September 17, 2014
The chill is in the air this week and that has me wanting more comfort food. I can easily have a salad for dinner in the summer but once fall comes a salad just doesn’t work. So for this weeks menu there are some heartier, more fall like foods. Roasted vegetables of all kinds are my favorite this time of year. Try roasting something new – like green beans suggested below. You don’t need to do much to them. Simple olive oil, salt and pepper. Baked at 400° until done. So good!
This is the last Menu of the Week. There are 6 weeks total now. Each day has something different. 42 different ideas. Add these to your current ideas and you shouldn’t have to wonder about what to make for dinner for very long.
Variety is the spice of life. Enjoy variety, enjoy life!
Zucchini Lasagna (or regular)
Roasted Broccoli and/or Cauliflower
Sweet Potato and Black Bean Burritos
Chips & Guac
Risotto – I made sun-dried tomato and basil – Yum!
Curried Chickpea & Potato Stew w/Spinach
Spaghetti Squash w/Marinara Sauce
Roasted Green Beans
Mexican Chili Corn Pie
September 9, 2014
It’s that time again. Menu of the Week – Week 5. I tried a couple new recipes this week and they will definitely become regulars. Oh so tasty. It still makes me giddy just thinking about it! Yes, I am a bit of a food geek. There is just something about having familiar ingredients in new combinations and having that instant YUM factor when you take that first bite and the second and third.
One of these recipes is a Sweet Corn Fritter with Roasted Pepper Romesco Sauce. The fritters are a delightful combination of sweet corn and fresh basil. I don’t think I’ve ever had those two things baked together before. Separately – sure – regular sweet corn with a side of Caprese Salad. I’ve even put pesto on my sweet corn. But baked together and crisp it was so delicious. And the Roasted Pepper Romesco Sauce was delicious with it. The sauce was another new combination for me. I’ve had regular romesco sauce before – but never with roasted peppers. Yum, yum, yum!!
The other new recipe is a Thai Noodle Salad. Eaten with a super yummy grilled tofu. I am a bit bummed out though that I winged it with the marinade for the tofu and didn’t write down what I put in it. I know it was simple – some combination of lime juice, tamari and fresh ginger. Maybe something else…. I love when I have those throw it together moments that end up being a tasty surprise but I do hope I can replicate it. The Thai Noodle Salad was simple as well with fresh ginger and mint flavors.
Loving the tastes of late summer. I wish it could last forever! Hot summer days, delicious food and lemonade! And maybe some wine. Any way, on to the menu. Hope you enjoy it as much as I did!
Chilaquiles – a tasty baked dish of layered tortillas, beans in a tomato sauce and cheese (if you like)
Chips & Guac
Twice Baked Potatoes with toppings
Veggies & Hummus
Bean Burgers – Chickpea, black bean, pinto bean- whatever you like
Baked French Fries
Wild Rice Soup
French Bread or Biscuits
Thai Noodle Salad
Sweet Corn Fritters with Roasted Pepper Romesco Sauce
Baked Sweet Potato Fries or Chunks
September 1, 2014
Wow! It’s already week four in this Menu of the Week series.
I’m guessing some of you may be wondering where the meat is. You can certainly add your own. But for all of those people who wonder and ask what vegetarians/vegans can eat – especially when you’re gluten free. These menus are my answer.
I have way more flavor and variety in my diet than I ever did before I became vegetarian. I even became a better and more adventurous cook. All of these meals can be gluten free – some things I have tried and true recipes for, some you can find at most grocery stores.
You may love having some new recipes to try or you may opt to pick things up at the local deli or restaurant. Either way I hope you are feeling less stressed and more inspired about dinner. Enjoy!
Curried Vegetables with Dal
Indian Potato Pancakes
Jamaican Rice and Beans
Chips and Guac
Baked Pasta – red or white sauce
Broccoli and or Salad
Black Bean Soup
Tostadas with Toppings
Chickpea Croquettes w/Greek Salad Topping
Greek Rice Pilaf
August 25, 2014
I hope everyone had an awesome week and you are enjoying the last few days of summer. Kids are going back to school and vacations are ending. The nights and mornings are cooler and darker. All of these things have me thinking of fall and I went a little soup crazy. Among the meals this week are a soup, a chowder and a gumbo. There are also some great late summer vegetables involved as well. Enjoy!
Southwestern Corn and Potato Chowder
Spring Mix Salad
Baking Powder Biscuits – easy to make gluten free
Tofu Pad Thai
Spring Rolls with Peanut Sauce
Greek Diced Vegetable Salad
Pita with Hummus
Optional: Grilled Chicken
Tomato Basil Soup
Grilled French Bread (great gluten free recipe in an earlier post) or Grown Up Grilled Cheese Sandwiches
Bean & Bean Gumbo
Corn Bread – easy to make gluten free
Pesto Pasta – brown rice or quinoa pasta work great!
