The meal plan week 30 has a few fun meals. The kids love sushi but it can be a bit messy to make so we rotate it in the schedule but only every once in a while. We have a few warming meals as well on the menu as the weather is turning and we will need comforting dinners.
Meal Plan Week 30
Monday - Lamb Tikka Masala and Rice
Tuesday - Chicken Noodle Soup (Turkey and Rice Soup)
Wednesday - Dairy Free Potato Soup
Thursday - BLTs and Caesar Salads
Friday - Leftovers
Saturday - Fish Free Sushi night
Sunday - Herb Crusted Pork Chops, Roast Sweet Potato Cubes, and Steamed Peas
Meal Plan Week 30 In-Depth and Top Tips
Monday
Meal Lamb Tikka Masala and Rice
We just got this year’s lamb from the butcher that we order through the farmer we buy it from each year. We purchase a whole lamb and get some of the meat ground and some cubed. With the cubes we make this amazing recipe.
Top Tip:
Prep the ingredients in advance. The spices can be put in a container and the meat can be cubed and trimmed, all ready to go. The vegetables can be cut and stored in the fridge up to 2 days before.
How to pack it for lunch the next day:
In a pre-warmed thermos layer re-heated rice and tikka masala. Rice is a tricky one to send though as it can be tough to get hot enough to be safe. It needs to stay really hot and be steaming hot when reheated. The tikka should be heated in a pan with a bit of water. Cover the lamb with a lid and let cook for 5 minutes. Remove the lid and cook off the extra water.
Tuesday
Meal Chicken Noodle Soup (Turkey and Rice Soup)
We will be making chicken noodle soup but will be using leftover rice instead of noodles for dinner. We will be serving the soup with buns. It is a quick dinner to make that can be made with leftovers, if needed. We use leftover chicken from the roast chickens. As we had turkey not too long ago and froze a bunch of the meat all cut up for soups we will be using turkey meat instead of chicken.
The recipe will be posted on Monday and linked to this post at that time. What will be needed is chicken, stock, gluten free pasta, celery, onions, carrots, marjoram.
Brands We Have Found:
Top Tip:
To make this meal even quicker to make we can prep the carrots, celery, and onion chopping on the weekend and freeze or leave it in the fridge for up to 2 days.
How to pack it for lunch the next day:
In a thermos that has been pre-warmed with hot water, store the heated soup. Soup stays hotter when reheated on the stove, we find. Reheat the soup in a pot until it boils and let simmer for up to 3 mins. Pour the soup into the thermos and close the lid. Be careful to not have the soup too hot while in the thermos so as not to burn, scald or injure anyone opening the thermos. It should be for safety if the kids are opening the containers.
Wednesday
Meal Dairy Free Potato Soup
This is one of our favourites. The kids love it as they find it tastes like a fully loaded baked potato. I may get a bit liberal on the amount of bacon bits that go in. That could also be why they like it.
Brand We Have Found:
Bacon bits
Bacon
Top Tip:
This soup can be made with cauliflower in place of potatoes if potatoes are not safe for your family. For the best flavour roast the cauliflower first by coating the cauliflower with a bit of neutral oil and roasting for 40-45 mins at 350F. Then follow the recipe. The cauliflower can also be chopped and put into the soup and simmered until tender and blitzed.
How to pack it for lunch the next day:
In a thermos that has been pre-warmed with hot water, store the heated soup. Soup stays hotter when reheated on the stove, we find. Reheat the soup in a pot until it boils and let simmer for up to 3 mins. Pour the soup into the thermos and close the lid. Be careful to not have the soup too hot while in the thermos so as not to burn, scald or injure anyone opening the thermos. It should be for safety if the kids are opening the containers.
Thursday
Meal BLTs and Caesar Salads
Bacon, Lettuce, and Tomato Sandwiches made with a swipe of vegan mayo. The bacon is layered with slices of ripe tomatoes and a few leaves of lettuce. Romaine will be the obvious choice for lettuce for this meal as the rest of it can be used inthe caesar salad.
The salad will be vegan dressing that is also soy free and homemade croutons. A really easy and quick dinner for us tonight.
Brand We Have Found:
Caesar Dressing
President’s Choice (PC Brand) (Contains Mustard)
Mayonnaise
Bacon
Bread
Top Tip:
To make gluten free croutons take 5 slices of gluten free top 8 free bread and cut it in crouton sized cubes. Put the bread in a large bowl and drizzle with olive oil mixing so all the pieces get coated lightly. Sprinkle on garlic and onion powder, salt and pepper and mix again.
Lay the bread out in a single layer on 1-2 parchment lined cookie sheets. Broil for 2-3 mins watching carefully so they do not burn, flip the croutons to ensure all sides are toasted and broil 1-2 mins on each side until done. Really watch them as they can catch quickly, if they burn. Remove from the oven and let cool before using.
