This Week's Menu

Breakfasts:

• coconut bread "cereal" with blueberries
• crustless spinach quiche with tomato sauce
• berry pecan pancakes with berry maple syrup
• golden smoothie with goatein
  

Lunches:

• dinner leftovers
  

Snacks:

• sneaky chef (carrot) deviled eggs
• sundried tomato hummus with broccoli
• cheesy avocado
• cottage cheese with pineapple and almonds

Dinners:

• personal pizzas with pesto, beef, chard, and cheddar on Ezekiel bread
• chicken basil stir fry
• Hawaiian bun-less chicken burgers with fried plantains and watermelon blueberries
  
• potato cod cakes with yogurt sauce and peas
  
• grain free meatloaf with faux-tatoes and green beans
• squash and chickpea Moroccan stew

After Dinner Treats:

• homemade strawberry ice cream
• raw cheesecake pudding
• fresh fruit
  

This Week's Menu

Breakfasts:

• berry smoothie with protein
• sprouted toast with almond butter
• southwestern omelet

Lunches:

• dinner leftovers

Snacks:

• probiotics mixed with something every day
• broccoli and homemade ranch dip
• fruit breakfast quesadilla
• green smoothie
• cheddar apples from Grandpa's tree

Dinners:

• spaghetti with sneaky meat sauce over squash noodles
• chicken tenders with faux-tatoes and peas
• pesto fish with cheddar spinach and carrots
• herb seasoned steak with RAW alfredo over zucchini and quinoa noodles
• spicy walnut lettuce wraps with creamy salsa dip and mixed veggie
• Cookout - burgers with sweet potato fries and green beans

After Dinner Treats:

• Strawberries from our garden with milk and honey dip
• baked apple pudding parfait
• watermelon at the cookout
• coconut balls
  

We did it! We made it to the final phase of the Maker's Diet. We get our grains back! This phase includes all the foods we will be eating from this point forward. I've been a little disappointed that it didn't have more of an effect on Blake's digestion - at least not that I can tell outwardly. However, it has been great for my energy level and with an active 2 year old, that's very important!! I get the science of this diet so it's definitely something we will be incorporating into our regular eating habits.

This Week's Menu

Breakfasts:

• strawberry-pear smoothie with greens
• Green veggie and cheese omelet with orange slices
• blueberry pecan pancakes with maple syrup
• boiled eggs with fried plantains and blueberries
  

Lunches:

• chicken and avocado sandwiches with carrot sticks
• Mexican "salad" with beef, corn, and beans (green and black)
  

Snacks:

• Roasted cinnamon honey chickpeas
• sweet potato spread on sprouted toast
• almond berry "cereal"
• cheese sticks with kiwi-strawberry "salad"
  

Dinners:

• chicken fajitas on sprouted tortillas with salsa, guacamole, and "sour cream" mixed veggies (peas, carrots, green beans and corn)
• Monday night - Blake only - lunch leftovers
  
• Beef Burgundy with roasted potatoes and peas
  
• spaghetti squash bake with beef and grated veggies in the sauce
• Salmon cakes with lemon caper sauce and steamed broccoli
• Baked chicken with creamy cheddar spinach and carrots
• chicken and sun dried tomato burgers with butternut squash fries and green beans

After Dinner Treats

• Creamsicle smoothie
• Berries and cream "sundae"
• Cherry pudding parfait
• Lemon snowballs

Weekly Menu

Breakfasts:

• Scrambled eggs and cheese with avocado slices topped with salsa
• Cottage cheese with pineapple and crushed almonds
• Green eggs and cheese with fresh strawberries and oranges
• Almond berry cereal
  

Lunches: Dinner leftovers

Snacks:

• Veggie puree snack pouches
• Homemade apple sauce with probiotics
• Carrots sticks with hummus
• Spinach deviled eggs
• Sweet potato latkes
  

Dinners:

• Monday night (Blake only) - Almond butter chili and corn on the cob
  
• Baked coconut chicken nuggets dipped in Raw honey served with green beans and parsnips
• Tomato beef stew with mixed veggies
• Lamb chops with yogurt mint sauce, cauliflower mashed "potatoes", and sauteed zucchini/squash
• Crustless spinach quiche served with tomato sauce and a side of fruit salad
• Mexican chicken salad with salsa, black beans and corn
• Hawaiian bun-less burgers steamed broccoli and aloha sweet potatoes (minus brown sugar)

After Dinner Treats:

• Pumpkin milkshakes
• Mixed berries drizzled with coconut milk
• "Key lime" pudding
  

Here's my review of last week's menu . . .

If you're making hash browns, the best veggie choice in my opinion is sweet potatoes but for oven baked fries, it's butternut squash. Both choices are healthier than the standard white potato so you can't go wrong.

The crustless quiche was a hit so from now on, that will be a good place to eliminate grains/carbs. I ended up adding sundried tomatoes to the recipe which made it quite delicious.

Grain free waffles and bread using coconut flour are a no go in the future. Neither had the right texture and weren't very tasty. However, I was able to crumble the coconut bread in some pure coconut milk and it tasted like cake - yummy!

The home made chips didn't really come out crispy like chips. So, although I liked them, I'll probably just called it roasted veggies in the future. The seasoning combo is a keeper though.

Salmon cakes with lemon caper sauce, spaghetti squash bake, and zesty salsa chicken were all hits though the chicken was a little too spicy for Blake.

And lastly, the coconut milk ice cream was delicious and I didn't feel bad eating two bowls of it because it's natural and super healthy!