This week’s theme for the Gluten Free Menu Swap is “Back-to-School”. Our hostess is Angela, from Angela’s Kitchen. We don’t have any of that back-to-school stuff around here these days, but my husband and I do pack our lunches almost every day for work. And we’re creatures of habit when it comes to lunch – he, more so, than me though. His lunches have consisted of (for years) a peanut butter and jelly sandwich, cheez-its, carrots, and an apple. (No, he isn’t always gluten free, he’s the vegetarian.) I tend to stick with the same things for months at a time, but I do switch it up. Here are some of my usual lunch ideas:
Chicken – I have been eating more meat lately to try to increase my B-12 levels, and it is easiest to make it for my lunches. (I am not the veggie in the house, remember.) So I have been grilling some up on the George Foreman grill that has been collecting dust in the pantry. Sometimes marinated or sometimes with a splash of barbecue sauce on the side.
Cheese and GF crackers
Carrots, red bell pepper or celery with hummus or white bean puree
Mozzarella cheese sticks and GF crackers
Green beans, snap peas or kale – put in a glass bowl with a lid, add a dribble of water and microwave for 60-90 seconds with the lid partially on. Quick steamed green veggies at work! I will even just put the green beans in the dish frozen in the morning and they are thawed enough by lunch to only need a quick zap. Add a dash of salt or a drizzle of salad dressing on the kale.
Apple, cherries, blueberries – whatever is in season. And I usually take two servings.
Sweet treat – lately I have been eating Spaan’s meringues that I find at Whole Foods. Either chocolate or vanilla.
And of course, leftovers are always good when you have the use of a microwave at the office like I do.
So anyway, back to the meal plan…I was a naughty girl last week and ended up at one of the still-open Borders stores and was enticed by their going-out-of-business sale. I walked out with three new cookbooks…two of which are huge!! The first one, 660 Curries and the second, Deborah Madison’s Vegetarian Cooking for Everyone.
Also, a skinny (but not for my rear!), but tasty cookbook, Jeni’s Splendid Ice Creams from the shops by the same name. I still haven’t made it to back to Columbus (OH) to try her ice cream and several other bloggers have been tempting me with their testing of recipes (evil Jackie!), so I had to buy it when I saw it. This week I am planning to make the Lemon and Blueberry Fro-Yo and the Pineapple Piment d’Espelette Sorbet. I am so excited!
But we will be eating more than just ice cream this week (in theory):
Stir-Fry Tofu and Vegetables in a Peanut Sauce with Rice – tofu with red bell peppers, bok choy, water chestnuts, etc.
Curry Simmer Sauce with Chickpeas
Quick Summer Pasta with bell peppers, balsamic onions, chickpeas or white beans, tomatoes, fresh basil and oregano, feta, olive oil, balsamic vinegar and olives
Cabbage, Potatoes and Peas – from 660 Curries!
And then this weekend I need to head to the international market to pick up a bunch of spices and different legumes so I can make some more yummy curries! Also note, vegetarian friends, most (at least half) of the curries in the cookbook are vegetarian with paneer, legumes or vegetables as the star. And when I get done reading through the curries, I will start browsing through the Deborah Madison cookbook…so many new recipes!