Well, this week was a bit of a bust! Evidentially, frozen gluten-free vegan vegetable lasagna is not that great when you thaw it out. Add in adjusting a strong-willed toddler’s sleeping patterns back to normal…well you have some exhaustion and for me that kills all my desire to cook. We managed though!
I didn’t have any desire to make a menu plan because of that though! I mean its hard with two picky eaters, but I just had no inspiration after the duds in the beginning of the week. However, with the help of my sister I did come up with a plan.
The theme for the GF Menu Swap over at Celiac Family this week is bacon. Now I can’t currently eat meat and most of the time I don’t miss it; however, bacon is in a class by itself. In keeping with the theme we will be having Chef Salad with bacon. I got some soy crumbles and I’m going to use a recipe from the “Happy Herbivore” cookbook to make them into bacon bits! I’ll let you know how that works out. Here’s the rest of this week’s plan:
Breakfast: Waffles (So AMAZING! I substituted out quinoa flakes for the oatmeal and it was still amazing. An easy GF, DF recipe that doesn’t make me want to break out into a chorus of “And a partridge in a pear tree!” after reading the ingredient list)
Dinner: Veggie burger with gluten-free buns (turkey burgers for everyone else), sliced tomatoes, grilled lettuce, dressing, boiled potatoes with earth balance, corn on the cob, with a yummy fruit crisp for dessert.
Supper: Some guacamole, chips, and a leftover lonely salmon fillet and whatever veggies I could round-up.
Fish of some sort
Tomato Avocado Salad This is one of my favorite salads/dinners! I keep everything on hand so I can make it whenever.
Chef Salad with green leaf lettuce, tomatoes, cucumbers, peppers, boiled eggs, “bacon” bits from the “Happy Herbivore Cookbook”, regular bacon for everyone else, with dressing
Sweet & Sour Shrimp Stir fry (adapted from this recipe)
Bok Choy Brown Rice Salad (minus chicken for me) with orange sesame dressing
And of course…LEFTOVERS!