For meal plan week 24 it is unbelievably hot at the moment and we can hardly believe it is September! We are celebrating another birthday on the Monday, which is a holiday for us.
We also have our youngest EoE child going in for a check up endoscopy this week so we need an easy dinner that night. They will be on a special clear protocol we worked out with their health team after the scope as they have had tears in the past so they will not be partaking in our regular dinners until it is safe for them. We will still be cooking as if they are for ease and the other allergies in the house.
We talked before in our newsletters that we are working on new recipes. You may notice in our meal plan this week we are testing a couple of our own recipes. If you try them please let us know how they do. We would love the feedback before they are posted in their own recipe post.
Meal Plan Week 24
Monday - Hot Dogs, Veggies and Hummus
Tuesday - Nandos Chicken Breasts and Air Fryer Roasted Cauliflower
Wednesday - Zucchini Noodles with Chicken
Thursday - Curried Chicken Papaya Salad
Friday - Ginger Chicken and Rice
Saturday - Pork Fried Rice
Sunday - Leftover Ginger Chicken and Fried Rice
Meal Plan Week 24 In-Depth and Top Tips
Hot Dogs, Veggies and Hummus
It is a holiday and scorching hot! We will not be using our oven at all. It is also Rob’s birthday and he LOVED to barbecue. He chose this dinner for ease and to be able to use the grill outside.
The hummus is a recipe I love from The Mediterranean Dish. Super easy to make and have on hand and great to make on the holiday and have for school lunches this week. Canned chickpeas are what we use and freeze the aquafaba for baking.
We put out a plate of the kids’ fav veggies they can help themselves to. Pop on cut up cucumber, carrots, grape tomatoes, and orange peppers but you can use what works best for your family. Some veggies are too hard for EoE kids to swallow comfortably so they may prefer blanched or steamed veggies.
We top our hot dogs with a safe ketchup, our version of mustard (horseradish, turmeric, and a bit of vegan soy free Mayo mixed together). Add in some chopped white onions and diced pickles. We have been known to add taco beef like nachos or chili and dairy free cheese or sauerkraut for a more German feel. It is a fun way to make the meal individual with little effort. We use what we have and what is less work.
Nandos Chicken Breasts and Air Fryer Roasted Cauliflower
We love the Nandos sauces. They are safe for us. Check to see that they are for you. The kids do the herbed garlic and I love the medium garlic sauce. We oven bake the chicken in a parchment packet on a cookie sheet. This helps to keep it moist. We marinate the chicken for 30 mins in a bowl in the fridge in the sauce and then bake it up.
The chicken cooks for 25-35 mins at 400°F depending on how thick the chicken pieces are. They should reach at least 170°F internally and be free from a pink colour inside and the juices run clear. We will do double the amount needed so we have enough for the next couple of nights already cooked.
To air fry the cauliflower— wash, core and cut the cauliflower into ½-¼ florets. Toss them in a bowl with a bit of olive oil (enough just to coat), salt and pepper. Preheat the air fryer and cook at 370°F for 30-35 mins shaking every 10 mins. 2 large heads shrink a lot and feed our family of 6 no problem with no leftovers. We cook it in one batch.
The roasted cauliflower can be oven roasted like in our soup recipe but stop when the cauliflower comes out of the oven, don’t make the soup.
Zucchini Noodles with Chicken
We have been getting a lot of zucchini really cheap lately. 99 cents a piece or pound at the store or from friends who grew it so we have been making noodles from it for a change. We have a spiralizer like the Veggetti we use for it. We are also perfecting this recipe, though it is more of a technique than recipe.
