People often ask me, "So if you can’t eat wheat, sugar, or dairy, what the heck do you eat?" There are actually plenty of things I can eat and I never get bored with my food since I play around with new recipes and cook everyday. But to be more specific, here is a sample menu of what I eat during a typical week. Click on the links for recipes below!
Monday:
Breakfast: Creamy soy yogurt and gluten/sugar-free granola (there are some great brands out there, but I also love to make my own!)
Lunch: Leftover soup from Sunday night with a slice of gluten-free bread and mixed greens salad.
Dinner: Rice pasta with fresh homemade basil pesto, topped with cherry tomatoes, kale and homemade gluten-free meatballs.
Tuesday:
Breakfast: Scrambled eggs, served on toasted gluten free bread.
Lunch: Rice flour quesadilla with soy/almond cheese, spinach, tomatoes, and avocados and served with butternut squash soup (Imagine brand)
Dinner: Home made sushi filled with tofu, smoked salmon (sugar-free), avocado, shitake mushrooms and spinach. Served with miso soup.
Wednesday:
Breakfast: Favorite gluten/sugar-free cereal (like Perky’s Nutty Rice, or Nature’s Path cornflakes…) with soy or almond milk.
Dinner: Home made falafel (some store-bought mixes are gluten-free, or I make my own falafel) with steamed kale, tahini dressing and quinoa pilaf.
Thursday:
Breakfast: Almond butter with bananas on rice cakes
Dinner: Burritos made with a steamed rice flour tortilla, beans, rice, avocados, mushrooms, corn, tomatoes, spinach.
Friday:
Breakfast: Mariposa's bagel with vegan cream cheese and smoked salmon.
Lunch: Egg salad with capers and dill. Served with rice cakes!
Dinner: Almond-flour-breaded-chicken, garlic mashed potatoes (dairy free), and sautéed brussell sprouts.
Saturday:
Breakfast: Home made w/s/d muffins (blueberry, corn, pumpkin….) and a veggie omelet (mushrooms, spinach, tomatoes, avocados…..)
Lunch: Curry chicken salad wrapped in a rice flour tortilla with greens.
Dinner: Baked salmon, roasted root vegetables, and steamed bok choy and home made w/s/d free cornbread.
Sunday:
Brunch: Gluten/sugar/dairy-free pancakes, bacon, eggs, sweet potato latkes, fried polenta….
Lunch/Snack: Leftovers from brunch, or some bell peppers, corn chips and hummus...
Dinner: Homemade soup: Black bean and corn, curry lentils and sweet potatoes, chicken (rice) noodle soup….. and Mariposa rosemary roll.
Menu Planning Tips
- I like seeing what produce is in season and basing my menu off of what looks fresh, ripe and delicious.
- I love to make elaborate meals, but since I cook 3 meals a day for myself, I keep it simple during the week and save fancy or new recipes for the weekends when I have more time.
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- Check out my shopping list!
