I’m going to go ahead and lay some wagers that this will be a muffin-heavy month. I’m not normally a muffin maker*, but what I know of baking with coconut flour – well, most of it involves muffins. 🙂
Sunday, January 27
Tasks: Pull applesauce from the freezer.
Monday, January 28
Breakfast: Apple Cinnamon Coconut Flour muffins
Dinner: Steak Fajitas
Tasks: Check kombucha, research gluten-free sourdough starters, cool and bottle chicken stock – freeze. Pull ground meat from freezer. Finish meal plan. Make grocery list.
Tuesday, January 29
Breakfast: Mango smoothies and omelets
Dinner: meatloaf and butternut squash fries
Tasks: Get bread dough mixed up before bed. Soak oats for breakfast.
Wednesday, January 30
Breakfast: Oatmeal with butter, milk and honey
Dinner: Potato soup and homemade boule bread
Tasks: Pull pumpkin from freezer to thaw overnight in the fridge.
Thursday, January 31
Breakfast: Pumpkin Pie Casserole and Banana Smoothies
Dinner: Braised Chicken with Butternut Squash and Cranberries and salad
Tasks: Make a fresh batch of sweet onion salad dressing.
Friday, February 1
Saturday, February 2
*Um…yeah, I know coconut flour muffins have been on the meal plan the last few weeks as snacks, but I’ve not gotten them made. Any muffins we had were from the last big batch I made and threw in the freezer.
**This is where having 50-ish (not kidding) bananas in my freezer is a huge help. In case you missed how (and why!) I do this, here ya go!