The Weekly Menu May 9, 2016
Hi everyone! Time for the weekly menu May 9!
How was your weekend?
Hope all the moms were celebrated well!
I finished up my first semester at JHU online and it was challenging but I learned so much and dusted off a few cobwebs on the old brain!
Blogging and most social media were on the back burner for a bit. I’ve got a bunch of articles to read and tweets I need to get set up soon.
We did still have to plan out what we were going to eat.
Most of it wasn’t very exciting. Mostly roasted chicken and veggies and tostadas with El Milagro non-GMO corn tostadas.
Basically, easy enough so that my husband and I could put dinner together quickly and not have to worry about a bunch of ingredients.
But I’m excited to start getting creative in the kitchen again and try out some new recipes and ideas.
I’ve got a 3-week break before the summer session begins and I’m hoping to start writing The Weekly Menu III with all of our new and updated clean recipes.
Since the grapevine is growing, I’m going to attempt to make stuffed grape leaves (dolmas) for the first time, too. Lots of stuff to try out and restock in the freezer with gumbo!
The Weekly Menu May 9
So here is the organic, real food, casein/dairy free, gluten free weekly menu for May 9:
Monday – Refried Bean & Avocado Tostadas
Tuesday – Orange Ginger Beef Stir-Fry (a GF version of 1/2 this recipe)
Wednesday – Ginger Peach Chicken Salad (using this HEB marinade as a base)
Thursday – Gumbo
Friday – Asian Chicken Salad
Sunday – Chicken Tortilla Soup
Breakfast – Blueberry Muffins
Have a wonderful week everyone!