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Menu Plan – Week of October 10

 

Monday:  Quick Meatball Salad and Fresh Fruit

Tuesday: Roasted King Salmon with Apple Butter Sauce (I will use Eden Food’s Apple Butter, canned coconut milk for the heavy cream and casein-free Ghee for the butter), Roasted Butternut Squash with Herbes de Provence, Steamed Broccoli

Wednesday:  Garlicky Chicken Thighs in Red Pepper Sauce and Salad

Thursday:  Lentil Soup and Pan-Fried Apples with Cinnamon and Butter (I will use Ghee)

Friday:  Matt’s 50/50 Bacon Burgers, Green Bean “Fries” (a.k.a. oven-roasted green beans) and Bug Salad (in place of the regular mayo, I’ll use Soy-Free Veganaise)

Saturday:  Autumn Glazed Pork Chops and Roasted Sweet Potatoes with Apples and Sage Butter

Sunday:  Homemade Chicken and Noodles this recipe will need a major overhaul in order work with my family’s current dietary needs, (my husband has been craving this lately…I think he should have to try and figure it out, don’t you?).  Kidding aside, I think I will tinker with the Allergy-Friendly Pasta Dough recipe I shared last year (will let you know how it goes).  Being the lone grain-free pea in our pod, I will enjoy the soup sans noodles.


Last year, I managed to whip up some dairy-free caramel that worked great for caramel apples!

The recipe is not corn or refined sugar free, but I plan on trying again this week, using coconut sugar in place of the brown sugar, my corn and soy-free version of Mattie’s Vegan Butter (I will get that recipe posted later this week), full fat coconut milk instead of the MimicCreme and in place of the Lyle’s Golden Syrup, I’m thinking I will try a spin on the beet sugar syrup which I used in my corn and egg-free marshmallow recipe (using coconut sugar in place of the beet sugar).  I’ll let you know how it goes.

Unless I decide to scrap it and take a nap instead…just thinking about all those substitutions made me tired, LOL! :-D

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Comments

  1. Oh, to be at the Kelly house eating all that good, allergen-free food! :-) Bet you'll have no problem making those caramel apples corn free!

    xoxo,

    Shirley

  2. Cyndi says:

    Regarding the oven roasted green beans, how long to you roast them? Are you roasting at 425 or 450?

    Thanks!

    Cyndi

    • Hi Cyndi!

      I roast my green beans in my convection oven at 400 for about 15 minutes (425 in a regular oven). I toss the green beans in olive oil then sprinkle with kosher sea salt, pepper and whatever additional seasonings I'm in the mood for at the time (dried minced garlic is really good).

      Hope you like them!

  3. OK that looks like a great menu. Can you set another plate for me please? Oh and I'll take a dozen of those apples please.

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