All menu plans and all other menus
All menu plans and all other menus
Gluten-free crepes are a favorite here in my house, but I feel the “carb rush” after eating grains, so almond flour has become one of my favorite ingredients for making them.
My husband does not care for the flavor of rice flour in baked goods, so in the past I have often cooked 2 batches of crepes – gluten-y and gluten-free – which is more complicated, of course. I was happy to find that the flavor of almond flour satisfies is good for both of us.
The liquid in this recipe can be varied to suit not just gluten-free eating but also dairy-free or paleo diets.
As you can see from the pictures, for our brunch today we topped our crepes with butter, fruit and/or syrup. I used butter and strawberry fruit topping. Al enjoyed seedless raspberry topping with butter and syrup.
A great thing about making crepes is how they can be a “pantry recipe” – when it’s past time to go shopping but we’re hungry, I can still often make a quick meal of crepes that we will enjoy. If we’d had fresh fruit today, I would have used some – strawberries or blueberries would have been a nice touch. However, the bottled versions of fruit toppings and spreads work well for crepes, and they keep in the pantry indefinitely. I choose the ones that are fruit juice-sweetened only, and Al usually wants a more traditional (over-sweetened) type. I tease him about his sweet tooth, but he does eat less sugar than he used to.
Here’s this week’s gluten-free menu plan. I hope you all enjoy what I’ve planned for you to prepare for you and your loved ones.
I really look forward to my weekly planning because it helps me to be able to serve meals that are both interesting and served on time. And, that helps my family want to eat together, when possible.
I’ve learned that meal times are very important for strengthening family communication and cohesiveness just by the regular, daily reinforcement of sharing time and resources and of showing respect and consideration for everyone, big or small.
As I have grown older, I’ve come to realize just how important the act of sharing can be after seeing the negative effect that not sharing meals had on me when I first went gluten-free. It was terribly difficult for me…. And, I’m glad that I finally got it right!
I hope that this week’s Gluten-Free Menu Plan will encourage you to plan your menus in the future. I have found that when I plan my meals not only does the week seem to work better, it also helps to bring variety to our meals as well lower food costs.
If I ask my family what they want for dinner, I’ll usually get a very small list of suggestions…
… Generally something like spaghetti, meat loaf or hamburgers. I think they’d get tired of that short list really fast! So, I try to help them out.
Planning helps me combine what they want with what I know they need AND it helps me avoid going shopping again mid-week when I discover 4 or 5 things that I forgot to buy.
If I can make do with what is in my kitchen, I’m happier, but having everything that I need is much better. A good plan helps me do that; and do it well! 😉
… So this Gluten-Free Menu Plan is going to be just what “the Doctor ordered”…
… Plenty of cold weather-type, “snowed-in” foods like GF Carne Guisada with Pico de Gallo and warm Tortillas or Chips… on Sunday…
… And which, by the way, should go quite well with this year’s SuperBowl on Sunday Evening.
Then on Monday, as the storm begins to wind down, Crock Pot Gluten Free Split Pea Soup with Carrots, Celery, Onion and Ham accompanied by homemade
gluten-free flat bread will be just the thing to warm us up as the front behind the storm passes by and the temperatures begin to tank.
Which will remind us that while Monday may be Groundhog Day a few miles across the border…
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