For all the mother’s out there, I hope you all had a wonderful Mother’s Day. It was fun celebrating this year with 2 children! I always enjoy spending the day with my extended family as well. I also got to have a fun date night with my 3 year old at an arena football game Saturday night. It was good to have some mommy-son time and we had a blast.
From this past week, I did end up making one substitution on my menu. My husband couldn’t get home from work early enough to cook, so I made Slow Cooker Maple Country Style Ribs which I really love as it is super easy and has great depth of flavor. I hadn’t been made it in a while since I still cannot eat soy or dairy. But I found a great recipe for a Soy Sauce Substitute which worked perfect in this recipe! I’m excited to try out more recipes with it and glad to have some more flexibility in planning meals. I finally got the camera out and started taking some pictures of a few other favorite dishes:
Slow Cooker Rotisserie-Style Chicken
Balsamic Roasted Brussels Sprouts and Apples
The Brussels Sprouts were wonderful! I’ve been working hard at learning to like Brussels Sprouts and it is finally working – I really am starting to like them and in recipes as good as this one it is hard not to! Research has shown that is can take 15-20 tries for a child to like a food and I think the same can be said for adults too.
I did have one just so-so baking result this past week. We had a play date on Friday with one of my son’s classmates who has an egg allergy. I haven’t used my donut pan much and decided to try my hand at vegan donuts. I made vanilla and chocolate donuts. I added some flaked unsweetened coconut to the icing for a little extra flavor. The recipe didn’t quite work – it was too dense but they still tasted okay, just not as light and fluffy as I would like. The kids still gobbled them up – especially my son preferring the parts with the icing, of course! I think using whole wheat pastry flour woud have yielded a much better result. And for my family, I’ll include eggs next time.
Vegan Vanilla and Chocolate Donuts
Here is what is planned for this week:
Monday: Maple Soy Salmon (using my Soy Sauce Substitute) with Quinoa and Steamed Broccoli
Tuesday: Lentil Burgers with Honey Whole Wheat Hamburger Buns
Wednesday: Slow Cooker Chicken Tikka Masala (subbing coconut milk for the cream) over Brown Rice with Green Beans
Thursday: Garden Turkey Meatballs and Spaghetti (subbing nutritional yeast for the parmesan cheese)
Friday: Flank Steak with Chimichurri Sauce with Roasted Sweet Potatoes and Grilled Zucchini
Saturday: Evening Out
Sunday: Simple Supper
I hope you all have a wonderful week! And for more menu inspiration, head over to Menu Plan Monday on I’m an Organizing Junkie.
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