Saturday, September 6, 2014

Day 3, 4, and 5 (Gluten free an still alive!)

It’s been a busy workweek, so I’ll sum up our gluten free meals from Wednesday through Friday.
Day 3:

Breakfast:  Gluten free cereal, berries and milk
Lunch: Leftover egg salad, avocado and rice crackers with cantaloupe
Dinner: Baked potatoes with vegetarian chili, grilled onions, a sprinkle of cheese and a dollop of sour cream. 

Day 4:

Breakfast: Gluten free cereal, berries and milk
Lunch: I had a lunch meeting they served Chinese
(I survived on stir fried veggies and brown rice) (Greg had some rice noodle soup)
Dinner: 7-layer dip (refried beans, avocado, sour cream, cheese, tomatoes, black olives and green onions) with corn chips.

Day 5:

Breakfast: Gluten free cereal, berries and milk
Lunch: Leftover layer dip and corn chips
Dinner: Grilled trout, corn on the cob, and scavenger salad

As I walked home from work contemplating dinner, I really wanted a salad but knew there was no lettuce in the garden. (Way too hot in Southern California right now for something as delicate as lettuce, at least with my entry-level gardening skills.) I’d have to improvise. What could I scrounge up from the garden and the fridge to resemble a salad? (Thus the name scavenger salad...)  I have big stalks of Amaranth growing in the back yard, some of the leaves are still pretty tender but not eat-me--raw tender.  So I sautéed the purply red amaranth leaves with a little garlic and olive oil and a handful of cherry tomatoes from the garden.   I added chopped basil, some roasted orange bell pepper, chopped green olives, a sprinkle of ricotta a drizzle of balsamic vinegar.  It really hit the spot. 

As I mentioned earlier this week, I made a plate of peanut butter fudge that we could have on hand for dessert this week.  As promised here is the recipe. 

Peanut Butter Fudge
1 stick of grass fed butter
¾ cup peanut butter (I make my own PB using roasted peanuts, salt and coconut oil)
1 tsp vanilla
2 cups sifted confectioner sugar (I know, sugar overload...but no gluten!)

Melt 1st 2 ingredients.  Cook 3-4 minutes to thicken. Remove from heat and add vanilla.  Stir in sugar.  Spread into an 8x8 glass casserole dish lined with parchment paper and chill 3-4 hours covered in plastic wrap. Cut into small pieces.  It keeps nicely all week, if you can make it last that long. 

No comments:

Post a Comment