Gluten free menu plan: October 20-26, 2013

I’m headed back to Nashville. That’s right, I’ll be back home in two days to catch up with my Nashville friends and family. I’m so excited. I’ve been away for far too long. It’s been five months since I left. I can’t even know what to say. My visit will only last a week but I plan to enjoy every minute. Of course I couldn’t forget about you so I’ve scheduled some great posts and some amazing recipe suggestions to get you through the week. Pics and posts when I return.

Live Well,
the gluten free chef

Breakfasts

Pumpkin Oatmeal Shake (Recipe & Photo courtesy of Skinnytaste)

Chocolate Chip Pumpkin Bread (Recipe & Photo courtesy of A Girl Worth Saving)

Asparagus and Swiss Cheese Frittata (Recipe & Photo courtesy of Skinnytaste)

Chocolate Banana Apple Smoothie

Vegan Sorghum Pancakes

Cinnamon Banana Baked Oatmeal (Recipe & Photo courtesy of LynnsKitchenAdventures)

Dinners

Rotisserie Chicken, Lentil & Vegetable Soup

Veggie Taco Salad

Wild Rice w/ Roasted Grapes and Walnuts + Crispy Tofu (Recipe & Photo courtesy of OhMyVeggies)

Cream of Pumpkin Soup (Recipe & Photo courtesy of PreventionRD)

Kale + Quinoa Bowl

Udi’s Margherita Pizza

Dessert of the Week: Spiced Honey Cake w/(Recipe courtesy of An Edible Mosaic)

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