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.


My two year old (very soon to be 3!) frequently gets the phrases “Thai food” and “tofu” mixed up. In fact tonight–just for the fun of it–I think he was saying “Thai-fu” at the dinner table. Thankfully, he loves both. Me too, and I’d love to have more success at Thai home cooking. So far it has been “good enough” but not the great stuff I can get at some Thai places around here. However I found a recipe tonight that I was pretty happy with and I wanted to put the link here so that I would know how to find it in the future. It was a recipe for Thai stir fry with peanut sauce and tofu. Mostly it was marvelous. It needed a little salt or extra soy sauce and probably a lot more heat. I also think it would have been better with chicken. And, I also tossed some Thai basil in just long enough to wilt it.

I keep hoping to put up a weekly menu and return from my hiatus. Soon.