I am always on the look-out for a new way to make quinoa. I love it so much that I even have a separate category in my bookmarks for quinoa. I love how easy quinoa is to make, and how nutritious it is. So of course, when I saw this recipe from Cookin’ Canuck, inspiration struck again.

We have eaten this salad three times in the past three weeks. Once here at home, just for us, then once for a potluck at work, and then for our monthly celiac support group potluck meeting. It has gotten rave reviews from all!

Lemon Chickpea Quinoa Salad

Inspired by and adapted from Cookin’ Canuck

2 cups water

1 cup quinoa *

1 can chickpeas, drained and rinsed

1-1/2 cups tomato, chopped *

2 oz feta cheese, crumbled

1 avocado, diced *


5 Tbsp lemon juice

1/4 cup olive oil

1 tsp honey

1-1/2 tsp dried oregano

3/4 tsp kosher salt

1/2 tsp fresh ground pepper

Cook quinoa in water according to directions. Cool. Combine with other salad ingredients, except the avocado. Whisk together dressing ingredients. Gently stir in dressing. Top with avocado.


* I buy Bob’s Red Mill quinoa from Costco in the large bags. It says that it has been rinsed already. Some quinoa will need to be rinsed to remove the saponin from the surface of the grains, check the box or bag.

* At this time of year I can usually find tasty cherry tomatoes.

* It is best to not mix in the avocado unless you know you will be eating it all since the avocado turns brown after a bit.

* I think this salad tastes best at room temperature.

Do you love quinoa as much as I do? If so, be sure to check out my other quinoa recipes, especially one of my most-viewed and most commented-on recipes – Sweet Potato, Quinoa and  Black Bean Burgers.

This recipe is cross-posted over at Slightly Indulgent Tuesdays. Check it out for more inspiration!


Well, it has been a few weeks since I have posted, but that doesn’t mean I haven’t been cooking! Although, we have had a variety of things going on, preventing me from experimenting too much in the kitchen.

Last week we had family visiting and we convinced them to help us make a new batch of tamales with my new stand mixer. Can you believe that in 16+ years of being gluten free that I have never owned a stand mixer? Some people probably think that’s a little strange. But if you know me, or have been around here long enough, you know that I am not much of a baker. If I make bread, I now make the no-knead boule which uses no mixer. And so it was the promise of more homemade tamales that finally led me to buy a stand mixer. Mixing masa by hand is not my idea of fun, and I had finally burnt up my hand mixer, after 16 years. So, off to Costco I went for a new mixer!

KitchenAid Pro-Line 575 watts with all-steel gears - for only $250 at Costco! Cheaper and more powerful than the 'Artisan' ones at BBB and Kohls. Woo-hoo!

We made another full batch of Green Chile-Cheese Tamales and a half a batch of sweet ones – Pumpkin Chocolate Chip. They were both wonderful. And now we have a bunch of frozen tamales to grab when needed. Yum.

This past week I was feeling under the weather – between the juniper and Siberian elm pollen – whew! And then I wasn’t sure whether I was getting a cold on top of it all. Turns out it was *just* allergies gone haywire. Whatever you do, don’t believe someone if they tell you to move to the Southwest “for your allergies”. It isn’t true!!! There are certain times of the year when our allergies here are waaay worse than they were back in Chicago and Ohio. So I didn’t feel much like doing anything except make this Miso Vegetable Noodle Soup. (Watch the ingredients in the miso paste, some contain barley! And so I use whatever ‘color’ of miso I can find that is gluten free.  I also just use GF brown rice spaghetti.)

Juniperus monosperma - One-seed Juniper - the evil one in this ecosystem we know as Pinyon-Juniper.

And it's prolific male pollen. ~ah-choo!~

This week I am back to cooking, as long as the juniper pollen stays at bay! I was rooting around in the deep freezer this afternoon and found a few things that could stand to be eaten up, so you’ll see those below. I also worked on our taxes and a revised monthly household budget this weekend so I am feeling especially frugal today!

How much do you spend on groceries and eating out every month? I am curious. I think we spend a lot for a two-person household, but then again we don’t eat out more than once or twice a month, unless we’re traveling or have company, so pretty much ALL of our food is purchased from the grocery store(s). I rarely bake and I don’t buy a whole lot of “prepackaged” gluten free items, I don’t eat much meat, and so I thought we were probably doing well. But in looking back over the past three months, we spend an average of $150 per week for two people, including household and personal items like toilet paper and deodorant. This seems like a lot to me. If you feel comfortable, share below how much you spend each week (or month) on groceries. I know I can reduce our monthly bill…any tips?

