I’ve wanted to participate in the Gluten Free Menu Swap for some time now and never remember until Tuesday or Wednesday to post my menu. This week is hosted by Cooking & Uncooking, and the ingredient is watercress, unfortunately I don’t have any. We’re not going to the store for the rest of the week, so I will have to make due without. Everything on this menu is gluten free, and very basic. Some weeks I cook extensively and experiment more with alternative flours and breads, but this week I wanted to keep things simple and basic since it’s hot out and I have no desire to heat the house up to much.

The waffles I reference are Van’s Wheat Free Waffles (they are also gluten free), and I buy the ones made with flax. They are delicious, and I eat one, instead of the suggested two, to make the box of six stretch for a week. And the brownies are a favorite around here, I make a pan on the weekends and baggie them up as soon as they cool, so I can tuck a few in my husband’s lunch (he eats gluten free at home, I pack him a gluten full lunch… but he loves, loves, loves these brownies)… and they are just Namaste Foods brownies, mixed with peanut butter we grind ourselves at the store.

Monday -
Lunch: Waffle with peanut butter, banana, and cup of milk.
Dinner: Rosemary & onion game hens, crash hot potatoes, and salad.
Desert: Strawberry smoothies.
(Crash Hot Potatoes recipe courtesy of The Pioneer Woman, I made these once with regular russets and they were ok, we’ve had them three times since with new red potatoes, and oh my god… we put away a whole cookie sheet of them between the two of us.)

Tuesday -
Lunch: Turkey breast salad.
Dinner: Ribeye steak, baked potatoes (sweet potatoes for me), green beans, and salad.

Wednesday -
Lunch: Apple and waffle with peanut butter and milk.
Dinner: Grilled chicken breasts, rice w/peas, and salad.
Desert: Sliced strawberries.

Thursday -
Lunch: Pepper & onion stir fry on top of left over rice and chicken.
Dinner: Thyme & rosemary pot roast with onions and carrots, mashed potatoes, and salad.
(Roast recipe courtesy of The Pioneer Woman, much better than my Mom’s, I must say… I deviate slightly and cook mine in an oven bag dusted with sorghum flour to make clean up a cinch.)

Friday -
Lunch: Waffle with peanut butter, milk, and strawberries.
Dinner: Hamburgers (on a salad for me, on bread for my husband), and home fries.
Desert: Peanut butter brownies over vanilla ice-cream.