Hey guys! I have America on my mind this week as we get ready to celebrate America’s birthday this upcoming weekend. And, I am almost all done with this moving business!!! Woooohoooo!!! I am thrilled to be back in the U.S. to celebrate our first 4th of July in 5 years!!! Here is the menu I am sharing with you this week:
Rainbow Vegetarian Pad Thai with Peanuts and Basil recipe from Pinch of Yum
A few notes for this week’s meals:
-The Grilled Peach Salad includes a kid friendly option. I get that kids might not be excited about salad for dinner, but there is something fun you can do with this recipe that was a HUGE hit with my little peeps. They said they loved it so much they wanted to eat it everyday that week. Also, it is easily Paleo friendly by omitting the goat cheese, and Gluten-Free.
-The Rainbow Vegetarian Pad Thai with Peanuts and Basil is a recipe from Pinch of Yum food blog. I made this recently and loved it so much I wanted to share with you all. Head on over to the Pinch of Yum’s blog for the recipe, it’s a super easy one too!
-Creamy Lemon Chicken with Asparagus happens to be dairy free, gluten-free, and Paleo. Check out the recipe to see the ingredient I used to make it creamy, without using butter or heavy cream.
-Grilled Apple Cider Pork Tenderloin is a great recipe for your 4th of July BBQ!!! It happens to be my dad’s recipe, and one that he has been making for years. It does require some marinating overnight to make it perfect, so plan accordingly. Also, the Watermelon and Blueberry Salad with Feta is a Patriotic salad that will add red, white, and blue to your dinner table this weekend! It’s very kid friendly and delicious for everyone!