Every time I sit down to write these weekly posts, I wonder how in the world it’s already been a week since the last one, but somehow it has, so here we are.
Last week I shared my plan on tackling my kids summer eating and trying to keep them as low carb and sugar free as possible. You can read that post HERE for more on that.
So far it has gone much smoother then I expected. There has been minimal whining on my kids’ part and I was amazed with the difference I saw in my 3 year old, Lucas’, behavior. He was like a new child.
I say was, because after eating super low carb and high fat for nearly a week, he went to his baby sitters house for one day where she loaded him up on junk, then my Dad took all the kids to lunch the next day and since then his behavior has once again been terrible.
My husband isn’t yet convinced that there is any correlation between Lucas’ diet and his behavior, but my husband isn’t the one who has to take him to the grocery with no nap – so his opinion means little to me in this situation 🙂
I haven’t noticed as much of a change in my other two boys, except that I do notice they are eating less volume and begging for snacks less, which I hope means that their blood sugar is being better regulated.
The big winner from last weeks menu was the pepperoni pizza chicken bake, I used my own Homemade marinara and it was delicious. The kids also loved making mason jar ice cream. We experimented with some fun flavors including chocolate, strawberry and the crowd favorite Mint Chip (I will be sharing that recipe soon!)
For this weeks menu, I kept most of the snacks and breakfasts pretty simple and similar to what we had last week.
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You may notice that tacos almost always make an appearance (or two) in my weekly meal plan. The reason why is simple – they are easy and everyone loves them. This week we are having tacos and fajita kabobs
Another thing that you may or may not have noticed, is that most of the meals will be using either bell peppers or asparagus. By sticking to one or two veggies per week, I can shop in bulk at Sam’s Club and keep our grocery budget lower. (For the roasted veggies, I just toss pretty much any veggies we have on a sheet pan with some olive oil and salt and pepper)
I am also going to try something new. Instead of only sharing the recipe links on my pinterest, I thought I would also share them here to make it easier for you to find. Let me know what you think and if this is helpful.
- Taco Seasoning
- Cajun Chicken “Pasta”
- Salmon and Asparagus – I’m making a few changes, by subbing the green beans for asparagus, and nixing the tomatoes (tomatoes are pretty much the only food that I just can NOT eat), and using real butter instead of the canola oil spread.
- Barbecue Ribs – I follow this recipe, but make top them with THIS sugar free Barbecue sauce.
- Beef and Asparagus Stir Fry – I will leave the cornstarch out, and if it needs thickening then I use xanthan gum
- Keto Waffles
- Cinnamon Swirl Bread
- Almond Butter Mug Cakes
- Keto “White” Bread
- Crispy Chicken Tenders
- DIY Frozen Pizzas
And as always you can find my weekly menu Pinterest board HERE!