Okay, so this is a couple of days late. I get a pass because I it was a holiday weekend and I ran a half marathon on Sunday, right? Has the weather gotten cool where you live? I was able to turn off our A/C yesterday and let all of the ragweed in (achoo!). I think I have a couple more days in me before I close the house back to block out the allergens.
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The cool weather has me wanting to bake – pumpkin bread, banana bread, applesauce cake! What is your favorite fall baked goodie?
Sunday – Rotisserie chicken, fried potatoes, broccoli and salad
Monday – Bonefish Grill (Hannah and I had a great day out shopping & then dinner)
Tuesday – Homemade Chipotle burrito bowls (instructions below)
Wednesday – Spaghetti with marinutta sauce and salad
Thursday – Bison burgers, sweet potato puffs, green beans & salad
Friday – Udi’s gluten-free pizza crust with tomato & mushroom (recipe to come soon) and salad
Saturday – Bourbon Chicken, brown rice, broccoli & salad
This week I will be sharing my thoughts on Stephanie O’Dea’s Totally Together Journal and giving away a copy, so make sure to check back in! To see if you won my last giveaway, Rudi’s gluten-free bread & sandwich box, click here.
To make the Chipotle-like burrito bowl (Aaron created this for Jon since the kid has a serious addiction. I may or may not share the same addiction):
- Brown rice cooked with lime juice & sea salt and then tosses with fresh chopped cilantro
- Flank steak sliced & cooked with cumin, chili pepper, sea salt & pepper and then tossed with Aaron’s version of hot sauce (includes Sriracha and Red Hot – I don’t have exact measurements b/c he doesn’t measure anything)
- Chopped iceburg lettuce
- Sour cream
- Cheddar cheese
Layer all of the above in a bowl & then drizzle with Ortega Mild Taco Sauce.
