May certainly started and ended with a bang! The first day it was 90 degrees and the last day (yesterday) was a balmy 45 degrees with uninterrupted rain and in some parts of my state…flooding. These drastic highs and lows in many ways represent my life overall. A series of spasmodic high and low moments. But isn’t that what makes this journey fun and oh so worth the drive? Ok. I’ve given you enough lines of philosophy for one post. This week’s menu plan is as diverse as my hometown’s weather and as random as my ramblings. I hope that you are able to find a morsel of inspiration. Happy Monday and Hello June (we can’t believe you are upon us) :)
Breakfasts
Gingerbread Coffee Smoothie
Hard Boiled Eggs + Cheese and Fruit
Double Chocolate Chip Zucchini Bread + Almond Milk
Peanut Butter Coconut Granola
Chai Spice Cinnamon Sugar Apple Fritter Muffins
Dinners
Honey Balsamic Tofu Stir Fry (Vegan)
Spicy Curry Rice Noodles w/Eggplant
Toasted Pecan & Celery Chicken Salad
Easy Does It Grilled Chicken (Photo courtesy of PreventionRd)
Southwest + Black Bean Quinoa
Dessert of the Week: Spiced Honey Spice Cake (Recipe courtesy of An Edible Mosaic)
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?