My Gluten Free, Locavore-ish Weekly Meal Plan

Yesterday morning I woke up and walked into the living room (which we keep a little cooler overnight to save $$) and found ICICLES had formed on the INSIDE of the metal windowsill overnight, where condensation must have dripped down, then frozen. Yikes!

As a result this weekend we were a little lazy and didn’t make it to the farmers market. To be fair, though, there’s been wind chill/weather warnings all weekend, which doesn’t make great conditions for walking 15 minutes both ways to the market.

Luckily, however, we’re still fairly well stocked with veggies from last week’s farmers market, and last night I tossed a bunch of kitchen scraps into my crock pot and woke up this morning to an apartment that smells like soup  : )

So here’s what I’m working with that’s leftover from last week’s farmers market:

* 2 watermelon radishes                   * 3 red and golden beets                    

* 1 red onion                                       * a bag of carrots                               

* 1 large sweet potato

If you'd like to learn how and why I meal plan around local foods, you can check out my post on How and Why I Meal Plan (GF and Locavore-ish). 

GF Flax Meal Sandwich Bread

 

This week I’m also going to be experimenting with recipes using gluten free beer, because my hubby is a beer lover and I feel bad that he can’t have some of his favorite recipes because I’m gluten free, so stay tuned for a few Valentine’s Day recipes involving beer : )

 

Week of: January 25 - 31
In the Freezer: :  Big Batches of Brown Rice, peas & veggies, frozen cranberries, Big Batches of Beans (black beans and chickpeas)
In the Fridge: 2 boxes of organic mixed greens, 1 bunch kale, ginger, garlic, 1 head broccoli, yogurt, cheddar cheese, eggs
In the Cupboard: organic cornmeal, organic popcorn, organic lentils, chickpeas, black beans, dried peas, GF flours, local honey, rice vermicelli, rice noodles, canned fruit
Breakfasts: Farmers Market Omelette, Homemade GF multigrain bread, Sprouted Mung Bean dosas (recipe to come)
Day:	Dinners
Saturday	Leftover noodle stir fry
Sunday	Asian wraps with mung bean sprouts and kale
Monday	Mashed watermelon radishes with Frozen Brown Rice and steamed vegetables
Tuesday	Gluten Free Spatzle with Steamed Greens
Wednesday	Fajita Bowls (recipe in my book, Living with Oral Allergy Syndrome )
Thursday	Hubby is making stew (we may experiment with GF vegetarian beer stew this night)
Friday	Open, as we may go out for happy hour one night this week and swap a night around
Snacks: Experimenting with GF chocolate beer cake, Organic Cornmeal Salsa Bread
What’s Cookin’ Sunday: Gluten Free Flax Meal Sandwich Bread, Borscht, Soup stock

Asian Wraps with Sprouts and Cabbage

What are you cooking this week?

 

This post was shared on the following great link parties: Waste Not Want Not Wednesday,  Musings of a Housewife, Fat Tuesday, Healthy Happy Green Party, Gluten Free Wednesdays,