This week marked the end of the school year, and we attended a few extra end-of-year evening activities. This lead to us preparing five meals this week instead of our typical six; plus breakfast cookies that last all week, and a wheat-free baked fruit dessert that’s light and sweet. We also completed a very special weekend project, creating an original recipe for S’mores Pizza at the request of our very special eight-year-old son. That recipe comes with a fun story that will give you a little insight into our families’ summer plans; I hope you enjoy!
Special Saturday – This S’Mores Pizza is an original recipe with a fun story attached. Think of it as the perfect kick-off to a summer filled with campfires and roasted marshmallows.
Sunday – This baked fresh Arctic Char with Vietnamese Cucumber Salad demonstrates that good ingredients, simply prepared, can produce exquisite meals.
Monday – We celebrated #meatlessmonday with these Tamarind Tempeh and Rice Noodles and Sesame Roasted Brussels Sprouts. As is often the case for us, the Asian-inspired Brussels Sprouts were our favorite part.
Tuesday – The chicken in this Oven “Fried” Chicken with Sweet Potato Salad stay super-moist with a flavorful and wheat-free breading; we drizzled a fast homemade honey mustard dressing over top and served alongside a cold Sweet Potato Salad with bell pepper and edamame.
Wednesday – We loved these Sweet Potato & Black Bean Tacos from Cookie + Kate. The black beans are super spicy, and nicely off-set by the roasted sweet potatoes. To cool off the spice, we added a dollop of unsweetened plain cashewgurt from Forager Project to our tacos. We didn’t love the Avocado-Pepito Dip the recipe called for, so next time we’ll use our Easy Guacamole recipe instead.
Thursday – This Rainbow Stir-Fry with Chicken and Japanese Rice is another easy and healthful recipe from “Run Fast. Cook Fast. Eat Slow.” Our version of this quick stir-fry includes bell pepper, broccoli, and bok choy.
Morning Treat – Make a batch of these Coconut Banana Breakfast Cookies for a week of easy breakfasts! They’re dairy, wheat, and sugar free, made with oats, coconut flour, bananas, applesauce, and coconut oil.
Sweet Treat – This Cherry-Almond Clafoutis is a dairy and wheat free version of David Tanis’s take on the classic baked fruit French tart.
