gluten free diet
mary

By Mary Frances Pickett

0

An Asian Inspired Menu

July 7, 2008

Sometimes a girl just needs some indulgence time. And after a week of everyone being sick with high fevers, that’s what I’m hoping this coming week will be. I really want to curl up on the couch with a good book and a plate full of Chinese take-out. I took care of the book situation today with a big trip to the library. And I’ll be taking care of the Chinese cravings with a week full of Asian-inspired recipes.  This menu is a mixture of family favorites and recipes from other bloggers that I’ve been dying to try.  Vegetarian substitutions are listed in parentheses for those who are interested.

The Gluten Free Menu Swap is hosted this week by Cheryl at Gluten Free Goodness. Stop by her site to see the roundup of everyone’s menus.

Gluten Free Menu: Asian Week
Day One: Sesame Chicken (Tofu) by Gluten Free Mommy
Day Two: Vegetable Chicken Peanut Soup (Chickpeas)  from World Soups
Day Three: Veggie Fried Rice by Me
Day Four: Sweet and Sour Chicken (Eggplant) by Mrs. G.F.
Day Five: Veggie Sushi by Me
Day Six: Homemade Egg Rolls by Gluten Free Gobsmacked
Day Seven: Leftovers or Pantry Meal

Update: I did my grocery shopping for the week and spent $113.91. I hit Whole Foods first for soy milk, tofu and any veggies under $1.99/lb and then stopped by a local chain grocery store for most of the dry goods and the remaining veggies. I try to check my grocery receipts as soon as I get in the car and today that paid off big time. The Whole Foods cashier has rung up 3 items incorrectly!  I took the receipt back into the store and the help desk gave me the correct price on one item and then gave me the other two items for free. The total refund ended up being $13.33.

If you’d like to read more about my gluten free grocery budgeting efforts, try these two articles:

10 Strategies to Lower My Grocery Bill – Part 1
10 Strategies to Lower My Grocery Bill – Part 2

Grocery List:
4 containers extra-firm tofu
6 cartons soy milk
eggs
orange juice
2 six-packs of Redbridge Gluten Free Beer

cornstarch
grits
canola oil
10 oz. can tomatoes
brown sugar
canned pineapple
peanut butter
rice (brown and white)
2 32oz cartons veggie broth
dried hot peppers

1 bunch of celery
1 onion
2 green bell peppers
1 head broccoli
1 baking potato
2 lbs. carrots
2 zuchinni
1 avocado
1 cabbage
1 cucumber
1 bunch green onions
1 bunch bananas

 

 

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