Last week just flew by! I stuck pretty closely to my menu plan in spite of the crazy schedule. We did miss a couple of meals though. It wasn’t anything we can’t reuse this week!
Now onto this week’s menu:
The theme for the GF Menu Swap over at Angela’s Kitchen this week is strawberries. Strawberries are one of my favorite fruits! Florida strawberry season is long over, but we seem to have a plethora of California strawberries right now. This strawberry shortcake seems appealing for breakfast one day this week, and I have been wanting to try this Strawberry Chia Seed Jam.
Breakfast: Paleo Cinnamon Buns with strawberries before church. Baked eggs with toast after church!
Lunch: I was invited out to a Mother’s Day Lunch and my quest was to make a fancy cake. I chose to modify this recipe for the cake, use coconut whipped cream for the topping, and use the fruit toppings from this recipe to make it look fancy.
For the main course I had Portobello mushroom steaks, potatoes, green beans, corn, and tossed salad.
Dinner: Still pretty full from the large dinner, just some leftover lunch I couldn’t finish at lunch.
Rest of the week:
Waffles…still using my favorite recipe: GF Vegan Waffles
Roasted Red Pepper and Kale Frittata
Leftover Paleo Cinnamon Rolls
Either these leftover Blueberry Muffins or pancakes from “Gluten Free On a Shoe String Quick & Easy!”
Bok Choy Brown Rice Salad (mine will be modified without the chicken!)
Fried Rice–haven’t decided if we will have it with chicken or shrimp
Grilled veggie wrap with a flax-seed wrap (adapted from “Wheat Belly” to be made in the oven/stove top)
Maple Lentil Sweet Potato Bake
Fish (our favorite fish is on the grill right now topped with a little lemon pepper!), sweet potatoes, roasted beets, brussels sprouts
And of course…LEFTOVERS!