The third week of September already! Where does the time go? I’m as busy as ever with a plethora of A+mazing developments brewing in my ever evolving kitchen. This week’s menu plan has a diverse mix of spicy, hearty and heart healthy ingredients. It’s also the first official week of fall. I’m praying we will have a real autumn this year. Rochester seasons are highly unpredictable.

Have an awesome week!
the gluten free chef

Breakfasts

Chocolate Banana Apple  Smoothie

Pesto Caprese Omelette (Recipe & Photo courtesy ofCloset Cooking)

Honey Nut Chex w/ Almond Milk + Banana

Banana Split Bars w/ Yogurt (Recipe courtesy of Skinnytaste)

Breakfast Quinoa w/Strawberries (Recipe courtesy of GlutenfreeonAShoestring)

Double Chocolate Cherry Muffins + Fresh Fruit

Dinners

Quinoa and Black Bean Spicy Chili (Recipe & Photo courtesy of Prevention RD)

Garden Tomato & Cabbage Spicy Stir Fry

Tomato Pesto Pasta

Eggplant Parmesan Quinoa Casserole (Recipe & Photo courtesy of Iron You)

Grilled Shrimp Tostadas (Recipe & Photo courtesy of Skinnytaste)

Artichoke Chicken (Photo courtesy of Gonna Want Seconds)

Dessert of the Week: Vegan Zucchini Cake

Bonus Drink of the Week:

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