Herbed red potato home fries in a yogurt honey-mustard sauce with Farmer’s market purple-greens with tahini and a fried egg.
I don’t know what your Easter plans are, but our Easter plans drastically expanded this week when we found (and bought) our very own gorgeous Gypsy RV Van. We had been considering renting a RV for the week, as we had a little unexpected free time, but it was so expensive we thought it might make more sense to look into used RVs instead. We didn’t really think we’d find anything- but we fell in love and somehow ended up driving her home. Oops! We’re planning on going on a week-long road trip and so our menu of the week is a bit simple, and all foods I can easily prepare in our new camper van! Making this menu was very helpful, as I’ll have to figure out how to stock our van, and now I at least know the foods to bring.
Have any of you had experience with gluten-free RV camping? Please share any tips (and menu ideas!) in the comments!
Gluten-free RV Camping Menu
Pamela’s Mix pancakes, Eggs & fried potatoes, Bob’s Red Mill Hot Cereal or Arrowhead Mills grits, Fruit sweetened GF cornflake cereal OR GF rice chex
Egg Salad Sandwich, Almond Butter and Jelly Sandwich, leftovers
GF Pasta and Balsamic Eggplant pasta Sauce
Rice and Indian Packaged Meal
Corn tortilla quesadillas and fresh salad
Rice noodles with Peanut sauce and veggies
Friday: Comfort Foods
Corn Muffins and GF soup (Amy’s)
You can find more great menus over withOrg Junkie. As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog. This week, she is also hosting the gluten-free Menu Swap with a flax seed theme. I’ll be on the road, so I don’t know that I’ll have much of a chance to use flax seed, but my favorite way to use them is in baked goods. I also enjoy them in raw food recipes, so I might have some in a prepared GF raw snack bar.
This week I had to share some special Easter appropriate recipes with you. Around Easter time, eggs seem like a natural ingredient. Previously, I shared a recipe for Asparagus Cheddar Red-Pepper Quiche that I had made for a local Celiac Bay Area potluck. But, I had actually made two different quiche for that potluck, and my favorite was actually the one below with olives, sundried tomatoes, and feta cheese. As with the other one, you can use your favorite GF crust, whether it is Whole Foods GF bakehouse, GF Pantry pie crust mix, or Bette Hagman’s recipe for dream pastry.
Here are more gluten-free Easter egg recipes:
Pickled Eggs and Beets
Gluten-Free Sundried Tomato feta Spinach Quiche Recipe
Gluten Free Pie Crust*
2 tsp. olive oil
1/2 jar artichoke hearts, chopped
1/4 cup (or less) sundried tomato, in oil and rinsed or dried and reconstituted in water for 30 minutes
2 tbsp. sliced olives (kalamata etc)
2 large handfuls of spinach
2-3 ounces feta
mozarella to taste
3/4 cup milk
Sautee onion in olive oil. When it turns translucent, add other ingredients through the spinach. When spinach has wilted, put filling in pie crust, sprinkle with cheese.
Mix milk and eggs together, whisking and seasoning.
Bake 35 minutes or so at 375 or until quiche is firm and lightly brown on top.
*I used Gluten-Free Pantry pastry mix, but think I prefer Bette Hagman’s Dream Pastry Mix for handling OR, for an easy “cheating” move- use Whole Foods GF Bakehouse pre-made pie crust. Follow directions on pie crust recipe for crust and pre-baking.
Naturally Dyed Easter Egg
1 quart water +2 tbsp white vinegar
You Can also try the following color elements:
To make each dye, bring water, vinegar, and color element to a boil, lower the heat, simmer 30 min and strain dye. You can boil eggs with dye or cold dip, for 5 seconds up to overnight, and dry on wire wrap. For Turmeric, you can just add the powder to hot water without boiling it.
Deep yellow- soak eggs in turmeric for a long time