Sunday, June 5, 2011

Gluten-Free Weekly Menu Plan, Week 4

The past seven days have been one of those weeks.  The flop kind.  You know, where I invested some serious time making a batch of kale chips, and then almost gagged after the first bight.  I really wanted to like them.  I know several people who adore them.  But I didn't.  Darn it.  If I couldn't stomach them, there was no way the family would tolerate them.  Then, there was the ketchup.  I tried two new recipes, both were cultured.  After trying both, my kids (serious ketchup connoisseurs) stuck their noses up.  I'll still use the ketchup in recipes, but no one will receive it on their eggs in the morning.  Lastly, the peanut butter.  Somehow, the peanuts weren't roasted long enough.  The family detected it and rejected it.  Balderdash.  There were rumblings of mutiny in the house.  I could feel it in my bones.  The fam can only handle so many food flops in one week.  It was time to pull out some old favorites to appease the restless natives.  It worked.  The rumblings subsided.  Peace was restored.  So.  Here is the modified menu that we ended up following last week, sans kale chips, cultured ketchup, and whitish peanut butter.

To do: Soak pinto beans & english muffins, thaw beef stock for Wednesday's dinner
Snack: Blueberry kefir smoothies
Snack: Fruit & Berry Salad
Dinner: Tri-tip, bunless, organic, nitrate-free hot dogs, corn on the cob, potato wedges, & vanilla ice cream

To do: Make refried beans & sourdough english muffins, thaw chicken for stock
Breakfast: Grain-free Banana Pancakes & eggs
Snack: Mixed berry kefir smoothies
Lunch: BLT Wraps
Snack: Sourdough English Muffins with Raw Honey Butter

To do: Soak porridge & rice, make chicken stock
Breakfast: Veggie Frittatas
Snack: Strawberry Banana Kefir Smoothies
Lunch: Nut Butter & Honey Popcorn, raw cheese, & carrot slices
Snack: Sourdough English Muffins with raw honey butter
Dinner: Meatballs with Peppers & Pineapple (using almond flour for breadcrumbs & flour) over Soaked Rice

To-do: Make Sunday's snack & Kimchi
Breakfast: Porridge & Eggs
Snack: Veggie Kefir Smoothies
Snack: Fried Mush (with leftover porridge & Blueberries
Dinner: Garden Chowder & Spring Salad

To do: Make garlic rosemary crackers, soak sourdough pancakes
Snack: Mango Kefir Smoothies
Lunch: Grain-Free Pigs in a Blanket & Carrot Slices
Snack: Grain-Free Garlic Rosemary Crackers
Dinner: Cubed steak, potato wedges, veggies & dip, & (Mostly) Raw Nut Butter Cacao Cookies

To do: Farmer's Market run
Breakfast: Pancake Bar
Snack: Kefir Smoothies
Snack: Strawberries from farmer's market
Dinner: Steak quesadillas (with leftover cubed steak)

To do: Menu Plan
Breakfast: Smoothies and Eggs
Snack: Raw Nut Butter Cacao Cookies (made Thursday)
Lunch: Leftovers
Diner: Leftovers
(Sunday is my day off)

I'm sharing this at Menu Plan Monday.


  1. So sorry to hear you had a bad week! I know the feeling well. :( I had *another* peanut butter flop today. Over-roasted peanuts. So gross. I prefer the raw-ish ones over these. If you're wanting to use up your "white PB", I discovered that it was well hidden in PB, Banana, Carob smoothies (the recipe I use is from Keeper of The Home). I'm really hoping the burnt PB will be hidden in them too...but I haven't tried it yet. I'll be praying you have a better success rate this week! :)

  2. Katie, did you try Wardeh's ketchup recipe? I think that Erin came up with it. I had to tweak it a bit and instead of using tomato paste I used tomato puree...It looks more like store-bought ketchup! Plus, I cut back on sweetner, omitted the water and cinnamon all together and cut back just a bit on cayenne. It comes pretty close...Oh and I found that I don't need to let it ferment on the counter hardly at all. I found that it ferments in the fridge nicely, just a little more slowly. Blessings, Toni

  3. Allie, I'm using our raw-ish peanut butter in raw cookies and it's going over. You're right, using it in things is the best way to get it eaten. :)

    Toni, thanks for the tip! I'll have to try Wardeh's recipe next. I find great success with her recipes, so I'm feeling hopeful. :)


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