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Sunday, November 3, 2013

My Gluten Free, Locavore-ish Weekly Meal Plan

So I’m a little behind making and posting this week’s meal plan, mostly because I’ve been a bit lackadaisical this weekend about putting it together. My apologies to anyone who came by looking for it! 

Part of the reason I’ve been lackadaisical about putting the meal plan together is because I’ve embarked on an intensive cooking project, one which involves making a whole lotta pasta. Anyone who has ever made pasta, ravioli, wontons, etc. will know how tiresome this can be. If you’re doing it every day the last thing you want to be doing is thinking about even more food. 

So far this past week I’ve made:

* GF fettuccine with salmon              * GF ravioli filled with ricotta and spinach
* steamed Asian rice noodles             * GF white ravioli balls with tomato cream sauce
* GF orzo                                           * basil and kale pesto

I’ll explain more about all this soon enough, but tonight I’m finally sitting down to plan this week’s cooking, so let the meal planning begin!

With the cold, comes a thinning out of the farmers market, and next weekend is the last day for the outdoor market. Once the market moves inside, things will start to get a little sparser, so that will definitely have an effect on the meal planning. But this week we were able to get a fair amount of produce and I’m meal planning around the following finds:

* 1 bunch of organic kale                    * 1 bunch beets
* ½ lb spray-free mixed greens           * 2 small heads cabbage
* 1 lb organic carrots                           * 2 heads broccoli                              
* 2 small cucumbers                            * 2 bunches of parsnips                                  
* 1 Festival squash                              * ½ lb spinach
* 3 large turnips                                   * 1 bunch Swiss chard
* bunch of red onions                         

Week of: November 2 – 9
In the Freezer: Vegetable Scrap Stew, Chicken Noodle Soup, brown rice, cooked black beans, peas & veggies, frozen homemade GF pasta and ravioli, roasted sweet potato, Vegetable Scrap Stew
In the Fridge: Above veggies plus parmesan cheese, ricotta cheese, feta cheese, eggs, juice,
In the Cupboard: Dried pasta, black beans, lentils, GF flours, chocolate chips,
Breakfasts: Farmers Market Omelette,  Spiced Squash Scones, homemade yogurt with farmers market local honey
GF noodles with baked salmon and grape tomatoes
My adorable husband is making his root veggie stew
I’m experimenting making GF tricolor tortellini
Defrosting Vegetable Scrap Stew: Cannelini Beans & Swiss Chard Stems for a quick and easy dinner
If all goes well, Monday’s leftover tortellini will become tortellini soup
Thai Salad from my OAS cookbook
Snacks: Steamed squash salad with kale (using my festival squash instead of butternut), Chicken Noodle Soup Flatbread made with pesto and roasted delicate squash

 What are you cooking this week?

This post was shared on the following great link parties: Waste Not Want Not Wednesday, Musings of a Housewife,Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, Healing with Food Friday, Fight Back Fridays, Whole Food Fridays


  1. Looks Great Danielle! Root veggie stew sounds like it would be perfect for a fall supper. :)

    1. I think I'll be doing a lot more root veggie experimentation this year now that the fall weather has set in!

  2. some great menus. I like your format and set up for sharing with us. Thanks for sharing at Healing With Food Friday,.

    1. Thanks, Jennifer, and thanks for hosting :)


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