Soup Week went over pretty well at my house last week, the Minestrone Soup was definitely the best. My husband wants me to make it again this week but I think I’ll have to pass as I’ve had enough soup for a few days. I was eating leftover soup for breakfast, which was delicious by the way. I may start a new trend in breakfast; but now I’m ready to sink my teeth into some heartier fare.
Last week I mentioned that I was excluding rice and all rice products from our Menu Plan to see if my 1 year old’s eczema would clear up. I’m happy to say this his eczema has been much clearer this week. A really weird thing happened on Sunday night. I noticed he was having a reaction after eating peas. He regularly eat’s peas so I’m not sure what the problem is. Typically I just feed him peas from a can but this time I fed him peas that came in a plastic “to go” type of package. The ingredients on the package just say “peas, water, salt” so I wonder if it could be the packaging.
I will continue to keeping rice out of our diet this week and also peas. After his skin clears up again I’ll attempt to feed him the peas.
This week’s Meal Plan
Breakfast will be pancakes, cereal or toast with a nut butter and fruit.
Snack will be fresh fruit, smoothies, or raw veggies with Jalapeno hummus. Our humongous Costco sized container of hummus is almost gone so this will be disappearing this week.
Lunch is typically leftovers or sometimes a sandwich or a wrap. This week I have baked potatoes that I like to top with chili.
Dinner
Monday: Eggplant Italian Bake (notice the ambiguity, I have no idea what I’m making yet, just that is will have eggplant. Yeah, that is how I roll.)
Tuesday: Pasta with Vegan Alfredo Sauce and veggies, likely asparagus and broccoli
Wednesday: Veggie Pot Pie, I’m hoping for a flaky biscuit like crust.
Thursday:Black Bean Burgers with Mashed Potatoes (these have gotten bumped the last two times I’ve planned them so we will see)
Friday: I have no idea, but probably leftovers, maybe I’ll make the Minestrone Soup after all.
Have you planned your menu for the week?