Category Archives: Menu Plan

Menu Plan Monday – September 14, 2009

Head over to Laura’s for Menu Plan Monday.  M-elle of La Cocina de Michelle is hosting the Gluten Free Menu Swap this week.  She has picked quinoa for the theme ingredient.  Quinoa (besides being a nutrition powerhouse) is a life saver for the busy family.  It cooks up quickly for those busy school nights, make a fabulous tabouli, and I love it in any pilaf.

Wednesday I will be posting photos of what my kids brought for their school lunches last week.  Hopefully it will give some ideas on what to pack for a gluten and dairy free lunch if you are stuck for ideas.  I may continue to post lunches periodically if there is an interest in it, such as a monthly “lunch round up” of any that were particularly yummy and well received by the kiddos…

Last Friday for Gluten Free-zer Friday I adapted the September 2009 breakfast and lunch portion of Once a Month Mom’s menu to gluten and dairy free.  This Friday the dinner recipes will be posted.  It may be something I continue each month if there is a need for it.  Please let me know if it is helpful in the comments so I know if it is something I should continue.  Thank you!

Gluten Free Menu Swap Mondayorgjunkiempm1

Monday: orthodontist apt./prep for upcoming class/make dinner for tomorrow

Salmon Sweet Potato Cakes, salad, apple wedges

Tuesday:  Piano lessons (bring a portable dinner)/Mom volunteer in school library/teach gluten and dairy free bread class

crunchy chicken bites, grapes,carrot sticks

Wednesday: bake banana muffins (double recipe – freeze most for breakfasts) dance class/youth group/mom drama meeting

spaghetti with garden veggies and meatballs, salad and French bread (all gluten free)   

Thursday: possible harvest potatoes (may to Wednesday)/soccer practice/back to school night at the middle school/bake gluten free roll up bread for lunches

hamburgers, salad, sliced tomatoes from the garden

Friday: clean one garden bed (top dress with compost, etc) plant more hardy greens/big guy leaves for Order of the Arrow weekend

Stir fry (the kind will be determined by my garden and what needs to be cooked up in the freezer) over quinoa

Menu Plan Monday – September 7, 2009

Welcome back to school clip art

School starts here on Tuesday for the girls, on Wednesday for my big boy.  The kids are pretty excited to see their friends on a daily basis, but I still can’t believe my baby will be in 1st grade and my two big kids are BOTH going to be in middle school.  Yikes!

Go to Laura’s for Menu Plan Monday to see what is on everyone else’s plate this week.  she has some great links to menu planning printables this week.  If you are looking for some menu planning tools, check them out.  The Gluten Free Menu Swap is being hosted this week by Asparagus Thin.  She has picked tapioca (or cassava or yucca) as the theme ingredient.  I use tapioca in my baking and dairy free tapioca pudding with chai spices, but have never used the cooked root.  Maybe I saw too many National Geographic specials when I was little showing the root being cooked and mashed in the rainforest, warning of the toxic dangers on the raw root…  well, that, and not having it available around my area.  I will be interested to see what the rest of the Swap participants do with it.

Come back Friday for Gluten free-zer Friday.  I have a surprise for ya!

Gluten Free Menu Swap Monday


Monday: Labor Day/My mom’s birthday/bake cookies and freeze

Herbed Broiled Fish, stir-fried garden veggies

Tuesday: First day of school for both girls/son one of the 8th grade helpers/drop off dance applications

Deep Dish Pizza, salad

Wednesday: First day of school for my son/Youth Group/start corn bread for overnight soak

Curried Chicken Cashew Salad Sandwiches, salad, fruit

Thursday: son’s soccer practice/PAC meeting at middle school

Calico Beans, Blender Cornbread and salad


General Tso’s Chicken with Cashews and Bok Choy, Rice

Menu Plan Tuesday – September 1, 2009

For Menu Plan Monday, see Laura of Organizing Junkie fame.  Book of Yum is the host of the Gluten Free Menu Swap this week.  She has picked eggplant for the theme this week and has one of my favorite dips, Baba Ghanoush.  They all actually planned menus on Monday this week, so you might want to check it out!  ;o)

For lunches this last week of summer, my kids get their favorite thing:  breakfast!  As I am stocking my freezer with hot-before-school breakfast items, they get them for lunch that day also with veggies and fruit.  That way I am only making a few extra for lunch while stocking the freezer at the same time.  Nice!

