Our recent guests (see yesterday’s post) needed a gluten-free and dairy-free menu, and I knew I’d have more fun during their visit if I had a plan. It was easy to make up a plan that fit their criteria from recipes from my blog.
A week was kind of a lot, so I delegated three chicken meals to my husband (which I don’t make or eat), plus asked him to make the granola, almond milk, and breakfast cookies. I’m grateful for his help, and how much our guests pitched in as well.
Here’s what we made (links to recipes underlined and in blue):
Wednesday dinner:
Cantaloupe
Thursday lunch:
Thursday dinner:
Vegetable chicken curry (made by my husband/ not on blog)
Fresh Veggie Juice
Friday lunch:
Curried Tuna Apple Salad with Raisins
Friday dinner:
Chicken Pot Pies (made by my husband/ not on blog)
Salad with Rhubarb Salad Dressing
mangos
Saturday lunch:
Basic Egg Salad
Nectarines
(also my husband’s sourdough for who could eat it)
Saturday dinner:
Steelhead trout
Corn on the Cob
Sunday lunch:
Salad with Fresh Basil Dressing
cantaloupe
Sunday dinner:
Spiced Coconut Shrimp with Spinach
mango
Monday lunch (taken to the swimming hole):
Pesto chicken salad (made by my husband/ not on blog)
Peaches
Monday dinner:
King salmon
Roasted Carrots with Pistachios, Tahini, and mint
Tuesday lunch (taken to the cabin):
Watermelon
Tuesday dinner:
leftovers
Breakfasts:
Poached eggs on avocado toast
granola (with coconut oil instead of butter)
Vegan Strawberry Rhubarb Overnight Oats
Gluten-free Vegan Breakfast cookies
Homemade almond milk
Ka’chava Protein smoothies
You can also see most of the food in chronological order below. It sure does work great to have a plan and work your plan, so you can spend your mental energy on being present for your company, knowing their needs will be met.
