^^^This week I'm getting most my recipes from Kraft's Food & Family Magazine. Click HERE to go to their website :)^^^
***Below are dinner dishes. Breakfast is usually cereal, a protein shake, yogurt parfait or waffles/pancakes. Lunch most often leftovers, sandwiches or salads.***
***Below are dinner dishes. Breakfast is usually cereal, a protein shake, yogurt parfait or waffles/pancakes. Lunch most often leftovers, sandwiches or salads.***
Update: My diet is no longer gluten-free. However, I am reducing the amount of gluten the average American consumes, just to maintain a healthier lifestyle. I’m just going to try to do my best at taking care of this earthly body God gave me.
If you are aiming to be gluten-free, know that recipes calling for all-purpose flour can almost always be substituted with gluten-free all-purpose flour. I've found that, although usually more expensive and time consuming, most all food can be conformed to be gluten free Bon Appetit ;)
“Do you not know that your bodies are temples of the Holy Spirit, who is in you, whom you have received from God? You are not your own; you were bought at a price. Therefore honor God with your bodies.”
- 1 Corinthians 6:19-20 (New International Version)
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Slow Cooker Chili and Rhubarb Dump Cake (Rhubarb brings me back to being a child @ my Grandma Van's house :) Note: be sure not to eat the rhubarb leaves- they can be toxic)
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