Hello February! With January down this year is shaping up to fly by just as fast as 2014 and I couldn’t be happier. The winter is the bane of my entire existence and so my countdown to spring officially begins. Isn’t the groundhog suppose to peek its head out tomorrow and let us know how many more days? Or something like that? I digress 🙂 But seriously I’m more than over the cold, snow, and below 0 temps. I decided to keep this week’s menu light and springy (pun intended) to give a preview of spring and hopefully help you think of fun & sun all week.  If you all wish upon the spring star maybe it will arrive faster this year. Or maybe I’m just full of wishful thinking. xoxo

Breakfasts

Gingerbread Coffee Smoothie

Blueberry Pancakes

Strawberry Coconut Hot Cereal

Scrambled Tofu & Skillet Potatoes

Homemade Vanilla Cinnamon Almond Butter on Udi’s Toast w/Jam

Mandarin Oranges, Cottage Cheese + Turkey Bacon

Dinners

Sweet and Sour Tofu w/Broccoli and Peppers

Veggie Taco Salad

Wild Caught Grilled Salmon

Kale + Quinoa Bowl (VEGAN)

Sweet & Sour Broccoli w/Tofu and Peppers (VEGAN)

Chicken Mushroom Soup (Recipe & Photo courtesy Skinnytaste)

Dessert of the Week: Lemon Pudding Cake

For more gluten free menu planning ideas visit Lynn’s Kitchen Adventures

For paleo, gluten, & dairy free recipes visit Elana’s Pantry

For recipes that combine whole foods with Weight Watcher’s savvy visit Everyday Maven

For lunch ideas visit Oh My Veggies

For lunch box and super kid friendly recipe ideas visit I’m A Celiac

YOUR THOUGHTS?