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
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!
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.
Spaghetti Squash with Meat Sauce, Green Salad
Asian Round Steak in the Slowcooker (recipe coming soon) over Basmati Rice (no rice for me), Green Salad
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).
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