Tag Archives: GF

Menu Plan Monday 1/13/2014

Menu Plan

It’s January. Where did December go? It just seemed to disappear in a whirling, twirling craze of wrapping paper, lights, Christmas preparations and celebrations, late nights, little sleep, LOTS of eating out, and then . . . finally . . . we all got sick.

That began on Christmas day when my little guy woke up at about 3 in the morning (around 45 minutes after my husband and I had finally collapsed into bed) with croup and a scary round of stridor. For about an hour we thought an ambulance wasn’t necessary but an emergency room visit might be inevitable. Finally, the steamy bathroom alternating with the COLD outside air eased up his airway enough that we felt okay about putting him back to bed as long as he slept with us so we could listen for him. The next morning, his breathing was still audible, so I called our pediatrician (BLESS sweet doctors who have to take calls on Christmas morning!). She called him in a prescription, which my husband went and picked up later, spending over two hours at the only pharmacy open on our side of town on Christmas day.

The pharmacy is where we think my husband probably picked up the flu . . . which he started coming down with the day after Christmas. He felt yuckier and yuckier for 5 days before he began to rebound. In the meantime, my daughter and I started fighting it too, although thankfully, we never got as sick as he did.

If you want a classic example of how lack of sleep and poor eating results in poor health – we were definitely it during the month of December. We got less sleep than EVER and ate out more than we probably have in a year. We are VERY, VERY rarely truly sick. Prior to this, I can’t even remember the last time we were all sick at the same time, or even had some illness that we passed amongst us.

And so, it is DEFINITELY time to make a menu plan! Time to eat better, get some exercise, and regularly get some decent sleep!

So, here’s the menu plan for feeding people this week:

Gluten Free Pancakes, Breakfast Table


Eggs, Gluten Free Pancakes, Oranges

Salads and Smoothies

Shepherd’s Pie from yesterday’s roast beef


Gluten Free Pumpkin Muffins

Hummus, Chips, Apples

Baked Salmon, Broccoli

Gluten Free Pumpkin MuffinsWednesday

Gluten Free Pumpkin Muffins

Almond Butter & Honey Sandwiches on Gluten Free Bread

Pumpkin Soup


Gluten Free Banana Bread

Leftover Pumpkin Soup or Hummus

Pork Roast, Roast Carrots


Gluten Free Banana Bread

Potato Soup

Crockpot Pizza Pasta, Gluten Free Chocolate Chip Cookies



Gluten Free Applesauce Bread


Egg Drop Soup and Tuna Fried Rice


Gluten Free Applesauce Bread

Slow Roasted Chicken, Green Beans, Mashed Potatoes

Breakfast for Dinner


Snacks for the week

Homemade: Super Swim Bars (Granola Bars), Popped Amaranth and Bananas, Almonds and Chocolate Chips, Smoothies, Popcorn, Apples/PB/Granola Sandwiches

Storebought: Fruit PouchesFreeze-dried FruitGluten Free Pretzels


If you’re looking for a menu plan template, you are welcome to download one by visiting the Printables page.

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Gluten Free Applesauce Bread

Applesauce Bread Gluten Free Quick Bread

There’s just something about applesauce bread. It’s warm and comforting. It smells FANTASTIC while it’s baking. It’s wonderful plain, it’s delectable with butter, and I love it with peanut butter! It even makes a great sandwich for lunch with peanut butter and possibly a little bit of honey. Yum!

Now that I’ve typed all this, I need to go and make some more.  NOW.

Gluten Free Applesauce Bread

Gluten Free Applesauce BreadIngredients

1 1/2 cups Gluten Free All Purpose Flour*

3/4 cup Rapadura or Sucanat (or 1/2 cup honey**)

1/2 teaspoon xantham gum

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

3/4 cup applesauce

2 eggs

1/4 cup butter, melted

  1. Preheat oven to 350 degrees. Grease loaf pan.
  2. Mix together dry ingredients.
  3. Add wet ingredients and mix well.
  4. Pour batter into greased loaf pan and bake for about 45 minutes, or top looks set and toothpick comes out clean.

* You can buy yours pre-mixed, or there’s a great tutorial by Gluten-Free Girl and the Chef, or here’s what’s currently in mine (we like a whole-grain-type flour):

  • 4 Cups Sorghum Flour
  • 3 Cups Brown Rice Flour
  • 2 Cups Potato Starch
  • 1 Cup Tapioca Starch

Basically, you’re shooting for a mixture that’s about 70% whole grains and 30% starches.

** If you choose to use honey, you’ll want to watch it closely. Honey browns more quickly than the other sugars.

Applesauce Bread Peanut Butter

We love Applesauce Bread with peanut butter SO much, that it was impossible for me to take a picture without someone taking a bite out of it first!

Applesauce Bread

And, if you don’t move quickly around here, little hands will suddenly appear in your pictures helping themselves to the subject of your photography. We aren’t the most patient bunch.

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 One Project at a Time Link party - ABFOL Weekend Bloggy Reading I participated at #GetHimFed FridaysGrab button for Bakewell Junction

YUMMY and Simple Gluten Free Pancakes!

Gluten Free Pancakes

We eat pancakes pretty often.  Consequently, after my husband was diagnosed with Celiac earlier this year, we spent several months on the hunt for a good gluten free pancake recipe. We ate through many a dud before finding this recipe and making some minor changes to make it really work for us.  This recipe has a good “mouth feel” and isn’t too dry.  The flavor is really nice. This is a gluten free pancake tht I will happily serve to guests who aren’t accustomed to eating gluten free because it really doesn’t taste all that different from the pancakes we used to eat.


Dry Ingredients:

1 cup brown rice flour or sorguhm flour
3 tablespoons tapioca flour
1/3 cup potato starch
1 T honey
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum

Wet Ingredients:

2 eggs
1/2 cup applesauce
1 1/2 – 2 cups buttermilk (or a mixture of yogurt and milk or this is a great place to use the whey leftover from making yogurt) … whatever it takes to get the consistency you want.

Gluten Free PancakesDirections
  1. Mix dry ingredients. Add wet ingredients. Mix until lumps are gone.
  2. Heat a skillet or griddle to medium heat.
  3. Add oil to griddle (I use coconut oil).
  4. Spoon batter onto griddle (I like to use a 1/4 C measuring cup). You may need to spread the batter out with the back up a spoon or the measuring cup.
  5. Cook until surface of pancakes begin to bubble and to look a little drier.
  6. Flip carefully and cook on other side for about 2 more minutes.
  7. If you like, keep pancakes warm in a 200 degree oven. You may want to cover them with tinfoil to retain their moisture if you won’t be serving them right away.

Serve with real Maple Syrup. These are also yummy with about 1/2 C of chocolate chips or blueberries.

Makes 10-12 pancakes.

Gluten Free Pancakes, Breakfast Table


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