Entering into week three, I’m really excited to get to use some new grains. We have a local bulk food store that carries a lot of gluten free grains and almost the entire Bob’s Red Mill grain line. It’s pretty neat. I was able to pick up some Sweet Sorghum Flour, which I haven’t ever baked with before. I’ve heard good reviews for cooking with it, and I think I’ll go back and pick up The coconut flour that I saw. I’ve heard it is HEAVEN :)
Day 15
- Mighty Tasty Hot Cereal (whole grain brown rice, corn, sweet white sorghum, buckwheat )
- Roasted Chicken with roasted carrots and onions
- Pear
Day 16
- Kix (corn) cereal
- Cod with olive oil and salt & pepper
- Strawberries
- Roasted cauliflower and broccoli with olive oil and parmesan cheese
Day 17
- Peach juice
- GF oatmeal
- Shrimp with rice noodles
Day 18
- Cinnamon Rice Chex
- Northern white beans
- Strawberry Jell-O
- Celery/peanut butter (snack)
Day 19 (Christmas Eve)
- Eggs and bacon
- Ham
- Bacon wrapped asparagus
- Peach Jell-O made with peach nectar
Day 20 (Christmas Day – dinner at relatives house) * Because this was a special day, we had a couple of things that I didn’t put on this list, and instead of a normal “breakfast”, we mostly ate snacks all through until lunch. Mostly fruit, some bacon, and coconut milk/hot chocolate.*
- Prime Rib (beef)
- Green beans
- Raspberry Jell-O
- Strawberries with marshmallow dip
- Coconut milk
Day 21
- Corn Chex
- Almond milk
- Roasted Chicken stuffed with onions
- Corn
- Pears
This week was definitely a challenge for me. Because we had so many things going on (and weren’t always at home to eat) that sometimes I had to quickly decide what to feed hungry boy from what I had to choose from. And more often than not, it was a repeat of something they had already eaten in the past couple of days. Usually corn.
I have to be honest, I didn’t keep very good track of our meals and I definitely am late blogging this!
But, I enjoyed the time with the boys and celebrating my favorite time of year :)
Merry Christmas Everyone!
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