I spent Saturday at a daylong meditation retreat, and it appears that this bunny did as well. He spent much of Sunday lounging in our backyard and looking quite peaceful and unconcerned as I spent time in my garden. And I will have to clean the kitty drool off of the windows for sure!
The theme for this week’s menu plan is Wendy’s 50th birthday, which is quite a milestone. Wendy is also our kind host over at Celiacs in the House. I’ve had the privilege of helping Wendy re-shape her diet and health for her birthday, and sharing my perspective on Wendy’s process. I know she’ll keep many of the healthy habits she’s absorbing as she moves forward!
In honor of Wendy’s birthday, I’ll be making her kale berry smoothie. I must confess, I have a Vitamix. And I love my Vitamix. But I rarely make myself smoothies, and so I’ll give this a roll this week.
Also, I have a newsletter up on gluten in medications on my website. Enjoy!
And, Amy of Simply Gluten and Sugar free has an amazing Sears Chef giveaway on her site…
Lentil stew with kale and garden fresh veggies
Lemony Quinoa Mint Salad with tomatoes
Kale smoothie in the AM
Turkey cutlets breaded in millet and broccoli
Roasted rosemary salmon and peppers
I am trying to make meringue peeps based on Heather’s inspirational recipe, but they keep falling when I add in the veggie dye food coloring. They don’t look anywhere as cute as Heather’s!
From my garden:
garlic (picked a month or so ago)
carrots (yes, I know, hence the happy rabbit)
gobs of herbs: basil, oregano, thyme, rosemary, lemongrass, parsley