THIS WEEK'S MENU

I forgot to share last week's (I told you it would be sporadic...)  LOVING the feedback and recipe swapping that this has already inspired! Keep it up. I adore new recipes.

I think the crunchy black bean tacos were bumped to Monday.
We also had buffalo shrimp and kale wraps with homemade chips one night. (We ate them upside down apparently.)

One night was Baked BBQ tenderloin (none for me), steamed asparagus, and twice baked potatoes (all courtesy of Chef Nathan thankyouverymuch.)
Bacon-wrapped shrimp with jalapeno cream cheese grits.

One night was Halloween and one night was the Air Force gala and I can't remember what else we ate.

Let me know if you want recipes!

I thought I'd share some of my fav gluten-free (Usually. I'm relatively new to this.) vegetarian ideas too. I don't really follow the rules on "breakfast foods" vs "lunch foods" or whatever. I just eat what I want when I want because... well, why not?  This morning I had leftover veggies/rice for breakfast, but apple nachos for lunch.

Apple nachos.
Apple slices topped with shredded/string cheese, crushed almonds, and maybe a couple of chocolate chips. Big hit with my kids.

Kale salad.
I eat kale and/or spinach every day. I need the protein and iron. I have some favorite go-to combos and 2-3 dressings I make, depending on the combo!

spinach/pear/feta cheese, cashew with balsamic
kale/apple/bleu cheese with lemon vinegarette
kale/parmesan/red pepper with dijon vinegarette
etc etc etc
I just use what I have. Greens + veggies + cheeses + olive oil based dressing.


Grits.
It's a staple when I need something warm or hearty. My favorite is to sprinkle in some cheddar cheese and top with whatever veggies I have, sauteed in olive oil and cajun seasoning.

Sweet Potato.
Pop that sucker in the microwave, drizzle a little olive oil, s&p, bleu cheese crumbles and Frank's red hot.

Banana breakfast/snack/lunch
One banana, Natural peanut butter, gluten free nut and fruit granola.

Avocado toast.
Spread black bean salsa, top with avocado, s&p, lime juice, and crushed red pepper.

This week's menu: Maybe it will give you some dinner inspiration or at the very least, keep me on track.

White bean and kale gnocchi.
Stuffed pablano peppers.
Spicy shrimp ceasar (off season but requested by 3 of 5 children.)
Couscous and beans with cabbage. (kind of a play on beans&rice)
GF Pasta Primavera (with whatever veggies we have on hand.)
Homemade falafel (my third time having falafel in a week.  Comfort food!)

Let me know if you try any or add a twist that I should try! Keep sending me ideas too, pals!  I'm digging this little online cooking club we have going! Clearly, I'm not a food blogger with lots of beautiful pictures. Straight up phone pics in bad lighting is all I got. Also, you'll notice lots of repeats in one way or another. We have really learned to use what we have to save a buck and eat fresh(er). We don't mind! :)

xo