Welcome to spring! It doesn’t quite feel like it yet with a high in the 30’s today. But we’re getting there. My big kids played outside (with no coats) for about three hours yesterday! I hope we have more days that nice very soon.
I’m hoping life goes back to normal this week. Last week was a challenge to say the least with my little one’s lip and tongue tie release and recovery. But she’s doing a lot better now and is mostly back to normal. She’s already up (at 5:30 am!) squealing, blowing bubbles and playing. She also just turned seven months old and started eating solids. She is really enjoying feeding herself.
It’s time to get back in the kitchen this week and play catch up. So far on the agenda I have graham crackers, gluten free bagels, sourdough bread, coconut milk, coconut milk ice cream (I think we’ll do mint since that is my son’s favorite) and donuts. Plus a couple batches of water kefir and whatever my kids pick for Saturday breakfast.
Last week I finally shared my gluten free bread recipe in addition to a “more peas please!” smoothie and my sausage seasoning blend for sensitive palates. I’ve got a couple new recipes coming this week.
Here is our menu for the week. Tonight we’ll be eating at a hockey game (which means packing simple foods for some of us to bring along). We need prep ahead meals a few times this week as usual too. Have a blessed week and enjoy some good, nourishing food!
B – gf bagels, fruit
D (prep ahead) – cp tomato soup, grilled cheese
*soak flour for noodles, feed sd
B – kids’ choice or donuts
D – corn dog muffins, broccoli, fruit salad
*make kids’ choice
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