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
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!