I am so ready for November. October is so packed full of craziness and activity for me AND my family. There has hardly been time to breathe! Here is my plan for the week, hopefully it'll help maintain my sanity around mealtimes...
Monday (turkey)
Breakfast: cinnamon muffins
Lunch: apples and sunbutter
Dinner: chipotle shepherds pie with sweet potato crust
Tuesday (beef)
Breakfast: turkey sausage, biscuits, raspberries
Lunch: leftover shepherd's pie
Dinner: pot roast, peas, quinoa
Wednesday (fish)
Breakfast: quinoa apple bake
Lunch: pot roast
Dinner: crispy baked lemon cod, roasted beets, green beans with shallots
Thursday (pork)
Breakfast: cream of buckwheat
Lunch: sunbutter and jelly
Dinner: ribs, spiced peaches, broccoli, herb roasted potatoes
Friday (vegan)
Breakfast: bacon cheddar muffins
Lunch: ham wraps
Dinner: spaghetti, peas
Saturday (turkey)
Breakfast: waffle bar
Lunch: leftovers
Dinner: enchiladas, applesauce
Sunday (beef)
Breakfast: cinnamon rolls, turkey sausage
Lunch: turkey wraps
Dinner: stir fry over quinoa
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Hi, we avoid a lot of the same allergens. Could you please post your recipes for spaghetti, enchiladas, veggie burgers and cinnamon rolls? We are new to the allergy world. Thanks so much!
ReplyDeleteSo glad you asked! I use Ancient Harvest Pasta, and Organicville Italian Herb spaghetti sauce (Unless my husband makes sauce, which we all prefer. I'll see if I can get him to do a guest post with his recipe!) I use a variety of veggie burger recipes, depending on what I have on hand and what I'm in the mood for, I love the white bean quinoa burger recipe on spabettie.com, or in the frozen section we can do Hillary's Adzuki Bean Burgers, and I have another recipe with black beans that I'm trying to find for you. (Darn kids!) Cinnamon roll recipe is on theglutenfreebaker.com Granted, yes, I tweak most of the recipes I use. But these are pretty darn close to perfect as written, so you shouldn't have to fudge anything. I'd love to post links to make it easier, but they're not working right now... Boo.
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