Here’s what we’re cooking this week and the recipe links are below!
Tuesday: Family Favorite Sheet Pan Chicken Fajitas
Wednesday: Slow Cooker Tomato Basil Soup with grilled cheese
Thursday: Salmon Burgers
Friday: Chicken Parmesan Meatballs subbing turkey meat for the chicken w gf pasta
Saturday Out to eat!
Sunday: Easy Chicken Nuggets (Bake or Air Fry!) & Sweet Potato Fries
Other snacks:
This savory salad for lunch with grilled chicken for extra protein Herby Italian Orzo Salad
An after school sweet treat (love that it’s sweetened with ripe bananas) Cream Cheese Swirled Pumpkin Bread with Salted Maple Butter.
Double Chocolate GF Muffins for snack boxes
Double Chocolate Muffin
Servings 9 muffins
Ingredients
- 2½ cups almond flour
- ¼ cup 100% unsweetened cacao powder
- 1 teaspoon baking soda
- ½ teaspoon Himalayan pink salt
- ¾ cup maple syrup
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup vegan chocolate chips
Instructions
- Preheat the oven to 350°F. Line 9 muffin cups with paper liners.
- In a large bowl, whisk together the almond flour, cacao powder, baking soda, and salt. In a separatebowl, combine the maple syrup, eggs, and vanilla. A little at a time, add the dry ingredients to the wet, stirring until a batter forms. Fold in ½ cup of the chocolate chips.
- Divide the batter among the 9 lined muffin cups, filling each three-fourths of the way. Bake for 20 to
- 25 minutes, until a toothpick inserted into the center comes out clean. Remove the muffins from the tin, set on a rack, and allow to cool completely.
- To make the chocolate drizzle, melt the remaining chocolate chips in a glass bowl, either for 10 seconds in a microwave or over a pot of boiling water (see Note). Use a spoon to drizzle the melted chocolate over each muffin. Let the drizzle set, then serve. Store in a sealed container at room temperature for up to 3 days for ideal freshness or freeze for up to 2 months. Defrost before reheating in a low oven.
