Mike and I have been having so much fun this week, coming together and reliving those crazy first few years of our ever-evolving gluten free life for our new Gluten Free 101 series. Hindsight is always 20/20, no?
Quite frankly, it has been refreshing to see him realize the difference between “cooking for the family” and “cooking for the blog.” I admire his newbie “blogger” tenacity, but I don’t think he realized how hard/time consuming it would be to photograph a very basic breakfast post in a favorable manner (he is having a great time writing, but I can tell that he is getting tired of me commenting on how bad his fingernails look in the pictures…a metro-sexual he is not!).
What he really doesn’t realize is that this is merely a secret, covert operation…preparation for when I ditch him with the kids for six or seven days straight while I plant my behind on a white sandy beach (or a hammock, I’m not picky) somewhere…alone.
Okay, enough daydreaming.
Keep an eye out for some quick and easy recipes (and Mike’s hilarious commentary) over the coming weeks…but for now, here is this week’s menu plan!
Heidi’s Weekly Menu Plan: Naturally Gluten Free, Grain, Free, Dairy Free, Egg Free and Soy Free
Monday: Drunken Garlic Chicken and Salad
Tuesday: Valentine’s Day – Mike and the boys are cooking dinner for me (even though they don’t know it yet!)
Wednesday: Roast Pork Loin with Cider and Chunky Applesauce, Baked Sweet Potatoes and Salad
Thursday: Slowcooker Green Chile Stew and Salad
Saturday: Grilled Chicken with Dijon and Meyer Lemon, Dairy Free Mashed Potatoes and Roasted Broccoli
A Few Tasty Looking “Just” Gluten Free Recipes
Chicken Fried Steak with Cream Gravy – for the cream gravy, you can use straight rice flour (preferably Authentic Foods Superfine White Rice Flour) or my favorite gluten free flour blend for making gravy, Tom Sawyer’s GF AP Flour)
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