Weekly Menu (3/31/13-4/6/13)

This week in our Bountiful Basket we got (which I share with my brother):

• lettuce
• celery
• russet potatoes
• cucumbers
• zucchini
• bananas
• green apples
• pears
• tomatoes
• strawberries
• pineapple

We also got an Italian pack add-on which contains:

• onion
• red onion
• garlic
• baby bella mushrooms
• eggplant
• red bell peppers
• green bell peppers
• herbs

We also got 8lbs of stawberries. :)

I also have carrots, kale, spinach, and Gala apples.

This week for kids' breakfast and lunch:

For the Kids:

• Double Chocolate Zucchini Muffins 
• Banana Chocolate Chip Muffins
• Pumpkin Chocolate Chip Muffins
• french toast
• grilled peanut butter and banana sandwiches
• breakfast sandwiches (toast with scrambled eggs and ham)
• fresh fruit and veggies
• cereal
• Smoothies

This week for kid lunches (my kids are on spring break):

• PB&J on Udi's bread
• egg salad sandwiches
• deviled eggs
• Grilled Cheese sandwiches with tomato soup
• Schar crispbread with pepperoni and cheese (daiya for my little one)
• Ham sandwiches
• carrot and celery sticks with almond butter
• orange slices
• applesauce
• chips or crackers
• milk

For me and dinners, too: 

Sunday: Happy Easter!  

• 1st breakfast (5am): nothing (hoping to be sleeping in)
• 2nd breakfast (7am): green smoothie (with my homemade yogurt in it)
• morning snack (9am): carrots
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): orange slices
• dinner (5-6pm): We'll be at my parents celebrating Easter...
• Ham
• Potatoes
• Fruit Salad
• Dessert (I'm bring the dessert, and I haven't decided what to make yet...I'm thinking maybe Strawberry Pie, carrot cake and/or apple pie)

Monday:

• 1st breakfast (5am): grapefruit
• 2nd breakfast (7am): scrambled eggs with red bell peppers and mushrooms
• morning snack (9am): carrots with peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cucumbers with hummus
• dinner (5-6pm): 
• Chicken Unparmesan (we use GF breadcrumbs now instead of cornflake crumbs)
• GF pasta
• Ratatuoille
• carrots and celery with almond butter
• strawberry slices

Tuesday:

• 1st breakfast (5am): half of a grapefruit and a hardboiled egg
• 2nd breakfast (7am): green smoothie
• morning snack (9am): celery sticks with peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cucumbers with hummus
• dinner (5-6pm): 
• chicken soft shelled tacos (using my green chile turkey recipe and homemade tortillas)
• green salad
• strawberry slices

Wednesday:

• 1st breakfast (5am): half of a grapefruit and a hard boiled egg
• 2nd breakfast (7am): scrambled eggs with peppers and mushrooms
• morning snack (9am): apple and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cucumbers with hummus
• dinner: 
• Maple-Mustard Chicken (I ended up not making this last week...so, definitely this week)
• baked potatoes
• salad
• strawberry slices

Thursday:

• 1st breakfast (5am): half of a grapefruit and a hard boiled egg
• 2nd breakfast (7am): green smoothie
• morning snack (9am): pear
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): carrots
• dinner: 
• french toast
• hashbrowns
• bacon
• bananas

Friday:

• 1st breakfast (5am): half of a grapefruit and a hard boiled egg
• 2nd breakfast (7am): scrambled eggs with peppers and mushrooms
• morning snack (9am): carrot and celery sticks with peanut butter
• lunch (11am-12pm): leftovers or a lettuce wrap with veggies and turkey
• afternoon snack (3pm): pear
• dinner:
• pizza
• carrot and celery sticks

Saturday: 

• 1st breakfast (5am): nothing (hopefully sleeping in)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): pear
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): celery sticks with almond butter
• dinner:
• chili dogs
• green salad
• carrot and celery sticks

Lemon Millet Risotto

Do you ever feel like you are in a rut, cooking wise?  I've been feeling that way for a while, especially dinner-wise.  I feel like we're eating the same thing over and over, especially when it comes to the side dishes.  We seem to rotate between potatoes and rice, and I've desperately needed to break that cycle.  Sometimes I forget how many grains I have at my disposal, that are actually in my kitchen.  So, trying to think outside of my potato and rice box, I came up with this millet risotto.  For years. I was too intimidated to make rizotto, thinking it would be too complicated.  Can I just tell you it's really simple, you just have to make sure to watch it, that's all.

