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Menu Plan – Week of August 8

This past Thursday, some friends and I had a GF GNO (gluten-free girls night out) and one of my friends, a new Meals in a Minute consultant, demoed some of their gluten-free sauces by making up some spring rolls (you can see all the gluten-free products by Meals in a Minute here).  I don’t know about you, but I love spring rolls!  There was a sauce that I just fell head-over-heels for, which was surprising because I don’t usually care for this particular combination of flavors: coconut and peanut.  The Meals in a Minute Coconut Peanut Sauce was da bomb!

Alas, I won’t be buying any of the Meals in a Minute Coconut Peanut Sauce because 1) I’m allergic to corn and citric acid is usually derived from corn and 2) I no longer do any hydrogenated oils, not fully or partially.

So, I’m going to try and re-create the sauce this week and I think I might even try using a different type of nut, maybe macadamia nuts since they made such a wonderful sauce in my mayo-free chicken salad.

Spring Rolls are also a fun dinner activity for adults and kids alike.  Set out a buffet of toppings and let everyone make their own, the possibilities are endless!  You can also make grain-free spring rolls if you can find wrappers made from tapioca and not rice, like these (check your local Asian market).

For grain-free vermicelli noodles, look for Sweet Potato Vermicelli or Mung Bean Threads (of course you can use rice vermicelli too, Thai Kitchen Thin Rice Noodles are gluten-free).   My 7 year old went on a spring roll kick last fall and I made them for his school lunch nearly everyday for a month (I shared the link to a good video on how to make spring rolls in this post).

Menu Plan – Week of August 8

printable menu plan

Meatless Monday:

Vegetable Spring Rolls with Thai Peanut Dipping Sauce (I’m going to try this using homemade macadamia nut butter instead of the peanut butter.  If you are allergic to peanuts and/or tree nuts, you could also try using Sunbutter.  I’m also going to try making some Homemade Gluten Free Hoisin Sauce so I can make my corn-free substitutions including this recipe for Homemade Sriracha Sauce.

Corn allergies are exhausting! :mrgreen:

Tuesday:

Chicken Satay (use either Bragg Liquid Aminos or Gluten-Free Tamari, or to make these Soy-Free try using: Coconut Aminos.  I will also use coconut sugar instead of the brown sugar and try making my own corn-free Tabasco Sauce, since distilled vinegar is usually derived from corn) and Thai Cucumber Salad.

Wednesday:

 Zesty Marinated Pork Chops, Quinoa Pilaf (always make sure to rinse and soak quinoa before you cook it, this will remove much of the bitter tasting saponins) and Green Salad

Thursday:

Spaghetti Squash with Meat Sauce, Green Salad

Friday:

Asian Round Steak in the Slowcooker (recipe coming soon) over Basmati Rice (no rice for me), Green Salad

Saturday:

Herb Crusted Salmon with Lemon-Caper Vinaigrette, smoked sweet potatoes (this will be an experiment) and Spicy Lemon Broccoli (I will omit the butter)

Sunday:

Homemade Garden Vegetable Soup, Green Salad

 

Congratulations to my friend Kelly (The Spunky Coconut) and her husband Andrew on the birth of their new daughter, Ginger!

 

 

 

 

 

Lastly, I have a question for everyone:

What are your thoughts about quinoa?  Like it, don’t like it?  Do you think it’s healthy?  For an interesting read on quinoa, check out this post (I have read Robb’s book, The Paleo Solution, but the jury is still out for me on quinoa.  I’m just now allowing it back in my diet (on occasion) after a long break and so far I seem to be handling it well. Robb’s article does make me look at my Cyrex Labs Array #4 Gluten Associated Cross-Reactive Foods a bit differently though, mine came back in March as highly positive to quinoa).  Kelly’s husband wrote an article called Quinoa: The Controversial Seed over at The Spunky Coconut

Just curious about your thoughts on this issue (but just to make myself clear, quinoa IS gluten-free, the question is whether or not saponins have a damaging effect on the villi of the small intestine, separate from that of gluten).

Incoming search terms:

  • grain free spring rolls (5)
  • gluten free spring roll wrappers (2)
  • potato rice rolls (2)
  • congrats on your new baby girl (1)
  • congratulation on your baby girl (1)
  • congratulations on your new daughter (1)
  • meatload (1)
  • tapioca rolls (1)
  • thai spring rolls (1)

Comments

  1. Lisa says:

    Wow! This is fantastic! I am not seriously intolerant, but try to avoid all processed foods and reduce my gluten. I love the spring roll ideas. I am making veggie chili tomorrow. I was so excited to see green peppers in my farmer's market this week!

    Lisa

  2. Michelle Olejar says:

    Girl you need to start bottling your own sauces so you don't have to make them so often. I am wondering how they would fair being frozen in ice cube trays? I have ALL the respect in the world and then some for you! Everything looks delicious and I have been wondering how my boys would like the spring rolls. Typically they like their food separate (jeez what a pain).

    xoxo Michelle

  3. Thanks for the link love once again, dear Heidi! I hope you and your crew like those pork chops. :-) Every week at your house sounds like a feast like no other. ;-)

    Will be interested to see if anyone weighs in on the quinoa topic. I find it very, very interesting.

    xo,

    Shirley

    • Your pork chops looks yummy Shirley (as do all of your recipes!).

      I'm really surprised that no one has weighed in on the quinoa controversy yet. I too, find it very interesting. Speaking of which, did you see this article that just came out today: "Millet, Amaranth and Quinoa Deemed Gluten Free" (http://www.foodnavigator.com/Science-Nutrition/Millet-Amaranth-and-Quinoa-deemed-gluten-free-Study) here's the link to the abstract: http://onlinelibrary.wiley.com/doi/10.1002/mnfr.2

      I know for me, I do feel better (overall) being grain-free, but I can't say that I will never eat gluten-free grains again…but I do think I will be much more moderate in my consumption of them, like once a week. Remember, I don't do well with the words, "no and forever" in the same sentence, LOL! :-D

      • Thanks re: my recipes, dear! ;-)

        I had seen that report. I'd still like to see the specifics though because of the first statement that said they didn't find "any significant cross-reactivity." And yes, I find that "no," "forever," and "never" are real issues for me. It's possible that folks missed your quinoa question as it's part of your weekly menu plan. I admit that I might not have read your post in its entirety yesterday if I hadn't visited because there was a link to me. I can be a scanner reader and it's hard to get in all of one's blog reading, you know? All that to say that you might want to highlight the quinoa question on your FB page or point folks to to his post.

        xoxo,

        Shirley

  4. Lucinda says:

    I actually like quinoa. I have used it mostly mixed in with brown rice. I especially like it as a filler in my meat with tacos, meatloaf, etc. I haven't used it alone very much.

  5. I like quinoa – i love the taste and the way it can basically work with everything. But like you i try to stay relatively grain free – i think most people should anyways. grains (even gluten free) are traditionally difficult to digest & that can make anyone feel like ick.

    {ps your menu plans always make me very hungry!}

  6. I love quinoa! Not only does it work great as a filler in certain recipes such as veggie burgers, it also adds a wonderful texture to many salads that i make. A little bell pepper, green onions and quinoa with a nice lemon juice, olive oil and cumin sauce is one of my favorite side dishes :)

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