For the meal plan week 7 we are doing some fun meals like charcuterie board. We feel that just because our meals are free from allergens doesn't mean they need to be boring or feel like they are missing anything. Allergen friendly food can be beautiful, delicious, and fun.
Meal Plan Week 7
Monday - Eggless Meatloaf, steamed frozen peas, and mashed potatoes
Tuesday - Meatloaf Sandwiches and a green salad
Thursday - Garlic Thyme Chicken on a Salad
Friday - Charcuterie board dinner with a chocolate dip and fruit platter for dessert
Saturday - Burgers and fries
Sunday - Red wine Braised Lamb Shank from RecipeTin Eats and roasted potatoes
Meal Plan Week 7 In-Depth and Top Tips
Eggless Meatloaf, steamed frozen peas, and mashed potatoes - Sometimes I will make the meatloaf ahead and freeze it. It takes about 35-45 mins to cook from frozen. We make sure it is 165F before serving. With grocery prices on the rise we are using frozen peas we get on sale and store in our freezer.
Top Tip: Double the recipe and freeze the second half of the recipe for a quicker dinner next time.
Meatloaf Sandwiches and a green salad - If the meatloaf the night before was cooked from frozen do not reheat the loaf again, it isn't safe food practices. Instead, leave a section of the meatloaf not reheated and place in the fridge. We will use Carbonaut gluten free bread, as the kids have been loving it lately and the texture isn't as spongy as Little Northern Bakehouse loaves. I prefer the LNB ones as I can get them everywhere here and the Carbonaut bread is only at a couple of stores. The salad will be basic greens with sliced apples, avocado, and raw sunflower seeds on it. The dressing will be olive oil and apple cider vinegar with a squirt of lemon and salt and pepper.
Top Tip: Slice the meatloaf when it is chilled but not frozen, so it slices better.
Corn Chowder Soup and Purple carrot crackers - this is a recipe from the Kitchen Treaty blog and is vegan so it is dairy, fish/shellfish, and egg free. We have to omit the dry mustard (check that yours is gluten and wheat free) as we have a mustard allergy in the house. We use gluten free flour in the same quantity instead of regular flour.
Top Tip: We buy corn cobs on sale in the summer and freeze it specifically for this recipe. If you are a spicy foods lover add a bit of chilli infused oil to the soup. It is so good but too spicy for our kids.
Garlic Thyme Chicken on a Salad - The rest of the salad will be used up here to save on our budget. We will be adding carrots and cucumber ribbons, tomatoes, white onion slices and capers to the salad. The dressing will be an oil and safe vinegar (rice, spirit, apple cider), garlic powder, lemon juice and salt and pepper.
Top Tip: Make extra breasts and chill in the fridge for easy office lunches either on a a salad or on a gluten free bun with Mama-yo mayo or another safe mayo.
Charcuterie board dinner with a chocolate dip and fruit platter for dessert - We only do a few of the ideas here at a time to save money as this can be a pricey dinner if you do all of them.
We use Maple Leaf natural selections cold cuts as they are safe for us but there are also Applegate deli meats that may be safe for your family. Our butcher makes a safe pepperoni that we special order.
For cheese we use the block cheeses from Violife, Daiya, or Nurishh. The Applewood Vegan smoked block is also tasty as is the Boursin Dairy Free Plant based herb and garlic. Check if they are safe for you before buying.
Other things we put on our platter are Laiki crackers, Made Good crackers, Purple Carrot Crackers and Gluten free Bread cut in quarters. Dried dates and figs, cut raw veggies, pickles, olives and some of the things we put with a charcuterie from time to time. For more ideas google vegan charcuterie boards.
For dessert, make a chocolate dip from ⅓ C Enjoy life chocolate chips and 1 tablespoon coconut oil. They are combined in a bowl and microwaved in 20 second bursts stirring after each one, until melted. We serve the dip with berries, bananas, grapes, oranges, apples, Glutino pretzels. This dip can be used on ice cream as it will harden on frozen foods.
Top Tip: Save the leftovers for the lunches for the rest of the weekend. They make great homemade "lunchables" or easy sandwiches and veggies. If making sone with allergens and without consider doing a plate up for each person with their favourite bits and bobs.
Burgers and fries- We love to grill our burgers on the barbecue as often as we can. We have been known to do it year round. We top ours with homemade dill pickles, grilled onions, sauteed mushrooms, bacon, and Daiya cheese sauce. Our kids saw the Wendy's bacon mushroom melt commercial so we made these and they LOVE them. Warm the Daiya cheese sauce in warm water. To make the grilled onions - slice 1-2 medium onions and place in aluminium foil add in a bit of olive oil to coat and salt and pepper. Place on indirect heat in the BBQ for 10-15 mins flipping halfway through. We use Little Northern Bakehouse Buns.
For the fries we peel and cut russet potatoes, soak them in cold water for 30 mins. Parboil the potatoes for 3-4 minutes, strain the potatoes, place the strainer back in the empty pot that is off the heat, and cover with a dish towel to steam the potatoes. Let steam for 10 mins until the water on the potatoes has evaporated. Toss in a bowl with 2-3 tbsps of neutral oil and cook in an air fryer for 28-20 mins. Shake well at the half way point.
Top Tip: Use our Sauteed Mushroom recipe (omit the coconut aminos, herbs, and garlic for this dish) add in 3 Tbsps of safe bacon bits and cook up for an easy bacon and mushroom topping.
Red wine Braised Lamb Shank and roasted potatoes - this can be made with beef, bison, or pork if lamb is not safe for you. It is a RecipeTinEats recipe that we love. When using red wine be careful as some wines are clarified using egg whites. We have two semi-local brands we use that are vegan (so there is no dairy or egg in the process) and gluten free. If using wine for your family please contact the wine manufacturer as alcohol labelling is not as strict for allergens as food is. You can use beef broth, water and coconut aminos in place of the wine. *Worcestershire sauce is not top 8 allergens free! Do not use this in your meal. This is suggested by the author for the wine substitute but it isn't safe for some allergies.
Top Tip: Save the vegetables that are cooked in the pot with the lamb once they are strained from the sauce. Let them cool and put them in 2 ziploc bags and freeze. Use in spaghetti sauce for a quick meal. We add 1 of the 2 bags to 2 jars of Marinara sauce as it cooks and served over noodles.
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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.
- Meal Plan Week 40
- Allergen Friendly Split Pea and Ham Soup - GF/DF, Top 8 Free
- Dairy Free Banana Pudding - GF/DF, Vegan, Top 8 Free
- Meal Plan Week 39
- Kale Salad with Cranberries - 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.