Having to stay mostly indoors this cool and rainy weekend, gave me time to work on sorting supplies, packing shoe boxes and making a shopping list for filler items. I’m excited to share that with you over the next few weeks.
If you’re a new reader, welcome and thank you for taking time out of your day to read here! My menus are always gluten-free, mostly real food. We define that as ‘food made in nature and not in a factory’. We’re not perfectionists, so we shoot for an average of at least 90% real food with a few 10% foods thrown in there.
We’re still pounding through all the veggies from Pa Kettle’s garden, and I couldn’t be happier about that! Here is this week’s menu:
Chocolate Pecan Sweet Potato Breakfast Cookies – Yum! These little fiber-packed goodies make the easiest grab-and-go breakfast.
Mason Jar Spinach Salad – Even though he’s a fun guy (heh), Mark doesn’t love ‘shrooms. We’ll just leave those out. We use Sir Kensington’s mayo and substitute stevia sweetener for the sugar in the dressing. Instead of spooning the dressing into the bottom of the jar, I store each portion in a tiny container.
Garlic Butter Pasta – New! We’re loving lentil and chickpea pastas. They seem to hold their shape well, and don’t get gummy like brown rice pastas. Sprinkle a little nutritional yeast on top of this hearty dish, if you like.
Layered Salad – Here’s a throwback salad for you. This is a once in a while dish due to that mayonnaise based dressing. For the dressing, we like Kroger natural sour cream with just three ingredients: cultured cream, skim milk and enzymes. When it’s just the two of us, we divide this recipe in half. Add the dressing just before serving.
Broccoli and Red Cabbage Salad with Tangy Peanut Butter Dressing – This salad is crunchy and flavorful, with just a bit of tartness from the cranberries. Dress this salad just before serving. Leftover dressing is delicious served over plain, shredded cabbage.
Kale Salad with Blueberry Vinaigrette – New! Mark went just a little crazy for this blueberry dressing! The recipe does not specify what to massage into the kale. Do you just massage it dry? I drizzled a little olive oil, and then massaged the kale. Just before serving, I tossed the salad with half the dressing. Then I topped it with the pecans and feta along with the rest of the dressing.
Hummus and cucumber slices, watermelon, popcorn, dried fruit and nuts. Rinse, repeat.
Vanilla Coconut Flour Paleo Cupcakes – A sweet treat for Mark; these are surprisingly light and fluffy! I use Simple Mills frosting to minimize sugar. The recipe says it yields eight cupcakes, but I get nine standard size cakes out of a single batch. I decrease the coconut oil to 1/4 cup as well. Store these in the fridge, because they contain no preservatives.
Have a fantastic week, everyone!
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