This week’s menu swap theme is eggs and Heather at Celiac Family is the host. Despite having our own hens, we don’t do a lot with eggs. I am allergic to them, except when baked. So, hubby eats the majority of our eggs, unless I do get the urge to bake something. Go on over and check things out for more meal planning inspiration.

And now, on to our plan for the week:

Three Bean Tacos – this favorite makes a lot and I think the leftovers are even better the next day as taco salad, nachos, etc.

Quinoa, Shrimp, Avocado and Lemon Salad – minus the shrimp for us, perhaps some chickpeas instead.

Sloppy Lentils with Napa Cabbage Salad with Red Bell Pepper and a Dijon-Ginger Dressing – the lentils are from Stephanie O’Dea’s cookbook, More Make It Fast, Cook It Slow, and pulled from my freezer. And I will need to use up the leftover napa cabbage from last week’s Miso Vegetable Noodle Soup I mentioned above.

Tofu Vegetable Stir-Fry with San-J Peanut Sauce over Rice – I love having the San-J GF sauces handy because I can whip up a quick vegetable stir-fry with frozen vegetables, maybe some tofu and sauce. (Did you see that there is a new-to-me sauce out called Asian BBQ? Sounds delicious!) The sauces are one of those prepackaged items I will buy, especially since I frequently find coupons for them. And since I found a stray package of frozen stir-fry vegetables in the deep freezer…

Pizza with salad or leftover Napa Salad from above – a frozen gluten-full pizza for the hubby and a Chebe one for me, perhaps with some barbecue chicken, balsamic onions, mozzarella cheese, and cilantro for me (my take on CPK’s BBQ chicken pizza). Chebe bread has been a stand-by for us for years. It was one of the first edible pizza crusts around. I just use their Original Cheese Bread mix as my crust. I haven’t tried their actual Pizza Crust Mix. Have you?

So, I am interested to hear…how much do you spend per week or month on groceries for how many people?

I know, I know. Not the prettiest name. But it sure does taste wonderful!

And no, not the healthiest recipe, but quick and easy. Which sometimes is key!

This recipe came about this weekend because we had our monthly support group potluck and I decided at the last minute that I was going to attend. Thus I needed to make something quick, and preferably from pantry staples. I rummaged around in the cabinet and found a Betty Crocker GF yellow cake mix hiding, so I put the call out on Facebook to get some ideas of what I could make with it. An old high school friend of mine suggested a dump cake. I had heard of them, but had never actually made one. So I rummaged around again in the cupboards and found a random can of peach pie filling. (Not something I usually keep around. Why I bought it in the first place, I don’t know, but it sure came in handy this weekend!)

I did end up running to the little corner store near my house for a second can of pie filling in order to make a full pan. (Always make plenty for a potluck!) My friend said I could also use fresh or frozen fruit too, and later I realized that I have a bunch of berries in the freezer and should have just used those. Oh well.

Use whatever combination of pie filling sounds good to you. I had the peaches on hand and I love berries with peaches, as you’ve seen before in my Peach Cobbler, so this is what I ended up with. Apparently a classic combo is cherry pie filling with a can of crushed pineapple, neither of which I had on hand. So use whatever your heart desires!

I thought it turned out great. The ‘crisp’ topping was crispy and wonderfully buttery. I even had one of the long-time celiac bakers in the group come up to me and comment on how much she enjoyed it, that she loved how easy it was and how the topping stayed so crispy. We commiserated over how when we make Apple Crisp, the topping never gets (stays?) very crunchy. We may have found our solution!

Peach-Blackberry Dump Cake

1-21 oz. can peach pie filling, or whatever combination of flavors you desire

1-21 oz. can blackberry pie filling, or whatever combination of flavors you desire

1/2 – 1 tsp cinnamon, optional

1 box Betty Crocker GF yellow cake mix

1/2 – 3/4 cup butter

1/2 – 3/4 cup chopped pecans, optional

Dump pie filling into 9×13 baking dish. Sprinkle with cinnamon and mix into fruit until evenly combined. Sprinkle cake mix evenly over the top of the filling. Spread nuts over top. Cut butter into thin pats and lay evenly over top of cake mix and nuts. Bake at 350 degrees for 45 minutes or until top is golden. Serve warm with ice cream or whipped cream.

