Cheryl is hosting this week’s gluten-free menu swap with peaches as the theme. You can find more great menu plans with Org Junkie. Here’s my menu for the week- with a few from last week that we didn’t work into our busy schedule with a newborn.

Tuesday: Chinese
Soy free Green Bean and Jicama Stir Fry
Rice

Wednesday: Thai
Panang Vegetable Curry on rice noodles

Thursday: Indian
Tofu in Creamy Coconut Tomato Gravy
Basmati Rice

Friday: American Southern
Mashed Potatoes
Pan Fried gluten-free okra
Pressure cooked beans

Dessert: Peach tapioca pudding
Baked Good: Bette Hagman bread

This week I had some Trader Joe’s prepared beets in the refrigerator that inspired me to try a new recipe- the unusual and cleverly named red flannel hash. Usually this recipe is not vegetarian friendly, but I used well seasoned golden brown pan-fried mushrooms for a “meaty” substitute and enjoyed every bite. I served it with a cumin-sesame tofu scramble for a healthy and hearty casein-free vegan breakfast.

Gluten-free Vegetarian Red Flannel Hash Recipe Breakfast  Potatoes  European

Ingredients 2 tsp olive oil 1/4 onion, diced handful sliced crimini mushrooms salt and pepper to taste smoked paprika or chipotle pepper 2 tsp margarine 2 tsp. olive oil 1 large potato, cooked (microwaved is fine) 2 small cooked whole beets (canned or prepared) Directions Heat olive oil in nonstick pan or cast iron pan on medium. Saute onions and add mushrooms as onions turn translucent. Season generously with salt, pepper and smoked paprika. Let onion get caramelized and mushroom get golden brown. Grate beets and either grate potatoes or put them through ricer. Salt and pepper grated/ riced veggies. Add margarine and oil to center of pan, let margarine melt and add seasoned potatoes and beets to onions and mushrooms. Let form a nice brown crust on the bottom and then turn over, browning other side. Serve with traditional red wine vinegar as a condiment or eat as is. Enjoy with a nice tofu scramble or other high protein veggie side dish.

Rating:  9 Original Source:  Contents of my brain, please do not replicate without my permission. Thanks. Recipe ID:  1444 Added:  August 16, 2009 Last Modified:  August 17, 2009

This is a HUGE smoothie. I’ve been having it very regularly in the morning since I’ve been pregnant… followed by more breakfast! If you’re not pregnant, you will probably drink half, or have a few glasses of this throughout the morning.

2 medium to large bananas
3-4 large kale leaves, torn up
10-12 almonds (preferably soaked)
1-2 brazil nuts
1 tbsp goji berries
3 dried figs, chopped
medium to large dash (bloop!) of cold-pressed linseed (flax) oil
2 cups water

Put all the ingredients in the blender & blend until smooth, then drink up & say OMNOMNOM!

Other options:
+ If the smoothie is a bit warm after blending, add up to a cup of ice and blend for another 10 seconds.
+ Add a teaspoon of cinnamon &/or sprinkle some on top.
+ Add a teaspoon of spirulina &/or a teaspoon of dairy-free probiotic powder.
+ Swap linseed oil for chia seeds, which are super-high in omega oils, & – like linseed/flax – are in the correct ratio for absorption. Note that if you let the smoothie sit around before you drink it, the chia will turn the smoothie into a thick pudding texture! & on that note, stay tuned for my chia pudding recipes!

* Note almonds are softer after soaking & blend up more easily, making a smoother milk. Soaked almonds are also sweeter! Ideal soaking time is at least 12 hours, but just a couple hours or overnight will make a big difference. Additionally: when raw seeds – including almonds – are soaked, it begins the sprouting process, during which fats begin to be converted for the growing process into other nutrients, such as protein. I keep a bowl of raw almonds (about a cup or two) soaking in water in my fridge, and I change the water every day or two.

Coming up next: raw carob cookie recipe, raw chia pudding & choc pudding recipes – all super-easy & requiring no cooking!