Do you plan your meals? I usually shop fortnightly though I do get a weekly ethical groceries (EGG) order which supplements this. As I do my main grocery shopping fortnightly I generally do a menu plan for the fortnight. For a while I was posting about our menu weekly but haven’t done that in a while. So I thought I would share some of what’s been on our menu lately. Just about everything mentioned in this post I made gluten and dairy free, apart from the fact I used dairy cheese in the cheesy puffs. If the original recipe isn’t gluten or dairy free I usually sub gluten free flour for wheat flour and I use almond milk and nuttelex in place of milk and butter. For a more fuller list of menu options please see my menu ideas page.
Breakfast
My son rarely eats before 2pm as he is doing intermittent fasting, so generally only eats between 2pm & 4pm. He’s also mostly eating a high protein, low carb diet. When he does have breakfast/lunch or whatever you want to call it around 2pm he’ll either eat out or will make himself something with lots of eggs, a protein shake or pancakes with protein powder in them.
My husband has also started intermittent fasting and often doesn’t eat until lunch time, or 10 am at the earliest if he has breakfast. So he usually eats between 10am/12pm and 7pm. If my husband has breakfast, he would have a bowl of cornflakes with water. Ever since he discovered he should not have too much dairy he’s had water on his cornflakes and did not want to try a milk substitute such as almond milk.
cornflakes 
Sweet potato “toast” topped with avocado, pumpkin seeds & sunflower seeds 
Bacon & Eggs
I still usually eat breakfast though often later than I used to. After our morning walk I’ll usually have a hot ginger drink. Here’s a few of the things I’ve had for breakfast lately:
- Chopped banana with pepitas, sunflower seeds and coconut yoghurt
- Banana on paleo toast
- Avocado or butter on paleo toast
- Apple Cinnamon Nut Porridge (Life Changing Food)
- Gluten Free Microwave Muffin with banana, coconut yoghurt and maple syrup
- sweet potato “toast” with avocado, pepitas & sunflower seeds
On a Sunday we still have bacon and eggs for breakfast. Usually on corn thins but sometimes we’ll have it on paleo toast or grain free wraps
Lunch
My husband usually has corn thins with honey or peanut butter. Or he might have a corn thins pizza type thing. Sometimes he’s have leftovers.
I often have a salad with lettuce or spinach, carrot, mushroom, cucumber, avocado, ham or salami or leftover meat, mayonnaise and Kim Chi.
Other lunches include:
- Toasted sandwich on paleo bread
- Mushroom filled with ham, cheese & zucchini
- Leftover rice with ham, mushroom, zucchini, carrot, avocado & mayonnaise
- Pumpkin soup with pumpkin scones
- Pumpkin Cheesy Puffs
My parents gave me a pumpkin and since the rest of my family doesn’t eat it, I made a few things with it, which I’m slowly eating.
Dinner
Rissoles & Vegies 
Hamburger made with Brazilian Cheese Puffs 
Quick Chilli Beef served as nachos
Our dinner menu lately has included:
- Savoury mince & pasta
- Take away gluten free pizza
- Pulled Beef wraps
- Tric’s mince
- Rissoles
- Hamburgers with rissoles on Brazilian Cheese Puffs Rolls
- Boston Beans & Sausages
- Creamy Tomato Chicken
- Beef Stroganoff (Quirky Cooking)
- Marinated Chicken cooked on the BBQ with rice (Quirky Cooking)
- Chicken burgers (with Brazilian Cheesy Puffs Rolls)
- Fried rice using up leftover marinated chicken
- Quick Chilli Beef
- Ham Steaks and Pineapple
Snacks/Treats
Maple Quinoa biscuits 
Gluten and Dairy Free Chocolate Brownies
Some of what I’ve baked for snacks or treats lately:
- Maple Quinoa Biscuits
- Gluten Free Chocolate Brownies
- Apple Cinnamon Custard Cake
- Olive Oil & Sour Cream Tea Cake
- Apple, Brown Sugar & Ginger Slice
You’ll notice I’ve been cooking a lot of cakes lately. This is part of continuing to celebrate Easter for the 50 days of the season.
What’s been on your menu lately?