Living the gluten-free good life in D.C.

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Gluten-free Menu Swap Feb. 4-9 (Brooke)

February 5th, 2008 by Brooke

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I’m trying to be mindful of what I put in my mouth but more on that later. Here’s a list of the best of the best I plan to eat this week.

Breakfast: Lite plain yogurt from the Blue Ridge Dairy purchased at the Arlington Farmer’s market topped with cut Florida strawberries and drizzled with honey. I can’t believe how good this yogurt is. Forget Fage, this stuff is local AND delicious.

Lunch: Boneless, skinless chicken breast stuffed with a puree of spinach, smoked mozzarella, and almonds prepared by my culinary husband, and workplace-boiling-water-out-of-the-tap-blanched-in-my-tupperware broccoli. These chicken breasts are a mainstay in our house. Throw some spinach, cheese, nuts, garlic, sun-dried tomatoes – whatever you’ve got – into the food processor then cut a slit down the side of a larger chicken breast, stuff it all in there and bake an hour at 350. Drizzle with oil or a little stock for optimal browning.

Dinner: A fabulous Chicken Ginger soup with Vegetables [from RealSimple.com circa February 2004] that we often call “Sick Soup” because it is loaded with garlic, ginger, and you know it – turnips. Hopefully the graphic above helps you find turnips in the grocery store. Parsnips (also called for in this recipe) look like white carrots. This soup requires a lot of chopping but its worth it. You can cheat and make it with rotisserie chicken but we often find it ends up too greasy. It freezes well so we usually make some every fall and break it out at the first sign of sniffles.

Snack: Stacy’s Sticky Bun Soy Crisps

Dessert: If I’m lucky, SOMEONE will make me Alton Brown’s gluten-free chewies (glorious GF chocolate chip cookies). I am salivating just thinking about it. If not, I’ll probably just have chocolate milk or low-fat ice cream.

On the horizon: Everyone knows a glutie’s gotta plan her shopping list and cooking well in advance. This week, we’re trying crock pot coq au vin. We bought a fresh, whole rooster at the farmer’s market. An update will follow.

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