Aprovechar

Taking the full measure of life

Weekly meal plan for mid-winter

January 18th, 2008 · 3 Comments

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 We’re back from our 8-day vacation to Seattle and Vancouver, BC.  Isn’t it amazing how eating restaurant food—even really great restaurant food—over a period of several days makes you crave some home-cooked meals that you can eat in the relaxed privacy of your own home?  We ate some of the best food that the Pacific Northwest has to offer on our vacation, and boy, was it a delicious experience.  But now that we’re back, I haven’t planned for us to eat out until over a week from now.

This is my meal plan for Jan. 18th to 26th–which is, as always, casein-free, gluten-free, egg-free, and soy-free . . . plus heavy on the veggies, light on the processed food, moderate on the fat and calories, and overall pretty healthy.

Fri., Jan. 18th (Jet lag!):

Lunch: Heat up some frozen leftovers.

Dinner: Elise’s tuna salad melt (with avocado dressing subbing in for mayo and goat cheddar for the cheese) on millet bread with boxed tomato soup

Sat., Jan. 19th:

Lunch: Lunch with my father

Make Ahead: pumpkin muffins (from Sophie-Safe Cooking, using certified gluten-free oats); my altered banana bread recipe (from Sophie-Safe Cooking).  I’ll freeze these in individual portions and reheat them gently for breakfast on some days of the coming weeks.

Dinner: ‘No hurry vegetable curry’ over brown Basmati rice (from Fresh From the Vegetarian Slow Cooker, p. 124)

Sun., Jan. 20th:

Lunch: Simplicity Circle taco salad lunch: provide corn chips, cheese, black beans

Dinner: Gluten-free pulled pork (pork shoulder roast) with egg-free, casein-free, soy-free cole slaw, maple baked beans, and pan-fried french fries

Mon., Jan. 21st (MLK Day):

Lunch: Big green salad with green onions, organic bacon, goat cheese, and homemade champagne vinaigrette; orange for dessert

Dinner: Baked rosemary winter squash (from The Gluten-Free Vegan, p. 56–TGFV is the latest addition to my cookbook shelf!) and leek saute (GF Vegan, p. 63) over baked brown & wild rice

Tues., Jan. 22nd:

Dinner: Use left-over pork for carnitas soft tacos with avocado, black beans, salsa, goat cheddar, & lettuce with boxed pumpkin soup on the side

Wed., Jan. 23rd:

Dinner: Dan 3R Meal–using up leftover CSA produce (What’s a ’3R meal’? Read this post to understand.)

Thurs., Jan. 24th:

To Do: Pick up CSA order!

Dinner: Slow-baked potatoes with vegetarian chili, cheese, green onions, and goat yogurt (I swear it’s very similar to sour cream in flavor) on top

Fri., Jan. 25th:

Dinner: *New* Weekly Pizza & Movie Night: Pizza (crust from GF Vegan, p. 130) topped with olive-oil/herb-roasted winter vegetables and chevre; tossed salad with candied walnuts and lemon/herb dressing

Sat., Jan. 26th:

Lunch: Leftovers

Dinner: Go out to eat with Margaret & Jill before going to the theater.

This post will be part of the weekly Gluten-Free Menu Swap, which is being hosted next Monday by Carrie at Ginger Lemon Girl.

Tags: 2/3 veggies · allergen-free recipes · meal planning · winter

3 responses so far ↓

  • 1 ThickChick // Jan 20, 2008 at 10:02 am

    Your husband is so lucky… all of this sounds devine, as usual!

    And by the way.. I owe you a big thanks! I don’t know that I would have asked to get my iron levels checked if you hadn’t made that comment about my spinach consumption. I got my blood work back and my ferratin levels are very low indicating an iron deficiency!

  • 2 Christy // Jan 21, 2008 at 8:26 am

    Sounds like you have a great and yummy plan.

  • 3 Lori Dito // Oct 23, 2010 at 9:32 am

    Great post, thanks. I’ve been trying to lose weight with the Cambridge diet these past few months and it’s going well. Will try and update soon to let you know how it’s going, so far I’ve lost 20 pounds in 5 months!

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