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GF for LF – days 18 and 19

Posted by Jeanne on January 19, 2011

Tuesday:

Breakfast:  Fage plain yogurt, Trader Joe’s gluten-free cranberry granola, diced peaches in light syrup

Lunch:  leftover sopa de albondigas, spring mix salad, balsamic vinaigrette

Dinner:  lentils and rice with unsmoked bacon, sweet potato ice cream.

Wednesday:

Breakfast:  Fage plain yogurt, Trader Joe’s gluten-free cranberry granola

Lunch:  leftover salmon & brussels sprouts from last Thursday night, salad, balsamic vinaigrette.

Dinner:  BBQ spiced shrimp (based on this recipe, but done on the stovetop and not outside because it is snowing AGAIN), cheddar polenta, sauteed broccoli.

Thank whoever for Bob’s Red Mill – they are great for gluten-free grain products.  Also I really think they will grind anything up and make it into flour.

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