Heather at Celiac Family will be hosting the Gluten Free Menu Swap this week. The theme is “Olives” this week. I love olives, especially stuffed with garlic. I have also serve them on nachos and tacos, Black Bean and Veggie Pizza, Braised Mediterranean Chicken, Dairy Free Seven Layer Dip, Eggplant Caponata, Veggie Tortilla Pinwheels, Supreme Pizza and in Sweet Bell Pepper Salad. How do you serve olives?
The week’s lunch options: Turkey with tomato or almond butter with banana sandwiches made with Gluten Free Wholesome Multi-Seed Bread, veggies and fruit.
Monday: Mom volunteer in school library and in math class/boy and girl CC practice/dance class
Tuesday: mom works/boys and girls CC practice/piano lessons
For the freezer: Make a double batch of Apple French Toast Casserole, one batch for dinner and one for the freezer. While eating dinner, allow second batch to cool. After dinner, slice casserole and package in individual containers for breakfasts. Remove as much air as possible, seal, label and freeze.
Wednesday: mom works/boys and girls CC practice/drama group & youth group
Thursday: boys and girls CC practice/Girl Scout meeting
My menu plan is now sponsored by the great people over at Better Batter Flour. The menus will also be published at Start Gluten Free, an online resource made to welcome people into the gluten free living community and help them not feel overwhelmed by new dietary restrictions. I am thrilled to be a small part of this vibrant community! Stop by and say “Hi!