American cooking, with its cheesy mac and cheese and breaded goods, does not exactly lend itself to a diet that is free of dairy, soy and gluten.  Rather than feeling frustrated, my new strategy is to embrace what I can eat.  We are on a search for other cultures whose cuisine is more adaptable to my current dietary restrictions.  This week we are experimenting with Cuban food.  Here is the plan:


Lamb with Lentils for the Slow Cooker (I have never had lamb before, but we got it in our meat CSA, so it will be an experiment)


Cuban Black Beans and Cilantro Lime Rice, Sauteed Swiss Chard


Mediterranean Kale and White Bean Soup with Sausage, Homemade Garlic Bread


Cuban Chicken Rice Bowls with Bananas

Oven Roasted Vegetables


Hamburgers on the grill, Roasted Beets with Honey Balsalmic Glaze, Beet Greens with Caramelized Onions


Husband’s choice of meal (he cooks :))

Zucchini Recipes Waiting in the Wings

I think I may be overrun with zucchini soon, so I also have some zucchini recipes waiting in the wings:

Banana Zucchini Applesauce Raisin Muffins

Zucchini & Tomatoes 

Zucchini Crisp 

Zucchini and Ground Beef Skillet

Pumpkin Zucchini Bread

Zucchini Parmesan Soup with Rice

What is your favorite zucchini recipe?

For more meal ideas, visit Menu Planning Monday.

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