This Week’s Veganish Gluten-freeish Menu

7 Weeks in. Still going strong. Meat cravings have been on the rise, however. Driving home from work the other day I was this close to going to my old wings place. The only thing that stopped me was imagining the suffering of those exploited and tortured chickens. Came home and ate my mac ‘n cheese instead. Yesterday I was overcome with an intense desire to consume lobster tail with lots of butter and fresh lemon juice. Today, I was nearly seduced by the wafting odor of grilled meat from a restaurant while on my way to an Indian spot for lunch. I held firm and stuck to a vegetarian dish, though I did break down and eat copious amounts of naan. Cheese naan. Yum. I also passed out afterwards. It was the most wheat I’ve had since I started this transition. Body couldn’t handle it..

In other news, I’ve tried to get Zora on board by introducing raw cat food (lamb to be precise) into her diet. I try to sweeten the pot by stirring in some Kit ‘n Kaboodle, her favorite go-to-junkfood. She’s very, very skeptical so far. But she’s nibbling. Progress!

Anyway, here’s the game plan I’ve been working with this week:

Main Courses:

  • Brussels sprouts, grilled onions & tomatoes in peanut sauce over red quinoa
  • Kale, candied carrots & cranberries over red quinoa
  • Mac ‘n cheese with broccoli or kale
  • Gluten free penne pasta with black olive tomato sauce
  • Butternut squash soup
  • Carrot/broccoli slaw w/ sweet potato pancakes & spicy Korean sauce
  • Eggplant “cheeseburger” w/ extra pickles, vegan mayo, ketchup & mustard, gluten free bread
  • BBQ eggplant burger w/ grilled onions, gluten free bread
  • Miso soup w/ gluten free penne & cilantro
  • Cream of broccoli soup

Snacks:

  • Fresh Guacamole & gluten free tortilla chips
  • Cherry kefir
  • Banana nut muffins
  • Cranberry nut muffins
  • Banana ice cream
  • Green smoothies (some variation of kale, broccoli, banana, apple, mint)

Teas

  • Fresh ginger root tea
  • Fresh mint tea
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