Hi!
Here’s our menu for the week of July 9th to the 13th, 2018 (links to recipe provided when available):
Monday:
- Turkey Burger Rice Bowls
- Applegate Farms frozen turkey burgers
- Rice, soaked for half an hour and rinsed until water runs clear
- Fire-roasted corn, peas, broccoli florets, organic spinach, sauteed in coconut oil and then steamed with a little water so the broccoli florets would be soft enough for the little, tossed with some salt, pepper, and random seasoning from the pantry
- Organic Caesar salad
Tuesday:
- Eggplant parmesan: no recipe, just making it up as I go. We’ll see how it turns out.
- I’m using gluten-free breadcrumbs.
- Salad
Wednesday:
- Leftover eggplant parmesan
- Sauteed veggies—whatever is in the fridge
Thursday:
- TBD
Friday:
- Thursday leftovers.
Veronica Coffing says
It all sounds delicious! I’m excited to see all the recipes, but especially the eggplant parmesan. I’ve never made it before but have always wanted to learn!
RSGallegos says
I can give you the recipe! It was super easy 🙂 It does use dairy, but I think it would still be pretty good without the cheese. Or even using vegan cheese? Although I’ve never tried that.