This week I am just hurriedly posting my plan…my brain hasn’t been in meal planning mode, nor much of  a cooking mood. Not sure why. But we still have to eat and I still have to get groceries tomorrow night. So here it is, nothing too extravagant:

Veggie Burgers with Wild Rice Tabouli

Roasted Tofu with Roasted Brussels Sprouts with Asian Vinaigrette

Roasted Fennel, Tomato and Chickpea Soup

Potato and Green Bean Sambar with Brown Rice – from one of our tried and true cookbooks, one of the oldest in our ‘collection’, Indian Vegetarian Cooking from an American Kitchen by Vasantha Prasad.

Five Spice Chicken (Tofu) Noodle Salad

Pierogies with Salad

Be sure to jump over to Celiacs in the House to check out some other menu plans. The theme this week is cauliflower and I think I might have to add that roasted cauliflower with curry to a future plan – it looks delicious!

And in more exciting news, I am finally buying a Kitchenaid stand mixer since the hand mixer I have had since college, and my celiac diagnosis, has finally died after 16 happy years together. Hubby keeps asking for tamales, and I think last year when we made tamales, that it was the beginning of the end for my mixer. So there may be tamales in our (very near) future!

This week’s theme for the Gluten Free Menu Swap is Valentine Treats, and our hostess is Angela at Angela’s Kitchen. What kind of treats do you like for Valentine’s Day? Me, I love chocolate anything. But I also can say that I pretty much love anything sweet…

This weekend I made two sweet treats, sugar cookies from a mix (1-2-3 Gluten Free) that was in the cabinet and some mini Strawberry Cheesecakes. The cheesecakes aren’t really blog-worthy as they aren’t especially pretty, despite tasting great! But maybe if I can get a decent picture of them later this week, I will add them.

I have been trying to focus on what’s in the pantry and freezer (don’t I say this almost every week?) and use up some items that are just hanging around in there. This week, I want to use some of the frozen paneer. I also have a partial bag of potatoes that need to be eaten before they grow legs and some fresh broccoli.

Simla Mirch Paneer (Cashew Cheese with a Bell Pepper Sauce) with steamed broccoli and rice – paneer recipe from 660 Curries.

Rosemary Potato Soup – cooked up in the pressure cooker, with some grilled cheese on the side, maybe?

Roasted Tofu with Brussels Sprout and Apple Hash – probably will use Book of Yum’s marinade for the tofu.

Yellow Curry with Chickpeas and Rice

Pierogies and Salad

What sweet treats are you giving or hoping to receive this week?

This week’s Gluten Free Menu Swap is being hosted by Wendy at Celiacs in the House. Her chosen theme is root vegetables. I just happened to have bought my first parsnips ever this week. I was thinking of just roasting them but what is your favorite way to eat parsnips? Let me know below.

Also on the menu:

Yummy (Grilled) Tofu with Roasted Brussels Sprouts, Parsnips, Onions and Carrots – We’re trying parsnips for the first time. The marinade for the tofu is our all-time-favorite marinade, thanks to Sea at Book of Yum. This time I will probably just make the marinade and place the tofu slabs in a foil lined pan, drizzle with the marinade and then put in the oven to roast with the vegetables. Yum.

Creamy Pumpkin Seed and Green Chile Posole with corn tortillas – a delicious sounding recipe in the latest issue of Sunset magazine.

White Bean and Greens Stew and Grilled CheeseI have been craving grilled cheese!

Roasted Rosemary Potato Soup – I need to use up some potatoes in the pantry.

Pasta with Artichokes, Fresh Spinach, Sun-Dried Tomatoes, Feta and Balsamic – this is a make-it-up-as-you-go, throw-it-together dish. Might toss in some pine nuts too.

Pierogies and Salad

Be sure to hop over to Celiacs in the House and see what everyone else has up their sleeve this week.

You may have noticed that I have been on a Kahlua kick lately, what with the Mocha Kahlua ice cream and now these. What can I say? I love the flavor of Kahlua, even though I don’t like coffee. But I’ve always loved coffee-flavored treats.

The initial inspiration for all of this Kahlua-ness was the two lovely women that hold down the fort (the front desk) and keep us all in line at my office. Apparently they often make Kahlua Chocolate cake for the administrative staff birthdays. One day we were talking and they were ooing and ahhing over this cake and so I asked for the recipe. Of course it was a standard gluten-full recipe but I knew that it wouldn’t be hard to convert. And typically they make it as a bundt cake. But I require portion control with something so decadent in my house, and so I made cupcakes!

