Exhausted but getting into the groove of having baby #4 and moving all within 5 days of each other(DO NOT SUGGEST IT)
We've recently gone gluten free so we've had quite a bit of changes in our diet. Right now I'm gluten free vegan and the rest of the family are gluten free/dairy free but still doing eggs.
Last night we had one of the kids new fave dinners-Pumpkin gluten free pasta with a kale Asian salad. The pasta is based on the Oh She Glows pumpkin cheeze sauce. It's AMAZING with tortilla chips. I could eat the whole batch of sauce with chips myself. I've made it twice now and doubled the recipe both times and I JUST have enough leftovers to send the kids to school with. They gobble it up.
Tonight I'm making curry with leftover potatoes/cauliflower from Sunday dinner and soy beans for last nights salad.
Eating lots of squash and curries too. Just tried the pumpkin coconut curry and the beer stew from Vegan Eats World which were delicious. Lots of butternut squash soup and roasted pumpkin seeds.
I'll have to check out that pumpkin cheese recipe. It sounds delicious.
Baked spaghetti squash mixed w/olive oil and some almond/dried cranberry thing in a plastic bag, which MIL gave me. Sauteed julienne onion, mixed peppers, fried tofu on top. DH was stuck at work till time to go to dd's soccer game, kids ate only their obligatory 1 bite (plus the tofu), so I was the only one to enjoy this dish, which I thought was fab.
Thinking about maybe stuffing some peppers tonight (getting boatloads from the CSA) with some fake chorizo, maybe some brown rice . . . which again the kids won't eat, so I'll give them some effen fake hot dogs and baked potatoes. Sigh.
Ugh, still in a funk when it comes to meal planning!.. I seem to rather go day by day spontaneous cooking!.. Yesterday we had pasta 'Nonfredo' with sauteed mushrooms and oninon,
We've been doing lots of curries in the crockpot lately. I just throw in whatever veggies I have on hand, plus trader joes simmer sauce, and tofu or beans. So good! I also made a yummy pumpkin curry soup, but no one ate it except me. :/
Last night we had one of the kids new fave dinners-Pumpkin gluten free pasta with a kale Asian salad. The pasta is based on the Oh She Glows pumpkin cheeze sauce.
We had this mac-n-"cheese" tonight and I highly recommend it! http://detoxinista.com/2011/01/move-over-kraft/ we had it with gluten free pasta and mixed in steamed broccoli and sauteed mushrooms, served with a side of beets! very tasty and plenty for the kids lunches tomorrow which is always a plus!!
I bought 20 pounds of sweet potatoes before Thanksgiving (they were 4 pounds for a dollar - I went a little crazy :blush ) so now I have a freezer full of bags of peeled, cubed sweet potatoes to fall back on, and I'm searching Pinterest for more sweet potato recipes.
I'm glad to see this thread. I need ideas; as usual.
Last night we had bean, veggie and cheese burritos (they were not GF or DF so I should not have eaten them, but I did.)
Tonight we had chili that was GF and DF. I didn't make it from scratch - used Manhattan Chili Co.'s vegetable and quinoa chili and just added edamame. Next time we'll add a little spice too.
Tomorrow night I am planning on making mushroom bourguignon from Smitten Kitchen (I'll use GF noodles instead of egg noodles, substitute veggie broth, butter, etc. to make it GF and DF so I can eat it too). For lunch I hope to use up the sprouted savory baked tofu I have that is close to expiration date. It is the only tofu we like. For a simple lunch we saute it in a bit of grapeseed oil with onions and green peppers and then add GF BBQ sauce. We'll eat it with a salad.
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