Gluten free menu plan: February 23-March 1, 2013

I’ve feel un-thawed, alive, and closer to spring after a balmy early spring break in Nashville. I rested, meditated, plotted, planned, visited, and rested some more. No schedule was my schedule and I enjoyed every minute of the trip. As expected I dined on more than a few delicious meals courtesy of my Nashville mom Suzy as well as at some of my Nashville food landmarks. All of my meals featured fresh, whole, and real foods including beans, shrimp, and plenty of fresh veggies. I decided to include that theme in this week’s menu plan. Keeping the fare fresh and light with spring in mind. Remember to keep your dinner’s fresh, simple, and whole

Live well. Eat Well. Be Well

Breakfasts

Baked Apple Pie Smoothie

Black Pepper Cinnamon Scones

Maple Pecan Granola

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

Blueberry Corn Muffins

Udi’s Ancient Grain  Bars w/ Banana and Almond Milk

Dinners

Southwest + Black Bean Quinoa

Lemon Thyme Tilapia

Tomato & Black Bean Salad w/ Shrimp

Pinto Bean & Corn Quesadillas w/ Udi’s Plain Tortillas

Crispy Quinoa Corn Cakes (Recipe & Photo courtesy of OhMyVeggies)

Spicy Shrimp w/ Chilles & Garlic (Recipe & Photo courtesy of Skinnytaste)

Dessert of the Week: Lemon Sorbet

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