And of course once I made the cupcakes, I had to take the ladies a plate to taste-test for me, to make sure that they stood up to the gluten-full version. They were declared a success! But I mean, really, how could you go wrong with all that chocolate, anyway?

Kahlua Chocolate Cupcakes with Kahlua Cream Cheese Frosting

I can’t find the exact gluten-full recipe to link to, although if you search for Kahlua Chocolate cake, you will find many variations. Here’s my gluten free version.

3 eggs

1/2 cup oil

3/4 cup sour cream

1-15oz pkg of Betty Crocker’s Gluten Free Devil’s Food Cake Mix

3 oz instant chocolate pudding mix (part of one small box)

3/4 cup Kahlua

8 oz semi-sweet chocolate chips

Preheat oven to 350 degrees. Combine eggs, oil and sour cream. Stir in cake mix, pudding mix and Kahlua. Beat on low for one minute, then increase speed to medium and beat for 3-5 minutes. Stir in the chocolate chips. Pour batter into cupcake liners. Bake for 18-23 minutes. Cool on wire racks. Makes approximately 18 cupcakes, depending on how full you fill the liners. Frost with Kahlua Cream Cheese Frosting, below.

Kahlua Cream Cheese Frosting

3 Tbsp butter, softened

2.5 oz cream cheese, softened

2 Tbsp Kahlua

8 oz powdered sugar

With a mixer, cream together the butter and cream cheese. Mix in Kahlua. In small amounts, begin mixing in powdered sugar. Continue adding and mixing in powdered sugar until frosting is consistency that you desire. If it gets too thick, add a bit of milk or more Kahlua to thin it out.

Frosts approximately 18 cupcakes, depending on how much frosting you use per cake. If you want to get all fancy and use a frosting applicator and fancy tips, you might want to double this recipe.

I have written and rewritten this post a few times now.

One would think that it shouldn’t be so hard. So many people out there in the blogosphere already share so many intimate details of their life. Me, not as much. At least not here.

If you know me in real life, you probably wouldn’t say that though. I’m pretty open – a sharer. Yes, I can talk too much sometimes. And so yes, this post is long and wordy. Skip it if you’re not interested.

The past year has been a bit of a struggle for me. And indeed, as of last week, it has officially been an entire year since we got the news.

And then I realized that January is Thyroid Awareness Month.

So, I figured it was time to put this out there and talk about it.

Last January, I was diagnosed with Graves’ Disease. Another autoimmune disease, in addition to the celiac disease. I’ve had a hard time accepting it. And I’ve spent a good part of this past year trying to figure out what it means.

In the early years after my celiac diagnosis, we always heard, and as a support group leader, I often repeated, that we must take our gluten free diet seriously, lest we end up with another autoimmune disease due to continual agitation of our immune systems by digesting gluten. “If in doubt, go without.” Right? So imagine my surprise when after fifteen years of being on the gluten free diet, and feeling like my celiac disease and gluten free diet was under control, I am told I have another autoimmune disease.

Needless to say, I took it pretty hard.

But at the same time it was nice to know what was wrong with me. That I wasn’t crazy and overly anxious. That I didn’t have a progressive neurological disease. That gluten wasn’t sneaking into my diet.

You see, I went in to see my primary care doctor in October of 2010 with severe hand tremors and digestive issues, mainly gas and bloating. I also went to the dermatologist with severely dry, itchy skin and a horrible rash on my shins, that same month.

I had also been trying for months to figure out what was sneaking into my diet. Every day after about 3pm, my digestive system was in an uproar. Like clockwork. I put myself through a modified diet, eliminating things that I thought could be bothering my tummy and causing the late-day gassiness. When I told my primary care doctor, she said that I should just take some Gas-X, that happens when you eat a lot of vegetables. Uh, sure.

And when I showed her my hand tremors, within five minutes she diagnosed me with Essential Tremor (ET), a progressive neurological disease that is usually familial in nature.

My primary care doctor prescribed some low-dose propranolol, a beta blocker, to help calm the tremors. Desperately wanting some relief, I started taking the medication. The medication helped, but it also caused my calves to swell up and I had a scary instance of blurred vision, which I had never experienced before. When I called to tell her, the doctor said that the propranolol shouldn’t have those side effects and told me to take a break from it for a week and try again, since it was helping my tremors. But the swelling in my legs still wouldn’t go down despite going off the medication, but yet I didn’t know what else to do.

