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
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