Last week was rough…from a butternut squash rotting (someone forgot to tell it that it was supposed to last for weeks!) and requiring me to make QUICK alternate plans for one meal, to not grooving on the baked potatoes because they were cold (its hard to warm up sweet potatoes without a microwave!) and I bought the wrong greens to eat with them… to really missing eggs…well I made it!
I was beyond thrilled that on Fridays I can eat pizza. My crust doesn’t have eggs in it and I usually just have a veggie pizza so I was definitely thrilled to join back in our regular Friday tradition. We are adding back in eggs this week! I am so thrilled to make some sugar-free gluten-free muffins for breakfasts and I can’t wait until I try some baked egg dishes.
So here’s the plan:
Sunday
Breakfast: Sugar Free Gluten Free Blueberry Muffins with two baked eggs and blackberries
Lunch: Spaghetti and meatballs with salad
Dinner: Popcorn and blueberries
Rest of the week:
Breakfasts:
Sugar Free Gluten Free Blueberry Muffins
Toasted Coconut Museli
Roasted Red Pepper and Kale Fritta
Lunch/Dinner:
Baked Tilapia with Steak Potatoes & Roasted Broccoli
Avocado Salad with Bell Peppers and Tomoatoes (One of my new favorites!)
Garden Enchilada Bake
Chili with Gluten Free Cornbread
And of course…LEFTOVERS including some leftover frozen soup from the freezer from previous weeks!
I’m linking up to Menu Plan Monday over at Organizing Junkie! Head over there to check out more menu plans!