Now, I’ll admit, the ET diagnosis felt like it fit, at first. But at my follow-up appointment with her a month later, I again mentioned my tummy troubles and again she told me again to just take some Gas-X. I reminded her of my celiac disease and that I felt like I was pretty strict on my gluten free diet. And then she asked me if I had ever *really* been tested for celiac!

Now, I’d only seen her maybe three or four times in three years or so, so it wasn’t like she has been seeing me for a long time, but… We had talked about celiac at all of my previous visits and how long I had been dealing with it and such. Every year I would bring in info from the University of Chicago Celiac Disease Center for her to read and to make sure I got the proper follow-up testing. (Apparently that hadn’t made an impression.) Well, to say the least, I got a little upset with her. I told her exactly when I was diagnosed, that it was with a very conclusive biopsy, and that I would be happy to bring in the paperwork to prove it to her. At that point she told me that the only thing she knew to do was to send me to a gastroenterologist.

I also requested to see a neurologist at this point since the propranolol wasn’t working for me and the tremors were affecting my daily life and ability to do my job. She agreed and suggested I see one within their practice. Unfortunately this neuro was on maternity leave until January 1, 2011.

So in the meantime, I got in to see the gastroenterologist, but I had him stumped. He sent me off with a big long list of tests to have done at the lab and scheduled me for an endoscopy in late-January. (It was now just before Christmas.)

When we returned from the Christmas holiday, I got in to see the neurologist and she did a thorough exam. She was aware of the possibility of neurological issues related to celiac disease and tested me for those (ataxia, peripheral neuropathy). She wouldn’t say as much, but I got the feeling at the appointment that she wasn’t convinced that it was ET. So she sent me away with a lap test slip for liver function, blood glucose and thyroid function. A week or so later I was able to take time off work to go in for the multiple hours of testing, both the gastro-ordered tests and the neuro-ordered tests.

Two days later, we had a preliminary answer. Super low thyroid stimulating hormone (TSH), undetectable at less than .007.

Thank you to the neurologist for ordering the thyroid test!

And I loved it when my primary care doctor called to say that “we should really thank Dr. Neurologist for figuring it out”, I wanted to scream, “Yes, Dr Primary Care, YOU should thank her, since she figured it out.” Rawr!

So, you’re probably wondering, what the heck is Graves’ disease already?

Graves’ disease, also known as toxic diffuse goiter, is the most common cause of hyperthyroidism – a disorder that occurs when the thyroid gland makes more thyroid hormone than the body needs.

The thyroid is a small, butterfly-shaped gland in the front of the neck below the larynx, or voice box. The thyroid gland makes two thyroid hormones, triiodothyronine (T3) and thyroxine (T4). Thyroid hormones affect metabolism, brain development, breathing, heart and nervous system functions, body temperature, muscle strength, skin dryness, menstrual cycles, weight, cholesterol levels, and emotional & cognitive functions.

Thyroid hormone production is regulated by another hormone called thyroid-stimulating hormone (TSH), which is made by the pituitary gland located in the brain.

In Graves’ disease, the immune system makes antibodies called thyroid-stimulating immunoglobulin (TSI) that attach to thyroid cells. TSI mimics the action of TSH and stimulates the thyroid to make too much thyroid hormone. Sometimes the antibodies can instead block thyroid hormone production, leading to a confusing clinical picture.

And so now you’re probably asking – what are the symptoms? As they say, hindsight is 20/20 and I had many of the symptoms, but many of them I had written off as something else.

