Are we so ready for March?!? Yes! We have such a big month ahead of us, but full of very exciting plans. Our movie comes out in theaters in just 10 days (oh. my. gracious.), we have a trip or two to LA, two red carpet premieres, Josh & I will celebrate our fourth wedding anniversary and one other MOMENTOUS event that I share soon.
So there are lots of lists and herbal teas happening over here.
My sweet husband was only home eight days in February, so when we picked him up from the airport on Saturday afternoon we were all ready for some downtime. We celebrated with shake shack on our way home from the airport (our very favorite gluten free burger!) and some quick weekend errands. Then it was home where we snacked, hung out on our couch and were in bed by 8pm. It was glorious, I have no regrets. Yesterday after church, I made homemade meatballs and spaghetti and took my time putting together our Sunday dinner, that was the most relaxing thing I’ve done in a long while and I realized how little cooking I’ve done lately, the spaghetti was very simple but it had been a minute since we’d had a slow meal at our own table.
And speaking of cooking… I thought I’d share my weekly menu again. Nothing too complicated, just good, healthy-ish comfort food.
Menu Plan for Week of March 2nd
Monday: Spaghetti & Meatballs (leftovers)
This is the recipe I used for homemade meatballs and they were amazing (I substituted gluten free oats that I pulsed in my blender for a few seconds instead of the breadcrumbs). I used a gluten free spaghetti and organic marinara sauce from Target, their store brand.
Tuesday: Tacos & Guacamole
Grass-fed ground beef tacos with this sauce from Frontera, I may make my tacos a salad because, red carpet outfits, but I like to add some cheese, sour cream and lots of salsa and serve them with organic tortilla chips and some homemade guacamole.
Wednesday: Pimento Grits with Greens & Chicken Sausage
Homemade cheesy grits with a few spoons of pimento cheese melted in, I’ll add some sautéed kale in olive oil and a little vinegar and some sliced chicken apple sausage on top.
Thursday: Zuppa Toscana
One of our favorite soups, I use organic bone broth in the base, natural sausage and extra greens.
Friday: Leftovers
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