Meal Plan Week of 10/27/13-11/2/13

Happy Saturday to you all!

This week's menu I decided to link up some of my previous recipes. I realized that it's nice to have a weekly menu sometimes but it would be even nicer if you knew how to make some of the recipes.

Have a great weekend!

27	28	29	30	31	1	2
SUNDAY	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY
Breakfast	Breakfast	Breakfast	Breakfast	Breakfast	Breakfast	Breakfast
egg white	oatmeal	egg	scrambled	orange	scrm egg	french
sandwich	almond milk	toast	eggs	coffee cake	apple/milk	toast
fruit	banana	berries	banana	berries	smoothie	banana
tea	tea	tea	tea	tea	tea	tea
Lunch	Lunch	Lunch	Lunch	Lunch	Lunch	Lunch
turkey	avocado	cucumber	turkey	chicken	bean	veggie
chili	orange	radish	veggie	salad	salad	mac &
cornbread	chicken wrap	salad	wrap	cheese	veggies	cheese
water	water	water	water	water	water	water
Dinner	Dinner	Dinner	Dinner	Dinner	Dinner	Dinner
stuffed	spagetti	turkey	leftovers	chicken	shrimp	sante fe
acorn squash	squash	asparagus	squash	enchiladas	avocado	chicken
salad	salad	sw potato	salad	salad	salad	chowder
water	water	water	water	water	water	water
Snack	Snack	Snack	Snack	Snack	Snack	Snack
yogurt	trailmix	cheese	trailmix	quac dip	PB celery	veggies
almonds	carrots	grapes	peaches	veggies	trailmix	trailmix
bread pudding	ice cream	popcorn	PB celery	fruit pizza	ice cream	GF granola

Orange Cinnamon Roll Coffee Cake

So the story behind this recipe starts with a mistake. I woke up and decided I wanted orange rolls for breakfast. I’d been dying to make these and today was the day! So I gather most of my ingredients and put all of my flours together and opened the fridge. No eggs. Oops – but I remembered I did have some flax seed so I decided to make an egg substitute to go with it. The problem was I had too much liquid but didn’t realize it until I went to grab my “rolls” and place them in a baking dish. They instantly fell apart into mush in the pan. I was pretty disappointed. However, some of you know how expensive gluten-free flours can be and I was NOT going to let it go to waste. So I threw the mush mess in the oven. 25 minutes later I had a perfect coffee cake. So lesson here-don’t quit just because it doesn’t turn out exactly how you’d planned! Also – if at first you don’t succeed, try, try again! We didn’t even have leftovers! So that’s a win for the orange roll mess and it just means I get to try again another day!

Dough

1 cup brown rice flour
½ cup sorghum flour
½ cup tapioca starch
¼ cup coconut flour
1 tsp xanthan gum
1 tsp active yeast
1 tsp baking powder
¼ cup stevia
½ tsp sea salt
¾ cup almond milk
½ cup water
1 Tbsp flax seed
3 Tbsp water
1 tsp vanilla
2 Tbsp coconut oil
¼ cup applesauce
Filling
1 Tbsp cinnamon
¼ cup coconut sugar
2 Tbsp coconut oil
1 Tbsp orange zest
Icing
2 Tbsp dairy-free butter
2 Tbsp orange juice (from zested orange)
½ cup powdered sugar

• In a large mixing bowl, combine dry ingredients and mix well. Slowly add in milk, water, flaxseed, vanilla, coconut oil and applesauce.
• Here’s where it got tricky. Using plastic wrap, I rolled out my cinnamon roll dough, then I spread on my filling ingredients (coconut oil, cinnamon, sugar, then orange zest). And I rolled it up in to a dough log. I then cut it into small rolls and tried to put it in the 9x13 greased baking dish I prepared. However, you could probably cut out this dough log step and just mix in your filling ingredients into your dough.
•  However you do it, put the dough in the baking dish and bake at 350°F for 25 minutes. Let cool for about 10 minutes.
• While cake is baking, mix together the icing ingredients. Add more sugar or orange juice to get desired consistency. Pour icing over cooled cake and serve.