If croutons are not for you try topping the salad with roasted chickpeas.
How to pack it for lunch the next day:
The tomatoes should be sent separately from the rest of the BLT. If it is sent on the sandwich it will make the bread soggy in the lunch kit. Otherwise make the sandwich up and pack it in a container or sealing bag.
The salad can be sent with dressing on it for younger children. We don’t recommend sending a salad for little kids, especially those with EoE as they can be slow eaters already. For older kids we send the dressing on the side and the salad in a large enough container so they can put the dressing on the lettuce and shake it to mix it. Don’t forget to send a fork.
Friday
Meal Leftovers
We will get the kids to choose what they each want ahead of time and then only heat up that much. We will try and guide them to what we have most of so we are heating up fewer dishes for the most amount of people.
How to pack it for lunch the next day:
We don’t advise reheating leftovers more than once so we don’t send them for lunch the next day.
Saturday
Meal Sushi Night!
We make our own sushi rice using a really easy recipe:
2 cups of sushi rice (*not regular rice) uncooked – cook this rice as per the package instructions.
In a small pot mix ¼ C unseasoned rice vinegar, 2 Tbsps sugar, 1 teaspoon salt.
We get the sushi seaweed sheets at our local Asian market (here it is T&T supermarket). They are large sheets we lay on the bamboo mats from the same store. Smear on the chilled sushi rice all over the sheet and put in our custom toppings and roll in a line on the side closest to you. Roll away from yourself tightly. Fillings we use are all thin strips of veggies like carrots, cucumbers, avocados, and cooked yams. We also use fruit like mango and cooked beef, pork, or chicken we have left over from other meals. Soy Free Carrot Lox can also be used in place of smoked salmon.
Brand We Have Found:
Coconut Aminos
Top Tip:
Roll the sushi in the kitchen with the kids. It can get messy at times. Never use sushi mats on allergen free foods that have come in contact with allergens.
How to pack it for lunch the next day:
The sushi since it isn't fish can be made up as everything is getting packed away and a roll for each child can be made but not cut. Wrap it in plastic wrap and store it in the fridge overnight. Avocados will go a bit brown, just a heads up. The day of the lunch cut the rolls in pieces and send them in a bento box with a well sealing container with coconut aminos to dip the sushi in.
The second way to send the sushi is to make little sushi bowls with the special rice on the bottom of the container and the kids’ topping choices on top. Send a piece of seaweed they can crumble over the bowl at lunch or munch on for a snack. Add a well sealing container of coconut aminos as a dressing for the sushi bowl.
Sunday
Meal Herb Crusted Pork Chops, Roast Sweet Potato Cubes, and Steamed Peas
We have pork chops in the freezer we need to use up. We will thaw them, coat them in mustard ( of a horseradish and turmeric paste we use in place of mustard) and dredge the chops in breading. The breading will be 1 cup of gluten free bread crumbs, a mix of dried herbs (oregano, sage, rosemary, thyme, and parsley), salt and pepper in the mix too. We will bake the chops until they are 165F internally in the oven at 375F.
The sweet potatoes will be peeled, and cubed. We will parboil the sweet potatoes for 3 mins in a large pot of boiling water and then drain them. We will let them steam dry in the colander over the drained pot with a tea towel over them off the heat. After 10 mins we will use the towel to blot any excess water off the potatoes. They will then be tossed in 1 tablespoon of olive oil and salt, and air fried for 25-33 mins at 380F. Shake them often.
We will be steaming peas on the stove as frozen peas right now are a great price and affordable for our family.
Brand We Have Found:
Top Tip:
The Pork Chops can be slathered in mustard or a horseradish and turmeric mix and dipped in the herbed gluten free breading the night before and left to increase in flavour in the fridge overnight.
How to pack it for lunch the next day:
This meal packs are best as cold sliced pork chops and sweet potatoes with raw cut up veggies. Pack it all in a bento box style of lunch kit or multiple reusable containers. If there is access to a microwave, pack the dinner with peas in a microwave safe container. The meal can be reheated for 1 minute 30 seconds to 2 minutes 30 seconds. Don’t forget the fork.
We Love Feedback!
Did you make any of the meals from the meal plan week 30? Please 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.
- Vegan Lemon Meringue Pie - GF/DF/EF, Top 8 & 9 Free
- Gluten Free Tabouli (Tabbouleh) - GF/DF, Vegan, Top 9 Free
- Tomato Free Pasta Sauce - GF/DF, Top 9 Free
- Mashed Oven Roasted Acorn Squash - GF/DF, Top 9 Free, Vegan
- Gluten Free Herb Crusted Rack of Lamb - GF/DF, Top 8
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.
Have you made this recipe? Please leave a comment and us know how much you liked it.