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Message From Elisha Winchester, Administrator

Message From Claudia Cardona, Director

Message From Jody Corazzini, House Manager

Message From Sheila Carpenter, Caregiver

Message From Nicole DeGroat Carpenter, Caregiver

Overview of Arctic Rose by Sheila

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    Week 2:

    Monday:

    • Breakfast: Gluten-free oatmeal with mixed berries and honey
    • Lunch: Turkey and swiss cheese sandwich with gluten-free bread
    • Dinner: Lemon pepper chicken with roasted vegetables and quinoa
    • Afternoon snack: Gluten-free rice cakes with almond butter

    Tuesday

    • Breakfast: Gluten-free toast with mashed avocado and hard-boiled egg
    • Lunch: Spinach and mixed greens salad with grilled chicken and gluten-free croutons
    • Dinner: Baked tilapia with lemon and herbs, mixed vegetables and brown rice
    • Afternoon snack: Sliced orange with gluten-free yogurt

    Wednesday

    • Breakfast: Gluten-free pancakes with fresh berries and syrup
    • Lunch: Egg salad with gluten-free bread
    • Dinner: Beef roast with roasted vegetables and mashed potatoes
    • Afternoon snack: Raw veggies with gluten-free hummus

    Thursday

    • Breakfast: Gluten-free yogurt with mixed berries and gluten-free granola
    • Lunch: Caprese salad with gluten-free crackers
    • Dinner: Grilled chicken with gluten-free pasta and mixed vegetables
    • Afternoon snack: Gluten-free popcorn with cinnamon

    Friday

    • Breakfast: Gluten-free waffles with mixed fruit and whipped cream
    • Lunch: Tomato soup with gluten-free grilled cheese sandwich
    • Dinner: Baked salmon with roasted sweet potatoes and mixed vegetables
    • Afternoon snack: Gluten-free rice cakes with peanut butter

    Saturday

    • Breakfast: Gluten-free toast with mashed avocado and hard-boiled egg
    • Lunch: Tuna salad with gluten-free crackers
    • Dinner: Grilled pork chops with roasted vegetables and mashed sweet potatoes
    • Afternoon snack: Sliced pear with gluten-free cheese

    Sunday

    • Breakfast: Gluten-free bagel with cream cheese and smoked salmon
    • Lunch: Grilled chicken Caesar salad with gluten-free croutons
    • Dinner: Grilled salmon with sweet potato mash and mixed vegetables
    • Afternoon snack: Gluten-free rice crackers with cheese

    Week 1:

    Monday:

    •  Breakfast: Gluten-free oatmeal with mixed berries and honey
    • Lunch: Turkey and avocado wrap with gluten-free bread
    • Dinner: Grilled chicken with roasted vegetables and brown rice
    • Afternoon snack: Gluten-free rice crackers with hummus

    Tuesday

    • Breakfast: Scrambled eggs with spinach and gluten-free toast
    • Lunch: Mixed green salad with grilled chicken and balsamic vinaigrette
    • Dinner: Baked salmon with quinoa and mixed vegetables
    • Afternoon snack: Sliced pear with almond butter

    Wednesday

    1. Breakfast: Gluten-free pancakes with blueberries and maple syrup
    2. Lunch: Grilled chicken Caesar salad with gluten-free croutons
    3. Dinner: Pork tenderloin with sweet potato mash and steamed broccoli
    4. Afternoon snack: Carrots with gluten-free ranch dressing

    Thursday

    1. Breakfast: Greek yogurt with mixed berries and gluten-free granola
    2. Lunch: Tuna salad with mixed greens and gluten-free crackers
    3. Dinner: Baked chicken with roasted root vegetables and gluten-free bread
    4. Afternoon snack: Raw almonds

    Friday

    • Breakfast: Gluten-free waffles with mixed fruit and whipped cream
    • Lunch: Spinach and feta omelet with gluten-free toast
    • Dinner: Beef stir-fry with gluten-free rice noodles and mixed vegetables
    • Afternoon snack: Gluten-free popcorn

    Saturday

    • Breakfast: Gluten-free toast with avocado and boiled egg
    • Lunch: Grilled chicken and vegetable kebab with quinoa
    • Dinner: Stuffed bell peppers with ground turkey and brown rice
    • Afternoon snack: Sliced apple with gluten-free peanut butter

    Sunday

    1. Breakfast: Gluten-free bagel with cream cheese and smoked salmon
    2. Lunch: Grilled chicken Caesar salad with gluten-free croutons
    3. Dinner: Grilled salmon with sweet potato mash and mixed vegetables
    4. Afternoon snack: Gluten-free rice crackers with cheese