Weekly Menu Plan -January 17, 2010

Is January really half over?  Where has the time gone?  It has really warmed up here in Ohio this week.  Hope it has where you are, too.  Monday night we went out to dinner at Columbus Fish Market to celebrate my birthday with my Dad, step mom & little sister.  The dinner was so good – I had Chilean sea bass, steamed veggies, salad (with dates & pine nuts) and raspberry sorbet.  I really enjoy eating at the CFM because they have an extensive gluten-free menu and are well versed on the diet.  You can see another post on CFM here.  I loved the sea bass so much that I checked Whole Foods for it on Wednesday & was astounded by the price.  Are you sitting down?  $21.99/pound!  OUCH!  I guess it would be one thing for a special occasion and if I knew how to prepare it without screwing it up, but I just can’t go there.  Speaking of birthdays, I got the Yaktrax that I so desired from my Dad & family!  I am so excited to try them out!  Figures it warms up & the snow disappears when I finally have the gear to use outside.  Well, if that is all it takes to keep the snow away…..LOL!  Wishful thinking on my part. 

Esther at Lilac Kitchen is hosting this week’s gluten-free menu swap and her ingredient choice is: parsnips.  Wow, I have never made parsnips, but they have piqued my interest after seeing several other bloggers making fries out of them. I love fries in any shape or form, so I just may grab some parsnips & give them a try this week.  I have made sweet potato fries, butternut squash fries, yucca fries & rutabaga fries.    I am interested in seeing what the other bloggers do with parsnips. 

Sunday – Tilapia (perhaps coconut or teriyaki), baked sweet potato, steamed broccoli & carrots & salad

Monday- Turkey Burgers, butternut squash fries, asparagus & salad

Tuesday- Spaghetti & marinara, brown rice pasta, zucchini & salad

Wednesday- Breakfast for dinner (omelets, sweet potato fries & fruit salad)

Thursday- Bourbon Chicken (I am trying out tofu, too), coconut baked rice, green beans & salad

Friday- Baked Chicken Fingers, mashed potatoes, veggies & salad

Saturday-Leftovers

 

Baked Goods

Bread

Muffins of some sort

 

Make sure to stop by Orgjunkie for lots more menu ideas. 

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I got some very exciting news today.  I can’t share yet, but I will in the next few days.  Stay tuned!! 

Columbus peeps – Raisin Rack will now be carrying Everybody Eats products!  Review to come later this week! 

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If you would like to help out those suffering in Haiti, there are several ways to do this.  You can “Dress down for Haiti“.  Lauren, at Celiac teen is collecting recipes from bloggers (gluten-free or not) and putting together an ebook to help raise money for those in need.  And lastly, onate money right to the Red Cross.  You can do so via their website or by texting “Haiti” to 90999 and $10 will be charged to your cell phone bill.

 

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Product Review – Organicville Salad Dressings & Marinades

A couple months back I was sent some complimentary samples by Lisa from Organicville.  I was really excited about this opportunity as I have been looking for ways to minimize the amount of sugar, and especially high fructose corn syrup, in our diets.  According to this article, the average American consumes 150-170  pounds of sugar per year!  That is just ridiculous.  Sugar & HFCS are found in places that they shouldn’t be – breads, crackers, pickles, canned or frozen vegetables – just to name a few.  Anything I can do to help cut back on the sugar in our diets, I am all for it.  Organicville’s products contain no added sugar and use agave nectar to sweeten them.  I am not a fan of artificial sweeteners like Nutrasweet or Splenda, so this aspect of the Organicville product line really appealed to me. 

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Here is some great information that Lisa sent to me:

Organicville Foods

Food chemicals and high-sugar additives plague the grocery store aisles nationwide. Most brands sweeten their products with high fructose corn syrup or artificial sweeteners which are contributors to higher risk for obesity and diabetes more than ever before. These synthetically processed substances in many of America’s food favorites dangerously impact the glycemic levels.

But now, people can choose a healthier option that delivers the same great taste. Organicville, makers of USDA certified organic, vegan and gluten-free ketchup, barbeque and teriyaki sauces, salsa’s and vinaigrettes are made with agave – a 100% natural sweetener, which digests more easily compared to other types of sugar, and delivers the same great taste. The products are gourmet solutions for a healthier, more environmentally focused lifestyle – including products that are safe for those with special dietary concerns, and tasty enough for all – even kids love them!

Founded by Rachel Kruse, a 33 year-old entrepreneur, third-generation vegetarian and organic consumer, she turned to creating delicious, healthy products to offer a better alternative to sugars, preservatives and processed foods – as growing up, she couldn’t find organic dressings and condiments that tasted great. The goal: to enjoy a great tasting organic product without having to sacrifice flavor or quality.

Organicville’s Product Quick Facts:

· Products: ketchup, salsas, BBQ and teriyaki sauces, and vinaigrettes.

· Vinaigrettes are available in 11 great flavors including: Orange Cranberry, Miso Ginger, Olive Oil & Balsamic, Sun Dried Tomato & Garlic, Herbs De Provence, Tarragon Dijon, Sesame Tamari, Pomegranate, Sesame Goddess, Non-Dairy Ranch and French (fourth largest salad dressing brand nationally)

· Gluten free

· USDA certified organic

· Sweetened with agave nectar

· No High Fructose Corn Syrup – ever!

· No added sugar

· Contain less sodium than other brands

· Fat and cholesterol free

· Vegan

Organicville’s organic ketchup, barbeque and teriyaki sauces, salsa’s and vinaigrettes are available for purchase in supermarket chains, natural food stores nationwide and online at www.amazon.com. Additional product and availability information can be found at www.organicvillefoods.com.

I was sent 2 different BBQ sauces, 2 salad dressings & 2 marinades to try.  I passed the marinades along to a friend with Celiac because I can’t eat sesame seeds and they both contained sesame seeds.  Her opinion will be shared below, too.

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I served the Organicville salad dressings – Herbs de Provence & Sun Dried Tomato & Garlic at our Thanksgiving day dinner.  They were a great addition to our menu and were well liked by all who tried them.  I loved that neither dressing was heavy – they were both very light & flavorful.  The Herbs de Provence is a very unique dressing that I have come to love on a salad of arugula, mushrooms & grape tomatoes. 

The Organicville BBQ sauces rank right up there with my previous favorite – Sweet Baby Ray’s.  The obvious benefit to the Organicville sauce is no HFCS and organic ingredients.  I love to use the BBQ sauce on chicken breast, pizza & salmon. 

Lindsey, my friend that I passed the marinades along to, really enjoyed the Island Teriyaki marinade.  She also tried the Sesame, but said it wasn’t as good and had a really strong sesame flavor. 

Keep an eye out this week for another post on Organicville and a couple of great recipes for Superbowl Sunday! 

 

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