Last week–maybe not as crazy, but still busy. I guess things will continue that way until school is done which won’t be for another week and a half. Swimming lessons are done though! I made it my goal to keep my fridge tidy and clean and eat up leftovers so I didn’t have much/any to throw out. So far I would call it a win. I had to throw out some food for the Princess, but I don’t let that count against my goal because she is still sporadic on how much she eats.
The theme for the Gluten Free Menu Swap over at Celiac Family is basil! I love basil and although it’s not on my list of things to make this week, I have a marinade for veggies that is so awesome. I found it when I wanted to have kabobs and I wasn’t eating meat and it is still my favorite kabob of all time.
My organic produce delivery was awesome! I can already see more veggies creeping into my diet. I used a chef salad as a way to finish up some leftover green beans and some frozen bread cubes plus some mushrooms I wasn’t sure what I was going to do with! And what better way to start off the week then a Chunky Monkey Milkshake with chocolate syrup? Oh and the Double Chocolate Almond Butter Blender Muffins? A huge hit!
Sunday
Breakfast:
veggie omelet, coffee
Lunch:
olives, pretzels, ham, pickles
Dinner:
hamburgers, sweet potatoes, corn
Rest of the week
Make Ahead Muffin Melts
Pink Panther Smoothie
Pancake (using gluten-free flour blend)
Waffles
Dinner:
Potato chip fish with sweet potato rounds and beets
Copycat Chipotle Beans and Rice didn’t get to this last week!
Tuna Fish Apple Salad
Quinoa Salad
Quesadillas
Pizza, salad
Leftovers!
Cucumber salad as a side dish any number of times minus the radishes just because we have TONS of cucumbers in our garden right now.
Healthy Dessert: Chunky Monkey Ice Cream! Making again only with this chocolate sauce instead of chocolate chips
For more menu ideas check out Org Junkie’s Menu Plan Monday! Or for gluten-free menus check out Celiac Family and the Gluten Free Menu Swap!