Grilled Summer Squash
SATURDAY – Family Get Together
Sweet Potato Quinoa Burgers Or grilled meat of choice
Potato Salad with Walnut Oil Vinaigrette
Grilled Sweet Corn
(We also had ice cream options of Sundaes, Root Beer Floats or Mango Sorbet)
August 18, 2014
Hello! I hope everyone has had a good week and you found last week’s menu helpful. Several of this weeks recipes can be grilled so take advantage of the nice weather while it still lasts!
Once again, let me know if you would like recipes or if you have any questions or comments. Enjoy your week!
Grilled Veggie Burgers or Chicken
Black & Garbanzo Bean Salad
Baked Falafel w/Tzatziki Sauce
Tofu Stir Fry
Super Nachos- with lots of veggies!
– black or pinto beans, bell peppers, onions, black olives, tomatoes, cheese, avocado
Spaghetti w/meatless meatballs
Broccoli and/or salad
Black Bean w/Toasted Corn Tacos
Baked Potatoes w/toppings
Sweet Corn w/Chili Lime Sauce
August 11, 2014
I am going to try something new with this blog for the next few weeks. As you can see I am not the best at getting new recipes and photos updated. I am of course cooking, creating and trying new things all of the time. But things don’t always go as planned and I’ve decided that for now, I will be posting weekly menu ideas.
It seems that for most people making dinner is a chore. And figuring out what to make is the hardest part. So often we end up rotating the same recipes week after week until we end up getting sick of something that we used to love. Since I am already creating a weekly menu for us each week I thought I’d share and see if it helps anyone.
Some of these are tried and true recipes but I do like to mix things up so some of them may be new as well. I’ll be posting the menu the week after we have had them though just in case something isn’t as tasty as I thought it would be or to add notes or make changes if needed. I may even try to add a photo here and there.
Most of the meals are vegetarian or vegan and pretty healthy. Some can easily have meat added if you prefer. A lot of them are gluten free but you can easily use regular items instead. I tend to make everything from scratch since I think it tastes better and I love to cook, but feel free to buy already prepared items if that is what you have time for. It’s still better than grabbing fast food.
You may see some surprises if you know me. Some of the meals are not horribly unhealthy but definitely not something to eat every day – like pizza and super nachos. Yes I do eat nachos for dinner on occasion. Piled with lots and lots of veggies. I believe in “Everything in moderation”. If you eat healthy most of the time, its ok to relax once in a while. I know some people think of “everything in moderation” as being boring. I think it’s actually exciting. It means nothing is off limits! How cool is that!
I won’t be including recipes for now, just the menu. Hopefully you will find it helpful. If there are specific recipes that you are wondering about, let me know. I may add them here or let you know where I got the recipe or I can send it to you. If you make something and it becomes a favorite or you add a new twist, let me know. To me food is all about sharing.
So here we go! Let me know what you think!!
Feta Pear Salad
Grilled Zucchini and Green Beans
Grilled Black Bean Burritos
Chips and Guac
Mediterranean Grain Salad (Quinoa)
Pita or Chips
Raw Veggies (carrots, peppers, cherry tomatoes, green beans, etc.)
Pasta with Sun Dried Tomato Pesto
Black Bean Burgers with fixings
Grilled Rosemary Potatoes
Watermelon or Fresh Fruit
Tofu Lettuce Wraps
Asian Cabbage Salad
Grilled Veggie Pizza- (I have an awesome recipe for a Gluten Free crust if anyone is interested)
November 23, 2013
My vegetable love this fall has been roasted Brussels sprouts. I think I could eat them everyday. I make them pretty much the same each time with only a variation in the spices I put on them. I cut them in half, cover with olive oil and either salt or an herb blend of some sort. Place them on a baking sheet and bake until lightly browned. Yum!!
One thing I always do when checking on them is pick off the single leaves that have become brown and crunchy and immediately eat them. I can’t even describe how delicious they are! So last week while pulling off the usually crispy leaves and promptly eating them I had a revelation. I could make a whole pan of crispy leaves! Why didn’t I think of that before? It’s my favorite part! Why not have a whole pan? Essentially Brussels sprouts chips. To me these are so much better than kale chips and still healthy. It does take a little patience to break each sprout into it’s individual leaves but it is well worth it!
Brussels Sprouts Chips
Fresh Brussels sprouts
Sea salt or herb blend of choice
Preheat oven to 375 degrees.
Cut each sprout in half. Core each half as you would a cabbage but on a smaller scale.
Carefully pull apart the layers. Place the leaves and the core pieces in a bowl. Coat lightly with olive oil and sea salt or herb blend. My favorite blend these days is Penzey’s Greek Seasoning.
Place on a baking sheet, separating the pieces. Bake for 10 minutes, pull off the crispiest pieces and bake the rest a few more minutes. The core pieces won’t crisp up but they are still delicious.