How have we been surviving going dairy free? Pretty well, surprisingly! Here is what our menu looked like last week:
Monday: Chicken kabobs with sweet chili sauce and sweet potatoes with a sprinkle of brown sugar
Tuesday: Sausage, Egg, Spinach, Feta muffins cups
Wednesday: Paleo Pancakes with strawberries
Thursday: Roasted chicken with butter lettuce, champagne dressing (Gillard's light champagne dressing - very yummy), strawberries, croutons, and sunflower seeds
Friday: Slow Cooker Thai Peanut Chicken (click here for recipe - you can use almond milk instead of coconut milk) and skinny fried rice
We filled the gaps with scrambled eggs, roasted chicken, salad, and smoothies with just fruit and orange juice.
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