Mar

19

By Heather ·  Print This Post

Good Morning, and welcome back to the Gluten-Free Menu Swap. This week’s roundup is being hosted by Wendy at Celiacs in the House. So, be sure to check out what she and others have on their menus this week. This week’s theme is Cookbook Inspiration. I have many cookbooks, some are dedicated to being gluten free, and some are not. The two latest additions to my library of cookbooks are Elisabeth Hasselbeck’s Deliciously G-Free and Denise Jardine’s The Dairy-Free & Gluten-Free Kitchen.

A lot of Hasselbeck’s recipes are similar to the foods I make at home – classic favorites and family-friendly. And there are some recipes that definitely inspire you to create your own versions: The Deliciously Sophisticated Omelet, Egg Muffins and Vegetable Fried Rice. Using simple ingredients, you can easily make these dishes your family’s favorites by mixing in what your family likes best. For the Egg Muffins, Hasselbeck even suggests letting each family member or guest add their favorite ingredients to the muffin cups before baking. Sounds like a great way to get my kids involved in the process.

There are many recipes in Jardine’s cookbook that are new to me – new combinations, new ingredients, new ways to prepare dishes, etc. I found it to be a little intimidating because of that, but it’s also exciting to try something new. What’s really great about this cookbook is that the recipes are dairy-free. (My intolerance for dairy seems to have reached levels that seem to indicate an allergy, so I’ve been removing dairy from our meals and recipes.) This cookbook also has several recipes that would be easy to make your own just by changing out a few ingredients: Crab and Artichoke Frittata, Shepherd’s Pie, Pizza recipes for both a crispy and traditional crust, and Coconut Ice Cream. I’m planning on trying the Frittata, but I think I’ll try it with ham or prosciutto instead of crab. And, I’m really looking forward to trying the Coconut Ice Cream. I have some Andes chocolate mint chips that I think would be a great addition to it.

Celiac Family’s Menu This Week:

Monday -  Chicken Taquitos made with slow-cooked chicken served with Sweet and Tangy Jicama Slaw from The Dairy-Free & Gluten-Free Kitchen

Tuesday – Egg Muffins from Deliciously G-Free served with toasted gluten-free bread and leftover slaw

Wednesday - Burgers and Fries served with Roasted Brussels Sprouts in a Balsamic Reduction from The Dairy-Free & Gluten-Free Kitchen

Thursday – Easy Garlic Shrimp Pasta served with steamed Broccoli

Friday - Vegetable Fried Rice from Deliciously G-Free

Saturday - Eating Out

Sunday – Leftover Buffet

Want to join Gluten-Free Menu Swap?

• For the roundup of menu plans this week, visit Celiacs in the House.
• Next week’s GF Menu Swap will be back here at Celiac Family with Artichokes as the theme.
• The Gluten-Free Menu Swap Page has the current schedule of themes and hosts. If you’d like to host a future week, please send me an email (celiacfamily[AT]gmail[DOT]com) with your preferred date and theme.

Need more menu ideas?

• Laura at OrgJunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
• Or, check out some of my past menu plans.