This weekend was insanely busy and pleasurable–it was the kind of weekend where you run around all day, stay up late, then get up early just to do it all over again. For once, I had enough energy that even though I was tired at points, I didn’t absolutely have to go take a nap to make it through everything (which is good, since I am not sure when I would’ve fit one in!). Last night, we attended a local theater group‘s fun performance of Romeo & Juliet, where we took a picnic dinner. I had asked our friends who were going if any of them wanted to pitch in money for me to make them dinner instead of making it themselves. None of them have food allergies, but six of them took me up on it knowing that the food would be made to my restrictions—no gluten, no soy, no dairy, no eggs. So, in the mood for autumn-themed meals, I threw the apartment windows open to the fall breezes and spent about three hours yesterday, start to finish, creating an experiment: a vegan (brown-rice noodle) lasagna featuring butternut squash, mushrooms, onion, spinach, walnuts and a ‘creamy’ marsala wine sauce. I also made an apple, grape, pecans, and greens salad with a poppyseed dressing and the mesquite chocolate chip cookies I posted a few weeks ago. It all came out well, if I do say so myself; I was particularly thrilled that the lasagna held together, as all of my previous gluten-free, dairy-free, egg-free, soy-free lasagna attempts have fallen apart when sliced.
Tonight for dinner, it’s time for the simple: I have leftover coconut curry reheating on the stove as I write. In fact, I wanted my whole evening to be simple; my husband suggested we go to a movie, but I told him I’d like to be still tonight. That balance point between frenetic activity and absolute calm varies for each person, and part of my goal for my life at this point is to better heed my sense of where I fall in that spectrum.
All of that brings me to my week’s meals, where I’m balancing a busy social week with my needed and desired writing work and my wish to explore more of the time-consuming dishes I’ve avoided when low on time and energy. Here’s to balance!
(My meal plan is, as always, gluten-free, dairy-free, soy-free, and egg-free; high in veggies; low in processed foods; and pretty healthy. Oh, and tasty, of course.)
Breakfast: gluten-free, vegan pumpkin waffles (I left a comment about our results, but it hasn’t been moderated yet) with toasted pecans, maple syrup, and a slice of bacon each
Lunch: Lasagna leftovers and a salad of greens, apples, dried banana, raisins, sunflower seeds, and a maple/balsamic vinaigrette
Dinner: Coconut curry leftovers
To Do: Chinese med. appt. at 10 a.m.
Lunch: Tuna/veggie salad in a tomato with baked waffle fries
To Do: Bake bread. Attend work-out class at 5:30
Dinner: Heather’s Quinoa Recipe (without tofu)
Breakfast: greens and brown rice
Dinner: Lentil/lamb shepherd’s pie with garlic mashed potato topping
To Do: Attend Presidential Debate Party at Beth J.’s! at 8:30 p.m.
Breakfast: millet mashed with garlic and greens
To Do: Roast spaghetti squash before work-out class at 5:30 p.m.
Dinner: Spaghetti Squash Mexicana with Tropical Avocado Salsa (Veganomicon, p. 178)
Breakfast: quinoa and greens
Dinner: Date Night! Dinner at Tamarind Seed and a play at The Alliance
Breakfast: brown rice and greens
To Do: Make bread.
Lunch: Sandwich and veggie chips
To Do: Put together slow-cooker meal. Prepare for gathering: make chocolate cake, and set up living room. Attend work-out class at 5:30 p.m.
To Do: Party at Barb’s at 7 p.m.; Opening night of the photography exhibit where Dan and I had photos accepted at 8 p.m.; Port and desserts at our apartment with friends afterward
To Do: Hit the farmer’s market for veggies and fruits
Brunch: Blueberry pancakes (with blueberries picked and frozen this summer) with pecans
Lunch: rogueApron soupline (they take special requests from people with allergies!) from 2-4 p.m.
Dinner: Big salad with farmer’s market roasted veggies and homemade vinaigrette
As usual, I’ll be submitting my recipe plan to the Gluten-Free Menu Swap, which is being hosted this week by Cheryl at Gluten-Free Goodness.