I like to sneak flax seeds in whenever I bake something. I have always liked flax, little seeds of goodness. I have both the seeds and a bag of ground flax on hand right now, so this will be a good excuse to use it. Cheryl of Gluten Free Goodness is our flax seed and menu swap host this week. Be sure to check out all the creative flax uses that are posted on her blog and in the swap this week.
Monday: Grass fed beef tacos with shredded cabbage, TJ’s frozen guac, salsa and pico de gallo
Tuesday: Grilled salmon with a broccoli casserole or maybe bouillabaisse with fennel if I get in the mood.
Wednesday: PF Changs for tax day to get 15% off our meal – why not? It makes it a bit more affordable.
Thursday: Italian Sausage and spinach stuffed lasagna using a bechamel sauce. I might even make my own noodles, time permitting since my closest store was out of tinkyada lasagna noodles.
Friday: Indian night: Biryani and curry. Probably a pork (with our pork) vindaloo with a veggie oriented biryani.
Flax: I am in a sandwich mood again (this is rare), a sorta muffaletta mood, so I will bake a loaf of bread, adding copious amounts of flax or I may attempt to make an oatmeal, millet, flax granola. It’s about time I made my own granola.
Update on flax: I made some fantastic flax bagels using Pamela’s bread mix. I added about 1/2 cup of flax and they are pretty darn close to gluten bagels with the chew and crumb of the bread. I just finished eating one.