Finally... a menu!

I have recently become a gluten glutton. And it is painfully clear that I can not tolerate gluten anymore. I don't know if this is a new development since going off wheat/gluten for Cooper, or if I am just aware of it now. Either way, I know I am intolerant of wheat and likely dairy, and I have got to get a grip and start eating right. I decided to have the blood panel for Celiac today and should know the results by the end of the week. This test is not 100% accurate, so even if it doesn't show positive for Celiac, I know I have to avoid wheat/gluten. I have NO energy, have terrible stomach aches, headaches, and feel all around crummy. You may be thinking, "your kid just had surgery, of course you feel like that," but that is just not me. I usually can jump out of bed and pull myself together even when I'm exhausted, but lately I can't even roll out of bed or lift my head off the pillow for that matter. I am not myself at all. So, I hope this bloodwork gives me answers, and the motivation to eat the way that makes me feel best, but even if it doesn't, something has to give. Starting tomorrow, I am going gluten free, again. With out further ado, this week's healthy menu...

Tuesday: Shepard's pie. I made this for the first time a few weeks back. It was so yummy. Here is the recipe:
1 package of ground meat (turkey, beef, pork, whatever you like)
1 onion, finely chopped or grated
2 carrots, finely chopped or grated
2 celery stalks, finely chopped or grated
1 tbsp of tomato paste
2 tbsp Worcestershire sauce
1/2 c of gf stalk (I use chicken, b/c it's what I have)
1 c frozen peas

Saute veggies (except peas) in a little olive oil until tender and starting to brown. In a separate pan, brown the meat, once it is brown, drain and rinse off the fat. Add the tomato paste to the veggies, then add the browned meat, stalk and Worcestershire sauce. Season to your liking with season salt and black pepper. Then add frozen peas. Let it simmer and let everything thicken and combine well. Transfer to a oiled baking dish. Top with mashed potatoes. I make my potatoes with gf chicken stalk, salt and pepper, and a little dairy free butter substitute. Put in a 400* oven for about 30mins until brown on top and bubbly.

Wednesday: Pork stir fry. I'll get whatever cut of pork is on sale this week. Cut it into thin slices and saute with a variety of veggies, carrots, onions, snow peas, broccoli. Serve over steamed rice with sweet and sour sauce.

Thursday: Salmon croquettes. Well have it with beans and oven fries. Here's the recipe.

Friday: Crock pot chicken. I'll get a whole cut up chicken and toss it in the crock pot first thing in the morning with carrots, potatoes and celery. Season it up with poultry seasoning, s&p.

Saturday: Date night at home. Steak, baked potatoes, and asparagus, and maybe some sort of fruit with dairy free chocolate sauce for dessert (made with enjoy life chocolate chips)

Sunday: Easter. We are having lunch at my parents. I'm sure I'll make some gluten free, dairy free options.