Meal Plan Monday and Gluten-free Menu Swap: Sep 21, 2008

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.

For this week, the theme ingredient of the Gluten-Free Menu Swap is the apple. The menu swap is hosted this week by Cooking Uncooking. You can find other great menus at Org Junkie.

Monday: Indian
Chickpea Spinach Curry and Potato and Pea Curry
Basmati Rice

Wednesday:
Mexican
Homemade Corn Tortillas
Soy Chorizo (veg) and lentil sautee
pico de gallo
guacamole

Thursday: Vegetarian
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
Ingredients
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)

Dressing:
juice from 2 limes
1 tbsp. Annie’s honey mustard
1/2 tsp. olive oil (optional)
salt and pepper

Directions
Toss salad ingredients in a bowl.

Whisk dressing ingredients together and dress salad.

Enjoy after a good workout!


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