The Gluten Free Weekly Menu Jan. 19
Hi everyone! Hope you’re having a great weekend. We had a little more sunshine break through this dreary, rainy weather so that was rejuvenating!
We love to walk outdoors but I don’t do it as often as I should when it’s really cold. I bought a rowing machine to substitute for the days I don’t walk but you know how the holidays are…
So we’re getting back on track alternating walking and rowing throughout the week. The reason I don’t go to the gym anymore is that I got really bad MRSA infections – not once, but twice – at a gym a few years ago and I’ve never been back to one. Just can’t do it. Anyway, I’m happy to be exercising consistently again, especially outdoors in the sun. I always feel so much better and sleep better, too.
Here is our gluten free weekly menu plan (it’s also casein-free except for the use of Parmesan cheese):
Monday – Vegetable Paella with Spanish Saffron (I’m adjusting the recipe to use less Arborio rice*)
Tuesday – Thai Beef Salad (in the eCookbook)
Wednesday – Asian Chicken Soup with Rice Noodles*
(this is a new recipe I’ve been playing with and think I’ve got it where I want it – if it turns out right, I’ll blog the recipe soon)
Thursday – Kale Salad with Fig Balsamic dressing (EVOO, GF stone-ground mustard & Fig Balsamic Vinegar), dried figs, roasted Brussels Sprouts, sunflower and pumpkin seeds, pistachios, avocado, roasted chicken & crispy skin with some shaved Parmesan (not casein-free)!
Friday – Dinner out (TexMex & margaritas)!
Saturday – Mini Lasagna Pasta (GF corn pasta) with Meat Sauce (ground turkey, onion, garlic, GF store-bought marinara sauce doctored up with Italian seasoning, pinot noir wine and red pepper flakes) and Parmesan (not casein-free)
Sunday – BLT Caesar Salad with Grilled Chicken & Avocado (we love La Madeleine’s or Harriet’s Caesar Salad dressing but I might venture out to make my own, maybe)
*Have you read the new consumer report about arsenic in rice? It’s always something, isn’t it?! Brown rice contains more arsenic than white rice (the safest is Basmati from California, India and Pakistan and sushi rice in the U.S.). This week we have two servings of rice between the Arborio rice and rice noodles – but it should be just within the recommended range. Gluten-free friends need to be careful how much brown rice, pastas and flours you consume (especially for young children). We’re going to take this into account from now on when planning our menus because we’ve been eating a lot of rice based foods.
Don’t miss other great recipes in my eCookbooks!