I have a few repeats from last week’s menu, and the second half of our week is filled with all kinds of fun things. Last week of summer here we go!

MONDAY:
– Pat’s Asian Chicken Salad

TUESDAY:
– Indian Tacos

WEDNESDAY:
– Lime & Honey Glazed Salmon
– Whatever produce looks good at the farmer’s market!

THURSDAY:
– Leftovers

FRIDAY:
– Eat out night (The Avett Brothers concert!)

SATURDAY:
– Dinner at Petco Park (Go Red Sox!)

SUNDAY:
– Picnic on the beach!

Thank you in advance for sharing your menus in the comments below. They are so helpful week after week!

Hi everyone! I can’t believe it’s already time for the weekly menu. I do in fact have recipes and show & tell stuff to share with you, but I suppose I am in super summer mode right now. So, stay tuned! Until then at least I’m keeping up with the weekly menu!

MONDAY:
– Caprese Paninis

TUESDAY:
– Lime & Honey Glazed Salmon
– Whatever produce looks good at the farmer’s market!

WEDNESDAY:
– Indian Tacos

THURSDAY:
– Leftovers

FRIDAY:
– Pool party

SATURDAY:
– Eat out night

SUNDAY:
– Spaghetti Bolognese

Share your menus in the comments below! They are so incredibly helpful every week, thank you!

Happy Monday! It’s our first full week home and the kids have a few summer camps, so we are easing back into a more normal routine, which should be good for gearing up for school! I’m actually excited to go shopping and make dinner this week, it’s been a while with all the traveling!

MONDAY:
– Naan pizzas on the grill
– Salad

TUESDAY:
– Grammy’s Orange Chicken
– Green beans and rice

WEDNESDAY:
– Hot dogs & hamburgers on the grill
– Corn on the cob, fruit,  and salad

THURSDAY:
– Leftovers

FRIDAY:
– Caprese Paninis

SATURDAY:
– Eat out night

SUNDAY:
– Tri-tip on the grill
– Crispy rosemary roast potatoes and salad

You know the drill, y’all! Share those menus in the comments, no matter how plain or fancy!

Our East Coast trip is winding down this week, with a few days in New Hampshire, some time in Boston and then home! So, another unconventional menu from me this week!

MONDAY:
– Grammy’s Orange Chicken
– Rice and salad

TUESDAY:
– Dinner in Boston

WEDNESDAY:
– Travel day…food TBD

THURSDAY:
– Kebabs on the grill with rice and salad

FRIDAY:
– Pat’s Asian Chicken Salad

SATURDAY:
– Eat out night

SUNDAY:
– Cora’s Mexican Ground Turkey Tacos

Please share your menu in the comments below! Thank you and have a delicious week!

Hello from Cape Cod! Since the whole family is together in one house, we are for sure going to be cooking some dinners this week, so here’s our (tentative) plan!

MONDAY:
– Taco Night

TUESDAY:
– Grammy’s Orange Chicken with Rice
– Salad

WEDNESDAY:
– Cookout Night (for meat eaters and vegetarians, including Grilled Portobello Mushrooms with Goat Cheese and Balsamic Drizzle)

THURSDAY:
– Cape Cod Extravaganza Dinner! Lobster, corn on the cob and more!

FRIDAY:
– Lentil Rice Bowls

SATURDAY:
– Dinner on the road…leaving the Cape (waaaah!)

SUNDAY:
– Spaghetti Bolognese

Your turn! Share your menus in the comments below. And have a great week!

This week we are heading to New England for our annual visit. Which means my menu this week is basically useless to all of you! 😉 So, please pretty please make sure you post your meal plans in the comments to provide inspiration for everyone!

MONDAY:
– Eat up all leftovers in the house

TUESDAY:
– Airport food

WEDNESDAY:
– New Hampshire – food tbd

THURSDAY:
– New Hampshire – food tbd

FRIDAY:
– New Hampshire – food tbd

SATURDAY:
– Cape Cod – food tbd

SUNDAY:
– Cape Cod – food tbd

For this trip we will be driving a Toyota Sequoia (thank you, Toyota!). We’ve been toying with the idea of getting something other than a minivan and have been curious about the Sequoia, so I am excited to see how we like it! Minivans are super sexy and cool, though, so the Sequoia has its work cut out for it.

Thank you all in advance for your menus! Have a great week!

Hi all! I relied heavily on the menus shared last week to inspire my menu this week. Thank you all who post your weekly meal plans, they are so incredibly helpful!

MONDAY:
– Build-Your-Own Naan Pizzas on the Grill

TUESDAY:
– Island Roasted Pork Tenderloin
– Rice and salad

WEDNESDAY:
– Lemon Rosemary Chicken Kebabs

THURSDAY:
– Leftovers

FRIDAY:
– Taco Salad

SATURDAY:
– Eat out night

SUNDAY:
– Grilled Salmon
– Crispy Rosemary Roast Potatoes and Salad

Your turn! Share those menus in the comments below!

