Gluten Free Menu Swap Monday

This week’s theme is hosted by Scrumptious of In my box, and she’s chosen dutch ovens.  I love my dutch oven…especially when it gets cold. However, given the current state of my kitchen, a dutch oven isn’t possible right now.

I am sorely in need of a menu plan, organization went out the window when we got our kitchen remodeled.  I am hoping for a peaceful week, and to cook and freeze a meal for me for Thanksgiving, if possible.


Turkey with celery in chestnut sauce

Rosemary salmon and roasted peppers

Amy’s lentil soup and papads

Chicken breasts in tomato sauce with sauteed broccoli


Sweets and treats:
Chestnut carob balls
I’d like to make hazenut butter cups. We shall see how that works.

From my garden:
Tomatoes (Still!!)

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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4 Responses to

  1. Scrumptious says:

    What a great menu! Your kitchen can’t be too much of a disaster if you have such a gourmet week planned! Either that or you are a very creative cook (which I know you are!).

  2. Pingback: Going Dutch on a vegan, gluten-free Menu Plan Monday « In My Box

  3. Ricki says:

    Glad you’re still able to cook! Did I miss the recipe for the chestnut carob balls, or will you be posting it–? (puh-leez?) 😉

    Hope you have/had a Happy Thanksgiving!

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