If you don’t have one you can check with your store as some sell it already spiralised or even cut in long strips with the peel on and then cut the strips into long noodles. You’d go top to bottom of the zucchini rather than side to side for both cuts. We cook them up, drain them well, and put a bit of soy free, dairy free spread on them, salt and pepper. We use Earth Balance soy free spread and sea salt and fresh cracked pepper
The chicken will be served cold on top of the noodles. It is just sliced leftover chicken from the night before. This meal is amazing as it takes 10-15 mins to cut 5-6 medium zucchini as they don’t fit the machine properly and less than 2 mins to cook and then 2 mins to slice the chicken. Total around 15-20 mins, tops. It is one of the few meals that takes less time to cook than eat in our house. It is becoming my go to for fast dinners. The noodles can be topped however you’d like tomato sauce or just spread like us!
Cook the zucchini spirals for 1 min 20 and remove right away. Boil in batches for the best results. We do not let the water get to temp in the pot with the zucchini in. We start the timer as soon as the noodles are in. If you wait they go really mushy. Drain really well in a colander of fine mesh sieve over a bowl.
Curried Chicken Salad
The last of the leftover chicken will be diced and mixed with the soy and egg free dressing onions and celery. We will be following our Curried Chicken Papaya Salad recipe.
Papayas are not on sale so we will have watermelon slices on the side for the kids. The watermelons are on sale right now here and we picked one up. Any fruit will work, peaches, nectarines, grapes, apples, whatever is on sale near you right now fresh or frozen. It is just a side dish to get the kids to eat more fruit.
Our youngest with EoE has a scope this day and is not a fan of this dinner so it is not a loss for them. They will be having a broth and clear liquids and moving up the post scope diet we worked out with their GI team.
When they are ready we will be making a watermelon slush for them. The recipe was in our newsletter a few weeks back. Sometimes we send out recipes that are not on the site in the newsletter. If you missed it please let us know and we can get it to you. Comment or email us.
Ginger Chicken and Rice
This is a recipe we are working on for the blog in our meal plan week 24. In our area a popular North American Asian takeout dish is called Ginger Chicken or ginger beef. We prefer the chicken as it isn't as tough and chewy, which can be tough for our EoE child to eat after scopes. They probably won’t be joining us for this dish but in case they eat with us on Sunday night or we freeze leftovers we always make it as if they are.
4 Boneless Skinless Chicken Breast, cut in to strips ½ inch by 2 inches, 8 Tbsps Cornstarch, divided, 1 C Neutral Oil, canola works well, ¼ C Green Onions, Cut in 1 ½ inch pieces, ½ C Carrots, cut in angled slivers, ½ C Yellow Pepper, cut in strips.
⅔ C Coconut Aminos, ½ C Brown Sugar, packed, 6 Tbsps Orange Juice, fresh squeezed, 4 Tbsps Rice Vinegar, unseasoned, 6 cloves Garlic, minced, 5 Tbsps Fresh Ginger, grated, 2 Tbsps Sesame Oil, or Neutral Oil, ⅛ teaspoon Red Chilli Flakes (optional) (I like mine a bit spicy but the kids don’t)
1- Place 4 tablespoons of cornstarch in a large bowl or sealing food safe bag and use it to coat the chicken pieces. Leave the chicken in the cornstarch for 5 minutes. 2- Mix the sauce ingredients together in a small pot with a whisk and set aside. 3- After the 5 minutes where the chicken was in the cornstarch, add the remaining 4 tablespoons of cornstarch to the bowl or bag and toss a second time. Ensure the pieces are all covered and evenly coated.
Make the Sauce
4- While the chicken mellows, heat the small pot with the sauce over medium heat stirring with a whisk constantly until starting to bubble, about 2-4 mins. 5- Add the Carrots, Green Onion segments, and yellow peppers to the sauce pot and stir well. Bring back up to a simmer. Turn the heat down to medium low and let it slowly simmer while cooking the chicken. Stir often to ensure it doesn’t burn.