On Friday I will be back with Gluten Free-zer Friday, so hope to see you then!

Monday: Make pumpkin waffles to freeze for school breakfasts/back to school night for my 8th grader

Ham and garden veggie frittata, grapes, salad

Tuesday:  go to the library/Make zucchini and apple streusel muffins and freeze for school breakfasts/Make mini corn dogs for the fair tomorrow (I don’t really need to, but it’s something fun for the girls and I’ll freeze the extras as a lunchbox treat)/back to school night for my 6th grader

Hamburgers, salad, mellon

Wednesday: Go to the State Fair (woo!) or maybe Valley Fair (either way – woo!)

Mini Corn Dogs (made Tuesday for those of us who are GF and brought in a soft sided mini cooler in the backpack- everybody else can buy one at the Fair), and other gluten free things from the fair – we usually get fries (there are GF fries at the Fair – woo!), giant strawberries (without the whipped cream for us), apple cider popsicles, etc.

Thursday: Make pear pancakes and regular pancakes to freeze for breakfasts/back to school night for my 1st grader

Chicken and Garden Veggie Stir-fry, rice

Friday:  Make English muffins to freeze for breakfasts/Make “eggwiches” to freeze for breakfasts

Tacos and Salad or Taco Salad – I’ll decide later…

Menu Plan Monday – August 17, 2009

Friday through Sunday I will be walking in the 2009 Twin Cities Breast Cancer 3-Day.  Thank you to all of you who’s donations and prayers have supported my journey.  For spectator information go here.  There should also be photos up at that link the week after the event.

Hope to see some of you there!

(and, honey, bring me iced coffee or tea and Advil, ‘kay?)

Temporary Tattoo

Here I am, getting back on the menu planning band wagon!  Woo!  Gluten Free Goodness is the host for the Gluten Free Menu Swap this week picking peaches as the theme ingredient.  (I am hoping to make a peach/mango salsa next week if my schedule works out.)  She made my day today by tagging me with the “One Lovely Blog” award.  I love reading her blog (no gluten, dairy, soy, eggs or corn) for the nutrition information that she slips (she has a nutrition practice in “real life”), the creativity with alternative ingredients, and every Monday she has a list of what she gathered from the garden or market (I love that).  I will have to pull together a blog list to tag after the walk.  But, honestly, with so many great blogs how is a girl to choose?  It’s sure to be one huge list!  For more menu inspiration, head over to Laura’s blog for Menu Plan Monday.  I already have a freezer menu on deck to automatically post for Gluten Free-zer Friday, so come back for that.


Gluten Free Menu Swap Monday

My menu this week will be very centered around what I need to pack for the 3-Day walk this weekend.  I will be packaging up my meals, labeling and freezing them during the week so I am ready to drop my cooler off for check in on Friday morning at 6 a.m.

And because there will be treats at the 3-Day, I have to make some choices today. Treats?  Oh yes, there will be treats.  You can’t get that many women together and not have snacks, can you?  Of course not!  So, my big dilema today will be deciding if I am making brownies or cookies for my treat?   And if I go with cookies, what kind?  Hmmm…Yeah, I like to wrestle with the big questions in life.  You know I have to pack a bunch because 60 miles of walking will burn them off, and I NEED treats because it will help fuel my walk.  Right?   RIGHT!  (I think I may also hide some in the back of the freezer for when I get home and am recovering.  Shhhh… don’t tell the kids…)

What I have packed for food so far:  Two breakfasts of pancakes and bacon.  I am scrambling veggies and eggs to go with the breakfast toady and add to the containers.  With that sort of activity, I know my body has a big need to start my day with protein.  I made these muffins this weekend (thanks, Carrie!) to pack for my walk power snacks.  However, as my family ate them all, I have to make another batch today.  They are great as is, but as I never seem to leave a well enough alone, I may whip the eggs a bit before adding the rest of the ingredients to see if there is any change.  I may also make a batch with chopped dates and cherries.  Mmmmm….