This dish is the perfect springtime side dish, the lemon makes it light, and yet it's still creamy and comforting.  You can definitely add in asparagus and/or peas, or anything else you like, for a more complete dish.

Lemon Millet Risotto
2 tablespoons olive oil
1/4 cup finely chopped onion
2 cloves garlic, minced
1 cup millet
1 cup water
4 cups chicken broth (I use Imagine brand low sodium)
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 tablespoon fresh parsley, chopped
salt and pepper to taste

Directions
In a large saucepan, heat oil over medium-high heat.  Add in onion and cook for about 3-4 minutes, then add in the garlic and cook another minute.  Add in millet and toast it for 1-2 minutes, then add in the 1 cup of water.  Bring to a boil. Keep heat at medium to medium high throughout the cooking process.

Meanwhile, in a separate saucepan, heat the chicken broth.  When the millet has absorbed most, but not all of the water, add in 1/2 cup of the chicken broth.  Stir until the liquid is mostly absorbed, then add another 1/2 cup of broth.  Continue doing this until there is no more broth, it will take at least 25 minutes.

Once most of the broth is absorbed add in the lemon juice and lemon zest, and heat through.  Check seasonings and add salt and pepper to taste.  Finish the dish by topping with parsley.

This post was shared on Slightly Indulgent Tuesday, Gluten Free Wednesday, Allergy Free Wednesday, Whole Food Fridays, Gluten Free Fridays, and Allergy Friendly Fridays.

Weekly Menu (3/24/13-3/30/13)

This week in our Bountiful Basket we got (which I share with my brother):

• butter lettuce
• russet potatoes
• onions
• minneola oranges
• bananas
• grapefruit
• asparagus
• broccoli
• cauliflower

We also got a juice pack add-on which contains:

• celery
• carrots
• apples
• oranges
• lemons
• limes
• ginger
• purple kale
• spinach
• beets

This week for kids' breakfast and lunch:

For the Kids:

• Double Chocolate Zucchini Muffins 
• Banana Chocolate Chip Muffins
• Pumpkin Chocolate Chip Muffins
• french toast
• grilled peanut butter and banana sandwiches
• breakfast sandwiches (toast with scrambled eggs and ham)
• fresh fruit and veggies
• cereal
• Smoothies

This week for school lunches:

• PB&J on Udi's bread
• Schar crispbread with pepperoni and cheese
• Glutino Pretzels with Peanut Butter
• carrot and celery sticks with almond butter
• orange slices
• applesauce
• chips or crackers
• milk

For me and dinners, too: 

Sunday:  

• 1st breakfast (5am): nothing (hoping to be sleeping in)
• 2nd breakfast (7am): green smoothie (I actually have a yogurt maker again, so it'll have my homemade yogurt in it, yay!)
• morning snack (9am): carrots
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): orange slices
• dinner (5-6pm):
• Steak
• baked potatoes
• roasted asparagus and beets

Monday:

• 1st breakfast (5am): grapefruit
• 2nd breakfast (7am): green smoothie 
• morning snack (9am): carrots with peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): celery with almond butter
• dinner (5-6pm): 
• Grilled Chicken
• Quinoa Pilaf
• roasted broccoli and cauliflower

Tuesday:

• 1st breakfast (5am): grapefruit
• 2nd breakfast (7am): green smoothie
• morning snack (9am): celery sticks with peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): carrot sticks
• dinner (5-6pm): 
• tacos
• green salad

Wednesday:

• 1st breakfast (5am): half of a grapefruit and a hard boiled egg
• 2nd breakfast (7am): green smoothie
• morning snack (9am): apple and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): homemade lemonade for one (basically juice of a lemon, 1 cup of water and a stevia packet) and carrot slices
• dinner: 
• Maple-Mustard Chicken
• millet risotto
• salad

Thursday:

• 1st breakfast (5am): half of a grapefruit and a hard boiled egg
• 2nd breakfast (7am): green smoothie
• morning snack (9am): orange
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): carrots
• dinner: 
• honey oat pancakes
• hashbrowns
• bacon
• bananas

Friday:

• 1st breakfast (5am): orange
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrot and celery sticks with peanut butter
• lunch (11am-12pm): leftovers or a lettuce wrap with veggies and turkey
• afternoon snack (3pm): apple with almond butter
• dinner:
• chili (this one or this one)
• baked potatoes
• salad