Cook the Chicken
6- Heat the neutral oil over medium heat in a deep pot until the oil is hot and shimmering slightly. Test by dusting a bit of the leftover cornstarch from the bag in the oil. If the cornstarch starts to bubble the oil is hot. 7- Carefully place the chicken in the oil and cook for 5-6 minutes until the outside is golden brown and the inside is no longer pink and has an internal temperature of at least 165F. 8- Using a frying scoop, remove the chicken from the oil with caution and place the chicken on a plate lined with a paper towel to drain. Turn off the oil and remove from the hot burner, if possible to safely do so.
Put it All Together
9- add the chicken to the sauce and mix with a cooking spoon to coat all the chicken with sauce. Alternatively, put the chicken in a large heat proof bowl, like a glass one, and pour the sauce over and mix well with a set of tongs until all the chicken is coated.10- Serve immediately. Pairs well with rice or rice noodles or stir fried veggies.
This should make about 4-6 servings and enough sauce. One reason we are testing this recipe is for the serving and timing of the cooking to give a better idea for future makers of the recipe.
We are planning on making a bit extra and may make 1.5 times the recipe so we have leftovers for sunday. This freezes and reheats well.
We will be serving this dish with white rice. We will be making a lot more rice so we can make the fried rice the next night.
Pork Fried Rice
Another of our recipes in the testing phase. We usually make this as just fried rice but will be cooking up 2 pork medallions that have been diced small for protein.
2 Pork Medallions, medium diced, 3 C Cooked White Rice, 2 Tbsps Canola or Sesame Oil, ½ Medium White Onion, diced, 1 C Peas, fresh or frozen, 1 C Carrots, small diced fresh or frozen, 6 Tbsps Coconut Aminos, 1 teaspoon Ground Ginger, 1 teaspoon Garlic Powder
1- Heat the oil in a large fry pan with deep sides like a wok over medium heat. 2- Cook the pork in the oil first and when cooked through and no longer pink, about 5-6 mins. 3- Stirring often with a cooking spatula. 4- Add onion, peas, and carrots and fry until the peas and carrots are tender and the onion is translucent. 5- Add the cooked rice to the pan, mixing it into the veggies. 6- Pour in the coconut aminos. Sprinkle in the ginger powder and garlic powder. Mix well to distribute the spices and coconut aminos. 7- Keep heating until the rice is hot and slightly crispy.
Sesame oil will add more flavour but sesame can be a difficult allergy for many, if using ensure it is safe for you. If using frozen pea and carrot mix use 2 cups total of the veggies. Can add leftover cooked chicken, beef, or pork either ground or small diced. Add it to the pot with the onions, peas, and carrots. For raw meat cook it then add the carrots, onions, and peas.
This recipe makes about 3-4 servings. I am probably going to double the recipe to make enough for our family of 6. Our EoE child may not eat this as the rice after the scope can get stuck a bit. We will be playing by ear what they eat that night. It is the only time we do different meals, after scopes.
By increasing how much we are making on this night we hope to have leftovers for tomorrow night.
Leftover Ginger Chicken and Fried Rice
We will reheat the pork fried rice and ginger chicken on the stove. Each in their own pan with a bit of water and covered with a lid. Over medium heat for 4-5 mins, then remove the lid and let any extra water boil off and serve. Always make sure the food is above an internal temp 165°F for safety.
If we need to add a bit of food we will stir fry a few veggies in coconut aminos. Naked Natural Foods has soy free sauces that are awesome for this. Our veggies will be baby corn, peas, carrots, broccoli, cabbage, celery, onion, bell peppers or whatever is frozen or needs finishing up. Kind of like a fridge clean out veggie stir fry.
We Love Feedback!
Did you make any of the meal plan week 24 meals on our plan, 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.
- Soy Free Fried Rice - GF/DF/SF, Vegan, Top 8 Free
- Meal Plan Week 27
- Gluten Free Apple Pie Oatmeal - GF/DF, Vegan, Top 8 Free
- Meal Plan Week 26
- Easy One Pot Vegetable Soup - GF/DF, Vegan, Top 8 Free
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.