Monday

• Breakfast: Blueberry Muffins, eggs, bacon, and fruit
• Lunch: Chicken Salad with salad greens, gluten free crackers, and fruit
• Snack: Rice cakes with nut butter for the kids; shakeology with soy milk, banana, and blueberries for me
• Dinner: Gluten Free Spaghetti, salad, and green beans

​Tuesday

• Breakfast: GF Sausage Egg and Cheese Sandwiches
• Lunch: Bentgo boxes for the kids; Enchilada Bowl for me
• Snack: Parfaits for the kids; shakeology for me
• Dinner: Honey Garlic Chicken with brown rice and broccoli

Wednesday

• Breakfast: Parfaits
• Lunch: Bentgo boxes for the kids; Keto Barbacoa Brisket for me
• Snack: Rice cakes with nut butter for the kids; shakeology for me
• Dinner: Copycat Petros (y'all, this is not my healthiest recipe. But its not awful and its so delicious!!)

Thursday

• Breakfast: Sausage Egg and Cheese Sandwiches
• Lunch: Bentgo boxes for the kids; Teriyaki Chicken Bowl for me 
• Snack: Parfaits for the kids; shakeology for me
• Chicken Stir Fry with brown rice

Friday

• Breakfast: Nutella toast
• Lunch: Bentgo boxes for the kids; Chicken Caesar Salad for me
• Snack: popcorn for the kids; shakeology for me
• Dinner: Oliver Pizza Pie

Remember, if you want to try out Vibrant Meals, enter JAMA-10 at checkout to save!

Ingredients

• 1 1/2 cups gluten free flour (Bob's Red Mill one-to-one is my fave)
• 3/4 cups granulated sugar (I use half sugar, half stevia)
• 1/4 tsp sea salt
• 2 tsp baking powder
• 1/3 cup oil (melted coconut oil works great!)
• 1 egg
• 1/3 - 1/2 cup soy milk
• 1 1/2 tsp vanilla extract
• 6 to 8oz blueberries (fresh or frozen)

Preheat oven to 400 and lightly grease muffin pan. Whisk dry ingredients together in large mixing bowl. In a separate bowl, mix wet ingredients then add to dry mixture. Stir until just combined, then add blueberries. 
Fill muffin cups 3/4 full and top each with a sprinkle of real sugar (trust me, the little bit of REAL sugar on top makes these muffins absolutely perfect). Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes in the pan, remove and cool completely. 

Ingredients: 
2 cups gluten free flour (I use Bobs Red Mill 1 to 1 Baking Flour)
10 tbs Earth Balance Spread
2 tbs sugar
1 tsp salt
1 tsp baking powder
soy milk
32oz Chicken Broth
3 large boneless, skinless chicken breasts

Place chicken breast and broth in Instant Pot, seal, and select "poultry."

Place flour in food processor with Earth Balance, sugar, baking powder, and salt. Pulse until it resembles wet sand. Slowly add soy milk, 1 tbs at a time, pulsing until mixture forms a dough ball. Form small balls out of the dough and set aside. 

Once chicken is done, shred using two forks, then add dough balls one at a time to chicken/broth mixture in the instant pot. A little extra gluten free flour will help to thicken the mixture. Change IP setting to "saute" and simmer until dough balls are cooked through, around 20 minutes. Add salt and pepper to taste. 

​

Monday

• Sausage Egg and Cheese Sandwiches (for the kdis)
• Vibrant Meals Teriyaki Chicken Bowl (for me); Bentgo Boxes (for the kids)
• Rice Cakes with Nut Butter
• Kids Eat Free Night at Urban Stack

​Tuesday​

• Fruit Pizza
• Vibrant Meals Sweet Chili Chicken and Brussel Sprouts (for me); Bentgo Boxes (for the kids)
• Parfaits (Greek Yogurt for the kids; Coconut Milk Yogurt for me)
• Sweedish Meatballs and Roasted Potatoes

Wednesday 

• Breakfast Banana Splits
• Vibrant Meals Enchilada Bowl (for me); Bentgo Boxes (for the kids)
• Rice Cakes with Nut Butter
• Honey Garlic Chicken with Rice and Broccoli 

Thursday

• Sausage Egg and Cheese Sandwiches (for the kids)
• Vibrant Meals Chicken Caesar Salad (for me); Bentgo Boxes (for the kids)
• Parfaits (Greek Yogurt for the kids; Coconut Milk Yogurt for me)
• Chicken and Dumplings with Green Beans (check back for recipe!)

Friday

• Fruit Pizza (for the kids)
• Vibrant Meals Chicken Pot Pie (for me); Bentgo Boxes (for the kids)
• Rice Cakes with Nut Butter
• Oliver Pizza Pie (check back for recipe!)

Saturday 

• Breakfast Banana Splits
• Vibrant Meals Keto Barbacoa Brisket (for me); leftover Pizza Pie (for the kids)
• Parfaits (Greek Yogurt for the kids; Coconut Milk Yogurt for me)
• Ranch Chicken with Stuffed Mushrooms and Loaded Mashed Potatoes 

Sunday

• Cheerios (for the kids)
• Brunch (gf French toast or waffles, eggs, bacon)
• Leftovers

Ingredients

• 1/2 cup melted coconut oil
• 1/4 cup softened butter
• 1 1/2 cups sugar
• 4 eggs (room temperature)
• 1 tbs. vanilla
• 2 3/4 cups Bobs Red Mill Gluten Free 1-to-1 Flour
• 2 tsp. baking powder
• 3/4 tsp. baking soda
• 1/2 tsp salt
• 1 cup unsweetened soy milk

For the Frosting

• ​1 cup powdered sugar
• 1/4 cup softened butter
• 1 tbs. Dark Cocoa Powder
• 1 tbs. Ovaltine

Make the cupcakes!
1. Preheat oven to 350 and line 2 muffin pans with cupcake liners. 
2. Place butter, sugar, and melted coconut oil in large mixing bowl. Mix on medium speed for 5 mintues, or until light and fluffy. Add eggs one at a time, beating for 20 seconds after each one. Beat in vanilla. 
3. Combine flour, baking powder, baking soda, and salt in medium bowl and whisk together. Add half to the butter mixture and beat until fluffy and incorporated. Add soy milk and rest of flour mixter and stir until combined. 
4. Fill each muffin cup 3/4 full and bake for 15 minutes or until toothpick inserted into center comes out clean. Cool completely. 

Frosting
1. Place melted butter, powdered sugar, cocoa powder, and Ovaltine to mixing bowl and beat until fluffy. 
2. Pipe onto cooled cupcakes.