Gluten-Free Menu Plan for Your Week — March 25, 2012
We’ve been having lots of sunshine this week – it’s early for us to have warm, sunny days. We’re usually still shoveling snow in March. Fresh spring vegetables are showing up to add to my gluten-free menu plan for the week.
Asparagus is one of our favorites. It’s good for an easy gluten-free diet, fitting into a salad in its crisp fresh state. I also use it in stir-fries where it can be added at the right moment to cook just till crisp-tender. Green onions are versatile like that, too.
Spring veggies add variety to the Brussels sprouts, potatoes, napa cabbage, carrots, celery, kale and more that we’re already enjoying. They have so much flavor and nutrition, and they’re naturally gluten-free.
The dessert part of meal planning is always so easy. I can find lots of tempting ideas for dessert. How about you? Pineapple Upside-Down Cake sounds so good to me right now, especially after I found Kim’s version at Cook It Allergy Free.
To complete the pot roast, I’ve included a loaf of Amy’s Perfect Bread at Simply Sugar and Gluten-Free. For a side for the salmon, I’ll be enjoying Diane’s Roasted Brussels Sprouts with Bacon from The Whole Gang.
Have a wonderful week!
1. Quinoa Salad with Cucumber, Onion, Parsley and Tomato (I will use celery instead of cucumber)
Baked Potatoes (sweet for me, white for the others)
Salad of Spring Greens with Green Onion and Balsamic Vinaigrette
Mini Gluten-Free Pineapple Upside-Down Cakes from Kim at Cook It Allergy Free
2. Navy Bean Soup (I’ll add some salsa to mine)
Gluten and Grain-Free Crab Cakes from Adventures of a Gluten-Free Mom
Garbanzo, Zucchini, Feta and Pasta Salad (I’ll substitute asparagus for the zucchini)
3. Salad of Spring Greens and Broccoli Florets, with French Dressing
Kale Steamed with Garlic
Perfect Bread by Simply Sugar and Gluten-Free
Butterscotch Pudding cup
5. Hummus with carrot and celery sticks
…but instead of the sautéed onions, we’ll have Roasted Brussels Sprouts with Bacon from Diane at The Whole Gang
Fruit Cup with Greek yogurt
Thyme Roasted Sweet Potatoes from Go Dairy Free
Fudge Brownies (Lentil & Cocoa)
7. Spinach, Cheddar and Monterey Jack Quiche made with 1/4 pound of cooked, crumbled sausage added (this photo shows the original, meatless version)
Oven Tacos from Lynn’s Kitchen Adventures (I’ll use my homemade taco seasoning — simply 1 Tbsp. chili powder, 1 tsp. salt, ½ tsp. garlic powder)
Fresh diced Avocado, Green Onion and Tomato for toppings