{Gluten Free} Meal Plan 3.22.11

So far this week’s been a wash. I downloaded Elisabeth Hasselbeck’s book, The G-Free Diet, on Friday morning while I was getting my pre-beach trip mani/pedi and I’ve been immersed in it ever since.

I’m still having some symptoms reminiscent of gluten exposure, and I can’t help but wonder if I got glutened again over the weekend, even though I tried to be vigilant. I got those tell-tale stomach pains during the movie Friday night, and for the last few days, I’ve felt like someone put a tire pump to my stomach and started pumping for their lives. I feel full after eating the smallest thing. It’s not painful, it’s just overall uncomfortable.

So I spent most of my time yesterday alternately researching this crazy gluten intolerance/celiac/whatever-it-is, and de-glutenizing my kitchen per Elisabeth’s instructions. Incidentally, someone forwarded me this article from the WSJ: Clues to Gluten Sensitivity.

“For the first time, we have scientific evidence that indeed, gluten sensitivity not only exists, but is very different from celiac disease,” says lead author Alessio Fasano, medical director of the University of Maryland’s Center for Celiac Research.

Well, hallelujah. I’m not crazy. (And for those who want to understand more about this topic, it’s a great resource. I feel like sending it to everyone I know and love.)

Then as I was reading a blog it occurred to me . . . Could my recent setbacks be due to my new lipstick? So then I spent the next few hours trying to track down someone from Laura Mercier who can give me an ingredients list. (I still haven’t gotten the list!)

All that to say, yesterday was kind of a wash.

But on the up-side, I’m feeling some better today.

AND I have a menu plan! (And a grocery list made on my new Knock Knock To-The-Market Tablet!)

With baseball season in full swing, I definitely need to stick to menu planning — preferably simple meals that I can either throw together in a jiffy or prepare ahead of time so we can eat around the all-consuming baseball schedule.

So. Without further ado, here it is!

Menu Plan

TUESDAY: pan fried pork chops (I picked these up at the farm last week and can’t wait to try them!), collards, mac and cheese made with brown rice pasta (this is an experiment – we’ll have to see how well it goes over with the non G-Free crowd)

WEDNESDAY: bolar roast with potatoes and carrots

THURSDAY: salmon cakes, or baked wild salmon if I can get my hands on some, oven roasted broccoli, herbed new potatoes

FRIDAY: chicken in a pot