Aprovechar

Taking the full measure of life

This Week’s Meal Plan & . . . Got a Brand of Cheeze You Like?

May 12th, 2008 · 5 Comments

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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.

Lunch: Leftovers

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.

Lunch: Leftovers

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.

Tags: Uncategorized

5 responses so far ↓

  • 1 Cheryl // May 12, 2008 at 7:18 pm

    that looks yummy! please do tell me more about the thai-ish burgers.
    this site has a good u-pick guide http://www.pickyourown.org/
    I hope that the fact you’re giving cheese the boot means you’re feeling much better. The pics of you look great–MUCH more vibrant and healthy. Keep it up!

  • 2 Ricki // May 12, 2008 at 7:28 pm

    I don’t use cheeze but there are some fairly good recipes to make your own vegan cheese in the Uncheese Cookbook (can’t remember the author’s name at the moment). I think the recipes are flexible with the type of milk you use in them.

  • 3 Tori // May 13, 2008 at 7:40 am

    Sally,
    I just wanted you to know how much of an inspiration you have been to me! I started following your blog around Jan of this year. My husband has celiac’s and we are both trying to eat healthy and loose weight! You have done and incredible job and I too am trying to learn to like “running”. I think that is what would help me the most. I love all of your awesome recipe ideas and I hope to share your success in the future! Please email me if you get a chance.
    Thanks- more than you’ll ever know,
    Tori Terrell

  • 4 Thomas // May 13, 2008 at 10:54 am

    Hey Sally…you are looking great! Keep up the good work.

    The only cheeses we use right now are the Tofutti cheeses – our kids did not like the taste of any other. You may want to try http://www.godairyfree.org (or is it .com?) for some other suggestions.

    Thomas

  • 5 sally // May 13, 2008 at 6:52 pm

    Cheryl–The Thai-ish burgers were lean ground turkey mixed with Sriracha hot sauce, chopped cilantro, chopped green onion, chopped basil, a touch of sea salt, and a couple of leftover tablespoons of a peanut- sauced rice salad I made that we didn’t love on its own. The burgers were really tasty—a definite success. Very flavorful.

    Ricki–Yes! I have heard of that cookbook. I should seek it out.

    Tori, thank you. I really appreciate the supportive comment.

    Thomas–Go Dairy-Free should be a great source; thank you for reminding me of it. I wish I could do Tofutti cheese! Maybe I’ll regain the ability to eat soy some day.

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