Gluten free menu plan: March 9-15, 2014

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

Dinners

Easy Chicken Salad

Quinoa w/Spinach & Feta

Dirty Brown Rice Shrimp (Recipe & Photo courtesy of Skinnytaste)

Kung Pao Vegetables (Recipe & Photo courtesy of OhMyVeggies) *replace tempeh with tofu

Homemade Cod Sticks w/ Toss Salad (Recipe & Photo courtesy of Brown Eyed Baker)

Green Tomato Pesto Pizza

Dessert of the Week: Lemon Pudding 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