It’s the week after Thanksgiving and everyone is probably in leftover overload!
I hope you all had a wonderful Thanksgiving! We had a wonderful time with family at two Thanksgiving celebrations! I made an entirely grain-free feast for the first one that my family really enjoyed.
I trust you’ve finished all your turkey because it’s reached it’s 3-day limit for being good to eat. I do have one “leftover” recipe in Monday’s lunch slot just in case you celebrated a late Thanksgiving and still have some decent turkey left. If not, just use chicken. 🙂
Did you make turkey stock? It’s so good and so easy! Follow the instructions in my chicken bone broth post the next time you make a turkey, just use turkey bones instead of chicken. I’ve got 5 quarts so far and round two in the slow cooker now! Yes, you can reuse the bones for a second (and even third) round of stock. I put it in mason jars and freeze it until needed.
There are six days worth of grain-free recipes for you in this grain-free weekly meal plan if you click on each link. This makes it easy to scroll through the ones that appeal to you and leave the ones you don’t. Not every recipe will meet everyone’s individual health needs. Feel free to modify as needed.
Breakfast – Plantain and Bacon Waffles
Dinner – Beef Stroganoff
Breakfast – No-Oatmeal Hot Breakfast Cereal
Lunch – Delicious Chicken Liver Pate
Dinner – Paleo Butternut Squash Soup
Breakfast – Ham, Apple, and Sweet Potato Scramble
Lunch – 7-Layer Salad
Dinner – Cauliflower Lasagna
Breakfast – Chunky Bacon and Kale Stir Fry
Dinner – Paleo Chicken Pot Pie
Breakfast – Breakfast Cauliflower Rice
Lunch – Avocado Chicken Salad
Dinner – Moms Meatloaf Recipe
Breakfast – Mountain Family Paleo Granola
Dinner – Easy Creamy Buffalo Chicken Pie
Be nourished. Be happy.