Menu planning is a big piece of living the AIP lifestyle. Whether you’re eating at home on a normal weekday night or going out of town everything needs to be planned ahead of time or else you will get caught with nothing cooked and no easy convenience foods and you will be very very hungry.
Last week, I talked about the importance of batch cooking and how it can save you a lot of time in the kitchen. Well, today I went through my weekly routine of creating my menu, going to the store, and batch cooking and I decided that I would share what my menu looks like this week to give you some recipe inspiration and a better idea of what my actual meals look like on a day to day basis.
My household only consists of my husband and I and we are pretty regimented eaters, meaning that we each pretty much stick to three meals and one snack per day. My husband is not AIP and mostly follows a gluten free, sometimes paleo diet. So, you will notice that his lunch for example does contain nightshades and yes, even corn, and his snack contains nuts. He is very supportive of me, and he eats AIP for dinner so that we can eat together however the rest of his meals include non AIP foods which honestly helps us stretch our food budget a little further, giving me room to buy the nourishing foods that I need.
As I mentioned in the batch cooking post, I cook my breakfast and our lunches for the week ahead of time to save time and the dinners I cook on a nightly basis. Finally, my hubby is not home on Wednesday nights so I don’t usually make a big meal that night and instead use it as an opportunity to eat leftovers and take a break from cooking.
All of that being said, let me know what you think? Are you trying any new recipes this week? Do you cook any parts of your meals for the week ahead of time?
The McClellan Family Menu for the Week of 10/26/14:
Breakfast: Sweet Potato Stir Fry with Spinach, Ground Beef and Grass Fed Beef Liver (Similar to this recipe only with a different meat combo and some added offal)
My Lunch: Chicken Stew with Plums and Carrots Recipe from A Squirrel in the Kitchen
My Hubby’s Lunch: Slow Cooker Salsa Chicken with gluten free tortilla chips (Not AIP)
My Snacks: Plantain Chips and Avocado
Hubby Snacks: Apples and Natural Nut Butter (Not AIP)
Monday: Butternut Squash Risotto from Autoimmune Paleo with slow cooked pork chops and onion in bone broth
Tuesday: Baked Salmon Topped with Cranberry Sauce and green beans with garlic cooked in tallow
Wednesday: (Leftovers Night)
Thursday: Grass fed Burgers topped with fried onions, avocado and Bacon with Sweet Potato Fries
Friday: Pot Roast and Gravy from Phoenix Helix with Twice Baked Sweet Potatoes
Thank you Samantha for including my chicken stew with plums and carrots in your weekly menu! It is so true that menu planning and batch cooking help a lot to gain time during the week and stay on track with your diet!
Thank you! I made it today and it smelled soooooooo good! Looking forward to truing it for lunch tomorrow!
Ooooh. I never thought of topping salmon with cranberry sauce. It’s now on my must-try list! I hope you love my pot roast recipe as much as we do!
Thanks Eileen, We are really looking forward to the pot roast! Its such a great fall/winter meal 🙂
Samantha – I thought I was organised. You put me to shame! SO very impressed.
hahaha well thanks, although I promise I am not nearly as organized as I would like to be!
Thanks for sharing! I do batch cook every weekend and freeze for ready meals. I like the cinnamon beef cheek stew recipe from Paleo mom and also the ground beef ‘chili’ from autoimmune paleo. Breakfast is hidden offal sausages and lunch is usually a salad I can easily eat at work. 🙂
Sounds delicious and awesomely nourishing!
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