Welcome to this week’s post of Gluten Free Weekly Meals! Every week, I take photos of the gluten free recipes I make from all over the web and then share my thoughts. Throughout the week you can find pictures of what I’ve been eating on my Instagram (tastefullygf) and Twitter (@tastefullygf). Each Monday I post a list of my favorite gluten free meals from the last week. You’ll see my photos of the food, a link to the recipe, and any modifications I made. To see previous “Gluten Free Weekly Meals” posts, just use the search bar on the right side of the page. You can also find these recipes on my Pinterest boards. I hope these posts provide you with some gluten free cooking inspiration!
Hey Everyone! It’s been a while since I did one of these posts. I have some new, cool gluten free dinner links to share with you, but my breakfasts are just going to be links today. See, now that it is fall and the days are getting shorter I am eating breakfast when it is dark. My pitch black breakfast photos just haven’t been blog worthy, or even Instagram worthy. Just click the links for pictures of each of the breakfasts!
Honestly, breakfasts have been pretty boring lately. I make baked oatmeal the night before (either this recipe or this one), add the oats in the morning and then bake it. Sometimes we have bacon and eggs. When I’m really tired and haven’t planned breakfast has been cereal or gluten free granola. Weekend breakfasts have been more exciting things like Banana Pancakes.
One interesting breakfast we had this week was this Sweet Potato Hash with Avocado Sauce from Cookin Canuk. My sister in law sent me the recipe a couple weeks ago, and I happened to have a half of a ziploc bag of black beans sitting in the refrigerator needing to be used. This seemed like a great use! I made a half recipe of the hash. It was filling. On it’s own it had a mild flavor, so the avocado sauce was a welcome addition. I think I added more than the 1 T suggested per serving. Oh well! The breakfast was good, but more work than I usually put into even weekend breakfast so I won’t be making it on a regular basis, but will definitely keep the recipe tucked away for the future!
Onto the dinners (which inevitably become lunches, too).When fall hit and winter squash prices came down about 20 cents a pound one of the first things I made was this Butternut Squash Chipotle Chili from Cookie + Kate. It was the first recipe ever I’d made from her blog, and I was so pleased. Flavorful, filling, not overly spicy, this was a great chili recipe. What I especially loved about this was that it was so weeknight friendly. A bit of prep work was involved but then there was an inactive hour while the chili cooked. This will definitely be made again soon!
Another fall-ish meal was this Thai Sweet Potato & Carrot Soup from the Wanderlust Kitchen. Now, get this: Steve hates creamy soups. When I spooned out his totally smooth soup into his bowl he was asking me if I had happened to save any before I pureed it with my immersion blender. Well, he tried it, and loved it. He ate three bowls! We went shopping at Target and Kohls, and he had more for snack when we got home. Yay for a winning creamy soup! If you’re wondering, like I was, this doesn’t taste like carrots. It’s sweet, with a bit of spicy fromt he red curry paste. We added lime juice to our bowls and didn’t notice a difference in flavor, but enjoyed both peanuts and cilantro for garnish.
Then there was the carrot noodles and meatballs that I loved (technically called Carrot Ginger Meatballs), from Plaid and Paleo. I actually saw this recipe via The Paleo Partridge on Instagram and it looked so good. I made the meatballs and carrot noodle exactly as written in the recipe, but added a szechuan sauce. I just felt like meatballs needed a sauce! Well yum. These were really good with the sauce but had tons of flavor ever without the sauce!! I’m not usually a big fan of carrots, but these meatballs and noodles were so good I was chowing down!
The other week, when it was still in the 80s (as opposed the the 70s we are having this week) I was grilling and made Basil Lime Chicken. I cannot tell you how long I had this recipe pinned before making it! Probably at least two years. Well, I have tons of basil in the garden and need to use some up, and figured it was finally time to try this. The only change I made to the recipe was adding less oil to the marinade (which I do with almost all marinades) and grilling the chicken as kebabs. It was so so. I mean, good food, but not out of this world good. I guess some recipes just have to be that way (or the great ones wouldn’t seem so great). I made roasted broccoli and grilled zucchini to go with the kebabs.
Finally, to end on a silly note, here is a picture I took from dinner a few nights ago. The quiche I made ended up soggy, but I won the game of Agricola!
Tastefully Gluten Free 