Menu Plan Monday April 26th

Ah, the joys of menu planning. My husband is hosting a martial arts seminar next weekend (and I am doing the smart thing and going out of town!) so the biggest question is how to make enough make-ahead food for people who tend to be hungry and happily subsist on a diet of chocolate, chips and beer, at least while they are training.  And as a dietitian, I am justifying my decision to provide food because homecooked is always better and, well, otherwise it would be pizza, wings and beer.  The key operating term is choosing one’s battles.

So, as starters, they’ll be having:

Now, it would logically follow that I’ll also be cooking for me, but since I’ll be off largely without refrigeration, it’ll likely be Kalamata hummus with sunbutter on red peppers, quinoa, and other easily portable options.

Our fine hostess of the week is Manda of Asparagus thin, who chose fusion cuisine.  I always think of Asian food when I think of fusion, and since I can’t have soy, vinegars, anything fermented or sesame, or rice, generally I don’t draw much inspiration from Asian dining aside from summer rolls and sauces.  Hmm, now I’m getting hungry, I may need to rethink that one!

More on my garden next week, and have a great one!

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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