The detox diet is over…yesterday was a wonderful celebration/feast of both the end of the diet and Easter! It’s nice to be done, but one thing I’m going to continue doing (especially in light of the way I feel this morning!) is seriously cutting back on my sugar.
Last week was Spring Break around here and since my husband works in a school we took advantage and took some vacation days. And I got some time off from cooking, so our plans for this week are similar since we didn’t make everything last week! I did make the Spicy Squash Nuggets and they were amazing! No one else would eat them, but I delightfully ate all four servings and froze one for later! So here’s this week’s plan:
Breakfast: Scrambled eggs, Apple Cider donuts, strawberries, COFFEE (First time in six weeks! Woo!)
Dinner: At someone’s house. I brought a jello salad (it’s my mom’s favorite) and this Irresistible Grilled Shrimp. Both were a big hit. Thank goodness for an understanding hostess who cooked scalloped potatoes with earth balance and almond milk and a wonderful array of veggies that were all gluten free and dairy free!
Supper: I was not that hungry after the huge lunch so I had some “ice cream” and called it a night.
Rest of the week:
Leftover Apple Cider Donuts, scrambled eggs
Banana “Oat” Pancakes
Banana Apple Muffins
Coconut milk smoothie
Overnight “Oat” Waffles (adapted to be GF, DF and Oat free of course!)
Fish of some sort
Tomato Avocado Salad
Zucchini & Potato casserole (Mini Meatloaves for the meat eaters)
Chickpea of the Sea
GF, DF Lasagna, Salad
Pizza, Salad (probably twice as I have a “Ladies Night Out” this week and I’m bringing something easy that I can eat!
And of course…LEFTOVERS!