  • Difficulty sleeping (insomnia) –  yes, I had been waking up multiple times in the night, unable to go back to sleep for a while. Totally unlike me.
  • Fatigue – not especially.
  • Frequent bowel movement – perhaps diarrhea –  yes, and the gassiness every day after about 3pm.
  • Heart palpitations – yes, a couple of instances of it, but at the time I didn’t recognize it for what it was.
  • Heat intolerance – yes, I had been joking that my internal thermostat was broken when I exerted myself, or even just blow-drying my hair in the warm bathroom in the mornings.
  • Increased sweating – I’ve always been sweaty…
  • Irritability – ha! never! (kidding…) But now that I am not so irritable, I can tell that I was. Ask my husband!
  • Mental disturbances – uh, what kind?
  • Muscle weakness – yes, it had gotten to the point where I was having difficulty making it up an entire flight of stairs. My legs were extremely wobbly.
  • Nervousness – always!
  • Problems with fertility – not an issue as far as we know.
  • Shortness of breath – yes, but I was blaming it on our elevation, even after living three years at high altitude.
  • Sudden paralysis – no.
  • Tremor/shakiness – yes, and they had gotten really bad, to the point where I dropped some things and I was getting nervous when using sharp knives while chopping vegetables.
  • Vision changes – no.
  • Weight loss – but perhaps weight gain – in hindsight, I didn’t start dropping weight until right before my diagnosis, about 6 pounds in two months, despite that I can now recognize that I was eating a LOT of food during this time and I wasn’t gaining weight like I typically would have.
  • Dizziness – no
  • Thinning of hair – not that I could tell.
  • Itching and hives – the air here in the SW is very dry, but I had gotten excessively itchy and dry on parts of my body that weren’t usually dry. As well, I was excessively itchy in a line from my thyroid, down to my belly button. A bit odd.
  • Possible increase in blood sugar – maybe.
  • Prominent “stare” of the eyes – no.
  • Protrusion of the eyes, with or without double vision – luckily, no.
  • Accelerated loss of calcium from bones, which increases the risk of osteoporosis and fractures – not as far as we knew at the time of diagnosis.

So, at the end of January a year ago, I began treatment for the disease. I will follow-up with a second post about treatment and coping in the next week or so.

For now, I want you all to “Check Your Neck!”  in honor of Thyroid Awareness Month. (I did have a slightly enlarged thyroid gland that was visible after it was pointed out to me.) And if you have celiac disease, or another autoimmune disease, be sure to get your TSH tested at least once a year. Just because we have celiac disease, we are all at a higher risk for another autoimmune disease. Be your own advocate for your health. Continue to *politely* educate your doctors, even if they don’t appear to be listening.

And always get copies of your lab results! Looking back, my TSH test from a year previous was .002 away from being too low, out of the normal range. So the disease process had already begun, way back in January 2010.

I apologize for the length of this post…but I had to get it all out there. Thanks to those of you who are still reading, for sticking with me. We’ll get back to recipes soon.

Originally I came up with this recipe for New Year’s Day but I think it would be a great anytime appetizer. And well, there is a big appetizer “holiday” coming up, you know. It’s called the Super Bowl! And it’s only two weeks away.

We don’t “celebrate” the Super Bowl but I think this would be a great addition to anyone’s lineup this year. And of course this makes a great New Year’s Day “good luck” dish too, since it contains black-eyed peas. (Which is how this recipe originally came about, I was looking for a new way to eat our New Year’s Day black-eyed peas.) I think pinto beans would also be great and even more “New Mexican”!

New Mexican Bean Dip

Inspired by Pioneer Woman

1 – 14 oz can of black-eyed peas, drained and rinsed *

1 small onion, diced

1/4 cup roasted and diced green chile

1/4 cup sour cream

1 tsp ground cumin

1/2 tsp garlic powder

1/4 tsp salt

1/8 tsp pepper

1 cup shredded Monterey jack cheese

chopped tomato and cilantro for garnish

Preheat oven to 350 degrees. Place beans in a mixing bowl and mash lightly with a fork. Stir in the onion and green chile. Add sour cream, cumin, garlic powder, salt and pepper and cheese. Mix well. Spread into 8″ square baking dish and bake for 20 minutes or until bubbly and beginning to brown on top. Top with chopped tomato and cilantro. Serve with tortilla chips.


* Any kind of beans would work; pinto beans would be especially New Mexican!

Just a quick post with our menu for the week:

Veggie Burgers with Kale Salad Wraps – kale recipe from Lexie’s Kitchen

Chickpeas Romesco with Massaged Kale Salad – I *heart* chickpeas!

Makhani Dal with rice and steamed broccoli – dal recipe from 660 Curries by Raghavan Iyer

Quinoa Vegetable Soup – recipe from Lorna Sass’s Great Vegetarian Cooking Under Pressure

Make-Your-Own Pizza – I think I might make a socca crust again…

What’s on your meal plan for the week?

Need some inspiration? Check out the other plans over at Celiac Family for this week’s Gluten Free Menu Swap. The theme this week is smoothies but I don’t do smoothies, green or not. But no worries, you’ll find more than smoothies over there…