Last weekend brought a visit from grandpa, a big birthday (my baby is 8!  How did that happen?) and the first track meet of the year.  This week my to-do list is a bit bigger than usual, but it is all fun stuff.  I’ll be running a gluten free training for the staff of a co-op, teaching a gluten and dairy free cake baking class, and running food preserving demonstrations at the Brooklyn Center Earth Fest (stop by and say “Hi!”).  My kids have their normal activities, plus another track meet, a band concert and the piano festival.  Good thing I have a bunch of meals in the freezer to get me through the week!

I am so pleased to be hosting the Gluten Free Menu Swap this week.  The theme I picked is greens.  Perfect for spring when we are all looking for something a little lighter.  My latest obsession is kale chips.  I just can’t get enough of the crunchy little things!  I don’t toast them in the oven, but use a dehydrator to get them nice and crispy without the scorching problem some seem to experience.

Some of my favorite kale chip combos so far (amounts for one bunch of kale):

Plain (1 T olive oil, 1/4 t salt)

Spicy (1 T olive oil, 1/4 t salt, pinch red pepper flakes)

Lemon (1 T olive oil, 1 T lemon juice, 1/4 t salt)


Next to try?  The big round up of kale love on Book of Yum:  Almond Butter Sauce Kale Chips, Vegan Un-Cheese Tahini Kale Chips, and Raw Balsamic Onion Kale Chips (yes, please!).  I can’t wait!


Monday – make kimchi/Boy Scout meeting/dance lessons

Spinach Burgers (recipe to be posted for Gluten Free-zer Friday) and Red Cabbage Coleslaw


Tuesday – make fruit leather/piano lessons (need portable dinner)

Apple Chicken Meatball Sandwiches with Peppers and spinach salad


Wednesday – Mommy help in 2nd Grade class/dance class/youth group

Toasted Quinoa Salad with Chicken and Snow Peas


Thursday – run grocery store staff GF training/High school band concert

Beef Tamale Skillet Dinner with steamed broccoli


Friday – Mom help in school library

Pineapple Pork Kabobs with salad


Saturday – teach GF&dairy free cake class/demo food preserving at Brooklyn Center Earth Fest/piano festival for the kiddos

Slow Cooker Chicken, Kale and Squash Stew with blender corn bread


What is on everyone else’s plate?

Cheryl of Gluten Free Goodness has had a busy week educating, baking, posting and getting her house ready for sale.   All that and she still has time for a delicious menu of Kalamata Chicken with Garlic Rosemary Roasted Cauliflower, Hummus on a bed of greens, Mahi with Kale Pesto, and Nightshade Stew.  She even has kale growing in her garden right now.  Yum!  Be sure to contact Cheryl if you would like to also host the Gluten Free Swap.


Carrie of Ginger Lemon Girl gets her greens by adding spinach to her smoothies.  Great way to start your day!  For dinners she has planned GF Chicken tender with broccoli and mashed sweet potatoes, Red & REady Spaghetti Sauce over quinoa pasta, sandwich night, Ground Chicken Taco Salads, Pakistani Kima, and Thai chicken Stirfry served over red quinoa.  She has a nice plan for breakfasts, lunch, snacks and her Sunday night pre-week preparations that you will want to check out.


Michelle of Gluten-Free Smiles has been embracing the greens lately.  She has some great links and a table of flavors she will be playing around with for green smoothie.  For dinner this week she be having Lemon Dill Chicken, Sesame Thai Beef Stirfry, Chickpea Salad over green, Vegetarian Spaghetti, Turkey with gravy and brussels, popovers and Pineapple Carrot Cake.  she also has a yummy prep list to check out.  Great idea, guys!

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This post will also be linked to Menu Plan Monday at Organizing Junkie.