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Are you a gluten free household, and following the Trim Healthy Plan? I got you, Lovely Lady!
I am sharing our weekly menu plan for our family of 9, for the week of March 12-18, 2023.
If I had the freezer space to do it, once a month cooking would be my ideal way to manage meal preparation, but most of our freezer space is tied up in our home-raised meats and frozen fruits and veggie stash to help us in our rural western Montana life.
We also plan our food days to coincide with our Saturday sabbath, or Shabbat, and our Leftover day is Sunday.
This helps us eat our way through our leftovers, while also giving this Mama a day off from cooking….WIN!
If you don’t have a routine with your leftovers, I would implore you to develop one to save your sanity and cut down on your cooking, or steal mine. You can read about it here.
What do you feed a Gluten Free family of 9?
I’m so glad you asked…here we go!
****I will be using recipes from Various Cookbooks that are Compatible with the Trim Healthy Mama lifestyle, along with recipes from around the internet. I will link the book and give a page number, or website, where applicable****
**I also cook with my Leftover days in mind, and double almost every recipe that I make. My shopping list will reflect single recipe amounts as we have a much larger than average family to prepare for. **
- Breakfast: Vegan Keto Omelet with veggies and Ginger Cookie Sip
- Lunch: Low Carb Roast Onion Soup with Ground Meat
- Dinner: Vegetable Fried Millet
- Snack: Nighty Night Custard
- Snack: Teff Chocolate Pudding (Didn’t Use the Maple Syrup)
- Breakfast: Bust a Myth Spice Cake (original recipe from Trim Healthy Mama Cookbook) Cinnamon Caramel Oolong
- Lunch: Turmeric Chicken and Cauliflower Soup
- Dinner: Fall Harvest Sheet Pan Meal
- Snack: Cherry Cream Gelatin (modeled after this recipe)
- Snack: Keto No-Bake Cookies
- Breakfast: Strawberry Scones
- Lunch: Spiced Red Lentil, Tomato, and Kale Soup
- Dinner: Thai Peanut Salad
- Snack: Chocolate Vegan Keto Protein Bars
- Snack: Frosted Peach Lemonade
- Breakfast: Oat Fiber Pancakes(Waffles) with Peanut Butter and Sugar Free Syrup and Creamcicle Hot Cocoa
- Lunch: Slow Cooker Butternut Squash Soup
- Dinner: Asian Sloppy Joes (kids had potatoes)
- Snack: Creamy Autumn Apple Salad
- Snack: Easy Peanut Butter and Jelly Smoothie
- Breakfast: Strawberry Almond Flour Muffins
- Lunch: Cauliflower Soup
- Dinner: Easy Southwest Quinoa Salad
- Snack: Popcorn and Protein Hot Chocolate
- Snack: Funnel Cake
- Breakfast: Paleo Cinnamon Bagels (left out raisins)
- Lunch: Turkey Tomato Florentine Soup
- Dinner: Pizza Night
- Snack: Baobab Blast Jello
- Snack: Briana Finger Bars
- Breakfast: Grapenuts with Oat Milk Yogurt
- Lunch: Leftovers
- Dinner: Leftovers
- Snack: Leftovers
- Snack: Leftovers
Here are my favorite products, should you wonder where to find them, gluten free. And, if you would like to know what’s going on the Treehouse, please sign up for my newsletter!
Thank you for stopping by!
If you want to know how to Cook Less and Eat More, or want to look into my Trim Healthy Lifestyle Coaching Services, you’ve come to the right place!
Hi Nicole, do you pretty much stick to your menu plan even if you don’t feel like cooking it or eating what’s planned?
I stick to the recipes, unless an ingredient is out or I forgot to pull out meat, that are on the list, but I will put them anywhere in the week that I need to. I always make a list based on what we have available to make in an effort to cut down on food waste and unnecessary grocery trips. We do not typically change the meals based on “cravings” because that would require extra trips to the store.