Sunday, June 26, 2011

Gluten-Free Weekly Menu Plan, Week 7 & a Mostly Raw Wrap

This picture cracks me up.  "Out from the clouds comes... the mostly raw wrap."

This week, I'd like to share more of a concept than a recipe.  Jer and I have been inhaling these for lunches quite a lot; especially at the end of the month when things get... creative in the kitchen.  If you've been reading this blog for any length of time, you know I go raw as much as I can.  You also know that I love cheese, especially when it's melted.  It's paradoxical, I tell you.  So I decided something.  And that thing is... a dish doesn't have to be all raw or all cooked.  Enter: the mostly raw wrap.  Here's the concept: Warm all ingredients that have already been cooked and keep what's raw, raw.  Here's what this week's wrap had (talk about scrounging for leftover scraps and making it taste good);

  • Melt butter/ghee/coconut oil/your favorite fat in a large cast iron pan.  Spread hummus over tortilla.  Add leftover chicken from previous dinner and bacon leftover from breakfast.  Sprinkle whatever cheese is in the fridge on top.  Place in heated skillet until warmed and cheese is starting to melt.  The tortilla should be nice and crispy, but still roll-able.  Remove from heat, add whatever raw ingredients sounds good (I used lettuce, grated carrot, avocado, sliced cucumber, micro greens, and olives).  Drizzle salad dressing (I used cultured thousand island), roll, and eat.
On to the menu:

To do: Soak beans & nuts
Breakfast: Carrot juice & Raw Banana Pancakes with sunflower seeds
Snack: Raw milk kefir blueberry smoothies
Lunch: Beef & Cheese Quesadillas
Snack: Raw milk kefir smoothie popsicles
Dinner: Mexican food salad bar

To do: Make refried beans & dehydrate almonds & pecans
Breakfast: Ginger zinger juice & pastured eggs
Snack: Raw milk kefir banana strawberry smoothies
Lunch: Quesorritos
Snack: Cantaloupe slices
Dinner: Potato (leftover) brisket melt

To do: Soak porridge & sourdough English muffins
Breakfast: Avocado slices & pastured, scrambled eggs
Snack: Raw milk kefir mango smoothies
Lunch: Nut Butter & Honey Popcorn, raw cheese & carrot slices
Snack: Watermelon slices
Dinner: Salad bar with wild salmon & hard boiled eggs

To do: Make Sourdough English Muffins
Breakfast: Porridge & pastured eggs
Snack: Raw milk kefir mixed berry smoothies
Lunch: Sourdough English Muffin Sandwiches
Snack: Fried Mush & blueberries
Dinner: Lemon Herb Slow Cooker Chicken & potato wedges

Breakfast: Sourdough English Muffin Egg Sandwiches
Snack: Raw milk kefir veggie smoothies
Lunch: Mostly Raw Wraps (see top of post)
Snack: Raw milk kefir smoothie popsicles
Dinner: Rice Noodles with Veggies over Marinara Sauce

To do: Soak buttermilk biscuits
Breakfast: Egg burritos
Snack: Raw milk kefir smoothies
Lunch: Chicken Enchilada Salad (using last night's leftover chicken)
Snack: Fresh Strawberries
Dinner: Slow Cooker Chuck Roast & Bean Burritos/bowls

To do: Menu Plan
Breakfast: Soaked Buttermilk Biscuits & Pastured Eggs
Snack: Fresh Dates
Lunch: Leftovers
Dinner: Leftovers
(Sunday is my day off.)

Have a happy week!

I'm sharing this at Menu Plan Monday.


  1. I have a LOT of chuck roasts from our organic cow and I'm not sure what to do with it. Do you have the recipe for "Chuck roast in the slow cooker" that you made on Saturday? Maybe it's really simple, but I have never cooked any form or red meat in a slow cooker and I'm just not sure what to do, I'd hate to ruin it.

  2. I LOVE chuck roasts in the slow cooler! It's super easy. One of my favorite ways to cook them is to just stick them in the crock pot, dump a jar of your favorite salsa over it, then you can add taco seasoning, an onion, or whatever else if you want, but it's really great with just the salsa. Cook on low for 8-10 hours (or 6-8 if you have a super hot crock pot like mine). 30 minutes to an hour before serving, use 2 forks to pull apart the meat (if it's been cooked enough, this is really east to do). Then add some beans. Use it to stuff burritos or spoon some on top of lettuce for a yummy meal salad. The end. :)

  3. Can I ask what kind of wraps you use? I know you guys are gluten free and we are too - is there a good gluten free wrap out there?

  4. just wonering what soaked buttermilk biscuits were this is new on me

  5. This week, I used sprouted tortillas from Alvarado Bakery. Sprouted/soured grains loose most to all of the gluten content. There are also great grain-free wrap recipes out there. Here's one:

  6. I used this recipe with gluten-free flour.

  7. love your recipes. I am now following you :)

  8. you have leftover bacon after breakfast??? :)


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