I don’t know what you did on Mother’s Day, but my kiddos and I did the Susan G Komen Twin Cities Race for the Cure Mother’s Day 5K Walk.  It was a really fun event.  Even my little sweetie walked it.  This was her second 5K!  She is such a big girl now.  Of course, she did have a little bit of big brother help for a few minutes of the walk:


This week I feel like spring is finally here with the crab apples in bloom and the sun shining.  I’ll be harvesting rhubarb tomorrow to make some rhubarb strussel muffins and maybe can a bit of a rhubarb based BBQ sauce.  I have a full couple of days planned to cook up some yummy stuff to photograph and put up for the freezer, and some seeds to plant.  Sounds like my kind of week!

Heather of Celiac Family is the host of the Gluten Free Menu Swap this week.  She has chosen rice as the theme ingredient.  I actually don’t have rice on my menu this week.  Weird!  However, rice would be great in the stuffed peppers and I love to have it on hand already cooked in the freezer for nights I am pressed for time.  I like making “green rice” (packed with minced fresh cilantro) in the summer and make nori rolls with veggies for a snack.  My favorite way to eat rice has to be Pork Fried Rice. Mmmm…  Other rice recipes on my blog are Asian Bean and Rice Rolls, Basic Brown Rice, Black Beans & Brown Rice, Gourmet Rice Dressing, and Seasoned Yellow Rice.

For more menu inspiration, check out Menu Plan Monday.

Monday: Bake bread/Orchestra concert/Band concert

Spinach and asparagus frittata with orange slices


Tuesday: Prep dairy free chicken enchilada for Friday/make chicken stock/make banana bread muffins/bake raspberry crumb cake/Piano lessons/track meet/soccer practice

BBQ ribs with homemade sauce and salad


Wednesday: Mom help in 2nd grade class/dance lessons

Pork and Pineapple kabobs with Santa Fe Quinoa Salad


Thursday: Brownie Girl Scout meeting/soccer practice

Stuffed Peppers with salad topped with cilantro dressing


Friday: Mommy help in school library

Dairy Free Chicken Enchiladas with salad and quacamole