Meal Plan / Week 4 April 2019

This week’s menu is particularly vibrant and colorful, with a variety of flavors to match. We found creative ways to celebrate Passover and week two of the Whole Life Challenge with recipes that avoid sugar, wheat, and dairy. It’s hard to choose a favorite, but we suggest you give Yin and Yang Sesame Almond Crackers, Carrot “Cake” Bites, and Paleo Cobb Salad with Homemade Balsamic Vinaigrette a try. Enjoy!

Lemongrass Chicken with Persian Quinoa

Saturday – Lemongrass Chicken paired with Jamie Geller’s Persian Quinoa took us in a new direction for Passover. The lack of matzah combined with the abundance of flavor offer a meal that you can serve any time of the year. We omitted the sugar from the original quinoa recipe, and it still tasted great.

PlumPetals Spinach Stuffed Portabello Mushrooms

Sunday – We discovered these Spinach Stuffed Portabello Mushrooms from Ayesha of PlumPetals, who also participates in the Whole Life Challenge. We made a few minor adjustment to make this vegan dish FODMAP friendly.

Paleo Cobb Salad

Monday- Cobb Salad is considered an American classic; our version is Paleo and dairy-free. We believe we’ve managed to improve on the original, creating the perfect mash-up of flavors on a dinner plate!

Tuesday – Anticipating a really long work day, we knew we needed a simple and comforting dinner for #TacoTuesday. Avocado Tacos with Ricolicious fit the bill; the rainbow of colors was an added “pick me up” after a hard day!

Wednesday- The Fish Loaf from PlumPetals caught our eye as a creative use of canned tuna. We didn’t have any canned fish, but we did have a large can of chicken breast in our pantry. This Chicken Casserole also used a bunch of veggies we had left in the fridge, keeping the costs super-low on this dinner entree!

Paleo Carrot Zucchini Fritters with Fried Eggs

Thursday – Paired with a few “Sunnyside Up” fried eggs, these colorful and naturally sweet Paleo Carrot Zucchini Fritters from the Whole Life Challenge make a wonderful hot breakfast. We replaced red onion from the original recipe with green onions to make this a FODMAP-friendly meal.

Carrot “Cake” Bites

Sweet Treat – Thanks to The Paleo Mom for helping us discover these Carrot “Cake” Bites, which we made even healthier by using a secret ingredient to replace the unsalted butter in the original recipe. Thanks to our eight-year-old son for suggesting the addition of the carrot in this photo!

Yin and Yang Sesame Almond Crackers

Paleo Snack – Between Passover and the Whole Life Challenge, we’ve been struggling with finding satisfying crunchy, savory snacks to fulfill our mid-afternoon cravings. These Yin and Yang Sesame Almond Crackers helped. They paired really well with Baba Ghanoush (recipe below). We’d also suggest smearing some soft vegan cheese (like our favorite, Miyoko’s) on them.

Baba Ghanoush

Savory Snack – This Baba Ghanoush isn’t your typical mashed eggplant dip; our version is low-FODMAP friendly. Pair it with freshly sliced veggies or your favorite crackers for a great afternoon snack.


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