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I copied this idea from Carrie at The Thrifty Oreganic. She posts her weekly menu plan every Monday.

I want to be more regular about this because when I get lax about it, I find myself scrambling at the last minute, trying to figure out what to cook.

We have been off of our GAPS diet because we were both traveling last week Seth was in Amsterdam and Kate and I were in Michigan/Ohio). But we’re ready to get back to it.

I know there are a number of you out there trying to cook GAPS and SCD meals for your family, so I hope my posting our menu plan will serve as inspiration for you. We are on the “full GAPS” diet, which means we can eat soaked nuts and beans, raw vegetables, and all dairy (although Seth can only tolerate small amounts of unaged cheeses, milk and cream).

I’m only going to include dinners though. For breakfast we pretty much always have eggs and sometimes bacon or sausage (although I’m working on trying to mix that up a bit). Lunch is leftovers or a smoothie.

My goal is to serve shellfish at least once a week and organ meats/offal at least once a week. (These are the most nutrient dense foods.) This week we’re having shrimp and oysters on Saturday night and we’ll also he having bison heart and marrow bones on other nights.

I also try to serve bone broth as often as possible. This week I will be serving it every evening (I noted it below). Bone broth (chicken, beef or fish stock) is very important to intestinal health and healing.

I’m going to start experimenting with coconut flour this week (muffins, cookies, bread) so look forward to start seeing some of those recipes next week. I’m also going to try making some onion rings with coconut flour and almond flour. If I can pull it off, Seth will be very pleased. He LOVES onion rings.

Please post comments below if you’d like recipes for any of the following.

So, without further ado, here is this week’s menu plan:

Monday:
Tomatoes, Cucumbers, Sprouts and Sardines on a Bed of Arugula
Steak with Whiskey Mustard Sauce (made with chicken stock)
Grilled Onions and Peppers

Tuesday:
Grilled Radicchio (from my garden!), Goat Cheese, Red Onion and Tomato Salad
Roast Duck with Reduction Sauce (made with chicken stock)

Wednesday:
Watermelon, Feta and Red Onion Salad
Bison Heart Chili (made with chicken stock)
Almond Bread and Butter

Thursday:
Bacon Wrapped Dates
Gazpacho (made with chicken stock)
Marrow Bones
Almond Bread and Butter

Friday:
Avocado Bacon Cheeseburgers (without the bun, with lettuce, tomatoes, and homemade pickles)
Onion Rings
Baked Beans (made with chicken stock)

Saturday (Shellfish Night):
Oysters on the Half Shell
Leftover Gazpacho (made with chicken stock)
BBQ Shrimp, Red Onion and Kalamata Olive Pizza with Almond Crust

PS: This menu is subject to change based on Seth’s erratic work schedule and my spontaneous whims.