Recently, a good friend of mine discovered that one of her children suffers from a gluten intolerance. Though this is becoming more and more common, and more and more foods are being offered gluten-free, I decided to dedicate this week's menu to a "normal" week of gluten-free meals. My aim was to create a menu that not only had no gluten, but also had no specialized ingredients, those which normally would have gluten but were made special.
As we have learned, specialized foods come with higher price tags, and I wanted to see if this could be done without them. That way, not every meal or even every week has to break the bank, and those specialized foods can still be used, but just less often. Eliminating bread and pasta proved to be a greater challenge than I thought! I imagine my friend will have to work a little harder at her new meal system before it becomes old hand. But a healthy child is worth the investment and re-training required!
Monday: Omelettes, bacon and fruit
Tuesday: Enchilada Soup
Wednesday: Sloppy-joe stuffed potatoes, salad
(eliminate the buns in the recipe, and top baked potatoes with the sloppy joe mixture)
Thursday: Grilled pork tenderloin, baked sweet potatoes, steamed fresh green beans
Friday: Raspberry-Balsamic Glazed Chicken Breasts, Polenta, steamed broccoli
Saturday: Asian Turkey Cabbage Wraps, Rice with Mango-Ginger Sauce
Sunday: marinated sirloin steak, baked potatoes, steamed edamame
grill or broil the steak, then slice thinly diagonally across the grain, and serve on a platter of edamame...gorgeous!
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