Hi Everyone! San Diego experiences some pretty serious May Gray and June Gloom every single year and this year was no exception. This weekend, heading into July, the sun has finally come out…right on cue! I hope you all have a happy, sunny 4th of July!

MONDAY:
– Ground Turkey Shepherd’s Pie

TUESDAY:
– Cora’s Taco Recipe (with ground turkey)

WEDNESDAY:
– City Taco in North Park

THURSDAY:
– 4th of July Cookout 

FRIDAY:
– Leftovers

SATURDAY:
– Eat out night

SUNDAY:
– Build-Your-Own Naan Pizzas on the Grill

You know the drill…share those weekly meal plans in the comments below!

Hey there. So, I totally spaced it last week with menu planning. Apparently I am in full on summer mode? Goodness. Here’s this week’s plan!

MONDAY:
– Kebabs on the Grill
– Rice Pilaf

TUESDAY:
– Pat’s Asian Chicken Salad

WEDNESDAY:
– Lentil Rice Bowls with Lime Tahini Dressing

THURSDAY:
– Leftovers

FRIDAY:
– Caprese Salad
– Fresh fruit

SATURDAY:
– Work party (pizza for the kids)

SUNDAY:
– Grilled Salmon
– Salad and roasted potatoes

Please pretty please share your meal plans in the comments below! You guys are the best!

I have another gluten-free, dairy-free recipe for you today…banana oat pancakes! There are a million blog posts out there sharing what is essentially this recipe, but I wasn’t loving any one version in particular. So, I ended up coming up with my own particular formula for this recipe. After a bit of tinkering I think the recipe is ready for public consumption! These banana oat pancakes are thick with great flavor and texture, almost like banana bread in pancake form. 

There were a few reasons I was not loving the banana oat pancake recipes out there. First, a lot of them use a blender, in which case the recipes calls for a measurement of rolled oats. I would rather have a recipe that lists a measurement for oat flour and skip the blender (at least at the time of making the pancakes…I do in fact use my blender to make my oat flour, but that’s another story for another blog post). I’m all about dirtying as few dishes as possible, so having to use the blender when wanting to throw together a quick batch of pancakes is annoying to me. Difference #1 from most other recipes: my recipe calls for oat flour and no blender.

Second, most of the recipes had no fat source. I feel like a quick bread needs some sort of fat incorporated into the recipe to work to its best ability. I used coconut oil, but you could also use butter (if you don’t need to skip dairy). 

Third, another feature that other recipes brag about is that they only has 3 ingredients! Two ingredients! No ingredients! 😉 With this recipe the additional ingredients are items you already have in your cupboard (salt, baking powder, etc) and I think they totally make the pancakes better. So, I’m resisting the urge to cut down the number of ingredients just so I can say “only 3 ingredients.” When the ingredients are something you have around, go ahead and use them! The recipe is still simple and tastes better with a little extra love.

If you are looking for a recipe that uses a blender or less ingredients, definitely go ahead and Google banana oat pancakes. My recipe below, however, is my favorite version of banana oat pancakes. Enjoy!

Banana Oat Pancakes (Gluten Free, Dairy Free)

 

Print

Author: Jane Maynard

Serves: 2-3

Ingredients

• 1 tablespoon coconut oil, melted (you can use butter instead if you aren't worried about dairy)
• 1 average-sized banana
• 1 egg
• ½ cup milk of your choice (I use oat milk)
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt
• 1¼ teaspoon baking powder
• 1¼ cup oat flour

Instructions

1. In a large mixing bowl, melt the coconut oil (or butter if that's what you're using) in the microwave (takes about 20 seconds). If you are using coconut oil and it's already in liquid form, skip the melting step.
2. Add the banana to the bowl and carefully mash the banana into the oil with a fork, taking care not to splash the oil all over your nice shirt! 😉
3. Add the egg, milk, vanilla and salt and mix really well with the fork.
4. If you don't mind getting a small bowl a little bit dirty, whisk together the baking powder and oat flour and then add that to the wet ingredients. This will ensure the most even distribution of ingredients. If you really want to keep this to one bowl, add the baking powder and whisk it in well, making sure to stir until you don't see anymore little baking powder lumps, then stir in the oat flour and mix well.
5. Heat a large skillet over medium heat. Once the pan has been heating for 3-5 minutes, pour batter onto ban to form pancakes. I use my large cookie scoop, which makes 4-inch pancakes. The batter will thicken as it sits – if by the time you are pouring the batter onto the pan it is quite thick, don't be afraid to use your scoop/spoon/ladle to press the pancake batter out so the pancakes are not too thick.
6. Let the pancakes cook on the first side until the edges start to look dry and you have a few popped bubbles starting to form on the top. (There won't be as many of these bubbles as with a normal pancake recipe, but there will be a few.)
7. Flip the pancakes and immediately press them down to flatten them out a bit. The pancakes have no problem getting nice and thick, but you want to make sure they cook through, so forcing them to be a little less thick is a-okay. Cook until the second side is nicely browned.
8. Serve with your favorite pancake toppings!

Notes

Makes 8 4-inch pancakes

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