Monday: Chicken Piccata, veggie stir fry, quinoa pilaf and salad

Tuesday: GF noodles with turkey meatballs, veggie stir fry, salad, gluten free French bread (make double recipe of bread, save some for garlic bread/bread sticks for 3-day dinners)

Wednesday: Mommy does a GF staff training and teaches class

Turkey, ham, and roast veggie roll-up sandwiches, salad (make extra roll-up bread and make 2 sandwiches for walk – freezes well.  Will pack small packets of guacamole to have with sandwich.)

Thursday: Mommy finishes packing

Pork carnitas, corn tortillas, toppings (avocado, cilantro, lime wedges, diced tomato, caramelized onions) and peaches over coconut sorbet

My menu for Friday – Sunday done gluten and dairy free.  (The family is going to fend for itself this time.  Don’t forget to make dinner on Sunday, guys!  Momma is NOT cooking that night, even though I will be home.)

Virtual Personal Trainer

Countdown: < 1 Week

Your Training Schedule for This Week:

Monday Rest
Tuesday 5 miles Easy walking
Wednesday 30 min Moderate cross-training
Thursday Rest
Friday 20 miles Day One
Saturday 22.7 miles Day Two
Sunday 17.3 miles Day Three

Gluten Free for the 3-Day Walk


Thank you to everyone who helped me achieve my fundraising goal for the Susan G. Komen 3-Day for the Cure.  A few short weeks ago I thought I would not be walking due to the fundraising being out of reach, but I should have known better!  Your generosity has been amazing.  You prayers and encouragement throughout the fundraising process and training have meant the world to me.  Thank you so much.

I know, I have been amazingly absent from the blog for the past couple of weeks.  BUT it has all paid off!  My daughter can ride her bike (Woo!) without fear and while using BRAKES when they are needed (thank you, Maria!!), we have played with several different little friends, camped in the backyard in the pop-up, finished little kickers soccer, had the neighborhood picnic, planned the meetings for the entire year of Daisy Girl Scouts, hubby and son ran the Urban Wildland, my husband did the Turtleman Triathlon, I have been typing and getting my next class put together, sorted out countless things in the basement, and organized a garage sale.  Not only has the garage sale gotten things out of my basement (my hubby is THRILLED, let me tell ya), but it helped me reach my goal for the Susan G. Komen 3-Day for the Cure!  Woo-hoo!  (Check out the fun fire-work thingy that happens when you make your goal.)  I have made the fund raising goal and now just have to figure out what to pack.

I can (of course) still collect donations, if you are planning on donating but haven’t yet.  However, I would love it if you could give your donations to another walker you may know who hasn’t finished their fundraising yet, so they can go do this amazing walk.I would love you to donate to Elette Gamble who works at Lakewinds (the store where I hold my gluten and dairy free classes) who is also planning on doing the 3-Day walk. She is celebrating her 5 years of Survival from breast cancer.  Please support her journey.  Thanks!

I don’t know if anyone remembers when I signed up for this, but I asked if anyone else had walked the 3-Day with food allergies or celiac.  Carrying 3 day’s worth of food for 60 miles doesn’t sound particularly fun.  I searched on-line and asked around, but it seemed that no one had.  However, that must not be the case as the 3-Day has a great Special Meal Policy all organized and set up.  I am attaching the letter along with the menu the Twin Cities walk is having.  Over the next couple of weeks I will be putting meals/portions aside from our dinners, labeling them and freezing them.  I think I may try to stay (sort of) along the same menu as I pack, simply because I figure someone planned the menus so that we would be well fueled for the walk and they probably know better about that sort of thing then I do.  Sounds good to me!  Of course everything I bring will be gluten and dairy free versions of the meals.  And, if for some reason things get messed up and a meal is lost or contaminated?   Well, I am bringing extra GFCF power-type bars and there will be enough nuts, fruit and chips to make it until I can get a meal from my family (we live close enough to the walk).  I am not going to worry too much about it.  I am just going to enjoy the walk, the people I meet and the sea of pink.

