Fall, to me, feels like the beginning of the new year. School begins and summer habits must be reshaped. The air takes on a smell of decaying leaves and even chimney fires and evenings grow quieter. Patterns and routines are regained. And so I find myself revisiting menu planning. My first born has made it successfully through the first week of kindergarten and I’ve made it through the first week of packing lunches; however, dinners involved too much food made by others (i.e. Thai food, take out Gf pizza, etc).
I also find myself, like last year at the beginning of fall, hitting a low ebb physically. I’m tired and achy and I’m not sure why. Last year I went to a nutritionist and a massage therapist who specialize in abdominal massage in hopes of continuing to aid my body in healing after years of living with undiagnosed Celiac. This year as I approach the third anniversary of my diagnosis I mostly feel confused and discouraged as to why I don’t feel better. (It might possibly have to do with my energetic 5 and 3 year olds or just possibly with the effort I’ve put into starting my own business this year but it seems to be something more than even those account for).
I hope to regain some energy so I can savor this favorite season of mine and I so I’m going to return to the basics: enough rest and good food. So, on to the menu plan! It looks like this week’s Gf Menu Plan Monday item is apples. Since a friend just gave me a bag of local apples and our tomato plants are loaded with green tomatoes, I’m going to try my hand at a Green Tomato and Apple Pie. If anyone has a favorite GF pie crust recipe, please pass it on. I’ve made OK crusts so far but nothing outstanding. I’m still hunting.
Ok, the rest of the week:
Monday–Roast chicken and potatoes w/ sauted red chard
Tuesday–spaghetti w/ green salad w/ the option of eating the sauce over spaghetti squash
Wednesday–Thai stir-fry w/ jasmine rice
Thursday–homemade GF pepperoni pizza using Bob’s Red mill mix
Friday–fried green tomatoes (yes, we have a lot that aren’t ripening this cool Seattle summer), grilled corn cut off cob and mixed w/ bell peppers sauted w/ bacon…and I’m not coming up with a meat to go with it. Maybe make a salad, cook a few extra strips of bacon, and call it good.
Speaking of good food, I just learned a gluten free dessert place is opening walking distance from my home! One more reason the season feels it is full of new beginnings.