I am quite excited to be hosting the Gluten Free Menu Swap this week. The theme this week is coconut, so join in with your favorite coconut love!
We do like our coconut around here. We use it as a replacement for heavy cream (think whipped topping for pie, and in ice “cream”), coconut yogurt, and coconut “cream cheese“. I have even made dairy free cream cheese cake pops from the coconut cream cheese. I also like to use the coconut water for making coconut water kefir, and as a natural sports drink. I use the oil for cooking when I am doing high temperature cooking and as a shortening replacement (replace shortening with 1/3rd to 1/4th less coconut oil than the amount of shortening called for in the recipe). All in all coconut is one amazing food that can be used for sweet and savory dishes, lends a creaminess to the dairy free recipes, a great source of MCFAs, and is very tasty to boot!
If you would like to host a week of the Gluten Free Menu Swap, drop Cheryl a line. She would love to hear from you!
For more menu inspirations, visit Laura for Menu Plan Monday.
Monday: Boy Scouts/Girl Scout Leader meeting
Ham and Sweet Potato Casserole, salad
Tuesday: mommy volunteer in school library/Piano lessons
Slow Cooker Bean Soup (with the ham bone from Easter), blender corn bread, salad
Wednesday: My youngest girl’s birthday!!/little girl dance lessons/youth group/youth group parents meeting
Birthday girl choice (she hasn’t picked yet, but I am sure hot dogs, strawberries, and French fries with be on the menu).
Thursday: After school newspaper club/Caddy Girl Scout meeting
The Girl Scouts are making a dinner for their badge tonight, so hubby, son and little daughter are having sandwiches and salad night.
Friday: half-day of school for the kiddos
Baked Teriyaki Chicken, quinoa, salad
Saturday: Big girl dance lessons/Girl Scout Program Aide Training
Sunday: Big girl and mommy teach Sunday school
What is on everyone else’s plate this week:
First up is Wendy from Celiacs in the House. It’s Spring Break around their house this week. The GF egg rolls look amazing, as do the enchiladsa with green sauce, pizza night and grilled chicken. Sounds like great Spring Break food to me! Let us know how the GF wraps taste and work out, Wendy, please, pretty please??
Cheryl at Gluten Free Goodness loves to use young coconut for it’s water and the soft inner “meat” she blends into coconut milk. She is making a Chai breakfast cake to celebrate the theme (swoon!) which I hope she posts the recipe for (hint, hint). She has a tasty menu planned which includes, Quinoa Italians, Beef Curry (with coconut and cauliflower), Nightshade stew and Orange halibut.
Scrumptious at In My Box, has a great gluten free and vegan menu this week, including breakfast ideas (I have to try the Quinoa Breakfast Brownies!). She also has a recipe for a version of the Magical Loaf Studio recipe (you have to try the studio, I have never had a bad version from it. Super easy and yummy.) from the Vegan Lunch Box. Also on the menu this week are California Minestrone, Vegetarian Shepherd’s Pie, Fennel and Kale Pasta and lots of yummy veggie sides (and lots of recipe links, too!). Her coconut is showing up in Coconut-Orange Macaroons and her Green Smoothie.
Heather at Celiac Family is not a big fan of shredded coconut, but is using coconut milk as a dairy replacement more often. She has used coconut milk in Chicken Tikka Masala and Chocolate Creme Brulee (both sound AMAZING to me! She has recipe links for those recipes on her post, too). On her menu is pupusas (I want to make those soon), salmon with balsamic glaze, and garlic shrimp pasta. Heather will be hosting the Gluten Free Menu Swap next week with the theme ingredient of eggs, so be sure to join in on the fun!
Thanks to everyone who joined in the swap. You guys are an inspiration!