Here's our family's gluten-free, casein-free (GFCF), soy-free (GFCFSF), egg free (GFCFSFEF) menu for the week! I have some fresh dill from our CSA, so I've got some dill-focused items here. I'm also doing the protein-rotation this week, and we're trying to reduce tomato usage for my daughter, who tested as slightly sensitive to tomatoes. I'm also going to try making large batches of things then freezing them for use in a future week. (I got some awesome glass storage containers for this purpose that I will write about later!)
Sunday: Salmon on the grill with fresh dill, red potatoes with dill, and roasted red and yellow peppers
Monday: Turkish peas (ground beef, carrot, potato, tomato, peas, dill)
Tuesday: Ground turkey, spinach, and mushroom sautee
Wednesday: Tomato-free, meat-free chili
Thursday: Something with ground buffalo (???)
Friday: Rice spaghetti with tomato sauce
What Really Happened:
Sunday: Salmon on the grill with fresh dill, red potatoes with dill, and roasted red and yellow peppers
Monday: Turkish peas (ground beef, carrot, potato, tomato, peas, dill)
Tuesday: Ground turkey, spinach, and mushroom sautee
Wednesday: Bean concoction over rice
Thursday: "Buffalo boats"
Friday: Tinkyada spaghetti with Muir Glen veggie pasta sauce
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