Menu Plan Monday July 1!

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Happy Independence Day Week!
As usual I started out last week following my menu to the letter and by the end of the week just kind of getting by. One thing that happened was that because we were out-of-town I wasn’t able to go to my regularly scheduled Farmer’s Market visit and I ran out of veggies! It’s been Florida summer hot around here and I am completely unmotivated to be in the kitchen…unless its to make ice cream of course! Therefore, I kept my menus simple and made several salads to try to keep things cool around here this coming week. Last week we picked some blackberries at a local farm. They were terrific! I froze some and had planned to make a cobbler or crisp with the rest, but they were so delightful that I ended up eating them! It’s still blackberry season around here (it’s really late this year) so we’re planning on going back to pick some more this week. Hopefully some will actually make it into this crisp (substituting blackberries for the strawberry/rhubarb)!
Now onto this week’s menu:

The theme for the GF Menu Swap over at Celiac Family this week is red, white, and blue. I actually forgot that Thursday was a holiday when I did my initial menu, but when I realized it I switched it. We’ll probably have corn on the cob, burgers (veggie for me, turkey/beef for the rest) with Udi’s buns, baked beans and either some BBQ chips or sweet potato fries. (Both the chips and fries have been on sale the last couple of weeks at the store and I have a nice little stash.) If I can manage it we will have the above mentioned crisp or maybe just this yummy looking Triple Berry Vegan Parfait!

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Sunday
Eggs with blackberries and coconut whipped cream
Irresistible Grilled Shrimp, grilled corn on the cob, coleslaw, baked beans
Canned herring, corn chips, spinach, tomato, pickles, this raw chocolate pudding

Rest of the week:
Breakfasts:
Leftover raw chocolate pudding
Lemon Blueberry Waffles–these never happened last week!
Buckwheat granola
Smoothie, maybe these muffins if it isn’t too hot
Eggs

Lunch/Dinner:
Chili and cornbread from the freezer
Strawberry Melon spinach salad with leftover shrimp as protein!
Chef Salad
Quinoa/Turkey/Beef burgers with corn on the cob, and baked beans/French fries/chips (we’ll pick on the day of)
This new fish recipe that I actually saw on the Kettle Chips Facebook page and got super rave reviews from the picky eaters in the family, roumalade sauce, rice pilaf with peas and corn
Tuna Apple Salad (recipe coming soon!)
Pizza, Salad
Some version of this Frittata/Oven Omelet that I can eat.
Smoothie, Popcorn
And of course…LEFTOVERS!

For more menu ideas check out Org Junkie’s Menu Plan Monday! Or if you are interested in some gluten-free menus check out Celiac Family and the Gluten Free Menu Swap!

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3 responses »

  1. Pingback: Weekly Gluten-Free Menu Plan - Red White and Blue

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