Monday, May 12, 2014

Meal Plan | May 2014 (Part I)

These days, I am trying to convince myself that my daily gluten-free cooking routine hasn't changed significantly after eliminating corn, soy, and oats. It's so hard to not have any dairy (oh, glorious cheese) and eggs.

Dinners typically follow the format of a grilled/roasted protein and vegetable-based side. I know starches are usually the third part of this trifecta, but gluten-free grains or carbs don't always have to make an appearance to make a fulfilling meal.

Organic CSA Basket 
It's the last basket of the Spring Quarter!
  • (1) bunch scallion
  • (3) bunch late Spring Walla Walla onions
  • (1) bunch cilantro
  • (1) bunch black kale
  • (2) bunch red kale
  • (1) bunch beets with tops
  • (1) bunch baby turnips with tops
  • (1) bunch rainbow chard
  • (2) bunch collard greens
  • (2) large zucchinis
  • (2) cucumbers
  • (3) apples
  • (2) tangerines
  • (1) bunch broccoli
  • (1) fennel with tops
  • (2) avocados
Video: Here's a look at all the produce I get for just $35 every other week. Produce is harvested on the same day. Now, that's fresh!

Meal Plan

Here's what I'll be making for the next two weeks:

Recipes marked with an * are from my latest book purchase called My Viring Diet Cookbook by
Rebecca Lorraine. Recipes are gluten-free, soy-free, egg-free, corn-free, peanut-free, and sugar-free.

Dinners

Sunday: Seollung tang (Korean beef noodle soup) sans noodles at Young Dong Note: Contains MSG
Monday: Esther visits from South Bay Balsamic oregano chicken*, cilantro lime rice, and sweet kale salad with Oro Blanco
Tuesday: Turkey sausage, kale, & white bean soup*
Wednesday: Sweet potato fried rice with leftover chicken, cubed
Thursday: Butternut squash "mac" and cheese, sweet kale salad mix, slow-cooker collard greens (plus beet greens) I used vegan (dairy-free), soy free cheese, but you are welcome to use dairy cheese (I would if I could!)
Friday: Dijon & herb roasted chicken; rainbow chard with pistachios & mint
Saturday: Homemade Japanese ramen workshop at LA's Food Story for Mel's Bachelorette Party Soy-free tonkotsu (pork) broth with 100% buckwheat noodles

Photo: Monday's Dinner for Esther


Sunday: L&L BBQ's grilled chicken salad with no dressing; brown & white rice
Monday: BJ's for DHL's Birthday
Tuesday: Soy-free, gluten-free teriyaki salmon & scallion pancakes (saving a couple for Friday)
Wednesday: Grilled steaks with cilantro chimichurri, grilled Walla Walla spring onions
Thursday: Haein visits for Fennel-crusted pork chops; balsamic-glazed roasted baby turnips
Friday: Quinoa bowl with broccoli, cashews, and vegan soy-free cheese; roasted chicken
Saturday: Sonya's Bachelorette Party at Faith & Flower Braised lamb shoulder, whole Red Tai Snapper, raw oysters with pink peppercorn mignonette, butter lettuce salad

Photo: My good friends, DHL & Stella (I did makeup for both of them for their engagement shoot) Happy Birthday, DHL!
Photo Credit: Soulmate Wedding Photography

Photo: Ramen in tonkotsu broth with chashu pork and soft-boiled egg. Note: This version contains soy, gluten, and eggs.
Ramen with tonkotsu broth, chashu pork, and soft-boiled eggs

Breakfast

  • Simple Sunday Brunch Natalie & Rina Visit
    • Sunny-side egg (for guests), bacon, arugula salad in lemon vinaigrette, yogurt parfaits with organic strawberries and blackberries 
  • Gluten-free Rice Chex with Rice Dream organic unsweetened rice milk
  • Raw avocado with pink Himalayan sea salt
  • Spring Cooler: Fuji apple, cucumber, ginger root, sweet mint
  • Green Juice: Red kale, cucumber, lemon
  • Green Juice: Black kale, cucumber, apples
  • Banana, Date, & Cashew Smoothie with Vega Sport vanilla protein powder (requires overnight prep)
  • Homemade coconut yogurt with fresh berries
Photo: Fresh "coyo" with berries
Non-dairy coconut milk yogurt with fresh berries in Weck jar

Some Lunches

  • Roasted beets with red kale salad
  • Black kale with avocado & pickled red onion salad with bacon
  • Red kale salad with cranberries & pine nuts with roasted chicken

Freezer 

  • Homemade Organic Vegetable Stock: Turnip greens, flat leaf parsley, kohlrabi, fennel, kale stems, onion, garlic, dark greens of scallions & spring onions, peppercorns
  • Fennel tops for seafood stock (when I have fish bones or shrimp shells on hand)

Fridge

Snacks

  • Organic baked potato
  • Gluten-free potato chips with fresh guacamole
  • Dairy-free, gluten-free raw kale chips This tastes completely different from traditional fried/baked/dehydrated kale chips
Raw, gluten-free kale chips
Raw Kale Chips from Mother's Market (Deli Section)
Feedback
How do you like my new meal plan format? Tell me what you think by commenting below.

1 comment:

steven stephen said...

That's the best ingredient to put in risotto. Actually, the best ingredient to pair with risotto are scallops. These large seared on the outside, persian lamb kabob juicy and sweet on the inside, scallops to be specific. Can't go wrong with a Parmesan crisp to top it off.