It took me a while to get my meal plan together this week. I can get so lost out there on the interwebs looking at other blogs and recipes that sometimes it is hard for me to focus in and finish up my meal plan! In the end I ended up going mostly with meals we already have in our repertoire. Oh well. It’s always fun looking, and some things were bookmarked for later!
This week’s Gluten Free Menu Swap is hosted by Wendy at Celiacs in the Houseand the theme is olives! Over the past few years I have grown to love kalamata olives. My husband, on the other hand, doesn’t care for them at all. This week I think I will add them to the pasta with goat cheese dish below. Yum!
Here’s the plan:
Mexican Salad with Creamy Avocado Dressing – salad with black beans, cheese, tomatoes and a creamy avocado dressing.
Tofu Stir Fry with rice – a nice and easy stir-fry with some fresh farmer’s market baby bok choy and some shitaki mushrooms.
Sun Dried Tomato Pasta with Goat Cheese (and olives!) with a massaged kale salad – we have fallen head over heels in love with massaged kale salads! I’ll probably add in a can of chickpeas for extra protein too, or add some avocado to the kale salad.
San Marzano Deep Dish Pizza with salad – have you seen this recipe from Pete over at No Gluten, No Problem? This will be my second round of making it. It is very tasty and now that I have all of my taste buds back, I hope it tastes even better! Last time I had a nasty cold and couldn’t taste everything. And we have lots of lettuce in the garden still and the grape tomatoes are coming on too.
Chickpea Curry with Rice – a back up, pantry meal in case plans change and we need something.
We have multiple cookouts this weekend to attend and I need to come up with things to bring along for those. One will be a quinoa salad – which one, I am not sure – and the other dishes are yet to be determined! I still need to confirm with the hostesses what I can make that will complement their other offerings.
What are you taking to your holiday gatherings this weekend?
Or do you have a pantry meal that you always keep on hand for back-up?
Beyond Rice and Tofu 