Menu Plan Tuesday!

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I hope everyone had a wonderful Thanksgiving! Mine was nice filled with cooking and family and some relaxing. My pumpkin pudding did NOT pudding, but other than that I had no obvious disasters. I’m still trying to get back into my regular routine this week!

The theme for the Gluten Free Menu Swap over at Celiac Family is gluten-free baked goods and cookies. I haven’t completely planned out all my holiday baking yet, but I will probably make these Pumpkin Molasses Cookie Dough Balls with a gluten-free flour mix subbed for the regular flour. I made them last year and they were a hit. My favorite cookies of all time are molasses crinkles, but I haven’t experimented with making them gluten-free yet. During our annual cookie swap/bake we usually make spritz cookies and sugar cookies. I’ll be excited to try them with some real butter this year! Last year we just used our family/favorite recipes and subbed out a gluten-free flour blend for the flour.

Spicy Butternut Squash Nuggets with honey lime dressing, vegan cheese, olives, avocado, organic corn chips, and tomato! A filling lunch!

Spicy Butternut Squash Nuggets with honey lime dressing, vegan cheese, olives, avocado, organic corn chips, and tomato! A filling lunch!

My husband is working on using up his vacation days throughout the rest of the month–we’ll see how that messes with the menu plans! Whenever he’s off work things seem to work differently, although he is always a big help. When I was making my December menu plan I tried to stick with family favorites that were easy. My brain is already filled with sugar plums and gluten-free gingerbread and I want to have energy left over for last-minute sewing projects and lots of baking!

Sunday
Breakfast: Toast with almond butter and strawberry jam. Second breakfast (after early church): Vegan Iced Pumpkin Spice Latte and Apple Clafoutis with coconut whipped cream on both!
Lunch: Lunch with family: Everyone else had lasagna, but I had spaghetti squash with lentil mushroom meatballs and some of the sauce!
Dinner: snacks!

Rest of the week:
Breakfast:
Leftover Apple Clafoutis
Vegan Waffles
Eggs
Smoothie

Dinner:
Breakfast for dinner: Vegan Waffles
Spaghetti with meatballs (I still have lentil meatballs left and spaghetti squash while everyone else will have regular meatballs and gf noodles)
Tacos (with mushrooms instead of meat for me!)
Grilled cheese (vegan cheese for me!)
Tuna Apple Salad
Pizza, Salad
Smoothie (per request by the princess!), popcorn
Fish, sweet potatoes, veggie
Leftovers!

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!

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2 responses »

  1. Pingback: Gluten-Free Cookies & Treats and Weekly Menu Plan

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