I will be packing gluten and dairy free versions of the following:

2009 BREAST CANCER 3-DAY Event Menu

Friday – Day 1


* Chicken Breast and White Cheddar on a Whole Wheat Kaiser Bun with spinach, mushrooms (on side) & mayonnaise and mustard packets

* Vegetarian option: Black Bean Garden Burger on Whole Wheat Kaiser Bun with lettuce, tomato, red onion (on side) & mayonnaise and mustard packets

*Both served with apple, Baked Lays potato chips, and vienna finger cookie


* Meat or Meatless Meatballs

* Spaghetti Pasta with Marinara Sauce

* Capri Vegetable Blend

* Salad Bar

* Garlic Bread

* Assorted Brownies

Saturday – Day 2


* Scrambled Eggs with Cheese

* Bacon

* Roasted Hashbrown Potatoes

* Buttermilk Biscuits with Honey & Butter

* Hot Oatmeal & Toppings

* Cold Cereal, Pastries, Fruit & Yogurt

* Beverage Bar


* Sliced Chicken Caesar Wrap or Vegetarian Tofu Caesar Wrap with romaine lettuce, parmesan cheese and Caesar dressing (on side) on a spinach wrap

*Both served with grapes, Sun chips, and oreo cookie


* Chicken or Vegan Cutlet Piccata

* Garden Vegetable Pilaf

* Steamed Broccoli Spears

* Parmesan Breadsticks

* Salad Bar

* Strawberry Cream Cake

Sunday – Day 3


* Cheese Blintzes with Strawberries

* Scrambled Eggs

* Sausage Links

* Roasted Hashbrown Potatoes

* Cream of Wheat

* Cold Cereal, Pastries, Fruit & Yogurt

* Beverage Bar


* Sliced Turkey with Provolone on 9-grain bread with lettuce, sliced bell peppers (on side), tomato and Ranch dressing packet

* Vegetarian option: Hummus on 9-grain bread with alfalfa sprouts and spinach

*Both served with celery or green apple, baked cheddar crackers, and Grandma’s oatmeal raisin cookie

I love this shirt:Pink Ribbon Cherry Jr. Ringer T-Shirt



All meals need to be pre-cooked, each placed in a sealable container with each container individually

labeled with the following information:

Participant’s name and credential number.

The date the meal will be served to them.

What meal it is (Friday lunch; Saturday dinner; Sunday breakfast; etc.)

All sealable containers must be packed in an ice chest that also is labeled with the participant’s name and

credential number.

Day One: Before Opening Ceremony and On-Site check-In ends, the participant is to bring the ice chest

containing ALL of their meals to the staff Medical Manager at the medical table at On-Site Check-In. The

staff Medical Manager will ensure that the meals are transferred to the caterer’s kitchen truck in camp

where they will be stored in the refrigerator for the duration of the event. The caterer can re-heat

breakfast and dinner meals only. Lunch must be a cold meal, as it will be served at the lunch pit stop.

All lunch meals for Day One (see more lunch instructions below) will be picked up from the Medical

Manager at the medical table by the Road Coach and transported by the Road Coach to the lunch site to

be stored in the lunch refrigerator truck.

Breakfast and Dinner Meals (These meals will be available during scheduled meal times only)

When the participant is ready to eat breakfast or dinner, they are to go to the caterer’s kitchen truck (in

camp) and give one of the catering staff their name and credential number. As soon as a catering person

is available, they will re-heat the meal. If it’s a very busy time the participant may have to wait a bit, but

they will get their meal.

Lunch Meals on Days Two and Three:

On Day Two and Day Three, the event caterer will make sure that all special lunch meals for each day

are transferred to the lunch refrigerator truck before it goes to the lunch pit stop. When they arrive at the

lunch pit stop and are ready to eat, the participant will give the lunch Staff Pit Coordinator their name and

credential number and pick up their lunch meal for that day (another reason why each meal needs to be

clearly labeled with the participant’s name and credential number). This is to ensure that they will get their

correct lunch.

