Weekly Menu

Breakfasts:

• boiled eggs and squash hash browns
  
• crustless spinach quiche with fresh strawberries
  
• grain free waffles with blueberry sauce and homemade sausage

Snacks:

• apple slices with almond butter and honey
• homemade beet, carrot, and/or kale chips
• raw cheese and avocado slices
• keep probiotics in the mix daily
• veggie blend snack pouches are always on hand
  

Lunches:

• mostly dinner leftovers
  

Dinners:

• Monday - Blake only - baked chicken, veggies, and fruit
  
• spaghetti squash bake with mushrooms, spinach and tomatoes (using veggie pizza recipe)
  
• Zesty salsa chicken with mixed veggies (peas, corn, carrots)
• Salmon cakes with lemon caper sauce and steamed broccoli
  
• grain free meatloaf, cauliflower "mashed potatoes" and green beans
• crock pot roast and tomatoes with steamed cabbage and fried sweet potatoes
  

Treats:

• rainbow melon "salad"
• pure coconut milk drizzled over berries
• Vanilla coconut ice cream topped with crushed nuts
• Coconut bread with pumpkin spread