You see, every week we plan a menu, make a grocery list and go to the grocery store together. Then, we sit down at the dinner table every night for a meal. Totally bizarre right?!
The funny thing is, that we've always been this way. We don't know how to function any other way. One of the most difficult things for us to deal with when traveling is how often we have to eat out.
So, for the first time ever, I'd like to share one of our milk free menu plans. My hope is to inspire anyone who wishes they could have a nice sit-down dairy free dinner or spend one less evening sitting in the fast food drive through. (At the very least this should help to level the playing field between my dessert posts and my main dish posts!)
Sunday:
Easy Braised Brisket from Cooking Light's 5 Ingredient Collection http://www.myrecipes.com/recipe/easy-braised-brisket-50400000110464/Mashed Potatoes Ore-Ida Steam and Mash (replace milk with rice milk, replace butter with Earth Balance Soy Free Vegan Spread)
Green Beans (Birdseye Steam Fresh)
BONUS: Oatmeal Applesauce Muffins I found this recipe on Pinterest via Shrinking Jeans and decided I had to try it out! (I swapped out the milk with almond milk and instead of raisins, used dried cranberries, pecans and unsweetened coconut flakes. Also, it is not necessary to soak the oatmeal in the almond milk if you're feeling impatient. These made for a wonderfully filling snack throughout the week!)
http://shrinkingjeans.net/2010/11/taste-of-the-sisterhood-oatmeal-applesauce-muffins/
Monday:
Kielbasa with Potatoes, Onions and Asparagus from Forkful of Comfort (we just added asparagus)http://www.forkfulofcomfort.com/2012/03/sausage-potatoes.html
Tuesday:
Slow Cooker Teriyaki Chicken with Rice from Lake Lure Cottage Kitchen (we substitute brown sugar for white, rice wine vinegar for cider vinegar, and used brown rice.)http://lakelurecottagekitchen.com/2011/08/30/crock-pot-teriyaki-chicken/
Edamame
Wednesday:
Avocado BLTs (just like it sounds; bacon, lettuce, tomato and avocado on toast, we also ended up adding sliced turkey breast because we had it on hand.)Fruit watermelon
Fries Alexia Waffle Fries (we always bake them in the oven, they're outstanding!)
Thursday:
Cavatappi and Pesto (store bought or homemade) Check out Ina Garten's recipe, omit Parmesan or sub with milk free Parmesan.http://www.foodnetwork.com/recipes/ina-garten/pesto-recipe2/index.html
Salad
Friday:
Breakfast Burritos from Yummly, make your own substitutions (we replace the chorizo with turkey sausage and omit the cheese)http://www.yummly.com/recipe/Breakfast-burrito-362234
Saturday:
It just so happens that this week we were celebrating my Aunt's birthday, so today all you get is a German Chocolate Cake =)Check out my post "Chocoholics Unite!" and use Martha Stewart's One Bowl Chocolate Cake. Cover each layer with Coconut Pecan Frosting and voila!
COCONUT PECAN FROSTING
Covers 1 cake
- 1 cup sugar
- 1 cup canned coconut milk (full fat)
- 3 large egg yolks
- 4 tbs coconut oil
- 4 tbs Earth Balance Soy Free Margarine
- 1 1/3 cups coconut
- 1 1/3 cups chopped pecans
Combine sugar, coconut milk, egg yolks, coconut oil and Earth Balance in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture slightly thickens and is bubbling. Reduce heat to low and continue to stir for an additional 2 minutes. Remove from heat and stir in the coconut and pecans. Allow to cool completely before frosting cake.
I think the hardest part of sharing this week's menu was remembering to take a picture of each meal before I started to devour dinner!
Peace,
Laura
No comments:
Post a Comment