Life is just buzzing along–busy as usual! Here’s my meal plan for the week, which is, as always, focused on locally grown/produced foods, high in veggies, low in processed foods, generally healthy, and free of gluten, soy, eggs, and dairy/casein.
By the way, it looks like this loss of sheep and goat dairy may be long-term, so if you have a brand of cheez or cheeze or whatever (vegan cheese) that you love and that is soy-free, gluten-free, and casein-free, please let me a note in the comments. I have tried nutritional yeast before but didn’t love it (didn’t like it, honestly); perhaps I need to try various ways to use it? I have VeganRella cheese (cheeze) in the fridge now but haven’t had the occasion to slice into it yet.
Sunday, May 11th
Brunch: Macaroon pancakes with banana slices and toasted pecans
To Do: Make gluten-free ‘honey whole wheat’ bread
Snack: PB&J sandwich
Dinner: Grilled Thai-ish organic, cage-free turkey burgers topped with local Romaine and avocado-based sauce; roasted sweet potato fries; cucumber slices with honey mustard vinaigrette
Monday, May 12th
Dinner: Gluten-free oatmeal with peanut butter and sauteed agave-sweetened strawberries stirred into it
Tuesday, May 13th
To Do: Work late (8-ish)
Dinner: Potato-bacon hash (using 1/2 pckg. of organic bacon) with steamed garlicky local organic broccoli and organic applesauce
Wednesday, May 14th
Dinner: Margaret and Brett over for dinner: Grilled organic chicken breasts with grilled local organic squash and cheese-less pesto pasta salad with organic carrots and organic broccoli
To Do: Prepare for photography class.
Thursday, May 15th
Dinner: Risotto with local organic peas, organic bacon (using other 1/2 pckg. of bacon), and organic asparagus
To Do: Photography Class 8-10 p.m.
Friday, May 16th
To Do: Take comp time to have the day off. Go to a local U-Pick farmer for strawberries. (If anyone wants to take Friday off and go with me, let me know! . . . Unfortunately, I haven’t been able to find an organic U-Pick place for strawberries, though.) Place CSA order for lamb for wine party.
Dinner: Herbed pizza crust baked and then topped with local strawberries/greens/candied walnuts/balsamic vinaigrette salad
Saturday, May 17th
To Do: Shop at Piedmont Park Farmer’s Market. Make jam from strawberries.
Dinner: 3R Meal
To Do: Defrost venison.
Sunday, May 18th
Breakfast: Acai Chocolate Smoothie (made with Acai or mixed frozen berries)
Brunch: Simplicity circle meal
To Do: Work from 12-3 p.m.
Dinner: Beth J. over for dinner: Grilled (wild) venison tenderloin wrapped in organic bacon with grilled organic asparagus, grilled organic Vidalia onions, and pesto pasta salad
I’ll be submitting this meal plan to the Gluten-Free Menu Swap, which is hosted this week by Terri at Faking It Gluten-Free Style.