A Winter Week of Food- Gluten Free

Friends and Family:

It is the end of the semester, and Andy is pushing molars through. Sleep for everyone is irregular, and (again) all I can manage is a week of food planning.   This week we’re cutting gluten entirely, to see if it helps with the sudden onset of post-meal sloth I have been experiencing.  This means we are depending on the following grains: quinoa, millet, oat groats, brown rice, as well as potatoes and sweet potatoes for additional starches. We do not love buckwheat, but are interested in other gluten free grains that you love, that we might include in our diets. Please give us some suggestions!

I do hope to do more with this journaled space soon.

To health!


maple syrup eggnog and millet grits

chicken alfredo

pan-seared oysters w/ eggplant and chard


quinoa w/ blueberries and ginger

chicken and rice soup

steak, garlic potatoes and spinach


egg and potato bake

italian baked rice dish

roasted chicken, mashed sweet potatoes, braised asian greens


oats w/ peaches and cream

chicken w/ feta spinach dressing

buffalo burgers with home fries and salad


egg nogg and quinoa

chicken soup, humus and veggies

blue mussels in butter wine sauce, baked rice dish


omelets and potatoes

black-bean pesto quinoa salad

steak fajitas with peppers, onions, spinach and mushrooms


green onion grits

Beer cheese soup

Chicken tika masala w/ chard