Saturday: 

• 1st breakfast (5am): nothing (hopefully sleeping in)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots sticks
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): orange
• dinner:
• hamburgers on udi's buns
• green salad
• carrot and celery sticks

Seeded Teff Pull-Apart Rolls

I have two favorite breads on my blog, my teff sandwich bread and my multigrain seeded bread.  When I make a loaf of one of these, it's strictly just for me, no sharing at all.  So, I decided to combine the two, for some amazing pull-apart rolls.  Because, I wanted to show you, you don't have to have your rolls in muffin tins, just because the dough is more like a thick, sticky batter, and also, because I just really wanted these. :)

Don't they look beautiful in that pan? Really, they are the perfect combination of my two breads...the wonderful taste of teff, combined with the amazing texture from the seeds...I think I have a new favorite!

 

Seeded Teff Pull-Apart Rolls
1 1/4 cup warm water
1 tablespoon yeast
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon apple cider vinegar
3/4 cup teff flour
2/3 cup potato starch
2/3 cup tapioca starch
1/3 cup almond flour
1 tablespoon ground flax seed
1 tablespoon chia seeds
1 tablespoon whole grain millet
1 tablespoon roughly chopped pumpkin seeds
1 tablespoon sunflower seeds, plus more to sprinkle on top
1 tablespoon sesame seeds, plus more to sprinkle on top
1 tablespoon poppy seeds, plus more to sprinkle on top
1 teaspoon salt
2 teaspoon guar gum
2 teaspoons (1 pkg) gelatin
2 egg whites


Directions:
In a small bowl mix together water, yeast, honey, oil, and vinegar.  Let sit for 3-5 minutes or until yeast is dissolved and beginning to proof.

In a mixing bowl, stir together dry ingredients.  Add the yeast mixture to the dry ingredients and mix on low speed until combined.  Add in the egg whites.  Once combined, mix on high speed for 3-5 minutes.

Grease a 9-10" round pan or a 1/4 sheet baking pan. Scoop the batter into the pan using a 1/4 cup spring-release scoop, placing the rolls right next to each other.  Cover and let rise in a warm, humid environment for 20 minutes. (If you are like me and live in a dry, cold environment, do the following:  heat a very wet tea towel in the microwave until it is piping hot.  Quickly open the microwave, place the pan of rolls inside and place the hot towel on top and shut the microwave again.  It should stay warm and moist in there for 20 minutes.

As the bread is rising, preheat the oven to 400F.

Bake for 25-30 minutes.  After 25 minutes, check the internal temperature of the bread.  It is done when it reaches 200-205F.

This post was shared on Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, Whole Food Fridays, Gluten Free Fridays, and Allergy Friendly Fridays.

Weekly Menu (3/17/13-3/23/13)

This week in our Bountiful Basket we got (which I share with my brother):

• lettuce
• lemons
• mangos
• minneola oranges
• apples
• bananas
• grapefruit
• asparagus
• onions
• broccoli
• cauliflower

We also have russet potatoes, carrots, celery, garlic, spinach, cabbage, radishes, strawberries and blueberries.

This week for kids' breakfast and lunch:

For the Kids:

• Double Chocolate Zucchini Muffins 
• Banana Chocolate Chip Muffins
• Pumpkin Chocolate Chip Muffins
• french toast
• grilled peanut butter and banana sandwiches
• breakfast sandwiches (toast with scrambled eggs and ham)
• fresh fruit and veggies
• cereal
• Smoothies
• Hot Cocoa

This week for school lunches:

• PB&J on Udi's bread
• Schar crispbread with pepperoni and cheese
• Glutino Pretzels with Peanut Butter
• carrot and celery sticks with almond butter
• applesauce
• chips or crackers
• milk

For me and dinners, too: 

Sunday:  

• 1st breakfast (5am): nothing (hoping to be sleeping in)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cashews and craisins
• dinner (5-6pm):
• Steak
• baked potatoes
• roasted asparagus

Monday:

• 1st breakfast (5am): half of a grapefruit and a hardboiled egg
• 2nd breakfast (7am): green smoothie 
• morning snack (9am): carrots with peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): apple
• dinner (5-6pm): 
• oven fried pork chops
• mashed potatoes
• roasted broccoli and cauliflower

Tuesday:

