Gluten free menu plan: February 9-15, 2014

Only 4 more days until I leave for Nashville. February 13th can’t come soon enough and I’m praying that the millionth winter storm of the season will hold off until I’m well down I-90. Regardless I’m burning rubber rain, snow, sleet or shine. I’m determined make it through this winter without losing my sanity or my positivity; as challenging as it is. And with the amazing curries, soups, and other menu suggestions featured this week you will make it too. If not at least you will be well fed 🙂 Keep on keeping on.

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

Breakfasts

Chocolate Banana Apple Smoothie

Vegan Sorghum Pancakes

Overnight Oats (Recipe & Photo courtesy of Kath Eats)

Skinny Cheese Omelet w/Spinach (cheese optional) (Recipe & Photo courtesy of Cabot Cheese)

Honey Oat Granola w/ Greek Yogurt

Vanilla Chex Cereal w/ Banana and Almond Milk

Dinners

Rotisserie Chicken, Lentil & Vegetable Soup

Wild Caught Salmon

Cilantro Lime Shrimp (Recipe & Photo courtesy of Skinnytaste)

Pasta & Roasted Sweet Potatoes w/White Garlic Sauce

Cauliflower & Chickpea Coconut Curry (Recipe & Photo courtesy of OhMyVeggies)

Curry Cabbage Stirfry w/ Sweet Potato Fries

Dessert of the Week: Vegan Zucchini Cake

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