We are experiencing Yo-Yo weather where I live. One day it will be 80 only to plummet the next day down to 36. It drives everyone crazy what with sinus troubles and the issues of needing a whole year’s wardrobe at the ready! You definitely need to check the weather before getting dressed everyday.
The theme for the Gluten Free Menu Swap over at Celiac Family is persimmons. I don’t usually buy persimmons unless they happen to be in a produce box I pick up. It would be interesting to get some ideas of what to do with them. I have eaten them and not enjoyed them much, so they usually rot in the bottom of the fridge!
This is a short week school wise–I’m not sure what the point is of having a full week of school only to have two short weeks following it, but there it is. We’re also planning to be out of the kitchen a bit at the end of the week, so that will be nice for a change.
Breakfast: protein bar crumbled with strawberries and almond milk on top with cinnamon raisin toast
Lunch: burgers (salmon for me), sweet potato French fries, corn on the cob, tomatoes and onions.
Dinner: Detox smoothie, toast, olives
Rest of the week:
Eggs all kinds and all ways!
Paleo Chocolate Breakfast Cookies
Breakfast for dinner: Roasted red pepper and kale frittata
shepherds pie with mashed sweet potatoes on top (Tex Mex version with pinto beans [from “Everyday Happy Herbivore” for me!)
Vegan Nicoise salad
fish, sweet potatoes, veggie