Gluten free menu plan: June 16-22 2013

Here it is: week three of my Gluten Free Menu Plan series. As the official start of summer rolls out this week, I am continuing to keep the menu light, fresh, and full of veggies. Sweet potatoes pop up a few times this week. Roasted, baked, or grilled I love sweet potatoes and you can never go wrong with them on your plate. I also added one of my favorite dishes: Curry Rice Noodles. It is simple to make in batches and perfect for lunch or dinner. A few of this week’s recipes are courtesy of some very awesome food blogs and sites: MyRecipes, Dishing Up the Dirt, Yummly, and Cheap Bastid.

Happy Summer,

the gluten free chef

Oatmeal w/Apples and Coconut (use Bob’s Red Mill gluten free oats),apple cinnamon oatmeal best
Carrot Celery Blast Raw Juice
Carrot Celery Blast
Roasted Grapefruit w/ Turkey Bacon (Photo Credit: Dishing Up the Dirt)
English Muffin, Egg White & Ham Sandwich (Photo Credit: MyRecipes,use Glutino English muffins) sandwich-ck-671033-l
Frosted Flakes, Half Banana & Almond Milk
Banana, Peanut Butter & Strawberry Chobani Greek Yogurt
Curry Rice Noodles w/Crispy Tofu
thai fried rice
Tomato Black Bean Salad w/ Tortilla Chips and Salsa (gluten free chips)
tomato:black bean salad
Pasta & Roasted Sweet Potatoes w/ White Garlic SauceGarlic Parm Pasta
Curry Cabbage w/ Sweet Potato Fries
Curry Cabbage Stirfry
Tomato & English Cucumber Salad w/ choice of lean meat or fish (Photo Credit: My Recipes)tomato-salad-ck-642333-l
Sauteed Kale and Mushrooms w/ Crispy Swaikale and swai
Dessert of the week: Strawberry Frozen Yogurt
Strawberry Frozen Yogurt (top)

For more menu planning ideas visit Lynn’s Kitchen Adventures

For Lunch ideas visit Oh My Veggies

Leave a Reply