Monday, May 18, 2009

Nourishing Gluten Free Meal Planning

Breakfast: SCD Hot Cereal
Dinner: Vegetable/green quiche
>Make almond milk
>Bake tahini breakfast crunchies
>Soak Scottish oats overnight

Breakfast: Soaked oatmeal with almond milk, peaches & blueberries
Dinner: SCD rustic pizza with mushrooms and squash soup (with homemade lamb broth)
>Bake carrot muffins
>Prepare nourishing herbal infusion

Breakfast: carrot muffins with coconut flour + yogurt
Dinner: rice blend with cider braised chicken (from "Apple Cookbook" by Olwen Woodier)
>Soak a blend of brown rice and wild rice
>Thaw chicken drumsticks
>Soak nuts/seeds overnight

Breakfast: Cream of buckwheat
Dinner: Fish & veggies "en papillotte" (baked in greaseproof paper) with leftover rice
>Make nut/seed milk
>Thaw fish

Breakfast: Smoothie with yogurt or nut milk
Dinner: TBD

Breakfast: Dan's SCD/grain free pancakes
Lunch: Omelet with vegetables
Dinner: TBD
>Soak muesli overnight with yogurt
>Freeze leftover pancakes for later

Breakfast: Overnight muesli with yogurt, fruits and nuts
Lunch: Homemade burgers
Dinner: TBD


Sarah said...

I applaud your ability to be able to plan a week's menus - something I've never been able to achieve!

How did your second infusion of lilac blossom turn out?

Alchemille said...

Thank you Sarah, I figured that if other people managed to do a weekly planning, I should be able to do it too.
It really makes your life easier and everything fits into my budget.

The lilac oil is still infusing for a few more weeks but I expect the scent to be stronger this time ;).



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