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Gluten Free Menu Plan – Week of December 19

 

Gluten Free Menu Plan – Week of December 19

Monday: Beef Pot Roast* (see note) and Salad.

Note: this recipe is really good, and it’s easy to make in a slowcooker – just make sure your beef broth is gluten free.  I enjoy the juices as an au jus, but my hubby is much more of a gravy man – to make a gluten free gravy, I remove some of the broth (about 1/2 cup) and place it in a bowl to cool down.  Once at room temperature, I add approximately 4 TBS. of Tom Sawyer’s Gluten Free Flour – my personal preference for a roux {see link below} – or try Sweet Rice Flour instead.

Tuesday: Grilled Salmon with Mustard Sauce, Steamed Snow Peas, Basmati Rice for my guys and Cauliflower Rice for me.

Note: I won’t lie, I’m still trying to like this stuff – cauliflower falls in the same icky category as Brussels sprouts for me, LOL! ;-)

Wednesday: Slowcooker Cranberry Pork* (see note), Baked Sweet Potatoes, Sauteed Onions and Garlic (never fear, no stinkiness here…cooking onions and garlic make these bulbs sweet and much less severe!).  Seriously though, check out some of the health benefits of onions and garlic!

Note: Whole Foods’ 365 brand Organic Cranberry Sauce is corn-free.  I will use my buddy Lexie’s recipe for French Dressing (no joke, this stuff is AWESOME!).

Thursday: Copycat Chipotle Carnitas Burrito Bowls* (see note), and Fruit Salad

Note: I recently found this page of recipes that are *supposedly* from a cook at Chipotle Mexican Grill – not sure how they stand up to the real deal, but I’m excited to test them out – and all of the recipes are naturally gluten free, just be careful of the corn and dried beans, if they are not labeled gluten free, you definitely run the risk of cross contamination.

Friday: Shrimp Etouffee* (see note) and Salad with Dairy-Free Ranch Dressing

Note: My mother-in-law lived in Louisiana for many years and she has been missing Crayfish Etouffee since going gluten free (really not sure where to score some crayfish…or is it crawfish?? here in the desert of New Mexico), so I thought Shrimp Etouffee would be the next best thing.  To make this recipe gluten-free, I will use Tom Sawyer’s Gluten Free AP Flour.  For Dairy-Free, I will use Earth Balance Buttery Spread

To Make this recipe “Heidi friendly” (a.k.a. Grain-Free)…I will skip the flour and rice altogether and just serve the Cajun shrimp along side the salad…personally, I think this method is even better! :-)

Saturday: Gluten Free Chicken Fried Steak (what can I say, I’m married to a Texas boy – I will however be trying an egg and dairy-free version of the recipe, and I will let you know how it turns out!), Mashed Potatoes with Cream Gravy, Green Beans.

Note: Heidi will be enjoying her favorite Pan Seared Scallops this evening since no one else in her family has enough cahoonas to try them (I use olive oil instead of butter) and a salad.

Sunday:  MERRY CHRISTMAS!!! We’re breaking with tradition this year and instead, we are doing a Gluten Free Asian Throwdown, cooking up some of Laura Russell’s recipes in the new cookbook, The Gluten Free Asian Kitchen

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Comments

  1. Wow, Heidi! What a week! I absolutely LOVE the idea of an Asian throwdown! I could never get my family to go for the non-traditional meal (well maybe Mr. GFE and Son perhaps, but not the rest), but I'd really, really enjoy it. And let me just say that you have a super weird family (LOL … sorry) … I'd be helping you eat those Pan-Seared Scallops! They beat Chicken Fried Steak ANY day!

    Merry Christmas to you and yours! xoxo,

    Shirley

    • I've been thinking a lot lately about food traditions and thought (since my boys are so young) it would be a good idea to change up holiday dinners every now and then. One of the big reasons I started cheating on the gluten free diet way back when was due to feeling "lost" without participating in my family's holiday traditions (there was no way my mom would cook a gluten free meal!). I don't want my boys to ever feel so tied to a particular food that they have a hard time trying something new should life throw them another curve ball someday.

      And I'm actually excited to do something completely different…taking a walk on the "wild" side, LOL!

      (And I agree with you, I do have a super weird family. What's really weird is that Sam loves escargot and both of my boys LOVE mussels, but scallops…no way (which is fine with me, more for me, LOL!). :-D

      xoxo,
      Heidi

  2. Needless to say, I LOVE the idea of a gluten-free Asian Christmas, too! What are you making??

    • Well, we are still fighting over this very important issue, everything looks so good! So, since this fight is your fault Laura, ;-) maybe you can help us choose the finalists:

      I'm DEFINITELY making the crispy spring rolls! I tried this once about 4 years ago and, well, I did something very w.r.o.n.g. (I think the oil was too hot) – I dropped one in the hot oil and the rice wrapper disappeared on me, LOL!

      The contenders (I plan to make 4):

      Pork Satay

      Lemongrass Shrimp Skewers

      Salad Rolls with Crab and Spicy Mango Sauce

      Gingery Pork Pot Stickers

      Vietnamese Rice Noodle Salad

      Ants Climbing a Tree (my boys are very excited about this one!)

      Kung Pao Chicken

      Shaking Beef

      Of the above, which do you recommend I try on Christmas? :-D

  3. Christine says:

    FYI on GMO's: Canola is one of the top 5 most GE'ed crops. It's very hard to not get GMO'ed even with organic products. Earth Balance products contain Canola (non-organic) so the likelihoof you're eating GMO is high. In fact 80% of food products in the US are GMO contaminated and aren't required to be labeled.

    Many of my gluten-eating acquaintances (can't really consider them friends anymore) have made some rather unsavory comments about me personally and professionally for sticking to my guns. Yet, my colleagues are still in the dark about how to help their patients and themselves, even whemwe're sitting in seminars on nutrition and treating chronic degenerative diseases. I wouldn't trust my health to a doctor with McD's wrappers in the office trash. ;-)

  4. Dennis says:

    It's always been a mystery to me why my daughter(s) don't absolutely love cauliflower and Brussel Sprouts. Not only are the good, they are good for you…and naturally GF

  5. Carisa says:

    We love switching up the menu for Christmas! A good friend of mine got me started on that..she always does some sort of theme. We are fairly traditional this year, but in the past we have done Mexican and Asian. YUM. I think your family is going to LOVE it!

  6. Kathy says:

    Hiedi, I would love to hear how the Christmas dinner worked out with Asain cooking from Laura's book.

    I purchased the book, and will be giving it a try. I always enjoy hearing and seeing your creations. I learn a great deal from your meal planning and cooking. Thanks!

    I see your tasted buds are not a fan of brussels sprouts, I have have three boys and they love them when cookeed with a few pieces of bacon/onion. Maybe you have heard of the recipe, it is on the net.

    We used rachel rays, recipe. Now a staple.

    Enjoy the day. It is snowing in the midwest. Good indoor day.

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