Last week did not go as planned. My daughter has all sorts of fun planned with dress rehearsals, the middle school play, cast party, etc. But after opening night on Thursday, she was extremely tired and her throat felt a bit scratchy. You know where this is going, right? By Friday afternoon, her fever had jumped up and we knew she wasn’t going anywhere for a few days. Well, after five days she is finally better and back to school. Oof, the flu is no fun, poor kiddo…

With a little sicky at home, I shifted our menu plan for someone with a tummy that was a bit flip-floppy and decided to post today what we ended up eating along with the remaining week’s plan. She subsisted for a few days on smoothies, coconut water, gf crackers and dry gluten-free toast. By Monday she finally felt a little hungry and her fever was going down, so I made homemade chicken soup made with bone broth and plenty of roasted garlic. Yum! It sure hit the spot for all of us!

Monday: Homemade Roasted Chicken and Garlic Noodle Soup

Tuesday: Mini Frittas with fruit

Wednesday: Slow Cooker Cranberry Pork Roast (from the freezer) – if my daughter is not up to pork roast, she’ll have leftover soup.

Thursday: Teriyaki Chicken with broccoli over rice

Friday: Leftover chicken soup with Gluten Free French Bread and a salad