31 days down and we are finally done with January. The cold came and conquered the nation this month and I wasn’t happy about any of it. Winters are more than a drag for me and I was already over our winter in November. I’m embracing February with open arms as it gets us one month closer to spring. Until then get into this week’s menu plan. Per usual there is a little something for every taste. I’m especially excited to try the Coconut Creme Pudding. In my world there’s always room for just a little dessert. P.S. Twelve more days until I leave for Nashville 🙂

Live well. Eat Well. Be Well
the gluten free chef

Breakfasts

Banana Chai Spice Smoothie

Cream of Rice w/ Cinnamon & Pecans

Udi’s Baked Eggs (Recipe & Photo courtesy of Udi’s Gluten free)

Baked Eggs & Mushrooms (cheese optional) (Recipe & Photo courtesy of An Edible Mosaic)

Honey Oat Granola w/ Greek Yogurt granola

Vanilla Chex Cereal w/ Banana and Almond Milk

Dinners

Potato Leek Soup w/Kale

Parmesan Asiago Spaghetti Squash

Skinny Buffalo Chicken Strips (Recipe & Photo courtesy of Skinnytaste)

Quinoa w/Spinach & Feta

Slow Cooker Vegetarian Gumbo (Recipe & Photo courtesy of OhMyVeggies)

Pan-Fried Swai w/ Kale

Dessert of the Week: Toasted Coconut Cream Pudding (Recipe & Photo courtesy of An Edible Mosaic) *use coconut cream

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