I’ve feel un-thawed, alive, and closer to spring after a balmy early spring break in Nashville. I rested, meditated, plotted, planned, visited, and rested some more. No schedule was my schedule and I enjoyed every minute of the trip. As expected I dined on more than a few delicious meals courtesy of my Nashville mom Suzy as well as at some of my Nashville food landmarks. All of my meals featured fresh, whole, and real foods including beans, shrimp, and plenty of fresh veggies. I decided to include that theme in this week’s menu plan. Keeping the fare fresh and light with spring in mind. Remember to keep your dinner’s fresh, simple, and whole
Live well. Eat Well. Be Well
Breakfasts
Baked Apple Pie Smoothie
Black Pepper Cinnamon Scones
Maple Pecan Granola
Skinny Cheese Omelet w/Spinach (cheese optional) (Recipe & Photo courtesy of Cabot Cheese)
Blueberry Corn Muffins
Udi’s Ancient Grain Bars w/ Banana and Almond Milk
Dinners
Southwest + Black Bean Quinoa
Lemon Thyme Tilapia
Tomato & Black Bean Salad w/ Shrimp
Pinto Bean & Corn Quesadillas w/ Udi’s Plain Tortillas
Crispy Quinoa Corn Cakes (Recipe & Photo courtesy of OhMyVeggies)
Spicy Shrimp w/ Chilles & Garlic (Recipe & Photo courtesy of Skinnytaste)
Dessert of the Week: Lemon Sorbet
For more gluten free menu planning ideas visit Lynn’s Kitchen Adventures For paleo, gluten, & dairy free recipes visit Elana’s Pantry For recipes that combine whole foods with Weight Watcher’s savvy visit Everyday Maven For lunch ideas visit Oh My Veggies
For lunch box and super kid friendly recipe ideas visit I’m A Celiac