Day Three: Before leaving camp in the morning, the participant must pick up their ice chest and all used

sealable food containers from the caterer’s kitchen truck (in camp) and deliver it along with their gear to

their assigned gear truck. The ice chest will be dropped at Closing Ceremonies in the gear retrieval area

along with the rest of the participant’s gear (another reason why the ice chest needs to be clearly labeled

with the participant’s name and credential number). If the participant fails to pick up their ice chest from

either the caterer’s kitchen truck (in camp) or from the gear retrieval area, it and all its contents will be

thrown away.

And this one:

Below is the training schedule for this past week:

Virtual Personal Trainer

Countdown: 2 Weeks

Your Training Schedule for This Week:

Monday Rest
Tuesday 4 miles Easy walking
Wednesday 45 minutes Moderate cross-training
Thursday 5 miles Moderate walking
Friday 45 minutes Easy cross-training
Saturday 10 miles Easy walking
Sunday 8 miles Easy walking

Menu Plan Monday (not really)- August 3, 2009

My menu plan isn’t getting up this week, but considering I haven’t gotten a menu posted for the past couple of weeks, I’m going to pretend like it is not a big deal!  I’m just going with the flow of the garden, meats from my freezer or on sale, and our schedule.  This means alot of stirfrys, grilling, dinner salads, dinner sandwiches and veggie omelettes for my family this time of year.  I hope everyone has been having a fun summer.  We have finally found time to wind down a bit.  Baseball, my older daughter’s soccer, orchestra, band, and camp are all done for the summer.  Whew!  Mini-kicker soccer has a couple of week’s left, but it is so laid back and fun, it’s not a big deal.

Last week the girl’s went to Ham Lake Baptist Camp.  My son attended 1st grade through 5th grade and my older daughter kindergarten though 5th grade. This was my little girls first year there.  It is a great little day camp.  If you are in the area, check it out for next year.  The campers bring their own lunches (great for the allergy kiddos) and there has always been a good option for us for snack time.  I can’t recommend this camp more.  We love it!

My hubby (1/2 marathon) and son (5K) ran the Urban Wildland this past weekend.

My husband is the guy in orange in the middle:


My son is the tall, shaggy blond blur on the left.  Woo!P1020217 (2)

I don’t have a good shot of my guys, but, look!  It’s our van!  (I don’t know who this guy is… just the van.)P1020212 (2)

Wait, there’s my son waaaaayy second to the left looking serious…DSC_0045

…and right in the center below the 5K start sign…IMG_3406

My son on the left looking like a crabby pants (I’m so proud).  You can tell he thinks running is just so fun!  (Just kidding, buddy – I’m sure you are focused on your running strategy… or something…)IMG_3411

Hubby by a guy letting everyone know he is “Sure.”IMG_3321

That guy is still airing out… man…IMG_3350

Hubby on the right.  Isn’t he cute?IMG_3356

How the boys did:

Husband on the 1/2 marathon: time: 1:54:48    pace: 8:46

Son on the 5K: time: 26:14    pace:   8:27

3-Day training for the week:

Virtual Personal Trainer

Countdown: 3 Weeks

Your Training Schedule for This Week:

Monday Rest
Tuesday 6 miles Easy walking
Wednesday 45 minutes Moderate cross-training
Thursday 6 miles Moderate walking
Friday 45 minutes Easy cross-training
Saturday 18 miles Easy walking
Sunday 8 miles Easy walking

Menu Plan Monday – July 6, 2009

I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

This week the girls and I are off to Girl Scout Day Camp with our gluten and dairy free goodies.  I have pre-posted for each day this week what our camp menu is and what we are bringing instead, so keep an eye out for that.  The posts should be up by 7 a.m. Central time, if I have figured out the post time correctly.

For my dinner menu this week, I will be mostly using my crock pot and husband to get dinner on the table.  I have all my crock pot meals prepped and frozen.  I will only have to make rice or quinoa and a salad for dinner.  I wanted to keep dinner EASY for myself this week as each night I need to be sure to have the meals for the girls and I together for camp the next day.  Everything that can be done is in my freezer ready to go, but I need to be sure to gather the correct things so I am not in a rush in the morning.

Head over to Laura’s for Menu Plan Monday.  For the Gluten Free Menu Swap, see Gluten Free Goodness who is our host this week.  Cheryl has picked garlic, one of my favorites!  Next week I get to host – I so excited!

