The Gluten Free Weekly Menu June 1 #menuplanning
Hello Summer! And welcome new followers on Twitter, Pinterest and the Facebook Fan page! Take a look around the blog to find lots of clean eating but flavorful recipes. I love to use spices. The weekly menus are a great round up of recipes, too.
This week I’m going to try a couple new recipes. I really want to try the chili pork tenderloin and mango salsa recipe McCormick’s has been sponsoring on Facebook. Have you seen it? The ad worked. I’m totally gonna make it! 🙂
And the time has come to stock my freezer with Chicken Andouille Sausage Gumbo again! One of the best investments we’ve made is an additional freezer and storage containers. It really helps prevent food waste to freeze meat or portion out things like rice, soup or sauces and freeze them. It saves so much money, too! I’ve learned to make extra when I’m prepping fresh ingredients so that I can freeze them and reduce the prep time the next time I need a specific ingredient. For example, I cook up lots of sweet potatoes and freeze the puree so I can pull out what I need to make sweet potato muffins or brownies. That way I’m not laboring over the fresh ingredients all of the time. Make sense? Here are some of the many things you’ll find in our freezers:
- bread (so it doesn’t mold)
- organic potatoes (usually they come in a 5lb bag and sprout quickly, so before they go bad cube them up and boil them then freeze)
- homemade turkey meatballs
- extra soup
- cooked rice
- lemon, orange and lime juice (buy on sale and squeeze into an ice cube tray and freeze the cubes)
- cilantro and parsley (wash the entire bunch, mince and freeze whatever isn’t used as cubes with olive oil)
- tomato paste or tomato sauce (come in BPA-free containers or glass jars and if not using all of it at once freeze the tomato sauce in 1-cup containers and the tomato paste as 1 tablespoon cubes)
- ripe banana puree
- pureed sweet potatoes (used in baking)
- black beans (make a big batch from scratch and freeze them in 1-cup containers with with cooking liquid to avoid BPA-lined cans)
- homemade chicken stock/broth (made from the saved chicken bones)
- frozen veggies (peas, corn and broccoli)
- homemade coconut milk (made by blending unsweetened coconut flakes and hot water)
So I make this gumbo about every other month. I live for this gumbo! The original recipe came from The Gumbo Shop in New Orleans. No matter who I’m with, every time I’ve been to NOLA we wait in line for it. It was pretty upsetting that I wouldn’t be able to have it again because the roux is made with flour (not gluten-free). But then they published a cookbook!!! So I spent a lot of time and testing to make the recipe gluten free (and casein free depending on the sausage you use). I use ghee as the fat (any fat will work even coconut oil), Bob’s Red Mill certified GF oat flour and Aidell Andouille sausage.
The adapted recipe is in The Weekly Menu I & eCookbook and I will post the recipe to the blog at some point as well. It is a process to make it so I like to cook up a big batch then freeze it for lunches. And I portion out and freeze the rice, too. It’s just so good!
So here is the casein free, gluten free weekly menu for June 1:
Meatless Monday – Kale Salad (with avocado, Brussels Sprouts, cucumber, shallots, pistachios, walnuts, sprouted seeds and dried figs) with an Apple Cider Honey Vinaigrette!
Wednesday – Burrito Bowls with Leftover Chili Pork Tenderloin, Cilantro Lime Rice, Lettuce, Black Beans, Corn, Mango Salsa, Cilantro, Tomatoes & Lime
Thursday – Chicken Andouille Sausage Gumbo & White Basmati Rice
Saturday – Orange Ginger Beef Stir Fry (from McCormick’s Recipe Pages – looks good but will be my first time to try)
Have a healthy, happy week everyone! 🙂