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
http://weelicious.com/2010/07/27/carrot-chips/
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
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