You'll notice in my Meal Plan this week that I use several blueberry recipes. That is simply because I have an abundance of blueberries right now and we are loving all the recipes we can use them in!
BREAKFAST:
- Leftover Blueberry Pancakes
- Scrambled Eggs w/Turkey Bacon & Homemade Ezekiel Bread
- Vanilla Spice Oatmeal w/Fresh Cut Fruit
- Greek Yogurt Sweetened w/Agave Nectar & Topped w/Berries & Granola
- Smoothies - I like to add fresh spinach to whatever flavor I'm making to add another level of healthiness to it, and my hubby and kids don't even know it's there! (Make Ahead & Freeze!)
- Breakfast Burritos - Substituting Organic Chicken Sausage for Chorizo (Make Ahead & Refrigerate!)
- Cereal w/Skim Milk & Fresh Fruit
- Homemade Prairie Buffalo Burgers w/Sweet Potato Fries & Salad
- Homemade Macaroni & Cheese (not exactly low-fat!) w/Homemade Fish Sticks (Make more than enough & Freeze for lunches or future dinner!)
- Grilled Organic Chicken Breasts w/Chinese Spaghetti & Green Beans
- Ground Organic Turkey & Rice w/Steamed Broccoli w/Cheese
- Blueberry Pancakes - I substitute whole wheat flour for white flour and make it exactly the same otherwise. Also, I quadruple the recipe so that I can freeze lots. Add 1 cup of blueberries at end. (Make Ahead & Freeze!) w/Scrambled Eggs
- Grilled Cheese Sandwiches on Homemade Whole Wheat Bread w/Tomato Soup
- Leftovers
- Whole Wheat Blueberry Muffins
- Organic Apples Sliced w/ 2 Tbsp Natural Peanut Butter
- Trail Mix
- Fresh Fruit
- Blueberry Sour Cream Cake - I'll substitute soft white wheat flour for the all-purpose flour.
- Mini Ice Cream Sandwich Cookies
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