Sunday, May 29, 2011

Gluten-Free Weekly Menu Plan, Week 3

Let's do this again, shall we?  I don't know about you, but it's working for my simple brain to share what I make every week and show little notes as things come up on the menu plan.  So here are this week's notes:

  1. I've been sharing our previous week's menu.  That way, as I pioneer through it, all the kinks are worked out so you don't have to face the same problems as I did.  I'm just that nice, I tell you.
  2. I have three other notes to share, but they're too long, so I've decided to make them into separate posts.  So stay tuned.  I can tell you this much: one note involves gluten-free sourdough, another has to do with snacks, and the third is my shopping routine.  Oh, the excitement. 
To do: Pick up Azure order, make kefir cheese, soak peanuts & lentils, Trader Joe's run.
Breakfast: Apple cinnamon soaked, baked oatmeal
Snack: Blueberry kefir smoothies
Lunch: Strawberries and apples (from Azure order) with raw cheese and crispy nuts.
Snack: Leftover baked oatmeal
Dinner: Leftover sour cream melt from last Friday

To do: make peanut butter, thaw chicken stock for Thursday, start sourdough starter, make ice cream.
Breakfast: Grain-free banana pancakes, eggs & nitrate-free bacon
Snack: Strawberry banana kefir smoothies
Lunch: Hummus (made last week) wraps
Snack: Raw cheese & carrot slices
Dinner: Sloppy lentil bowls with kefir cheese (made Monday) and vanilla ice cream

To do: Make cheese crackers, soak porridge
Breakfast: Grain-Free Chocolate scones  & fresh raspberries
Snack: Veggie kefir smoothies
Lunch: PB & H popcorn, raw cheese, and carrot slices
Snack: Grain-free Cheese crackers
Dinner: Gluten-free Turkey Pesto PastaSkillet Italian Roots & Sweet Sausage

To do: Make cultured ketchup, thaw soup for Saturday, & Sunday's snack
Breakfast: Porridge & eggs
Snack: Mango kefir smoothies
Lunch: Asparagus artichoke salad with feta
Snack: Raw cheese & apple slices
Dinner: Nourishing Potato Cheddar Soup, cheese crackers (from Wednesday), & Grain-Free Lemon Bars

To do: Mill quinoa flour for tomorrow's breakfast
Breakfast: Grain-Free Lemon Poppyseed Muffins
Snack: Mixed Berry Kefir Smoothies
Lunch: PB & H Popcorn, crispy almonds, & veggie slices
Snack: White bean hummus (made last week) with carrots, cucumber, and bell pepper slices
Dinner: (A version of) Chicken Sweet Potato Curry, veggie platter & cheese dip, Raw Samoa Cookies

To do: Farmer's Market
Breakfast: Sweet Potato Vanilla Patty Cakes & eggs
Snack: Strawberries from Farmer's Market
Lunch: Navy bean quesadillas and avocado slices
Snack: Pineapple Kefir Smoothies
Dinner: Dr. Connelly's Vegetable Soup (leftover from last week) & Farmer's Market Salad

To do: Menu Plan
Breakfast: Kefir Smoothies and eggs
Snack: Wheat(less) Thins (made Thursday)
Lunch: Leftovers
Dinner: Leftovers
(Sunday is my day off)

Have a happy week!

I'm sharing this at Menu Plan Monday.


  1. I just clicked over here from MPM and I'm so glad I did! I look forward to trying out some of your recipe links.

  2. fun ideas. i make my own peanut butter, but i have never soaked the nuts first. didn't ever think to do this with peanuts. i cheat and buy the roasted peanuts from azure. also, i have never needed to add any oil when putting them in the food processor - the peanut butter gets perfectly smooth without the added oil.

    love all your fun meal ideas!
    my recent post: simple woman's daybook 5.25.11

  3. Our jar of "PB Mayo" is almost empty so I'm excited to try Cheeseslave's PB recipe, thanks! I hope the roasting is the key for my little boy's taste buds. Organic PB is sooooo expensive!


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