Here’s our roundup of recipes for week 3 this year:

Monday

Breakfast: Pumpkin Oatmeal. This was with steel cut oats, a can of pumpkin and pumpkin spices. Topped with coconut cream or milk.

Lunch: Leftover Tuna & White Bean Salad. I packed something else for Seth, but I don’t remember what it was.

Supper: Leftover Tuscan White Bean Soup. The kids all ate this, John and I were invited to supper at someone’s house where we had portobello mushrooms over kale, which was absolutely delicious and I will have to get the recipe for.

Tuesday

Breakfast: Pumpkin Quinoa Bake with sunflower seeds. This was not done in time for the kids, so I think they had oatmeal or rice. But I enjoyed it. This is a recipe I modified from an elimination diet recipe book. It’s basically quinoa, almond or coconut milk, spices, pumpkin, and a topping made of nuts and honey. I replaced the nuts with sunflower seeds today.

Lunch: Black Beans and Rice. We had more of the leftover black beans done brazilian style. This time I had it with wilted kale as well.

Supper: Greek Bean Soup. Assuming you can still call it Greek without the oregano or tomatoes. Actually only a few of us had this soup as it was a hectic afternoon full of soccer practice, gymnastics, and Bible Study. The people who had to eat on the go had apples, cheese, pretzels, and peanut butter.

Wednesday

Breakfast: Leftover pumpkin Quinoa Bake. I had to leave early for an appointment, so I put the leftover quinoa bake in the oven to warm and that is what they all had for breakfast.

Lunch: Apples, cheese, peanut butter, and pretzels. Since this meal was so popular from the day before, I think this is what I packed in everyone’s lunches, figuring they could use a break from beans and it was easy for me to do quick before I left.

Supper: Leftover soup. I think we all just had the Greek Bean Soup that was still left from the night before.

Thursday

Breakfast: Grits. For a change of pace I made grits that the kids ate with sugar and milk. 

Lunch: Fried Rice. I made myself some fried rice with lots of veggies, but I can’t actually remember what I sent with the kids for lunch. Probably leftovers of one of these recipes.

Supper: Leftover Taco Salad. The two middle boys were gone for supper, so I figured it was pretty safe to have the extra spicy leftover taco salad again. Plus I had made it to Whole Foods and bought myself some more tortilla chips that were safe for me to eat. Elise and I also enjoyed some treats, chocolate for her, coconut ice cream for me.

Friday

Breakfast: Coconut Mango Oatmeal. They had mangos on sale at Whole Foods, so I bought one that we used to top our oatmeal. 

Lunch: Dal with Rice. This was from my international slow cooker cookbook. The lentils were garlicky and very good, though a little dry, I think I need more liquid next time. We topped it with coconut cream flavored with lime juice and cilantro. 

Supper: Pizza! I had leftover dal. Everyone else had pizza at the Miller family night that happens weekly.

Saturday

Breakfast: Rice with milk and sugar.

Lunch: Black Bean Veggie Soup. I used up the rest of the black beans in a soup with frozen veggies and chicken broth and coconut milk. 

Supper: Brats and Potatoes. This is a meal we do often on Saturday nights as we watch a movie together as a family. It’s potatoes, sliced brats, and saurkraut. 

Sunday

Breakfast: Oatmeal. I discovered that my flax seed oil that I just started taking as a supplement compliments the flavor of oatmeal well. So I have now been eating my oatmeal with maple syrup, flax oil, and coconut cream. Yum!

Lunch & Supper: Misc. The kids snacked at church and then we went to my parents’ house to play games, so they got other things there even though we had missed the official lunch there. Mid-afternoon I made Pad Thai, which is what I had for a late lunch/early supper. For dessert, I made myself a gluten free dairy free mug brownie topped with coconut whipped cream. The kids had hot chocolate and cereal after having a bit of pad thai.