The Weekly Menu March 21 #glutenfree #realfood #menuplanning
Hello friends, it’s time to plan out the weekly menu again. How was your week? Were you on Spring Break, too? Do anything exciting? SXSW? We had a nice relaxing week enjoying our amazing dinner at Counter 3.Five.VII and taking a few hikes to check out the gorgeous bluebonnets that are blooming everywhere in Texas. It’s been a long time since I’ve seen so many butterflies, too. Monarchs, yellow and blue little butterflies everywhere.
I had a chance to restock some of the staples in our fridge and freezer, like black beans, ghee, chicken stock, bread and of course, gumbo and Basmati rice (it freezes really well, too)! Since we can find organic jalapeños again, I’m looking forward to making another one of our favorites next week – Chicken Tortilla Soup!
Most of the recipes on the menu this week are also in The Weekly Menu Cookbook. I particularly like the iBooks version of the eCookbook (available on Mac and for the iPad). Here are a couple screen shots of the recipe for dairy free, gluten free Beef Stroganoff (the recipe is also available on the blog). The recipe field scrolls so you can see the entire ingredient list for the spice mixture. We are changing up the original recipe this week and using ground Bison instead of ground turkey. You can always use almond milk instead of coconut milk, or probably any type of dairy free milk substitute (although I haven’t tried them all). We like using organic cremini or baby portabella mushrooms and nonGMO corn/quinoa elbow pasta.
Meatless Monday – Tortilla Española
Tuesday – Curried Chicken Salad Lettuce Wraps
Wednesday – Salt Lick BBQ
Thursday – Chicken Tortilla Soup
Friday – Asian Chicken Salad
Saturday – “Beef” Stroganoff (using ground Bison instead of turkey and quinoa elbow pasta)
Sunday – Salad Niçoise
Breakfast – Strawberry Muffins (substituting organic strawberries into this Blueberry Muffin Recipe)
Have a great week everyone! Happy Springtime!