Menu Plan Monday – March 15, 2010
Hey, there! I get to host the Gluten Free Menu Swap this week. Woo! If you would like a chance to host, drop Cheryl from Gluten Free Goodness a line. She would love to hear from ya!
This week I picked fermented foods as the theme ingredient. Kim chi, pickled garlic and gingered carrots are all in my fridge right now, waiting to perk up our meals with their tastiness and active beneficial probiotics. A new batch of coconut yogurt will be made today and this week (being spring break for us) gluten-free sour dough pancakes will be made. Do you ferment? Everybody does eat foods that have used the process, such as true soy sauce (timari) or wine (if you drink it). Even cacao beans must be fermented before they can be turned into rich dark chocolate. Mmmm…. Fermentation – it’s delicious!
This week is my kid’s spring break, so kid food that is easy on the Mama (hey, I want a spring break, too!). My big kids will be making a couple of this week’s meals, so those are still in the process of being decided. One fun thing we are making this week is maple syrup. My son is tapping the maple trees in the yard and we already have a good gallon or so of sap from a couple of hours on Sunday. I can’t wait to see what we get for syrup this week. Even if we just end up with a little syrup, it is turning out to be a fun spring break project for us!
For more menus, check out Menu Plan Monday. The Gluten Free Menu Swap will be posted right after my menu below. Come back Friday for Gluten Free-zer Friday.
Monday: Spring break!/orthodontist apt
Taco salad with fermented salsa
Tuesday: spring break!/teeth extraction for my little one (yuck! Poor thing…)/piano lessons if my little one is up to it after the dentist…
Sour dough waffles, apples with cinnamon, homemade turkey sausage
Wednesday: spring break!/dance/youth group
Curried chicken salad, mixed greens, mangos, kim chi (fermented, baby!) and gluten free French bread (I know, I should do something Irish… but we’ll be doing something for St. Patrick’s day for lunch, I think.) We ended up having roasted rosemary-thyme sweet potato & potato oven fries, omelette and a salad
Thursday: Spring break!
chicken & veggie stir-fry, rice
Friday: Spring break!/boy sleepover
My oldest daughter is making dinner – her choice (not decided yet) She made Thai Chicken Pizza, salad and brownies. It was delicious! Thanks, honey!
Saturday: dance class for older daughter
My son making dinner – his choice (not decided yet)
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What will be on everyone else’s plate?
Heather at Celiac Family has a busy March, but is still putting together a yummy menu for her family. Cilantro Lime Shrimp, Parmesan chicken Nuggets, Baked Salmon with a Balsamic Glaze and Southwestern Chicken Salad (all with recipe links – yay!) are on the menu using balsamic vinegar, salsa, and gluten free beer as her fermented foods this week. She is also making a yummy St. Patrick’s Day meal with Irish Potato Faris which I may need to make for an Irish lunch that day for my kids. Thanks, Heather!