
- Pinch of salt
- 2 teaspoons of agar agar lakes
Sprinkle in agar flakes and lemon juice, stir, bring to boil. Turn off heat
Pour into individual dishes or a nice mold. Leave 45 minutes in a cool place to set.
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