I'll post more about it soon but we're making the transition from a wheat-based diet to one that is wheat-free, attempting to be gluten free.
Monday:
Roasted pumpkin risotto
Tuesday:
Buckwheat pasta with bolognese sauce
Wednesday:
boys- eggs and toast
adults- chilli con carne (we didn't end up having it last week)
Thursday:
Pumpkin soup with cheesey muffins
Friday:
gluten-free pizza
Saturday:
BBQ
Sunday:
Random Recipe - Eggplant Parmigiana from Rose Elliot's Classic Vegetarian p74
Extras:
gluten-free bluberry muffins, gluten-free bread, chicken stock, muesli, yoghurt, ricotta
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