Meal Plan Week 16

This meal plan week 16 we have a local fair in town and our kids miss some of the foods from the exhibition. It is the western themed, Calgary Stampede, so we are making baked beans, hot dogs, and brisket to help the kids be able to celebrate, too.

We will have one morning where we have flapjacks and sausages on the driveway as our version of a safe pancake breakfast. The city has free breakfasts all over but non are top 8 free. They are getting better as one is vegan and one is gluten free. We will also be trying to tackle how to make mini doughnuts that are dusted with cinnamon sugar, but that is a pretty tall task.

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Meal Plan Week 16

Meal Plan Week 16 In-Depth and Top Tips

Monday

Pizzas

We will be making our dough from our recipe for Gluten and Top 8 Free Pizza Dough. If making dough is not something that can be done, see if stores near you carry a top 8 free Little Northern Bakehouse Artisan Pizza Shells, or the Judy G gluten free pizza shells. 

We will be making ours as the Peach and Prosciutto pizzas with nut free Wild Garlic Scape Pesto as the sauce. The kids will probably just make theirs with dairy free cheese and veggies. 

Top Tip:

Make extra dough. Roll and fill the pizza rolls for Tuesday night as the pizzas are being rolled out and baking. Leave off the dairy free cheese until Tuesday night. Once the pizzas are done cooking, cook the rolls. Let them cool. Store in the fridge covered and reheat them in the oven but cook them with the dairy free cheese like Daiya, Nurishh, Follow Your Heart, or Violife shreds.

Tuesday

Ricardo’s Baked Beans and Wieners on Toast

We are going to make the recipe from Canadian Chef Ricardo’s blog on making baked beans. The only change we will make is to omit the dry mustard due to our family allergies. We will freeze the leftovers to have with burgers another night.

We will be cutting up Applewood Natural hot dogs. The nutmeg in the spices is classified as a seed in Canada and not a nut. Instead of hot dogs, sausages can be used.

Then serve the weiners in the beans on the plate with slices of gluten free bread that has been toasted, like Carbonaut Gluten Free bread.

Top Tip:

Always check dried beans, peas, lentils, and legumes for cross contact in their processing plant. Many brands process milk or wheat in the same facility or growing so checking with the manufacturer is really important on these ingredients. We check ours every time we buy them in case of changes in the manufacturing.

Wednesday

Pizza Rolls and a Tomato and Avocado Salad

Using the same pizza dough as in our Pizza night on Monday. We will be making the rolls the night before so all we have to do is reheat them with the dairy free cheese. If the cheese is put on the night before reheating it can make the cheese go really hard. Directions on how to make them are in the recipe for Pizza Rolls.

The Tomato and Avocado Salad is our version of a dairy free caprese salad. Slices of beefsteak tomatoes alternating with avocado slices. We use avocado slices instead of Mozzarella or bocconcini cheese. Rip a few leaves of fresh basil from our herb garden, a bit of salt and pepper and a drizzle of balsamic vinegar. The kids prefer a touch of Daiya ranch dressing instead of vinegar.

Top Tip:

This is the perfect dinner for nights when a quick dinner is needed. It can be reheated and the salad whipped together in less than 20 minutes. It just needs to be made on pizza night and put together the night before.

Thursday

Hot Dogs and Steamed Corn 

With the leftover hot dogs from the last meal we will use Little Northern Bakehouse buns. It may be that we just use burger buns as we will need them later in the week and there is no need to buy both when we can use the same ones just split the hot dogs to lay flat on the buns. 

We got a lot of corn on sale last week, pulled the husks off, cut the corn off the cob and froze it. The corn will be steamed or boil that corn and serve it with a bit of dairy free spread like Melt Organics and salt/pepper.

Top Tip:

Add baked beans to the hot dog toppings with diced onion and shredded dairy free cheese to have a carnival/state fair style meat.