• 1st breakfast (5am): half of a grapefruit and a hardboiled egg
• 2nd breakfast (7am): green smoothie
• morning snack (9am): celery sticks with peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): carrot sticks
• dinner (5-6pm): 
• spaghetti
• breadsticks
• green salad

Wednesday:

• 1st breakfast (5am): half of a grapefruit
• 2nd breakfast (7am): hard boiled egg
• morning snack (9am): apple and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): homemade lemonade for one (basically juice of a lemon, 1 cup of water and a stevia packet)
• dinner: 
• Navajo Tacos
• sliced mango

Thursday:

• 1st breakfast (5am): half of a grapefruit and a hard boiled egg
• 2nd breakfast (7am): green smoothie
• morning snack (9am): orange
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): carrots
• dinner: 
• crepes
• filled with ham and eggs, berries, peanut butter, bananas, and whatever else we want

Friday:

• 1st breakfast (5am): banana
• 2nd breakfast (7am): hard boiled egg
• morning snack (9am): carrot and celery sticks with peanut butter
• lunch (11am-12pm): leftovers or a lettuce wrap with veggies and turkey
• afternoon snack (3pm): cashews and cranberries
• dinner:
• sloppy joes with homemade buns
• oven fries
• carrot and celery sticks

Saturday: 

• 1st breakfast (5am): nothing (hopefully sleeping in)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots sticks
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): orange
• dinner:
• pizza
• green salad
• carrot and celery sticks

Blackberry Spice Cupcakes with a Maple and Brown Sugar Meringue

Are you looking for something different?  Not your everyday cupcake?  You found it! 

Okay, I will tell you I love this cake, but when I first tried it I wasn't sure...but after eating more cupcakes then I'd like to admit, I decided that it is pretty dang good.  It's not your every day cake, but it's perfect if you're looking for something different.  My little one absolutely loved these and devoured his faster than I thought was possible. So, if you're looking for something other than your typical chocolate, yellow, or even carrot cake, you're reading the right post!

Blackberry Spice Cupcakes
4 eggs
1 1/2 cups coconut sugar
1/4 cup honey
1 cup coconut oil
2 cups blackberries
2 cups gluten-free flour blend
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg

Directions

Preheat oven to 350F. Line muffin tins with liners and set aside.

In a large bowl, beat together eggs, coconut oil, coconut sugar, and honey.  Add in the blackberries and mix well. In a separate bowl combine the dry ingredients.  Add the dry ingredients to the wet ones and mix well. Scoop into muffin cups.

Bake at 350F for ~20 minutes for cupcakes, or until golden brown and a toothpick inserted into the center of a cupcake comes out clean.

Let the cupcakes cool for a few minutes in the pan then turn them out onto a wire rack and cool completely.

Maple and Brown Sugar Meringue 

(i.e. Swiss Meringue)

4 large egg whites

1 cup coconut sugar

2 tablespoons pure maple syrup

1/8 teaspoon salt

1 teaspoon vanilla

Directions:

Prepare a double boiler, if you don't have one use a saucepan filled up to 1" with water.  Heat the pan over medium heat to allow the water to simmer.

Combine the egg whites, coconut sugar, maple syrup, and salt in a heat proof bowl and place the bowl over the saucepan. Whisk the mixture constantly over the simmering water until it is hot to the touch, it takes about 5 minutes.

Transfer the mixture to your stand mixer and whip the mixture until stiff peaks form, add in the vanilla and mix until combined.  (Note: I have found the the coconut sugar does not lend to light, fluffy, stiff peaks, it continually gives me softer peaks, but still tastes incredible).  Use the meringue immediately...it does not last like frosting.

This post was shared on Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Allergy Free Wednesdays, Whole Food Fridays, Allergy Friendly Fridays, and Gluten Free Fridays.

Weekly Menu (3/10/13-3/16/13)

This week in our Bountiful Basket we got (which I share with my brother):

• green leafy lettuce
• lemons
• mango
• green peppers
• radishes
• bananas
• asparagus
• bok choy (which I forgot to split and so, I have none) :(

We also got the juice pack add-on:

• celery
• carrots
• purple kale
• beets
• apples
• lemon
• limes
• ginger
• parsley

And we also got the Thai add-on pack:

• cilantro
• napa cabbage
• green onions
• coconut
• lemongrass
• basil
• garlic
• limes
• carrots
• ginger
• hot Thai peppers

We also have russet potatoes, carrots, celery, onions, garlic, spinach, pears, and bananas.

