This blog is titled “EverydayIcook” because EVERY. DAY. I. COOK. I know a lot of people do as well, and this blog is for all those parents and individuals who cook nearly every meal because of food allergies and sensitivities, from Celiac to FPIES.
We did a lot of shopping to prepare for the coming week, so here’s a run down of this week’s menu.
- Provencal Chicken Stew – One of our favorites
- Tacos with fresh guacomole
- Baby Back Ribs with homemade barbecue sauce
- Gluten Free Pasta with homemade marinara sauce
- Boneless pork chops — quick, easy, and the baby loves them!
Also, a list of sides:
- Lemon and olive oil Quinoa with parsley and cilantro –Yum!
- Corn on the cob — ’cause it’s in season!
- Steamed broccoli — using our bamboo steamer
- Rice, or as we like to call it, Goya Rice
- Chopped Salad with heart of palm and marinated artichokes
So, here’s the approach:
Sunday: I cooked the provencal soup, quinoa, and tacos with guacamole and corn on the cob. We only ate the quinoa, tacos and corn because the stew cooks for a while.
Monday: We cooked the rice and reheated the provencal stew. I also bought a rotisserie chicken (because I just discovered the Di Bruno’s in Suburban Station in Philadephia has a $3 off sale on them on Monday’s and they are hands-down the best rotisserie chickens my family has ever tasted).
Tuesday: Tonight, my spouse made the gluten free pasta and broccoli. Wheat is still and FPIES trigger for both children, so we use gluten-free corn pasta. After putting the kids to bed, and the wife, I dragged myself into the kitchen and whipped up more taco meat and rice for tomorrow’s lunch. I also chopped up 3 romaine lettuces because I realized my wife doesn’t make salads for herself when aking care of the kids, but if I chop the lettuce it totally makes her day. Simple things.
Wednesday: I assume we’ll finish the quinoa, tacos and provencal stew. Have more pasta and salad. My wife will probably make a soup if she has time to fit in a little grocery shopping for more chicken.
Thursday: We’ll finish the pasta, more tacos, and probably cook the pork chops.
Friday: Baby back ribs! We make sure that we have gluten-free bbq sauce by making our own. Also, homemade barbecue sauce is awesome. I should remember to pickup more fresh corn on the cob before Friday. $0.20 an ear at our local market last weekend…so hopefully that sale is still going on.
Hope this helps give you ideas. Having chopped lettuce on hand, a few jars of artichokes and heart of palm in the house ensures quick snacks and lite meals are just a couple of minutes away is very helpful. We also have corn tortillas around, which we essentially use as bread. We’ll top the tortillas with jelly, fig, cheese, etc. and just use as a snack. Also for snacks we always have strawberries (in season now!), bananas, pears, grapes and apples. Rice and dairy is an FPIEs food trigger for one child, while both kids avoid nuts, shell fish, wheat and a number of other food triggers.