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
Cranberry Orange Breakfast Smoothie
Black Pepper Cinnamon Scones
Peanut Butter Crunch Granola
Cheesy Cheese Grits with Turkey Bacon (Recipe & Photo courtesy of MyRecipes)
Cream of Rice w/ Blueberries and Almond Milk
Maple Bacon Oven Pancakes (Recipe courtesy of Lynn’s Kitchen Adventures) (Photo courtesy of The Nummy Little Blog)
Dinners
Chick peas in Spiced Curry Gravy w/ Ginger Coconut Cauliflower Rice (Recipe & photo courtesy of Everydaymaven)
Pumpkin Spice Pancakes
Chicken & Lentil Soup (Recipe & Photo courtesy of Skinnytaste)
Lentil Stuffed Cabbage Leaves (Recipe & Photo courtesy of Greek Vegetarian)
Pan-Fried Swai w/ Alexia Seasoned Fries
Skillet Potatoes Onions & Peppers
Dessert of the Week: Lemon Poppy-Seed Pound 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
