This week is parent teacher conferences at Ethan's school. This means he'll be getting out of school early for the first 3 days and won't be eating lunch at school. I'm going to use some frozen meals for the other 2 days so I can focus a little more time on the food I'm going to make for dinner. I'm also making some sprouted breads this week. I have a ton of whey left over from making yogurt and I don't want to just dump it down the drain. I've never made sprouted bread nor have I made bread with whey so this should be pretty interesting haha. The last recipe I'm going to add is a recipe for chocolate coconut sauce for coffee. Once a week a few ladies and I get together for coffee and I always love coming up with new flavors for us to have. They're brave enough to be my taste testers. There are some failures (I still can't get over how bad that white chocolate sauce was in the coffee haha) but most of the time they turn out pretty good. The recipes for the coffee syrups will probably have their own post. Anyway, on to the food recipes :)
The breads I'm making are Sprouted Cinnamon Raisin Bread and Sprouted Whole Wheat Sandwich Bread. Both recipes call for water but I'll be replacing that with whey instead.
These are the recipes I'm making for dinner this week:
Cheesy Zucchini Rice w/ Tequila Lime Chicken (I get a tequila lime rub from Whole Foods. It's magical!) and a side salad
Macadamia Nut Crusted Mahi w/ Marinated Mushrooms and Asparagus Salad (for me, Logan won't eat Asparagus so he'll probably just have a regular salad)
Slow cooker Chicken w/ Barley Risotto (just put a whole chicken in the slow cooker and season however you would like. It should take about 6-8 hours on low or 3-4 hours on high depending on the size of your chicken.)
Because I won't be eating all the chicken in one sitting, I'll make some brown rice and add some leftover chicken and peas. It's a ridiculously easy meal but it's one of our favorites. Just make the brown rice with chicken broth instead of water and add whatever herbs you would like. When it's done, mix in the reheated chicken and peas. Don't forget to save your bones for some bone broth!
We'll also be eating a lot of sandwiches to make sure the bread I make doesn't go bad. I love fried egg sandwiches so I'll be making plenty of those to have with a salad or smoothie.
Hope you all enjoy your weekend!
The breads I'm making are Sprouted Cinnamon Raisin Bread and Sprouted Whole Wheat Sandwich Bread. Both recipes call for water but I'll be replacing that with whey instead.
These are the recipes I'm making for dinner this week:
Cheesy Zucchini Rice w/ Tequila Lime Chicken (I get a tequila lime rub from Whole Foods. It's magical!) and a side salad
Macadamia Nut Crusted Mahi w/ Marinated Mushrooms and Asparagus Salad (for me, Logan won't eat Asparagus so he'll probably just have a regular salad)
Slow cooker Chicken w/ Barley Risotto (just put a whole chicken in the slow cooker and season however you would like. It should take about 6-8 hours on low or 3-4 hours on high depending on the size of your chicken.)
Because I won't be eating all the chicken in one sitting, I'll make some brown rice and add some leftover chicken and peas. It's a ridiculously easy meal but it's one of our favorites. Just make the brown rice with chicken broth instead of water and add whatever herbs you would like. When it's done, mix in the reheated chicken and peas. Don't forget to save your bones for some bone broth!
We'll also be eating a lot of sandwiches to make sure the bread I make doesn't go bad. I love fried egg sandwiches so I'll be making plenty of those to have with a salad or smoothie.
Hope you all enjoy your weekend!