* fruit salad with honey lime dressing - Thea has talked about this salad in the past and our neighbor had just given us a bunch of blueberries, so we gave it a try. I made it as directed, but you could certainly change the fruits up if you wanted to. We doubled it, then added bananas to the leftovers for smoothies and popsicles.
* dairy-free creamy spinach artichoke dip - A little experiment using ingredients we had on hand and that Teebs could eat during his time of being dairy-free.
* raw cashew cream - This was the dairy substitute I used for the dip.
And here's what we'll be having for breakfast and dinner over the next week.
BREAKFASTS
* doughnuts (we have these at church, though we always have some dry roasted almonds, fruit, and/or cottage cheese at home or on the road first)
* oatmeal with brown sugar, cinnamon, milk, peanut butter, maple almond butter, raisins, dried cranberries, fruit, huh-koe-pee milk, and/or energy mix as optional toppings/yogurt, fruit, & spinach smoothies x3
* egg, potato (I often bake an oven rack's worth once a week and pop them in the fridge for breakfasts,other times I dice them right before cooking), & spinach or kale scramble x3
DINNERS
* leftovers
* tacos (seasoned meat, crockpot beans from the freezer, served in a tortilla, bowl, or over a pile of greens)
* pea cheese salad over spinach and tomatoes/toast (we never ate this last week)* pasta with sausage and tomatoes/cuke slices
* lentils & rice/garlic green beans
* zesty chicken (crockpot)/potato wedges/peas & corn
SNACKS & DESSERTS
* produce
* nuts - pistachios & dry roasted almonds
* popcorn (kernels from the Winco bulk department & a West Bend Stir Crazy to pop them in)
* apple bars
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