Grain Free Week & On the Menu

I am going grain-free for a week, though Thadd will not be joining me. I thought about blogging my grain-free journey with recipes and everything, and then I realized that the menu really doesn’t look much different from any other menu I post. With the exceptions of homemade (super-yummy) breads, we don’t eat a ton of grains.  When we do, it tends to be quinoa, bulgar, etc., mostly because I like cooking weird stuff.

So, I’ll keep you generally posted, but don’t expect any real revelations. Maybe I should have done this in the winter, when we’re a bit more grain-heavy. Regardless, here’s the menu for the week:

DINNERS

Monday: Seared pork loin with homemade BBQ beans and vinegar & herb 3-potato salad.  This meal was to use up some of the leftovers from our party. I made crockpot beans to go with our burgers (yep, all pastured and local, etc.), and had some leftover. My potato salad is one of my most-requested recipes, and has no dairy. It’s a wonderful combination of cider vinegar, olive oil, and fresh herbs, with lemon zest over the top!

Tuesday:  Asian salmon over zucchini “noodles”,” with large salad. They store had made a mistake in pricing their salmon filets, so I grabbed them! I love making zucchini, beets, spaghetti squash, and other veggies into noodles, and it’s a fun way to get kids to eat their veggies, too! Greens are in hot and heavy right now, so they’re a featured item in many of our meals.

Wednesday: Beef, with whipped sweet potatoes and seasonal vegetable. We just got a load of beef in from one of our favorite farms, and this is Thadd’s night to cook, so he gets to choose what kind of beef we’ll have. I’m going to hit the Green Market to see what’s fresh for our vegetable, and we’ll pull some sweet potatoes out of storage.

Thursday: Duck egg & greens frittata with soup and salad. Organic, free range duck eggs…so good! I’ll put together some “stone soup” from leftovers and homemade stock, and serve it with a big salad of fresh greens, strawberries, and elderberry & sage vinaigrette.

Friday & Saturday: Birthday parties. Lots of birthdays this month! So, the menu is on hold until we hear whether these are cookouts, etc.

Lunches are leftovers for the most part. Breakfasts include some combination of: milk, eggs in some form, cheese, fruit, yogurt, and honey.

What are you eating this week?

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