Breakfast this week has been a bit of a mixed bag including dry corn thins on a day I wasn’t feeling too good, leftover frittata, puffed corn cereal with banana & almond milk, fried veggies with an egg, scrambled egg with tinned salmon & avacado and of course bacon & eggs.
Lunches again mostly involved using leftovers in some way. These included leftover roast beef & salad; leftover porcupines heated with mushrooms & rice noodles or salad; leftover chicken with avacado on corn thins & leftover tinned salmon on corn thins. My children also enjoyed leftover meat on bread rolls for some of their school lunches.
Dinners last week:
Monday – Quick Chilli Beef as burritos or nachos
Tuesday – While the rest of the family enjoyed leftover Quick Chilli Beef I had the last of the roast beef with some salad.
Wednesday – Porcupines with veggies
Thursday – Creamy Tomato Chicken
Friday – Boston Beans & Sausages
Saturday – We were out a school function for dinner. Whilst we did request gluten free for my husband he was still careful about what he ate.
Sunday – Savoury mince (a double batch to take to a shared dinner but hoping that there are leftovers)
This week I have also baked chocolate brownies,
GF DF sugar cookies & Gluten, nut & dairy free apple cinnamon muffins (which are very fluffy for a gluten free muffin). I also made a creamed corn dip by soaking cashews, then making cashew cream and added some creamed corn and blitzed up a clove of garlic with the cashews.
What’s been on the menu at your house?
Last week I got back to making my own almond milk again by simply used soaked almonds and blending with chilled water, straining in a nut milk bag and using. I used this with breakfast some days or in some of my baking/cooking. This week I made another GF spiced sultana bread to take to a lunch with my friend who is a caeliac and then froze some of the leftovers. I also baked peanut butter cookies (much better when I flattened them with a fork this time) & GF/DF shortbread. My son & I also made a DF French Onion Dip using homemade french onion soup mix.
Breakfasts included Choc Crunch Granola, fried veggies with egg, GF sultana spice
fried veggies with egg
bread and bacon & eggs. Most mornings I had the ginger & lemon hot drink, see this link for the benefits of warm lemon drinks. My son also enjoyed an apple & berry breakfast bowl.
Lunch again often involved leftovers in some ways. Lunches included leftover Tric’s mince, chicken & salad, mini meatloaf & salad and corn thins with various toppings on a couple of days.
So onto the dinners:
Tric’s mince cooking
Monday – Tric’s mince
Tuesday – planned for creamy tomato chicken but after accidentally leaving my chicken out all day we had to throw it out. So instead I bought a roast chicken & coleslaw mix from the shops and added whole egg mayonnaise to the coleslaw mix and cooked some potato & sweet potato chips in the air fryer.
Wednesday – Mini Meatloaves with mushroom gravy. Well I enjoyed the mushroom gravy while the rest of the family chose not to eat it.
Thursday – Mum & Dad’s for dinner where we enjoyed Quick Chilli Beef with wraps or corn chips.
Friday – We enjoyed GF/DF Fry pan pizza. This time I added less liquid and made the base a bit thinner, I think this worked better.
Saturday – Roast beef cooked in the slow cooker with roast vegetables cooked in the airfryer.
Sunday – The kids enjoyed Donar Kebabs with the left over beef and other toppings
frittata with salad
of their choice. The best thing was that they made their own with no help from me! My husband & I had a frittata made with the leftover beef & a few veggies.
What have you have been cooking/baking?
Below is the recipe for the spinach dip that I mentioned in a blog post a few weeks ago.
It is a very easy recipe. You could use the cashew cream base and change the ingredients to make other dips. For example you could add some french onion soup mix to make a french onion dip. I use this recipe to make my own gluten free onion soup mix.
Spinach & Cashew Cream Dip
- 200g raw cashews
- 1/2 tsp salt
- couple of handfuls of spinach
- 1 clove garlic
- 1 tbsp lemon juice
- 1/2 tsp coriander
- 1/3 cup water (extra for soaking)
- Cover cashews with water and add the salt. Soak for 8-12 hours.
- Drain the water from the cashews and rinse.
- Place the cashew into Bellini and process for 10 secs, speed 8.
- Add the rest of the ingredients and blend for 20 secs, speed 5. Add more water as necessary to get the right consistency.
One of the things that my son really misses as he can’t have dairy is things like creamy dips. I have experimented with a few things but this is my current dairy free version of French Onion dip. Continue reading