Hey everyone! Happy Easter weekend 🙂 Any fun plans? We’re running errands today, and are headed to church tomorrow morning then lunch with the family ❤
Since the groceries stores will be closed tomorrow (Sunday’s our regular shopping day), we’re meal planning grocery shopping today. One of the ways I’m prepping for the baby’s birth in August is by going (mostly) gluten and sugar free for the 3rd trimester, to strengthen my body’s cells to make for birth that’s less traumatic to my body and quicker to recover from. I’m still 3 weeks away from trimester 3, but I figured I’d gradually make the diet changes instead of going cold turkey at Week 27. Plus I need to build up my GF/SF recipe book before I find myself on a hungry rampage through the kitchen without GF/SF options to choose from! 😉
Here’s the plan:
Breakfasts (in addition to the usual eggs, GF toast, smoothies, oatmeal)
Baked Oatmeal Snack Bars (I printed the recipe somewhere years ago…I’ll post it when I make them)
Sticky Monkey Buns (not GF/SF in the slightest…these are for my husband!! lol)
Sandwiches on GF focaccia!! Can’t wait to make this bread!
Grilled Chicken with artichokes (excellent how-to cook demo here)
Spaghetti & Meatballs with homemade sauce
Sausage and Cheesy Polenta
Quinoa-Garbanzo Bean Salad
Peanut Butter Freezer Fudge (for Easter lunch. Recipe from Money Saving Mom)
1 cup natural peanut butter
4 Tablespoons coconut oil
1 1/2 Tablespoons maple syrup
4 ounces quality dark chocolate (I used Enjoy Life Chocolate Chips.)
1/2 teaspoon sea salt
Cream peanut butter, coconut oil, maple syrup, and salt together in a bowl. Pour mixture into a foil-lined 8×8 baking dish.
Top with chocolate chips or chopped chocolate and freeze for at least two hours.
Remove from freeze and remove fudge from foil. Cut into one-inch squares and and store in an airtight freezer bag.
Makes 20 servings.
Annnd an update on the bump, cause it’s week 24 and I’m in love with this little baby (except when I stand up and instantly have to pee…)
Have a blessed Easter, friends!