Good grief where has the time gone? I feel like it's been ages since I posted a menu. To be honest I've been a bit lazy with menu planning. I've got some projects going on that are taking up a lot of my time and my job gets busy as soon as the fall semester starts!
Cooler air has blown in this week and it's finally light sweater weather! I love this time of year. Before too long the leaves will begin to change, the local cotton fields will be harvested, and it's already time for the county fair. Maybe this year we'll actually make it instead of having to head to Cracker Barrel instead!
A few weeks ago my friend Heather A. and I started following a mostly paleo food plan. We are limiting all baked goods to only things made with almond flour and/or coconut flour -- and even eating those things in moderation. We are eating lots of non-starchy vegetables and raw salads, cooked potatoes or sweet potatoes maybe once a week, and otherwise lots of lean meats, eggs, and fruit once or twice a day.
All I want to eat in the fall is soups, stews, chili... anything warm and comforting. Tonight I'm making Cheryl's Nightshade Stew and I can't wait. I'll be eating this with avocados... hubs may have brown rice.
|Nightshade Stew, recipe & photo from Cheryl of Gluten Free Goodness/Harris Whole Health.|
This Week's Menu:
- Sunday -- slow cooker roast chicken with potatoes and vegetables
- Monday -- Cheryl's nightshade stew with avocados
- Tuesday -- baked cod with steamed broccoli, mashed rutabagas
- Wednesday -- slow cooker bean soup, picky hubs will probably eat cereal
- Thursday -- slow cooker beef roast, green beans and carrots
- Friday -- out-to-eat OR breakfast for dinner
- Saturday -- toast pizzas with salad. I make my pizzas with almond flour bread (I double this recipe and make a small loaf of bread) and daiya cheese, Michael makes his with Udi's bread and regular cheese. This is Michael's newest dinner creation (trust me, this is seriously creative for him!) and it's made just like these: Pizza Toast.