For this week’s Gluten Free Menu Swap, we are celebrating Wendy’s 50th Birthday! If you haven’t checked out her series 30 Days to 50 at Celiacs in the House, you should really take a look. It’s been an informative series about Wendy focusing on herself to get fit and healthy. She’s provided great insight, as well as gotten advice from some other gluten-free bloggers and experts in exercise, nutrition and health.
Wendy is hosting the Gluten Free Menu Swap this week and has chosen birthday foods as the theme. I’m not sure what Wendy is wanting for her birthday foods, but I’m going to suggest a Fruit Pizza. We made it this summer for a family birthday celebration and it was a big hit. Considering the fact that Wendy is trying to lose some weight, I suggest halving the recipe and making a smaller version. Happy Birthday, Wendy! And congratulations on your 30 Days to 50 Series. Thanks for sharing your experience as well as providing inspiration to others to live a healthier life.
Want to join the Gluten-Free Menu Swap? Cheryl at Gluten Free Goodness manages the headquarters of Gluten-Free Menu Swap. There you will find the rules, the current and upcoming schedule, and links to past roundups.
I’m hosting next week’s Gluten Free Menu Swap with tomatoes as the theme ingredient. I know a lot of you with gardens must have some great ideas for using tomatoes in your meals. So stop by next week to link up and/or find some meal ideas with tomatoes.
Celiac Family’s Menu This Week:
Monday – Cheeseburgers
My daughter has requested making patterns with Fruit Kabobs this week. Sounds like good practice before school starts, so I’ll let my kids skewer the fruit in any pattern they choose. They’ll probably talk me into making French fries, too.
Tuesday – Pasta Salad
I have some Gluten-Free Fusilli, as well as some tomatoes to use. So, I thought I’d toss them in a salad with peppers, olives, and feta.
Wednesday – Roasted Chicken
Serving Roasted Chicken with a Corn and Black Bean Salad.
Thursday – Shrimp Cocktail
Serving cold shrimp (the way my kids like it) with a Wild Rice Salad.
Friday – Baked Salmon
Baking salmon with lemon and dill and serving with leftover wild rice salad.
Saturday – Flank Steak
Grilling marinated flank steak and serving with baked sweet potatoes and steamed broccoli.
Sunday – Leftover Buffet
Everything left in the refrigerator gets pulled out for a create-your-own-meal night.