This weekend, my kids will be visiting from the Northeast. It’s the first time we’ll be seeing them since October.
This visit poses a bit of a problem. Several of us have dietary restrictions, while two of us don’t. My son and I are gluten and dairy intolerant. He is FODMAP intolerant. My husband and I are both trying to eat heart healthy. My other two eat normally.
So how can I pull this off, you ask? With careful planning.
I have shared some recipes also.
Here is what I will be serving this week:
I will be going easy on the onions. Using bottled gluten free sauce and fresh, local chicken.
I will be serving gluten free pasta.
This looks yummy-never tried this recipe. I will be leaving out the carrots and celery. I will serve this with dairy free mashed potatoes and corn.
We will be going to Nashville, so we will be having sandwiches for dinner
Salmon with teriyaki glaze
I will be making my own teriyaki sauce with gluten free soy sauce, ginger and sesame oil.
I will be serving this with rice.
Turkey tenderloins with gluten free cornbread stuffing and mixed vegetables
I will brush the tenderloins with olive oil and herbs. This cornbread stuffing is delicious. I will be leaving out the sausage and apples.
I will be using gluten free plain breadcrumbs and herbs. I will serve this with smashed potatoes and zucchini noodles.
We will also be going out to a steak house some time during the week so the nights may vary.
With so many food intolerances to think of, it might be a bit daunting to figure out a menu everyone can enjoy. But it can be done. I will post my outcomes next week.