In order to save money, focus on eating more nutritious foods, and bring our diet closer to being gluten free, E and I have decided we really must start meal planning.
We eat a plant-based diet, but are moving toward being primarily gluten free as well, to see if it will help with E's health issues. I'll enjoy seeing what it does for me and also enjoy the fact that I won't rely on breads and packaged goods so much. I love the idea of us focusing on cooking from scratch more. I feel the less processed our food is before entering our bodies, the better, so this brings us closer to those goals.
To make our planning easier we've started using pepperplate.com. You can easily add any recipes to your own database and also add these recipes to your menu and auto-add the ingredients needed to your shopping list. And if you wish this can then all be accessed on your mobile devices as well. I printed the paper because I prefer that method, but the compatibility is nice. Oh, and it's free of course.
Last night we had these guys:
Sweet Potato Wedges with Cider Reduction
Gluten Free Chickpea Cutlets
We also heated up some kernels of corn and a light vegetable gravy for the cutlets. Eric loves gravy for his cutlets, so I always whip up a batch, I just have to use gluten free flour for the roux now. Easy peasy.
It was all so good and has me excited for all the recipes coming up this week.
With my 100 Truths all wrapped up, I hope to share some of our favorite meals from the week.
Look forward to sorta crapy photos until Spring time when the Sun starts shining later.
And please let us know if you have any wonderful gluten free vegan recipes for us to try.
Roxy likes trying new foods too.
Love and Noms,