I made two versions of this spaghetti squash mac n’ cheese, one dairy-free and one with dairy for the DH. Both versions had sauteed onions and mushrooms, but instead of an ordinary roux, I made a rice milk roux for the dairy free version and then added my pine nut un-cheese. It was yummy, but the DH wasn’t buying the squash part, even with his cheesy version.
Chickpea Spinach Curry and Potato and Pea Curry
Homemade Corn Tortillas
Soy Chorizo (veg) and lentil sautee
pico de gallo
Brown Rice “Pizza” with grilled veggie topping (Vegetarian Times Cookbook)
Leftover lentil sautee
Saturday Housewarming Party Menu:
Spinach Pie, Bette Hagman French Bread and Basil Dipping Oil, Risotto and Roasted Vegetables
Dessert of the Week: Apple haroset recipe, Carrot Cake Recipe
This month we have a special LUNCHBOX RECIPE EDITION of Adopt-a-gluten-free-blogger. Please participate and make this a resounding success (and help create a great resource list of lunchbox recipes for the gluten-free community!)
After Yoga Crunchy Salad-less Salad
1/2 jicama, peeled and chopped
1/4 avocado, peeled and cubed (Leave remaining avocado on pit to keep fresh)
1 medium heirloom tomato, in season, washed and sliced and very lightly sprinkled with flake kosher salt
1/2 red pepper, washed and cubed
1 scallion, washed and sliced (root and wilted green tip removed)
handful Sugar snap peas, washed and chopped (optional)
delicious organic sprouts, to garnish (optional)
Toss salad ingredients in a bowl.
Whisk dressing ingredients together and dress salad.
Enjoy after a good workout!