Welcome to the last Grain-Free Weekly Meal Plan for October!
I’ve seen a lot of blog posts lately about how eating grains like Einkorn may be okay for people who have a gluten sensitivity because it contains less gluten. For many people, it’s not actually the gluten that is the problem, it’s the grain itself. These bodies have been through so much that they are no longer able to process any grains without having an autoimmune-type response. In order to heal the gut, all grains need to be eliminated for 90-120 days (sometimes longer) while working on restoring gut health…yes, even the gluten-free ones. For help on healing your gut and food sensitivities, find a Nutrition Response Testing(sm) Practitioner in your area by clicking here.
As we move deeper into fall, we are starting to utilize the slow cooker more. There are more make-ahead meals. Since it is darker earlier now, it’s seems there is more time in the evenings to cut some veggies and throw them in a container for a quick morning breakfast sauté. Soups are replacing salads as a staple with the ushering in of the cooler weather.
As always, substitute ingredients as needed based on your individual dietary needs. Enjoy this week’s meal plan!
Breakfast – Sweet Potato and Sausage “Pasta”
Lunch – Paleo Mu Shu Pork (I use chicken)
Dinner – Texas Slow Cooker Beef Chili
Breakfast – Paleo Meatloaf Muffins
Lunch – Classic No-Noodle Chicken Soup
Breakfast – Sweet Chili Chicken Stir Fry (Make ahead. I leave out the sauce)
Dinner – Cinnamon Beef Stuffed Pumpkin
Breakfast – Easy Chicken Pesto Cauliflower Rice Bake (Make ahead)
Dinner – Shepherd’s Pie
Breakfast – Roasted Brussels Sprouts Flavor Bombs
Lunch – Southwest Style Sweet Potatoes
Dinner – Braised Cube Steak with Onion Gravy
Breakfast – Vanilla Maple Chia Pudding (Make ahead. I don’t add any sweetener)
Lunch – Walnut Beetroot Feta Salad
Dinner – Easy Orange Chicken Stir Fry