We had a good week where we definitely cleaned out the fridge! I love that because I hate throwing anything away! It also means I get creative in using up veggies that just aren’t a favorite–maybe there were too many purchased for a specific recipe or something. Anyway, we’re starting out with a freshly emptied fridge!
The theme for the Gluten Free Menu Swap over at Gluten Free Week is leeks. I don’t usually buy leeks just because I don’t usually see them. I missed out on the farmer’s market this week because we were away so I didn’t have a chance to seek any out either. I’ll be looking for inspiration from others on this swap!
We had a nice time away and I enjoyed not cooking for the weekend! We had a microwave in our room and it was a novelty using it since we haven’t had one around here for a while. I enjoyed our dinner out a lot. We weren’t that hungry so opted for appetizers and a salad. I was glad I did because that was one of the hugest appetizers I have ever encountered! It was so yummy I will have to see if I can recreate it.
Breakfast: Udi’s bagel with chocolate hazelnut butter, orange, and orange juice
Lunch: whole grain gluten-free organic tortilla chips, guacamole, grape tomatoes, homemade larabar
Dinner: fish with a raspberry vinegar and orange blossom honey sauce, roasted broccoli, mashed potatoes
Breakfast for dinner: Gluten free pancakes
Spaghetti and maybe meatballs…spaghetti has gotten complicated with hubby wanting regular noodles, Princess wanting gluten-free noodles, and me wanting veggie noodles. With me requiring meat free sauce sometimes I don’t have the energy (or the stove space!) to make gluten-free meatballs also. So we might just have meat sauce instead this week!
Shrimp Scampi over gluten-free pasta (Don’t really have a recipe for this one, so if someone has a favorite feel free to share!)
Mango Marriage Saver Smoothie, popcorn
Vegan Nicoise salad
fish, sweet potatoes fries, veggie