Well, I've finally got my computer back up and running, so here's to blogging something other than menus this week :). I'm going to add breakfasts to our menu, and hopefully soon I'll add lunches, but, for now, breakfasts and dinners are all I have :) Here it is!
Monday- Breakfast- Yogurt and Sweet Potato Pancakes'
Dinner- White wine marinated steak with smashed potatoes and green beans (Didn't use it yesterday like planned... we went to the park :) )
Tuesday- Breakfast- Homemade Pumpkin Spice Granola with raisins
Dinner- Daddy's on his own... I'll be out with the girls! Enchiladas and black beans, unless he changes the menu.
Wednesday- Breakfast- Omlets and Toast
Dinner- Pizza with our C-Life group
Thursday- Breakfast-Yogurt with Homemade Pumpkin Spice Granola
Dinner- Chicken and noodles
Friday- Breakfast- Banana, peanut butter, and flax seed smoothies
Dinner- Roast Chicken with Sweet Potatoes and Butternut Squash
Saturday- Breakfast- Carrot Cake Pancakes
Dinner- Steak Tips with peppered mushroom gravy
Sunday- Breakfast at church
Lunch- Leftovers or out with church friends if the kiddos are holding up okay
Dinner- Crew Game! So, quick grilled cheese, soup, or breakfast is the plan.
Recipe of the Week:
Carrot Cake Pancakes
1/2 cup whole wheat flour
3/4 cup unbleached, all purpose flour
1/4 cup chopped nuts (only Nathaniel eats these in his pancakes... gross... so I just add them at the end for his amount)
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/8 teaspon nutmeg
dash of cloves
dash of ginger
1/4 cup brown sugar (we use turbinado in place of brown sugar)
3/4 cup buttermilk
1 tbs coconut oil (Can use any kind of oil, but we prefer coconut)
1 1/2 tsp vanilla
2 large eggs, beaten
2 cups grated carrot
1. Combine first 8 ingredients
2. Add in brown sugar and the next 4 ingredients- mix well.
3. Fold in the grated carrot
4. Drop spoonfuls onto greased skillet, and continue cooking like normal pancakes :).