This week for kids' breakfast and lunch:

For the Kids:

• Double Chocolate Zucchini Muffins 
• Banana Chocolate Chip Muffins
• Pumpkin Chocolate Chip Muffins
• french toast
• grilled peanut butter and banana sandwiches
• breakfast sandwiches (toast with scrambled eggs and ham)
• fresh fruit and veggies
• cereal
• Smoothies
• Hot Cocoa

This week for school lunches:

• PB&J on Udi's bread
• Schar crispbread with pepperoni and cheese
• Glutino Pretzels with Peanut Butter
• carrot and celery sticks with almond butter
• applesauce
• chips or crackers
• milk

For me and dinners, too: 

Sunday:  

• 1st breakfast (5am): nothing (hoping to be sleeping in)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): pear
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cashews and craisins
• dinner (5-6pm):
• Thai Shrimp Curry
• basmati rice
• potstickers
• roasted asparagus and beets

Monday:

• 1st breakfast (5am): banana
• 2nd breakfast (7am): green smoothie 
• morning snack (9am): carrots with peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): pear
• dinner (5-6pm): 
• Lemongrass Beef Skewers
• asiain noodles
• fresh veggie spring rolls

Tuesday:

• 1st breakfast (5am): pear
• 2nd breakfast (7am): green smoothie
• morning snack (9am): celery sticks with peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): carrot sticks
• dinner (5-6pm): 
• Asian turkey wraps (wrapped in lettuce)
• spicy basil fried rice

Wednesday:

• 1st breakfast (5am): carrots with peanut butter
• 2nd breakfast (7am): scrambled egg with bell peppers and tomatoes
• morning snack (9am): apple
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): homemade lemon/limeade for one (basically juice of a lemon, juice of a lime, 1 cup of fresh coconut water and a stevia packet)
• dinner: This is for my family, I'm going to a church activity where dinner will be provided:
• Pork tamales
• pinto beans and rice
• sliced apples

Thursday:

• 1st breakfast (5am): carrot and celery sticks
• 2nd breakfast (7am): green smoothie
• morning snack (9am): orange
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): pear
• dinner: 
• honey oat pancakes
• bacon
• hash browns
• orange slices

Friday:

• 1st breakfast (5am): banana
• 2nd breakfast (7am): scrambled egg with bell peppers and tomatoes
• morning snack (9am): carrot and celery sticks with peanut butter
• lunch (11am-12pm): leftovers or a lettuce wrap with veggies and ham
• afternoon snack (3pm): cashews and cranberries
• dinner:
• hamburgers with homemade buns
• onion rings
• carrot and celery sticks

Saturday: 

• 1st breakfast (5am): nothing (hopefully sleeping in)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots sticks
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): pear
• dinner:
• chicken nuggets
• oven fries
• carrot and celery sticks

Refined Sugar-Free Do-si-dos

I love my Do-si-do recipe, but I'm having issues with refined sugar.  I've had these issues for a long time, and I'm still battling them.  I get horribly sick when I eat refined sugar.  I almost instantly get a headache, then my throat becomes raw and swells.  It's never dramatically swelled, but just enough to let me know something is wrong.  So, with all of these symptoms you would think I would never eat refined sugar again, I wish I was that way.  It is my demon, it's so easy to eat something with white sugar in it, there is always something available, and I've always cooked with it, so it seems easier to cook that way.  So in my constant battle against against this demon that is wrecking my health and made myself my favorite girl scout cookies, minus the refined sugars and they are still as fantastic as ever. 

  I actually make mine so they are soft cookies, because I'm a soft cookie person, but they can easily be the classic crunchy cookie by cooking them a bit longer.

Refined Sugar-Free Do-si-dos
1 cup palm oil shortening
1 cup creamy natural peanut butter
2 cups coconut sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups GF flour blend
1/2 tablespoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups quick cooking gluten free oats
1-2 tablespoons of dairy-free milk, if needed

filling:
1 cup creamy peanut butter
1/2 cup honey
1 teaspoon vanilla

Directions:
Preheat oven to 375F. With a stand mixer, combine shortening, peanut butter, and coconut sugar until light and fluffy. Add in the eggs and vanilla and mix well.  In a separate bowl, combine the flour blend, baking soda, baking powder, and salt.  Add the flour mixture to the peanut butter mixture.  Stir in the oats.  If the mixture is too crumbly, add in a tablespoon or two of dairy-free milk, as needed.

