Gluten and dairy free. Week Three

I feel like I’m getting in the groove with these meals. It does take a little more time to plan, but it’s well worth it. At the start of the week, we were still away, but I packed snacks and almond milk, so we were still able to somewhat stay the course.

Sunday– away

Monday

• Breakfast – Avocado toast with Everything but the Bagel Sesame Seasoning Blend from Trader Joe’s.
• Lunch – Sandwich with ham, lettuce, and tomato on GF bread. 
• Dinner – Baked chicken thighs with butternut squash and a side salad. I didn’t use the entire squash, but I cooked all of it anyways and will use the left over squash another night this week. I also gave some of the squash to the baby since it was very soft. 

Tuesday

• Breakfast – Gluten free waffles with blueberries and bananas. I used a store bought brand, Vans.
• Lunch – Spinach salad with left over ground turkey mixture from the zucchini boats in week two.
• Dinner – Boneless pork loin with garlic and free herbs. I roasted Brussel sprouts and sweet potatoes at the same time as the pork. Love those one pan dinners!

Wednesday

• Breakfast – Shake: 2 cups kale, 1 cup left over zucchini from last week, handful of frozen strawberries, ½ banana, 1 cup almond milk, 1 tbsp almond butter, 1 tbsp ground flax seed, water.
• Lunch – Lemon herb Mediterranean quinoa salad.
• Dinner – Turkey taco salad. Made this one again because it’s so easy and tasty! Originally made it in week one.

Thursday

• Breakfast – Egg sandwich with avocado on GF bread.
• Lunch – Sorta just picked at things today because I took my older son skiing – carrots and almond butter, trail mix, and a banana. I’m loving the raw almond butter from Trader Joe’s. It is nice and creamy and easy to spread.
• Dinner – Left over pork loin with spinach salad and the left over butternut squash.

Friday

• Breakfast – Oatmeal by Bakery on Main. I like to add ground flax seed and cinnamon to my oatmeal. Topped with a sliced banana.
• Lunch – Spinach salad with hard boiled egg, avocado, blueberries, and sliced almonds.
• Dinner – Superfood salad with kale, quinoa, black beans, sweet potato and avocado.

Saturday

• Breakfast – Fried egg sandwich with slice of ham and avocado on GF bread.
• Lunch – Mediterranean Quinoa salad. Held off on the feta cheese.
• Dinner – A nice, fancy dinner tonight! – Skirt steak with roasted mushrooms and creamed spinach! The spinach was delicious!