After a few days of 85 plus degrees F, we finally got another cold front. I even started my first batch of hot cocoa of the season! I am super excited for cooler weather.
The theme for the Gluten Free Menu Swap is cranberries. I haven’t bought any cranberries yet this year, but they are one of my favorite fruits for holiday themes. Last year I went on an all out search for cranberry sauce without corn syrup in it. I finally found it, but it was difficult. Maybe I will consider making my own, but I do love that it comes all smooth in the shape of a can! There is also a quick bread that we always made with cranberries. Maybe I will rework it to make it gluten-free! I think the only thing I will be having with cranberries this week is this smoothie: Clean Eating Chocolate Cranberry Smoothie.
I made my own Halloween candy since there is barely anything I feel safe eating. This was certainly delightful! (I subbed almond butter for the peanut butter!)
We decided to go about our menu planning a little differently this week. I have to work mornings again and although I like cooking, but I don’t like getting stuck in the kitchen in the evening (the worst time of day for my energy level!) cooking and cleaning up. So my husband and I came up with a bunch of things that he and I could cook this weekend and doing that have the bulk of the cooking out-of-the-way for the week! So while there will be a slight lack of recipes this week I hope it will inspire you to try some of the same ideas and create your own meals with a bunch of ingredients.
Baked fish, baked sweet/regular potatoes, roasted butternut squash, cooked beans, roasted broccoli, grilled fish/pork chops (we used the new Penzey’s 3001 BBQ spice blend and it was WONDERFUL!), grilled zucchini and onions, and baked beans.
We also purchased some lunchmeat/steak sandwich meat for the meat eaters, and have some ground beef available for meatballs.
I have beans available for beans and rice(in the freezer) or refried beans, some cashew cheese, spinach/lettuce/tomatoes/cucumbers/carrots for salads, soup in the freezer, and several kinds of fish.
We have eggs (both for breakfast and other meals) and waffles for breakfasts and plenty of apples/oranges/pineapple/bananas/pears for breakfasts and snacks.
I normally like having a detailed list of meals so I know exactly what I have to do each day. Usually I do menus a month in advance, but with Halloween last week and the Fall Festival at our church plus a couple of memorial services in October the menus just didn’t get done. This kind of menu plan is a nice break to help me catch my breath while I work outside the house this week. I’m also excited because I’m hoping that it means less food waste–I hate throwing veggies out!