Roll into small balls and flatten with the bottom of a clean glass. Bake at 375F for 8-10 minutes (longer if you want crispy cookies).  Let cool on tray for 5 minutes, then remove and finish cooling on a cooling rack.

While cookies cool, make the filling by mixing together the peanut butter, honey and vanilla with a handmixer until smooth and fluffy.  Spread on the bottom of one half and sandwich together with another cookie.

Makes about 4 dozen sandwich cookies.

This post was shared on Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Gluten Free Fridays, and Whole Food Fridays.

Weekly Menu (3/3/13-3/9/13)

This week in our Bountiful Basket we got (which I share with my brother):

• carrots
• butter lettuce
• asparagus
• tomatoes
• butternut squash
• bell peppers
• bananas
• oranges
• apples
• pears

We also got the juice pack add-on:

• celery
• carrots
• swiss chard
• spinach
• beets
• apples
• lemon
• limes
• ginger
• parsley

And we also got 12 clamshells of blackberries...6 for us, and 6 for my brother. :)

We also have russet potatoes, a few Yukon gold potatoes, onions, garlic, grey squash, broccoli, and a cucumber.

This week for kids' breakfast and lunch:

For the Kids:

• Double Chocolate Zucchini Muffins 
• Banana Chocolate Chip Muffins
• Pumpkin Chocolate Chip Muffins
• french toast
• grilled peanut butter and banana sandwiches
• breakfast sandwiches (toast with scrambled eggs and ham)
• fresh fruit and veggies
• cereal
• Smoothies
• Hot Cocoa

This week for school lunches:

• PB&J on Udi's bread
• Schar crispbread with pepperoni and cheese
• Glutino Pretzels with Peanut Butter
• carrot and celery sticks with almond butter
• applesauce
• chips or crackers
• milk

For me and dinners, too: 

Sunday:  

• 1st breakfast (5am): nothing (I'll be fasting)
• 2nd breakfast (7am): nothing (I'll be fasting)
• morning snack (9am): nothing (I'll be fasting)
• lunch (11am-12pm): nothing (I'll be fasting)
• afternoon snack (3pm): nothing (I'll be fasting)
• dinner (5-6pm):
• Indian Spiced Chicken
• butternut squash curry (I may throw in extra veggies, too)
• basmati rice
• rolls using my teff bread recipe, following the rolls instructions from this recipe.

Monday:

• 1st breakfast (5am): orange
• 2nd breakfast (7am): green smoothie (I'll be using my blackberries, spinach, and beet greens, at least)
• morning snack (9am): carrots with peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): pear
• dinner (5-6pm): 
• Clam Chowder
• Lettuce wraps with ham or turkey
• roasted asparagus and beets

Tuesday:

• 1st breakfast (5am): orange
• 2nd breakfast (7am): green smoothie
• morning snack (9am): celery sticks with peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): pear
• dinner (5-6pm): 
• Tacos with homemade tortillas or lettuce wraps
• orange slices

Wednesday:

• 1st breakfast (5am): carrots with peanut butter
• 2nd breakfast (7am): scrambled egg with bell peppers and tomatoes
• morning snack (9am): orange
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): homemade lemon/limeade for one (basically juice of a lemon, juice of a lime, 1 cup of water and a stevia packet)
• dinner: 
• Zuppa Tucana
• green salad

Thursday:

• 1st breakfast (5am): carrot and celery sticks
• 2nd breakfast (7am): green smoothie
• morning snack (9am): orange
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): pear
• dinner: 
• banana bread
• scrambled eggs
• bacon
• hash browns
• orange slices

Friday:

• 1st breakfast (5am): orange
• 2nd breakfast (7am): scrambled egg with bell peppers and tomatoes
• morning snack (9am): carrot and celery sticks with peanut butter
• lunch (11am-12pm): leftovers or a lettuce wrap with veggies and turkey
• afternoon snack (3pm): cashews and cranberries
• dinner:
• Pizza with either my original crust or my teff crust
• green salad with whatever veggies we have left

Saturday: 

• 1st breakfast (5am): nothing (hopefully sleeping in)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots sticks
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): pear
• dinner:
• Navajo tacos
• along with any leftover fruit and veggies, sliced up