Short and simple is how I’ll keep it this week. Only 20 days to go as we count down to the opening. So many things to do so little time. On a sad note it is blizzard, hailing, sleeting as I type this post. :/ Where is spring? March madness indeed.
the gluten free chef

Breakfasts

Banana Chai Spice Smoothie (Photo courtesy of The Sweetest Kitchen)

Creamy Rice Cereal w/ Walnuts and Cinnamon

Pineapple + Cottage Cheese (Photo courtesy of Gym Class Heroine)

Spinach Frittata (Recipe & Photo courtesy of Simply Recipes)

Black Pepper Cinnamon Scones

Banana Split Bars (recipe courtesy of Skinnytaste)

Dinners

Red Quinoa Patties w/ Black Bean Mango Salsa (Recipe & Photo courtesy of An Edible Mosaic)

Perfect Rotisserie Chicken

Beet Green, Snap Pea, & Tofu Stir Fry

Creamy Asparagus Leek Soup (Recipe & Photo courtesy of Skinnytaste)

Pan-Fried Swai w/ Cheese Grits

Barbeque Tofu Sandwich w/ Kettle Chips

Dessert of the Week:Vegan Zucchini Cake (recipe courtesy of Minimalist Baker)

For more gluten free menu planning ideas visit Lynn’s Kitchen Adventures

For paleo, gluten, & dairy free recipes visit Elana’s Pantry

For recipes that combine whole foods with Weight Watcher’s savvy visit Everyday Maven

For lunch ideas visit Oh My Veggies

For lunch box and super kid friendly recipe ideas visit I’m A Celiac

daily post gluten free menu plan links recipes for free updates what I ate today