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Martha Stewart
  • Crispy Chicken and Apple Salad (Crispy chicken and apple salad. If gluten free and/or dairy free use milk substitute for dressing or a vinaigrette and use GF breadcrumbs!)
Smitten Kitchen
  • Crispy Black Bean Tacos with Feta and Slaw  (Black bean tacos. Great to make ahead of time, keep in the frig. If you don’t feel like frying up a tortilla, just serve on top of rice in a bowl or eat it plain. Yum.)
  • Hummus (I swear. This is the best hummus on earth.  It is worth the time it takes to shell the beans.  Make it and eat it all week. Dip for crackers or veggies. Easy to eat while nursing!)  Oh, and if you don’t know about Deb at Smitten Kitchen, you’re missing out.
Gimme Some Oven
  • Baked Chicken Breast  (Seriously delicious and easy chicken.  Bake a batch on Thursday to have unhand for the weekend. Reheat or slice and use on a salad or chop and add celery and onion and mayo and scoop on crackers or toast.)
  • Lentil Soup  (Easy lentil soup.  Make ahead and eat it all week!)
  • Tuna and Egg Salad  (Protein packed tun and egg salad. Great on a toasted English muffin or as a nosh on your favorite dipping vehicle. Perfect to have on hand for snacks too!)
Pinch of Yum
  • Rainbow Chicken Salad (Chicken salad with almond honey mustard dressing. Make ahead of time and store the dressing separately.)
The Art of Comfort Baking
  • Peanut Butter Banana Overnight Oats (OK, here it is.  Absolutely the best idea since the wine sippy-cup. My favorite combo is oats, water, maple syrup, cinnamon, raisin and coconut flakes. I also add a tablespoon of flaxseed.  I eat it cold with a dollop of Noosa. To die.)
Daily Burn
The Kitchn
Milk Free Mom
Alexandra’s Kitchen
  • My Mother’s Peasant Bread (Seriously the easiest, no-kneed bread you’ll ever make – and the tastiest! Scroll down when you open the link and watch her video!)