{Gluten Free} Meal Plan Monday ~ 1.30.12

I almost caved 462 times on the gluten-free gig.  Out of habit.  Out of frustration.  Out of laziness.

I’ve told myself that it’s not helping enough times that I don’t even know why I’m still doing it.  Except for the fact that I said I would.  Until the end of January.  Or maybe 6 weeks.  I still haven’t decided and February 1 is two days away.  To make it to the six week mark would be another 12.

So I find myself questioning my food choices.  Are the oats that I eat every day cross-contaminated with wheat?  Did that trace of wheat protein I didn’t see put me back to square one?  Are Rice Chex really gluten-free?

Because giving up bread for four weeks should have done something, right?

But even if the diet didn’t improve my health, I’ve realized something else.  That I can do it.   

I’m not only about unfinished projects and good intentions.  I can finish something that I started.

I love food.  And I love a good challenge.  So marrying the two has made this process almost fun.  Which is why I’m going to continue the GF meal plan into February.  Plus I still have several recipes I want to try before going back to my gluteny ways.

So here’s the plan for the week…

Breakfasts are more oatmeal, yogurt, granola, fruit, and hard-boiled eggs.  Sigh.

Lunches are leftovers and more salads.  Although I made a fresh batch of vanilla vinaigrette, so I’m actually pretty excited about salads.

Dinners are:

Sunday:  Seared Salmon, Roasted Potatoes

Monday:  Baked (GF) Spaghetti

Tuesday:  Quesadillas

Wednesday:  Meatloaf, Mashed Potatoes, Gravy

Thursday:  Chicken Enchiladas

Friday:  Clean Out Refridgerator Night

Saturday:  Cowboy Casserole

To those of you that helped me out with meal suggestions last week, THANK YOU!  I didn’t actually end up using any of them, but your support was a tremendous motivator.  I didn’t make anything terribly inspired, but I think I just needed a little time away from the kitchen so easy meals of pasta and parmesan tilipia (and take-out sushi) got us through the week.

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8 Responses to {Gluten Free} Meal Plan Monday ~ 1.30.12

  1. Julie says:

    Let me know how the baked GF spaghetti turns out. I was always afraid it would be too mushy.

    • Jen says:

      It was mushy when reheated as leftovers, so I figured it couldn’t be any worse baked with ricotta… I’ll let you know how it turns out.

  2. Sara D. says:

    Good for you, Jen! I’m the same way with my diet–no bread products, no meat. It’s going ok, but I’m only 9 days in and hoping for 5 more weeks! And I totally echo all of your sentiments about finishing something–I am gonna do this, and I better lose 10 pounds while I’m at it!!

    • Jen says:

      Certainly an improvement from the juice cleanse, huh? I’m amazed that you stuck with it for 4 days. Not eating solid foods is one thing, but drinking green liquid makes me a little squimish. The raw diet seems to be a good compromise. Good luck!

  3. Adrienne says:

    Is the whole menu for the week gluten free? It seems so hard. I’m not gonna lie, I’m scared to even attempt it.

    • Jen says:

      Yes, it is all gluten-free. Quesadillas and enchiladas are made with corn tortillas. I’m using a flour-free cornbread recipe for the Cowboy Casserole. Leaving out bread crumbs in the meatloaf. And the gravy is made with cornstarch.

      Honestly, it’s not near as restrictive as you would think. The things I miss most are the junk foods, which I shouldn’t be eating Cheez-Its anyway. It really helped me to have a friend that is gluten-free. I saw what she eats and I realized that it’s not so hard. Just takes planning.

  4. Holly says:

    That Cowboy Casserole looks pretty good! :)