LONG week. Kiddos have been sick all week and now I seem to be coming down with it too. I have a few things to write about (including our new acorn squash pudding, our new favorite yogurt–piima, our beautiful meat haul the other day, and the local turkey and goose we will be obtaining for the holidays), but I am too tired. Hopefully things will normalize in the next day or two and I will be able to catch up here and around the house.
The one thing I can’t help but mention is this amazing, wonderful, delicious, beautifully textured (shall I go on??) GAPS friendly BREAD from the lovely blog Nourished and Nurtured. Wow. It is made from a combination of almond and coconut flour, and holds its texture so well that Little Guy can even have his beloved grilled cheese sandwiches again! We all loved it and will be making it at least weekly from now on, I’m sure. Thanks again, Sarah.
So here’s this week’s menu. There are a few things I am kind of excited about….I will let you know next week how they go.
Sunday–Breakfast: I don’t remember. It was just coffee for me, as I was in a hurry for church. Lunch: Leftovers for us, grilled cheese for Little Guy; Dinner: Veggie frittata, cinnamon raisin muffins (recipe coming soon), sliced local peaches
Monday–Breakfast: Eggs and tomatoes; Lunch: Grilled cheese sandwiches on GAPS sandwich bread, peaches; Dinner: Pot Au Feu, Salad
Tuesday–Breakfast: Home-cultured yogurt smoothies; Lunch: Flourless peanut butter pancakes; Dinner: Honey-glazed chicken, butternut squash casserole; Snack: chocolate chip cookies to go with the movie Little Guy has been eagerly anticipating
Wednesday–Breakfast: Sausages and peppers; Lunch: Chef salads and grain free crackers; Dinner: Meatball soup, Sauteed summer vegetables, Cheddar-jalapeno biscuits
Thursday–Breakfast: Eggs and fruit; Lunch: Boxed lunches-cheese, fruit, grain-free crackers; Dinner: Crockpot chicken, acorn squash pudding (recipe coming soon), peas
Friday–Breakfast: Home cultured yogurt smoothies; Lunch: veggie and cheese wraps made with coconut flour crepes, fruit; Dinner: Mustard roast beef, cauliflower and cheese casserole, sauerkraut, cooked applesauce
Saturday–Breakfast: Flourless peanut butter pancakes, fruit; Lunch: Leftovers; Dinner: White bean chili (made with the leftover chicken and stock from Thursday night), salad