Friday

Brisket, Boiled Yellow Potatoes and Steamed Broccoli

We found a massive beef brisket on sale for about $55. When I mean massive I figure 3 dinners for the 6 of us will not be a stretch. Brisket is a cut of meat that is a bit cheaper than some as it is a tougher fattier cut that needs to be slow cooked or marinated to be tender. 

The night before we will make a rub for it out of brown sugar, salt, pepper, smoked paprika, onion powder, garlic powder, and a touch of cayenne. We will cook it at 300F for 6 hours in a covered roast pan in the oven. Flip it halfway through to make sure one side doesn’t burn. For the last half hour we will uncover the brisket to brown a bit.

We are going to make boiled yellow potatoes and steamed broccoli. The boiled potatoes can be red or yellow larger ones cut in 1.5 inch cubes or baby potatoes. The potatoes should be fork tender, drained from the water and then put the colander they were strained in in the cooking pot on a heat safe surface. Cover it with a kitchen towel and let steam. For serving, sprinkle on salt and garnish with green onions/ scallions.

Top Tip:

To get the maximum flavour out of the brisket apply the rub the night before and let it soak in for 24 hours in the fridge. Store the meat in a covered container.

Saturday

Beef Dips With Leftover Beef Brisket and Mashed Potatoes and a Side Salad

Using our recipe for French Dip or Beef Dip, as it is called in parts of Canada, dinner will be fun for the kids. We will slice the brisket and fry up a few onions in olive oil until caramelised to top the beef. Layer both the beef and the onions on a Gluten free / Top 8 free bun like Little Northern Bakehouse. 

Boiling and mashing a high starch potato. We add a bit of plant milk and Earth Balance soy free spread with salt and pepper to make the mash nice and creamy. The salad will be a bit of lettuce, tomatoes, cucumbers and orange peppers with an oil and vinegar dressing. We are loving infused oils like those from Evoolution and Georgetown Olive Oil for our salad dressings.

The Au Jus is going to be made from our recipe that is super easy and quick to make. We use it as a dip for the French dip sandwiches.

Top Tip:

If you are in a rush with caramelising onions, adding a bit of maple syrup, honey, or even a splash of coca cola will speed up the caramelisation. Using a liquid sugar can speed the caramelisation to 10 mins.

Sunday 

Rice Ramen with leftover Beef Brisket

We use Lotus Ramen Noodles from Costco. There are two kinds we have seen in stores, one is just the noodles, this is what we buy. They do contain millet, in case that is an issue for you. There are also ones with sauces and those are not Top 8 safe as they often contain soy and/or shellfish. Cook the noodles as per the package instructions. 

We make the broth using this recipe from Killing Thyme. We substitute the soy sauce for coconut aminos in the same quantity. For sesame oil we use a neutral oil like canola, or avocado. Lastly, we skip the sriracha as the kids don’t like the spice.

Toppings, we leave up to each person. We have used cooked beans, peas, corn, pulled pork, seaweed, green onions/scallions, carrots, or roasted chicken. The meat we will be using will be any beef brisket that is leftover from Friday night’s dinner.

Top Tip:    

If you cannot find Lotus brand rice Ramen noodles, the clear rice vermicelli noodles can be used in place of the other ones. Just check with the manufacturer that the ones you can find are gluten free and free from allergens.

We Love Feedback!

Did you make any of the meals we did let us know? What is on your meal plan this week? Drop a comment on this post or tag us on Instagram, Facebook, or TikTok.

• Dairy Free Mashed Potatoes
• Budget Friendly Chicken Stock
• Cold Asparagus Salad with Dill
• Lemon Garlic Roasted Potatoes
• Allergen Friendly Lebanese Chicken Shawarma Recipe

We have to remind everyone that we are not medical professionals or dietitians, so these meal plans are not balanced for nutrition, they are for information purposes only. Please discuss any dietary concerns, changes, or proper meal plans with your medical team.

Always check the labels for any products to make sure they are right for you. We also encourage you to contact the manufacturers in addition to checking that the process of manufacturing is also safe for you, and that there aren’t shared lines. One product or ingredients may be safe for one person but not another. Always check the products and ingredients before purchasing.