Menu Plan Monday, November 7!

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So–after being busy busy busy last week I didn’t cook much. We only got take-out once though, so I was happy about that. I kind of just cooked a few things and we made meals with those things. For instance, I made 4 cups of rice thinking beans and rice, but we ended up doing fried rice and I used the rest to make Dijon broccoli and rice one day and rice with mushrooms and any other veggies I could find another day. I’m ready for some healthy comfort foods this week! How about you?

Happy Fall!

Happy Fall!

Breakfasts:
pumpkin pie–just the recipe on the back of a can with coconut sugar and 1/2 cup of sugar instead of 3/4 cup. (I always use coconut milk instead of the evaporated milk to make it dairy free.) I also used some leftover snickerdoodle cookies for the crust (usually I just make the pie without the crust!)
Toast–almond butter and jelly toast can take you a long way in the morning!
Eggs

Lunches:
Leftover soup and salad
hot dogs, green beans, and chips for the princess
I’m honestly not sure what my husband is eating!

Dinners: (I am using dairy substitutes for all these soups–my favorite cheeze is the daiya brand)
Potato Soup with biscuits
Breakfast for dinner: probably these pancakes with apple butter
cheddar chowder with muffins
Roasted salmon, potatoes, asparagus
If you need more menu ideas check out Organizational Junkie’s Menu Plan Monday! Or for specific gluten-free ideas check out Celiac Family!

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3 responses »

  1. Pingback: Weekly Menu Plan -- Staying Healthy Through the Holidays

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