Whew–time change is evil. And 90 degrees in November seems odd beyond belief. So, let’s talk about food instead shall we? 🙂
The theme for the Gluten Free Menu Swap over at Celiac Family is pumpkin!! Pumpkin is one of my favorites and of course I’ve already made pumpkin bread and pumpkin muffins for breakfast this week! Check out the links below for the recipes I used and for lots more ideas to help you menu plan!
Breakfasts:
German Apple Pancake
Mini Cinnamon Sugar Pumpkin Muffins (I used a gluten-free flour blend without xanthan gum to make these gluten-free and coconut sugar to make them a tad healthier.)
Spiced Pumpkin Bread
Eggs
And Hot Cocoa–in hopes that it will get cooler out.
Lunch/Dinner:
Easy Crockpot Chicken Teriyaki Bowls
Vegan Singapore Noodles–only with shrimp instead of tofu, so technically not vegan
One Pot Cheezy Taco Skillet
Breakfast for dinner: Eggs and bacon
Chicken a la King from a really old Better Homes and Gardens cookbook
Chicken nuggets (from Trader Joes) and French Fries
Leftovers
Smoothie and Popcorn
Pizza, salad
Healthy dessert: um…ran out of time and ideas for this!
For more menu ideas check out Org Junkie’s Menu Plan Monday! Or for gluten-free menus check out Celiac Family and the Gluten Free Menu Swap!