The second week of March, daylight savings time, my how does the time fly! With each passing day we get one step closer to spring and I can’t pretend that that doesn’t mean a thing to me. This week’s menu plan features dinner ideas that are big on taste but require simple ingredients and short prep times. Soon enough we will be spending less time in the kitchen and more time outdoors. Bring it on!
Live well. Eat Well. Be Well
the gluten free chef
| Breakfasts |
Ginger Bread Coffee Smoothie  |
| Banana Split Bars (recipe courtesy of Skinnytaste)
|
Oatmeal with Sauteed Apples |
Skinny Cheese Omelet w/Spinach (cheese optional) (Recipe & Photo courtesy of Cabot Cheese) |
Mandarin Oranges, Cottage Cheese and Walnuts |
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
This is really wonderful, my husband is celiac and while there are a number of wonderful things you can do with gluten free foods I have become a little tired of the usual fare that I am producing. So these are some great ideas. One for you if you like is a G/F healty cordial/juice I make as so many cold drinks are really bad for you as well as containing gluten products and water alone can get a little boring.
Just juice 4 oranges plus 1 tablespoon of sugar/sweetener and pour into a 2lt container add water. I also do it with mangos in when in season (no need for sweetener) as well as lemons or whichever fruits come to mind at the time. It is a very healthy substitute for cordial and tastes much better than most juices from the supermarket.
Thanks for sharing Jenni