Meal Plan Week 8

Welcome to our meal plan week 8. We hope you had a fabulous Allergy Awareness Week this past week.

This is the first week we have put the direct link from the newsletter to the blog post about our meal plan. We are trying out streamlining our newsletter and making it easier for you to find the meal information you are looking for and to archive the meals in an easy way for you to find them again.

Most of the recipes we are making this week are ones we do not have posted on our blog so do be sure to bookmark this page if you love what we are having for dinner this week so you can find it again.

Jump to:

• Meal Plan Week 8
• Menu
• More Details Meal Plan Week 8 and Top Tips
• We Love Feedback!
• Check out our Other Recipes

Meal Plan Week 8

Menu

More Details Meal Plan Week 8 and Top Tips

Monday

Waffles, Breakfast Sausage and Fruit

We use our Allergen Free Waffle recipe for the waffles. You can buy premade waffles instead. Kinnikinnick Waffles are top 8 free and found with the frozen foods. These waffles are made in a facility with eggs so we cannot use them and have to make our own. We make our own and freeze the extras for breakfast all week. 

The sausage we use is either from our local butcher that we buy in bulk on special runs so they are safe for us or commercially made. Johnsonville, breakfast links, or those from Applegate, and Greenfield Natural Meat Products Co. Sausage rounds from Costco are all safe for us in Western Canada. Check them to see if they are safe for you, too. 

Top Tip: 

We buy all our produce from a wholesaler. They get seconds (not perfect fruit and vegetables) and overstocked fruit and veg. It has cut our bill for a family of 6 by ¾!!!! We are a big family and get cases of fruit like strawberries or grapes and we do eat it all. Our kids are nuts for fruit. If you have a smaller family see if a friend wants to split the cases to get the best deals. 

Tuesday

BLTs and Fries

We use Carbonaut bread very lightly toasted (the kids don’t like the sandwiches super toasted) with vegan mayo spread, like Hellman’s, on it layering cooked bacon, green leaf lettuce or butter lettuce, and beefsteak tomatoes. 

We cook our fries from russet potatoes in the air fryer. Soak them for 30 mins in salted cold water. Then boil for 3-5 mins. Drain them and set the colander in the pot with a towel over the pot to steam the potatoes and to help dry the potatoes. Toss the fries in a bowl with a safe neutral oil and cook for 25-30 mins in the airfryer at 380F. Shake them every 6-8 mins. Salt them before serving. 

Top Tip: 

Check that the vegan Mayo is safe for you. Some are made with soy. There are some that are soy free. We buy Mama Yo! Online as it is soy and mustard free. 

Wednesday

Roasted Yellow Pepper Soup and Garlic Toasted Buns 

We will be making this soup and serving it depending on how the weather is. If it is chilly we will heat the soup, if not it will be served chilled. Both recipes are on our website. The heated version is in the recipe card, the chilled is in the notes above the recipe card. 

Top Tip: 

For the garlic buns we will be using Carbonaut or Little Northern Bakehouse buns. To make the garlic “butter” we melt Earth Balance Spread. We like the one without soy and mix it with diced garlic. Split the buns, brush on the garlic “butter” and broil for 2-3 mins watching them carefully so they don’t burn. 

Thursday

Chicken Lemon Kebabs and Rice 

We will marinade our 2 pounds of chicken in ¼ C neutral oil, ⅓ C fresh lemon juice, 1 Shallot (minced), 4 cloves garlic (minced), 1 teaspoon fresh oregano, ¼ teaspoon salt, ⅛ teaspoon pepper, 3-4 large mint leaves (minced), ¼ teaspoon sweet paprika, 2 Tbsps white wine vinegar or apple cider vinegar, 1 teaspoon fresh rosemary. The marinade should be on the meat for 30-45 mins max.

We use metal skewers and alternate cherry/grape tomatoes, your fav bell pepper, and onion wedges with the chicken. Brush them with oil and cook. 

Top Tip: 

Watch the kebabs carefully on the bbq. Don’t baste with the marinade on the BBQ as they can easily catch fire. They take about 10-15 mins on the BBQ. For the oven cooking place then kebabs and marinade in a heat proof casserole dish. Turn them halfway through. They take 20-25 mins at 400F in the oven. 

Friday

Leftovers

Finishing up any Leftover Soup, or Kebabs

Top Tip: 

This is our number one way of making dinners easier for us by easing how much we cook as we cannot eat out or order in. It also helps cut our food budget and lowers our food waste. 

Saturday

Bratwurst Sausages, Packet Potatoes, and BBQ’d Asparagus

We will be barbecuing this dinner.  To make the packet potatoes wash and thinly slice 1 potato per person. Red or yellow potatoes work well for this dish. Slice a medium onion, as well. In a large bowl mix the onions and potatoes. Add enough neutral oil w that has a high smoke point to coat the potatoes. Sprinkle it with salt and pepper, to taste. Place the potato and onion mix on a large sheet of aluminium foil and fold the edges to make a packet. Use another piece of foil in the opposite direction to stop any oil leaking out. Cook on the top rack (or over indirect heat/not an open flame for 30-40 mins). 

For the asparagus, make a separate pack for them out of aluminium foil. Wash and trim the asparagus and put it in the packet with 2 minced cloves of garlic, neutral high smoke point oil and 2-3 tbsps balsamic vinegar. Fold the foil to seal the packet and cook for 15 mins on the top rack or over indirect heat on the bbq. 

Top Tip: 

Find a butcher or sausage producer you can trust who makes sausages that are safe for you. We have found two different places that make gluten free and top allergen free meat products. When we got to asking them about our other allergens to see if we can have them we found out we could and that the owners of both places have severe food restrictions too. That means they understand how important it is for us to not have cross contact in our foods. There are a few large brands, like Applegate,  that make Chicken and Apple sausages that may be safe for top 8 free meals. The large brands may be readily available to you and the price may fit your budget better. 

Sunday 

Pork Tenderloin, Apple Sauce, Mashed Potatoes and Cabbage. 

We will sear the pork loin after sprinkling with salt and pepper and then put it on a bed of roughly chopped carrots, celery, onions, garlic, and potato peels. Add 1 C of water to the base in a roasting pan but you don’t want to boil the meat so it is not too deep. Just enough to cover the veggies. Cook for 20-25 mins per pound at 325F or until it has an internal temperature of 160F . The gravy will be made the same way we make our roasted chicken gravy and we will use either chicken broth or potato water for the gravy. 

For the cabbage use either a savoy or green cabbage. Chop up the washed cabbage that has the core removed, been quartered, and has been cut into ½ inch strips. Steam it and then sauté with vegan butter and salt.

Top Tip:   

We buy our pork tenderloins in bulk and freeze them. We also use them to cut our own pork medallions. This is often cheaper for us than buying them individually.

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.

Check out our Other Recipes

• Peach Balsamic Asparagus - GF/DF, Vegan, Top 8 Free
• Meal Plan Week 14
• Soy Free Carrot Lox - GF/DF, Vegan, Top 8 Free
• Egg Free Potato Salad - GF/DF/EF, Vegan, Top 8 Free
• Meal Plan Week 13

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 ALL the products to make sure they are safe for you on the package itself, when you buy it, when you put it away, and when you use it. What is safe for us may not be safe for you, and vice versa.