Thursday Dinner:
Friday-Wednesday (minus Saturday and Monday):
General Tao’s Tofu
Ginger Chili Shrimp
Carrot Ginger soup with Coconut Roasted Shrimp
Sweet and Sour Chicken
Saturday (4th of July):
Hamburgers
Hot Dogs
Veggie Burgers(not gluten-free)
Potato Dish(being brought by J)
Coleslaw(from The Gluten Free Vegan)
Corn on the Cob
Veggie Kebabs(being brought by R)
Fruit Salad(being brought)
Rustic Strawberry Cobbler Cake
Everyone loved the Bok Choy dish, and on Friday night we ate leftover Indian Curry after a day of hiking and swimming in waterfalls.
For the 4th of July I really wanted to do as much as I could to eat locally and/or organically. Of course I also want to eat gluten free myself, but I will let other people eat gluten. After all, we should all have the right to choose what we eat. And, I want to do that in the way that will support our world and the country I live in, the best way I can.
So, I bought local hamburger buns for the gluten eaters, and baked my own from scratch through a recipe I can no longer find on Celiac Central (posted below).
I bought organic grass fed hot dogs, cursed the expense, and made room for their cost by being careful with my pennies elsewhere.
I bought local carrots, and two kinds of cabbage, for my coleslaw.
There is also sweet local corn for the grill, and local strawberries for the cake.
And of course, the ground beef comes from Maui Cattle Company.
There was one thing that I should have been able to buy locally, but ended up with it being from the Philippines. Pineapple. Why do I have to buy crushed pineapple from the Philippines when there are pineapple fields on the island? Next time I’ll just buy a pineapple and spin some in the blender and serve the rest of the pineapple in the fruit salad.
We all make mistakes on our paths, and I take this as an opportunity to learn.
Have a great weekend celebrating in whatever way you choose to, or not to. Eat well and eat smart.