Monday: Girl Scout Day Camp/baseball game

Slow cooker Sweet and Sour Chicken, rice and salad

Tuesday: Girl Scout Day Camp/summer band/soccer game

G-ma’s Calico Beans (slow cooker), salad

Wednesday: Girl Scout Day Camp/youth group meeting/baseball game

Daddy’s cooking!

Thursday:  Girl Scout Day Camp (we’ll be staying overnight this night)/summer band

Daddy’s cooking!

Friday: Girl Scout Day Camp

Slow Cooker Chicken Jambalaya, rice or quinoa and salad


Girl Scout Day Camp – Monday’s Menu

Snack: Edible Fire This year they are using the following:

Rocks:   M&M’s – we are using Skittles.

Flame:  Candy Corn – we are using dried apricots cut into triangles.

Tinder:  Shoe String Potatoes – we are bringing a small uncontaminated can.

Kindling:  pretzel sticks – I tried to get the Glutano GF pretzel sticks, but my local store was out, so I got the GF pretzel twists.

Logs:  Licorice cut into chunks – We are using a mix of Candy tree Organic Raspberry Bites and GFCF Turkey Sticks

Coals:  Red Hots – my girls don’t like them, so we are using the red skittles for this one.

Water – to put out the fire…

Lunch: Hot dogs (they have all beef, no filler, naturally gluten and dairy free ones at camp.  Woo!), buns (made our own), baby carrots, ranch dressing (GFCF recipe here, but my kids aren’t into dip, so we are skipping it), ketchup (have our own packets), mustard (have our own packets), potato chips (bringing our own single serve packets for each of us).

Desert: Snicker Salad (used the alternatives here, but as I couldn’t find that candy this year, I am cutting up a EnviroKids Peanut Butter Panda Bar and tossing in a few GFCF chocolate chips to replace the snickers bar.  My kids are pleased with that replacement, and it is easy for me!  Gotta love it.)

The before going home snack everyday will be a popsicle (the camp has already GFCF ones) or fudgicle (the camp is getting a box of Toffuti fudge bars for us to have at camp.  How nice!)

Virtual Personal Trainer

Countdown to the 3 day walk: 7 Weeks

Your Training Schedule for This Week:

Monday Rest
Tuesday 5 miles Easy walking
Wednesday 45 minutes Moderate cross-training
Thursday 6 miles Moderate walking
Friday 45 minutes Easy cross-training
Saturday 17 miles Easy walking
Sunday 13 miles Easy walking

Menu Plan Monday – June 29, 2009

I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

I’m having a bit of trouble with my plan this week.  I’m not sure what’s up…  the list of stuff I feel needs to get done, my snugged up budget, needing to get ready for Girl Scout camp, or the lack of too much action in my garden yet.  All that, maybe, but mostly I just want to let it go this week…  Yeah, just not feeling the menu planning this week.  So, with a pathetic menu plan (read NONE AT ALL) I am not linking to Menu Plan Monday or the Gluten Free Menu Swap this week, though you should go over there and get inspired.

My menu will be updated every day as I figure it out from my pantry and freezer.  I know, not a great plan, but, hey, it’s summer, so I can take a bit of a break this week and not schedule myself out too much.  Fortunately I have options hanging around the house and sometimes my best meals are ones that are inspired by the back of the pantry.  Let’s see what happens!

Monday: Orchestra/little kicker’s soccer

Herb de Provence Pork Chops, spinach salad, carrots

Tuesday: Orchestra/dental cleaning for me (edit:  no cavities and a great lack of tarter build-up – I ROCK at flossing!  Woo!)/band/baseball game

Hamburgers (again…  sigh), roasted sweet potatoes, salad

Wednesday:  Orchestra/little kicker’s soccer/youth group meeting/Boy Scouts pack for BWCA trip

Bar-B-Q chicken on the grill, watermelon, spinach salad

Thursday:  Orchestra/big boy leaves for the BWCA with the Boy Scouts (at 4:30 a.m.!!!)

Broiled fish with lemon, garden salad (from the garden – Woo!)


