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
| Breakfasts |
Oatmeal w/Apples and Coconut (use Bob’s Red Mill gluten free oats), |
Carrot Celery Blast Raw Juice |
Roasted Grapefruit w/ Turkey Bacon (Photo Credit: Dishing Up the Dirt) |
English Muffin, Egg White & Ham Sandwich (Photo Credit: MyRecipes,use Glutino English muffins)  |
| Frosted Flakes, Half Banana & Almond Milk |
| Banana, Peanut Butter & Strawberry Chobani Greek Yogurt |
| Dinners |
Curry Rice Noodles w/Crispy Tofu |
Tomato Black Bean Salad w/ Tortilla Chips and Salsa (gluten free chips) |
Pasta & Roasted Sweet Potatoes w/ White Garlic Sauce |
Curry Cabbage w/ Sweet Potato Fries |
Tomato & English Cucumber Salad w/ choice of lean meat or fish (Photo Credit: My Recipes) |
Sauteed Kale and Mushrooms w/ Crispy Swai |
Dessert of the week: Strawberry Frozen Yogurt |
For more menu planning ideas visit Lynn’s Kitchen Adventures
For Lunch ideas visit Oh My Veggies