Week 4: Dairy Free/Gluten Free

Breakfast:

• Coconut bread cereal with berries
• Boiled eggs with fried plantains and strawberries
• Southwestern omelet with black beans
• sausage and veggie corn bread with fruit (need a recipe or I'll have to wing it)
  

Snacks:

• Garlic dip with crudités (found out Blake loves garlic?!)
• Nut butter on apples and pears
• Quinoa pilaf with cranberries and nuts
• Black bean dip (loosely based on this recipe) with guacamole and corn chips (unless I find a better option)

Dinners:

• Grilled white fish with avocado salsa and steamed Mexican corn on the cob
  
• Meatballs marinara with a side of sautéed mushrooms and green peas
• Roasted chicken with loaded wild rice pilaf
• saucy beans and cauliflower "rice" with fried okra
• pecan crusted chicken with squash potatoes and green beans
• asian beef stir fry

After Dinner Treats

• Key lime avocado pudding
• Blackberry tart
• Grapefruit sunrise

Week 3: Dairy Free/Gluten Free

Breakfast:

• Scrambled veggie eggs and fruit
• Turkey apple sausage with sweet potato zucchini muffins
• Coconut yogurt parfait with nuts and berries
• Root veggie pancakes

Snacks:

• carrot cashew spread with gluten free soaked flax bread
• sun dried tomato basil pesto with veggie chips

- recipe for carrot chips in the oven in case my food dehydrator doesn't arrive in time -
http://weelicious.com/2010/07/27/carrot-chips/

• gluten free granola bars
• Carrot-apple-beet smoothie

Dinners:

• Sloppy lentils over brown rice with broccoli
• baked coconut chicken with pan fried carrots and peas
• meatloaf with purple cabbage and sweet potatoes
• Grass fed beef and gravy with mini acorn squash cups and garden greens
• Wild Fish with wild sun dried tomato rice and green beans
• Pan-Toasted Sweet Corn with Wilted Chard and Black Beans

After Dinner Treats

• coconut milk drizzled over strawberries
• pumpkin milkshake
• Coconut balls
• Fresh fruit

Week 2: Dairy Free/Gluten Free

Breakfast:

• Fried eggs oregano with oranges and kiwi
• Gluten free apple raspberry waffles
• Coconut yogurt, berries, and almonds
• Zucchini pancakes with salsa

Snacks:

• savory hummus with homemade veggie chips/crackers
• Flaxseed apricot chews
• Pineapple zucchini bread
• Fruit and veggie smoothie

Dinners:

• gluten free chicken pot pie filling over corn bread
• Oregano chicken and mushroom with corn on the cob and steamed broccoli/carrot mix
• Grilled burgers with fried plantains and green beans
• Meatloaf with chopped greens and grilled sweet potatoes
• Oven crispy fish with peas and mashed potatoes
• Moroccan stew

After Dinner Treats

• Strawberry pudding
• Nut butter cookies
• Pure fruit

Week 1: Dairy Free/Gluten Free

Breakfast:

• Southwestern omelet with black beans and salsa
• Pumpkin blueberry pancakes with a side of extra blueberries
• Pineapple banana green shake
• Oatless granola cereal with nuts, fruit, and almond milk

Snacks:

• Blueberry green smoothie
• Carrots with hummus
• Spinach deviled eggs with non dairy mayo
• veggie pancakes with beets, sweet potatoes and/or zucchini

Dinners:

• Make Ahead Recipes for Sun, Mon, Thurs –
• Meatballs with sneaky marinara sauce and green beans
• Baked chicken with sautéed summer squash and dairy free ranch dip
• Lettuce wrapped beef tacos with dairy free sour cream, salsa, and mixed veggies
• Dinner with a friend –
• Roast beef with mashed pumpkin and fried okra
• Salmon patties with lemon caper sauce and broccoli
• Herbed steak strips with mango kale salad and carrots

After Dinner Treats

• Chocolate mousse
• Berry or citrus parfait with coconut milk yogurt and crushed nuts
• fresh fruit salad
  

Well, we have just begun a new adventure with Dr. Josh Axe from the Exodus Health Center. I've been reading a lot of information from him about nutrition and health and really like his wholistic, natural approach. So, for the next 10 months we will be meeting with him and his staff for wellness care! I'm very excited but not completely sure what to expect from it. Our first appointment and nutrition consult was this week. Unfortunately (or maybe fortunately) Blake was put on a gluten free/dairy free diet again. It is part of an effort to solve his continuing issues with digestion and congestion. I hope, I hope, I hope it's not dairy or gluten because long term I do not want his diet to be that restrictive! However, for the next 2 months our menus will be gluten free and dairy free. Perhaps that will provide a nice, new resource for you! I know I'll be doing even more research to find enjoyable, homemade foods.

This Week’s Menu

Breakfast:

• Crustless spinach quiche with tomato sauce
• (G) creamy pasta egg skillet
• (G) Soaked grain waffles with raspberry sauce
• Coconut bread cereal and berries
• Grain free banana pancakes or fritters

Snacks:

• (G) Carrot crackers and spinach dip
• Salsa hummus and veggies
• Homemade trail mix or bars

Dinners:

• HOA cookout: sundried tomato burgers with homemade ranch and root veggie fries
• (G) Veggie bean burritos with homemade soaked tortillas
• (G) Herb baked chicken and butternut squash pasta and green beans
• IQ tuna patties with homemade tartar and steamed broccoli
• Herb baked eggs with homemade sausage and fried sweet potatoes
• Beef burgundy over cauliflower rice and a side of peas
• Chicken cacciatore with black beans and corn

After Dinner Treats

• Smoothies (mochaccino for the adults; peaches and cream for Blake)
• (G) Carrot pineapple muffins with cream cheese icing
• Creamed peaches with crushed nuts
• Coconut almond fudge served with strawberries