Aprovechar

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!