Aprovechar

Taking the full measure of life

All-Dairy-Free Week 2: My Meal Plan

May 5th, 2008 · 4 Comments

If you're new here and want to understand the title and purpose of my blog, you can read my first post by clicking here. You may also want to subscribe to my RSS feed so that you don't miss further posts of interest to you. Thanks for visiting, and I hope you'll stop by often!

My dairy-free month is going well so far—one might even say too well.  As in, it appears the sheep and goat dairy was contributing some, um, lower-GI upset to my life.  Will I be able to add a bit of it back in later—perhaps just some goat yogurt (since I can’t have soy, after all)? We’ll see.  In the meantime, it’s actually been a bit of a fun challenge to come up with dairy-free meals that keep me satisfied.  Here’s my meal plan for the week, which is, as always, gluten-free, egg-free, soy-free, and casein-free.  It also focuses on my locally available ingredients and fairly healthy dishes that are high in veggies and moderate in fat.

Monday, May 5th

Dinner: Tarragon tuna salad sandwiches (alas, no cheese this time) topped with Romaine lettuce and sliced tomatoes with a side of garlicky green beans; chocolate spice cookies

Tuesday, May 6th

Dinner: Easy Tamale Casserole (eliminating the meat, using flax meal egg replacer and a milk alternative mixed with lemon juice in lieu of buttermilk) with Amarinthia’s guacamole, and sauteed Southwestern mustard greens

Wednesday, May 7th

Dinner: Beth J.’s salmon with honey mustard/pecan/bread crumb topping and grilled artichokes and asparagus

Thursday, May 8th

To Do: Attend photography class from 8-10 p.m.

Dinner: 3R stir-fry

Friday, May 9th

Dinner: Go out to eat.

Saturday, May 10th

To Do: Work 9:30 a.m. to noon. Send Dan to the farmer’s market!

Lunch: Black bean taco salad with guac and lime vinaigrette

To Do: Make pancake batter for the next day!

Dinner: Take picnic to Shakespeare play with group of 10 friends (For those of you in the Atlanta area, it’ll be a donation-only showing of A Mid-Summer Night’s Dream recast into the early ’70′s!) Dan and I will take Thai-Style Lettuce Wraps with (egg-free!) coconut panna cotta (from Super Natural Foods) and a bottle of Riesling.

Sunday, May 11th

Brunch: Macaroon pancakes with bananas and pecans (recipe to be posted shortly!)

To Do: Make gluten-free ‘honey whole wheat’ bread

Snack: PB&J sandwich

Dinner: Grilled Thai chicken burgers on millet buns, sweet potato fries, and S’mores for dessert

Cooking Illustrated is hosting this week’s Gluten-Free Menu Swap; I’ll be submitting my menu plan to her momentarily!

Tags: flexitarian · meal planning · spring

4 responses so far ↓

  • 1 Ricki // May 5, 2008 at 1:22 pm

    Glad the no-dairy is working out for you (even if it means no dairy!). Did you give that nut roast a try? If so, how did it turn out?

    BTW, I’ve tagged you for a meme (at the end of my meme ).

  • 2 Meg Wolff // May 5, 2008 at 3:02 pm

    Your can-do attitude & problem solving attitude is inspiring !! No poor me for Sally. :-)

  • 3 Natalie // May 5, 2008 at 5:16 pm

    Menu looks great, Sally! It is so important to continue to pay attention to your body. You are an inspiration for all of us trying to be healthy!

  • 4 Lynn Barry // May 6, 2008 at 6:54 am

    Good job, GF CF SF gal! We shall overcome…it does get easier…yesterday someone said to me…that’s sad that you can’t have so many things…and I said, no it is good that I finally know and can avoid the things that make me feel like crap. HUGS

Leave a Comment

Powered by WP Hashcash