Saturday: Fourth of July!

Virtual Personal Trainer

Countdown to the 3 day walk: 8 Weeks

Your Training Schedule for This Week:

Monday Rest
Tuesday 5 miles Easy walking
Wednesday 45 minutes Moderate cross-training
Thursday 6 miles Moderate walking
Friday 45 minutes Easy cross-training
Saturday 8 miles Easy walking
Sunday 6 miles Easy walking

Menu Plan Monday – June 22, 2009

I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

Head over to Laura’s for Menu Plan Monday.  Then see Esther at the Lilac Kitchen, our host for the Gluten Free Menu Swap.  She has lovely black currants as the theme ingredient.  I am going to have to go with red currents, as that is what I have in my yard.  My crop this year is a bit low as my Dad went a bit too crazy with pruning last year.  Poor things!  I am hoping to get enough for red current jelly.  We will have to see…


Gluten Free Menu Swap Monday

Monday: Morning after a sleepover for the big boy/Summer Orchestra/Boy Scout meeting

Curried Chicken Salads, mixed greens salad, blue and raspberries

Tuesday: Summer Orchestra/summer band/soccer game/baseball game

Maple Chili Glazed Pork Tenderloin, salad

Wednesday: Summer Orchestra/little kicker’s soccer/Boy Scout canoeing

Grilled hamburgers, salad, salsa and tortilla chips, nectarines

Thursday: Summer Orchestra/Summer Band/Soccer game/baseball game/Mother-in-law and hubby in town

something in the crockpot…  still thinking about what…  I will update when I decide…

Friday: Sleepover for my big girl/Gluten Free-zer Friday (hey, look, my computer works again!  Woo!)

Veggie stuffed Omelettes, berries, homemade turkey sausage

Saturday: Girl Scout camp leader meeting/birthday party (both girls going)

Also this week:  Make mini chocolate cupcakes for Saturday’s birthday party (decorated with flowers), post Daring Baker Challenge (reveal date is June 27th!), make gluten and dairy free Mississippi Mud Pie (more of a cake type of thing) for Mother-in-law and Father-in-law, walk, walk, walk…

Virtual Personal Trainer

Countdown to the 3 Day Walk: 9 Weeks

Your Training Schedule for This Week:

Monday Rest
Tuesday 4 miles Easy walking
Wednesday 30 minutes Moderate cross-training
Thursday 5 miles Moderate walking
Friday 45 minutes Easy cross-training
Saturday 15 miles Easy walking
Sunday 11 miles Easy walking

Menu Plan Monday – June 16, 2009

I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

Head over to Laura’s for Menu Plan Monday.  The Gluten Free Menu Swap is being hosted this week by Gluten Free Goodness.  She picked raspberries for this week.  I will be making a gluten and dairy free raspberry crumble bar (I hope) this week and some raspberry coconut ice cream.  I’m in a rush today, so this will be short and sweet!


Gluten Free Menu Swap Monday

Monday: Baseball game

Garden Chicken Salad with Gluten and Dairy Free Walnut Thyme Scones

Tuesday: Soccer game

Turkey Potstickers (freezer instructions this Friday for Gluten Free-zer Friday with other filling options) with mixed greens salad and Rasperries

Wednesday:  Baseball game

Egg and Canadian Bacon GF Panini with salad

Thursday: Family to see “Singing in the Rain”

Sesame Slow Cooker Ribs (will post for Slow Cooking Thursday this week!) with salad and Pecan dressing


Baked Fish sticks, homemade tartar sauce and garlic green beans

Also this week:  Raspberry crumble squares, curried chicken salad and popovers (lunches), scone and vegan “clotted cream” experiments (Mmmmm…), raspberry coconut “ice cream”, loving up the kiddos (of course!), and LOTS of typing/data entry (sigh).

Countdown to the 3 Day walk: 10 Weeks

Your Training Schedule for This Week:

Monday Rest
Tuesday 4 miles Easy walking
Wednesday 30 minutes Moderate cross-training
Thursday 5 miles Moderate walking
Friday 45 minutes Easy cross-training
Saturday 14 miles Easy walking
Sunday 10 miles Easy walking