The Gluten-Free Weekly Menu Feb. 16
Oh my old bones are sore today #lifeafter40! This weekend we took another long walk (5 miles) around Town Lake/Lady Bird Lake/Colorado River on the Boardwalk/Butler Trail. We explored the east side of the lake and did an entire loop crossing over at both the dam and Interstate 35. I have to admit crossing the dam was pretty scary for me – I’m not really scared of heights but a little vertigo kicks in when I’m up too high and look down. So I don’t like that feeling. But aside from that it was a great walk with my hubby on a gorgeous day. Such positive energy to be around so many people just out enjoying life!
Then we treated ourselves to a homemade Valentine’s Day dinner of roasted spiced potatoes, asparagus, grass-fed steak and wild caught lobster drizzled in faux Béarnaise sauce (click the link for the gluten-free casein-free recipe) followed by some of our favorite organic wine.
Last week I also dusted off the sewing machine and started planning out a few new projects. It’s so fun to get that creativity going again. I learned to sew from my mother – she was very talented and made most of our clothes when we were little kids. I used to sit next to her while she was sewing and use fabric scraps to make fabulous gowns for my barbie dolls. I’m not a very skilled tailor but I can make simple things. I’ve got a few dresses that I rarely wear so I’m repurposing them by turning them into skirts. I bought a new pattern and I’ve got a bunch of fabric that I’ll turn into a few simple skirts, tops and maybe a dress or two.
We ate a lot of Asian-inspired dishes last week and this week we are going with more Southwestern flavors, including a new Puerto Rican dish. I was really pleased with how the recipe for the PF Chang-y lettuce wraps turned out so I’ll blog it soon. Here is the casein-free, gluten-free weekly menu for February 16:
#MeatlessMonday – Roasted & Steamed Veggies Drizzled in EVOO & Balsamic Vinegar (this is quickly becoming one of my favorites)
Tuesday – Shepherd’s Pie
(we are going to try some of the cheese they are selling at Whole Foods made from nuts – say what?)
Wednesday – Southwestern Steak Salad with Spicy Vinaigrette (red wine vinegar, EVOO, fajita seasoning and agave)
Thursday – Puerto Rican Lasagna from The Noshery
(I’m so excited about this one! Fried plantains instead of noodles, exotic spices… yum – I’m going to convert it into a gluten-free, casein-free, dairy-free version of the original and use some of the nut cheese)
Friday – Ancho Chili Lime Roasted Chicken Breasts, Cilantro Lime Rice and Roasted Pineapple Mango Salsa (variations in The Weekly Menu eCookbook & will blog the rice recipe, too)
Saturday – Taco Bowls with Refried Black Beans, Friday’s Leftovers, Avocado and Shredded Lettuce
Hope you have a positive, fun and happy week!