We’re back! I apologize for the week off. An upper respiratory infection and guest stint as a Kindergarten Teacher got the best of me last week (and is the reason I’m still sick). Regardless, the show blog must go on.
The blog must go on
Can you believe that Christmas is one week from today. That means there’s about two weeks left of the year. And what a year it has been. Look for my annual best of lists, musings, and looking back themed posts during the final week of the month. Until then, get into this week’s menu plan and as always comment if you make one of the recipes featured here over the course of the week.
Breakfasts
Egg White Frittata w/ Fresh Fruit
Strawberry Almond Granola w/ Almond Milk
Gingerbread Coffee Smoothie
Cranberry Maple Pecan Overnight Oats
Pumpkin Spice Pancakes w/Almond Milk
For more gluten free menu planning ideas visit Lynn’s Kitchen AdventuresFor paleo, gluten free, & dairy free recipes visit Minimalist Baker. For recipes that combine whole foods with Weight Watcher’s savvy visit Everyday MavenFor lunch ideas visit Oh My Veggies. For lunch box and super kid friendly recipe ideas visit I’m A Celiac
YOUR THOUGHTS?
Dinners
Spicy Pineapple Fried Rice
Spicy Curry Rice Noodles w/Eggplant
Pan Fried Eggplant & Baby Potatoes
White Bean, Lentil & Kale Soup
Slow Cooker Curry Chicken w/ Steamed Brown Rice & Broccoli
Dessert of the Week: Spiced Honey Cake courtesy of An Edible Mosaic
