Last week’s break was much needed and enjoyed. I took a few days to just sit back and plan out our calendars for the next few months.
Can we just say that this school year is pretty much over?
We’ve got 3 separate spring breaks affecting our house, 2 birthdays, Holy Week, a big church event and other randomness happening and it’s going to be June before I have a chance to breathe. And with our denomination’s Annual Conference and VBS in June and a road-trip/family reunion in July and August, we’re practically into the next school year already.
Oh, heck yes.
But also great incentive to be on top of my game.
For my workouts, I’m still working off of the goals I set for March. I hit a big one this past weekend when I ran 3.1 miles on the treadmill in about 33 minutes, meaning I ran for at least 30 minutes straight. I’m seriously considering a subscription to Bodeefit for the workouts and access to the menu plans. Has anyone tried it yet? I’m pretty sure I’d never use it verbatim, but even if it gave me a few meals a week that would be handy.
Speaking of menu plans, here’s this week’s:
Shredded Beef Tacos and Salads
Gluten, Grain and Garbage Free Chick-Fil-A Nuggets
Sweet Potato Fries
Kale and Carrots
Broccoli Beef (with a little orange juice and zest)
Pork Chops (brined in the style of The Clothes Make the Girl’s Best Chicken Ever)
Whatever veggies need to be cooked
Brinner – I’m eyeing a few new paleo-ish pancake recipes that I’d like to test out
Corned Beef and Cabbage (in the pressure cooker?)
Boiled Red Potatoes
Shared at Org Junkie’s Menu Plan Monday, Musings of a Housewife’s Gluten Free Weekly Meal Plan, the Gluten Free Menu Swap at Angela’s Kitchen and the Healthy Branscoms What’s for Dinner. Need ideas for dinner? They’ve got them!