The 1 week wheat-free challenge: Day 1
Porridge: oats, water, nutmeg, grated apple, sultanas, soy milk (malt-free), maple syrup.
Leftover brown rice bake: Rice, tomatoes and lots of vegetables.
2x vegetarian dolmades.
Artichoke stuffed with quinoa, parsley, anchovies, garlic and almonds. (A variation on this recipe).
Baked mushrooms marinated in tamari, mirin and ginger, stuffed with tofu, garlic, spring onion, ginger, parsley and tamari.
Fluids: 1 espresso, 1 sherry and lots of water.
Notes: A day at home, so not too many temptations to stray. Leftovers made lunch really easy.
Leftover brown rice bake: Rice, tomatoes and lots of vegetables.
2x vegetarian dolmades.
Artichoke stuffed with quinoa, parsley, anchovies, garlic and almonds. (A variation on this recipe).
Baked mushrooms marinated in tamari, mirin and ginger, stuffed with tofu, garlic, spring onion, ginger, parsley and tamari.
Fluids: 1 espresso, 1 sherry and lots of water.
Notes: A day at home, so not too many temptations to stray. Leftovers made lunch really easy.
Labels: 1 week challenge, dairy-free, menu, photo, wheat-free
posted by GS at 8:29 am
5 Comments:
I'm willing to go gluen-free AND wine-free. But on Monday. 'Cos I've already eaten a slice of Very Nice toast.
Leftovers are key, really. That rice bake sounds quite lovely.
Yes the weekend loaf. Am missing that a little today I must admit. Good on your for contemplating a double dose of the challenge :)
The SE has made cooked twice this week - the rice and vege number and an interesting allergy-free remake on a classic last night which will get a mention tomorrow. Hurrah for it being mid-year break, which kind of makes up for him cooking only once in the previous month.
Your menu sounds delicious. As a lactose-intolerant person, though, I think that dairy is about all I am willing to give up. I'll hold onto my wheat, but I admire you for trying this. (Oh, and I still eat chicken and very little red meat and some fish).
Kitchenetta - I totally understand. I'm loathed to suggest to anyone with a limited diet make it even more so. You already know what it is like!
After almost a week in NZ and another week before that eating out with visitors, I know my body has had more processed wheat than it would prefer. This way I get to keep myself on track and show at the same time that some wheat-free and dairy-free meal options can be enjoyable.
What is more - I have some grains languishing in my pantry in need of a work out. This way I can't resort to old habits and have to make a bit of an effort with my cooking.
The thing I find really interesting is when people who "eat everything" react really strongly to the suggestion that they walk in someone elses shoes for a week.
Recently I found a Johns Hopkins University website which suggested oats and rice pudding are both good for joint pain, so I now get OAT-Brits instead of Vita-Brits, and I adore baked rice pudding with sultanas in it and butter dobs with nutneg on top.
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