Been busy as a beaver these last few weeks. Trying to take it all in stride and not let myself get too overwhelmed. With navigating Rochester’s bi-polar weather and launching the retail store I’ve had to make sure that my time spent in the kitchen is as short and sweet as possible. The dinner ideas featured this week are full of diverse and delicious ingredients but quick and simple to assemble when your time is short. And with that I’m signing off to get back to business 🙂
Live well. Eat Well. Be Well
the gluten free chef

Breakfasts

PB& J  Smoothie

Creamy Rice Cereal w/ Walnuts and Cinnamon

Strawberry Corn Muffins Strawberry Corn Muffins

Spinach Egg Bake (Recipe & Photo courtesy of Gluten Free Homemaker)

Greek Yogurt w/ Peanut Butter Granola with Strawberries

Dinners

Parmesan Spinach Pasta Salad

Spicy Curry Rice Noodles w/Eggplant

Artichoke Chicken

Cauliflower Fritters (Recipe & Photo courtesy of Skinnytaste) *use gluten free all purpose flour

Pan-Fried Tofu Burgers

Pan Fried Eggplant & Baby Potatoes

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