I enjoyed the fish chowder from last week a lot! It was, however, a little more liquidy than my husband cared for so I am scrambling to eat up the leftovers all by myself! Another highlight from last week was reworking a favorite recipe for cranberry bread and having it turn out absolutely delicious. I will be sharing the recipe later this week!
The theme for the Gluten Free Menu Swap over Angela’s Kitchen is Salads. After being in a serious soup rut since fall I’ve been looking for a few salads to liven up the menu. I will be having a taco salad later this week with mushrooms instead of meat, spinach, brown rice tortilla chips, and other taco toppings. Later in March I know I have a chef salad on the menu. One of my favorite things about salads is the fact you can easily change the toppings depending on allergies/preferences!
This weekend we visited the local strawberry festival and although the actual festival was rather scary (large crowds and temperamental preschoolers don’t mix well at all!) I had fun afterwards making some strawberry shortcake and some strawberry jam. It’s amazing how fast I can go through a half flat of strawberries!
Cranberry bread, scrambled eggs, coffee
Lunch: It was a good day to eat veggies!
Veggie burger over sautéed beet greens, roasted broccoli, steak fries
For dessert: coconut vanilla ice cream with chocolate sauce!
Dinner: roasted broccoli, strawberry shortcake
Rest of the week:
Eggs all kinds and all ways!
Pink Power Detox Smoothie
Breakfast for dinner: Pancakes and Paleo Pancakes
Some soup from the freezer either veggie or chili!
Chicken nuggets/butternut squash nuggets, french fries, veggie
Tacos (mushroom and ground beef), taco toppings
Broccoli Apple Soup
Pink Panther Smoothie (trying to get my daughter to like smoothies AGAIN), popcorn
Pan cooked Fish with sauce DU JOUR, rice pilaf