Chia/Salba: Menu Plan Monday

I was looking back through my camera to delete old pictures and was stunned to see that it was like a journey back through time.  Mind you, 98% of the pictures were of food, and yet I could remember which cake I made for which birthday, my delight with the first watermelon, which dip was for which party, and so on.  It was a fun trip down memory lane, complete with tastes and smells.

I did get back in the kitchen and made my Bittersweet fudge with a mint variation, Chickpea crackers, and I hope to post a step by step picture version, and Melissa’s Pumpkin Pecan Boyfriend Bait, and her Sweet and Spicy Moroccan Stew, too. I posted a review for Adopt a Gluten free Blogger here.

I also wrote a post on Self-Acceptance and Authenticity, which is something that I don’t normally do, and it was an interesting and very personal experience for me.  Essentially, I have many wonderful, beautiful aspects to my life, and yet there are challenges and I tend to pretend they don’t exist.  It felt like writing a post on those would be more complete, and much more full representation of me.  I appreciate all of the very sweet comments.

Michelle, of Gluten-free Smiles is our hostess, and she’s chosen chia as our ingredient.  I think that’s a first!  I love chia, and have articles on nutrition benefits and baking with chia.

I’ve got a bunch of recipes that use chia:

And I look forward to seeing everyone else’s way of using chia.

Onto food!

Monday:
Salmon and avocado with herb salad

Tues:
Nightshade stew with fennel

Weds:
Quinoa with broccoli and Kalamata olives

Thursday:

“Breaded” Turkey cutlets with veggie TBD. If I can find kale, I’d be delighted

Friday:
Leftovers

Baked goods:
I am finally getting a new bag of almond flour…and will have to see where spirit moves me, so to speak!

About Cheryl Harris

Life played a funny trick on me. I've studied nutrition for years, and much to my surprise, found out that I could manage many of my health issues via diet. I've been GF for years, and I've got a bunch of allergies and sensitivities. But it definitely doesn't keep me from cooking, baking and enjoying my food. Thanks for stopping by.
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3 Responses to Chia/Salba: Menu Plan Monday

  1. A flavorful week in store for you, I see. That is one thing I have come to love about my blogging and food photography is browsing through the past. I certainly wouldn’t have it documented so well without the food. Ahh, and finding good, fresh kale is also the highlight of my grocery shopping. The simple pleasures. Can’t wait to see how your fresh bag of almond flour inspires your baking.

  2. Pingback: GF Menu Swap – chia seeds « Gluten-Free Smiles

  3. Come to California! A ton of kale here right now. Wish I could magic some over to you right now. Am planning to make Wendy’s kale and cranberry smoothie tomorrow…

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