This Gluten Free Menu Plan features some of my favorite meals and goodies
However, I’m changing my focus for the Elegantly, Gluten-Free blog a bit a bit.
In addition to traditional gluten-free family-friendly recipes, I’ll be including more recipes that are also low carb and refined sugar-free.
That’s what I’ll be eating, although the rest of my family doesn’t always follow such guidelines. At times I’ll share dishes they love that may be gluten-free but not necessarily low in carbs or refined sugars.
I hope you’ll enjoy the change. Not only will it improve the variety of the recipes I’ll be sharing with you, it will also be healthier.
Now, let’s get on with this week’s Gluten-Free Menu Plan!
Smoothies are among my favorite treats!
Even my husband, Al, loves this Gluten-Free Banana Strawberry Smoothie… almost beyond reason. If I forget and set mine down and walk away…leaving it momentarily unguarded… Well, I guess you can imagine what happens then …
… He’d probably say something quite male like: “If you snooze, you lose” or “You got what you deserved”… The bottom line? I don’t usually do that… EVER! But, that’s enough about Al.
Not only is the flavor of this smoothie like a dessert but… It’s good for me, too… For breakfast, lunch, dinner or snacks. It’s full of powerhouse nutrients, vitamins and minerals!
There are many different ways to make smoothies, but this is a good way to start if you’ve never done it before…
… Or, if you love smoothies, I want you to know that this is my favorite smoothie recipe of all time!!!
Here is a delicious meal that has more than meets the eye. Each forkful of this gluten-free casserole is rich, flavorful and saucy, and more than that, it’s also full of veggies and healthy stuff, too.
Vegetables are wonderful… I love them. But some of my family members are hard to convince that they’re worth eating… especially eggplant!
However, that is not a problem with this moussaka. It looks good, it tastes good and everyone at my dinner table has always liked it, even though it’s full of meat plus eggplant, onion, potatoes, mushrooms and tomatoes.
Just for the record, I have found…
This recipe came about one evening as I was looking for something I could do with eggs and the growing seasonal abundance of vegetables in my refrigerator. I put them all together and, voilà, hybrid frittata on steroids!
At first I was considering a neat, organized frittata, which is a seasoned mixture of beaten eggs with sautéed vegetables added, cooked slowly in a skillet without stirring and then turned as a whole at the end… similar to what you might do with an omelet.
But, what I had in mind was much more than that. I wanted a skillet heaped with scrambled eggs, which are cooked differently than frittatas. I wanted it vibrantly alive because of the scrumptious, savory sautéed veggies in it. And, I had absolutely the right idea… it was delicious!
Steamed or braised collard greens with garlic and a sprinkle of fresh lemon are naturally gluten-free. A relative of the cabbage and broccoli family, they are low carb and rich in fiber and many valuable nutrients, such as vitamins A, C and K, plus several of the B vitamins. They also have a variety of minerals, such as potassium, phosphorus and calcium, to name a few.
These collards can be served as a side for pork loin chops or chicken pieces for a paleo dinner, with a baked sweet potato as another side. I like to accompany them sometimes with Cajun rice or blackeyed peas to complement their texture and flavor for a vegetarian dinner. In the photo above they are shown with Shredded Barbecue Chicken.
This week the Gluten-Free Diet Menu Plan begins with a dinner fit for a celebration, at least in our house… we all like it that much.
Tender, juicy salmon fillets with spinach on the side is one of my family’s favorite dinners. And, to make it even better, it includes a Flourless Chocolate Cake for dessert, which is always good for a party. The cake takes advanced preparation and then it needs time to cool. But, the rest of the dinner takes only 30 minutes to cook.
Anything containing oatmeal and raisins is usually among the all-time favorites in my house, and these muffins are no exception. So, I made several batches of them and experimented a little with the sweetener. These Gluten-Free Oatmeal Raisin Muffins with honey are what we like the best. In fact, a not-to-be-disclosed family member declared that these were absolutely delicious!
I like that the honey is a little better for us than the more traditional granulated cane sugar or brown sugar that is in many of my other muffin recipes.
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