Wow! Another week already? Last week went pretty well food wise, although I adjusted a few things some purely by choice. It’s nice to write down ideas for meals and have the ingredients, but then suddenly change your mind and make something different. The Salmon Burgers were one of those things last week!
The theme for the GF Menu Swap over at Angela’s Kitchen is Blog or Cookbook Inspiration! I know most of my menu plans are inspired by things I’ve read. This weekend I just finished reading The Kitchen Counter Cooking School by Kathleen Flinn. While not a strictly gluten-free or dairy-free book it’s a book about how to cook using a template and of course when you know that it makes it easier to cook whatever your preferences/dietary needs! There were so many things that I want to try from that book including Paella Valenciana, roasted chicken (that one will have to wait unfortunately!), simple vinaigrette (I always knew it was easy, but wasn’t ever able to remember the formula before!), vegetable stock, Spicy Shrimp in Saffron Tomato Sauce, Easy Spaghetti Sauce, and Pomodoro (Fresh Tomato Sauce). That should keep me busy for a while! I don’t have any of them on my menus this week, but you will probably see them popping up in the next month.
This week we’re going to try waffles again. However, this time I’m going to use a tried and true recipe: Vegan Gluten Free Oatmeal Waffles (using Quinoa flakes for the oatmeal!) I’m also going to try a recipe I found in a magazine for breakfast for dinner this week: Mushroom Cheddar Toast Fritatta
Breakfast: Apple Cider Donuts, fruit
Lunch: Steak (mushrooms for me!), sweet potato fries, corn on the cob, asparagus
Dinner: Popcorn and other snacks
Spicy Butternut Squash Nuggets (from Peas and Thank You–webpage no longer available!) or Roasted Butternut Squash SoupVeggie Enchiladas from the freezer!
Breakfast for dinner Mushroom Cheddar Toast Frittata (subbing vegan cheese for the cheddar)