Gluten Free Menu Swap – January 21st

I haven’t planned my menu yet. We went shopping on Thursday and I just bought a ton of vegetables and normal pantry stocking things.  But it’s 10:18 on Sunday night and I need to get this post up, so I’m going to share my general thoughts and ideas of what we’ll be eating over the coming week.

Monday: Karina’s Potato Soup and TLTs

Tuesday: something with eggplant (please someone suggest something in the comments, I’m not feeling very inspired!)

Wednesday: Sweet Potato Peanut Stew from Fat Free Vegan

Thursday: Black Bean Burgers, Fries and Coleslaw

Friday: Stuffed Poblano Peppers, Refried Black Beans, Mango Salsa

Saturday: Ravioli with some sort of creamy sauce

Sunday: some sort of asian style tofu dish…probably from Book of Yum.

Other ideas: Baked Potatoes with BBQ tofu from Book of Yum. (We had it this week and it was awesome); Nana’s Texas Spaghetti; green salads; Tofu, apple/wild rice skille; polenta;

So that went pretty well. We should at least have something on the table every night. I was tempted to skip the menu this week because I’m overwhelmed with other things. But that’s exactly when a menu is most helpful.

Carrie at Ginger-Lemon Girl is hosting the menu swap this week, so head over and check out her round-up of all the menus.

P.S. If you curious about why I’m overwhelmed (and I would be if I were you) it’s nothing serious. In the space of 3 days last week I resigned from one accounting firm and started working at another accounting firm. This is a really good change, but it’s worn me out and I’m guessing that it will take a few weeks to adjust to a new schedule, new people, new procedures, and new clients.

And, just for the heck of it,  here’s a new picture of David. David does not usually like greens unless they are pureed, but evidently they are much better when eaten raw and dipped in hummus. John was so amazed at this that he called me at work to let me know…I didn’t believe him at first =)

David eating spinach and hummus

Comments

  1. Mary Frances- That is awesome that David is eating greens and hummus. I am envious. Jude used to be such a good eater and he won’t eat anything anymore. People who told me “oh he will eat when he is hungry” have not met Jude. He will not eat anything he doesn’t want- no matter what! I am really hoping it improves. I am starting vitamins this week. I don’t know what else to do with the kid!

  2. Oh, and congrats on the new job!!! :)

  3. Congrats on making a big new change, career jumps can be stressful, I love a cup of fennel tea when I get worn out. Its terffic getting your newsletter! My little guy is four now and gluten-free too and doing awesome. You can find us on facebook if you want to see a pic.

  4. Hi there! I’m new to this newletter/website but I thought I would through in an eggplant suggestion. How about moussaka?
    Nice to meet everyone!
    Jackie

  5. Congratulations on the new job, Mary Frances!

    And that David is GORGEOUS! Send him on over – I just made some garlic hummus! I think I have a little of the non-spicy stuff leftover.

    Man, I wish my love and I were organized enough to have a menu plan. Really. I get jealous when I see all of your good ideas laid out. LOL! :)

  6. My favorite way to prepare eggplant is in eggplant lasagna. I simply slice my eggplant and/or zucchini, brush both sides with olive oil and lemon juice, and then broil until the edges just start getting dark. I don’t bother with the salting that is called for in most recipes. I use the eggplant in place of noodles in traditional lasagna, or not-so-traditional. My favorite is eggplant layered with homemade marinara sauce and a filling of sautéed onions, garlic, grated carrot, and mushrooms, topped off with a bit of cheese. A second suggestion is to cut the eggplant into a large dice along with an assortment of root vegetables (sweet potato, onion, carrot, turnip, etc.) and squash, lightly coat everything with olive oil and your favorite herbs and spice, and then roast at 375-400 until tender and the edges are browned and caramelized.

  7. I love to bake the eggplant for about an hour, scoop it out warm, add garlic, lemon juice, tahini, olive oil, salt and pepper. Whir it in the food processor very briefly. Serve it with slices of tomato, cucumber, avocado etc. on thinly sliced and toasted gf baguette. Yum! My whole family loves babaganoush.

  8. Even under absolutely the best circumstances, starting a new job is very stressful and tiring. You’re picking up all sorts of knowledge about your new workplace–both in terms of actual work and in terms of office politics, personalities, etc.–and it’s just exhausting. Make sure you go easy on your at-home expectations of yourself as you adjust! And congrats on the new job, too! :)

  9. My wife loves eggplant, so I have been experimenting a little. I have found that we like to grill our eggplant (I grill all year round). Brush with some olive oil, and grill away. I make a red pepper and pine nut relish to top it. Broil a whole red bell pepper turning frequently – the idea is to char the skin. Remove the bell pepper and place in a bowl and cover for 5 minutes. Peel the skin away, cut the bell pepper in half and remove the seeds and core. Dice the bell pepper into small pieces. Add about 1/2 tbs of red wine vinegar and basalmic vinegar to a bowl. Add a little Kosher salt, about 2 tbs pine nuts (roasted and cut into small pieces), and a tbs of olive oil. Add the red bell pepper (save any juices that you get while it is sitting in the bowl and when it has been cut up). Finally, add a little (tsp or 2) minced fresh marjoram (or dried if it’s all you have). This makes a good side dish and isn’t really enough to eat alone.

  10. Good luck with the new job!!

    My favorite eggplant…grilled (even inside) with garlic olive oil, and served over salad with goat cheese and balsamic dressing.

    Yum! ;)

    Hope you are having a good day today!!

  11. Thanks for all the suggestions and encouragement! You guys are awesome.

    When I got home from work tonight I decided to make the baba ghanoush. We’ll be having that with some fresh pita bread (if this baking experiment is semi-successful) and the potato soup that I had planned to make on Monday….maybe some TLTs.