Hello February! With January down this year is shaping up to fly by just as fast as 2014 and I couldn’t be happier. The winter is the bane of my entire existence and so my countdown to spring officially begins. Isn’t the groundhog suppose to peek its head out tomorrow and let us know how many more days? Or something like that? I digress :) But seriously I’m more than over the cold, snow, and below 0 temps. I decided to keep this week’s menu light and springy (pun intended) to give a preview of spring and hopefully help you think of fun & sun all week. If you all wish upon the spring star maybe it will arrive faster this year. Or maybe I’m just full of wishful thinking. xoxo
Breakfasts
Gingerbread Coffee Smoothie
Blueberry Pancakes
Strawberry Coconut Hot Cereal
Scrambled Tofu & Skillet Potatoes
Homemade Vanilla Cinnamon Almond Butter on Udi’s Toast w/Jam
Mandarin Oranges, Cottage Cheese + Turkey Bacon
Dinners
Sweet and Sour Tofu w/Broccoli and Peppers
Veggie Taco Salad
Wild Caught Grilled Salmon
Kale + Quinoa Bowl (VEGAN)
Sweet & Sour Broccoli w/Tofu and Peppers (VEGAN)
Chicken Mushroom Soup (Recipe & Photo courtesy Skinnytaste)
Dessert of the Week: Lemon Pudding Cake
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
YOUR THOUGHTS?
