My husband and I just drove 22 hours straight through to get home after the Gluten Free Culinary Summit. I will catch you all up of how fun the conference was over the next week. I am too tired to to it justice now. Let me say, though, it was really wonderful. The instructors were amazing and the attention to detail was extraordinary.
I had a request from one of my students to post an entry about how I exchange natural alternative sweeteners for sugar in my recipes. Keep an eye out for that this week.
Menu Plan Monday this week is having a “family favorites” theme. So, you should be able to find many tried and true recipes this week. The Gluten Free Menu Swap is hosted this week by Cooking & UNcooking. This week’s theme is apples. Gotta love that fall fruit!
This week’s menu reflects how tired I am and how much I want my meals simple this week. Of course, I DO have enough energy to plan on trying out some of the tasty things I learned at the conference!
Monday: orchestra/get back from Providence, a 22 hour drive/Girl scout recruitment night/snuggle my kids silly!!
Gluten free spaghetti, tomato sauce with ground turkey and zucchini and a big salad
Tuesday: big girl doctor apt/piano lessons/kindergarten social/parent band info meeting
Mexi-burgers, buns made from the above bread, salad with apple, jicima and a toasted sesame seed honey vinaigrette
Wednesday: mommy volunteer at school library/big girl doctor apt/big girl drama group
Chicken soup and gluten free dumplings from the culinary summit created by Chef Joel Schaefer
Thursday: mommy hair trim
Friday: mom Bible study