Gluten free menu plan: March 16-22, 2014

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

Breakfasts
PB& J  Smoothie PB & J-Smoothie
Creamy Rice Cereal w/ Walnuts and Cinnamoncream of rice
Strawberry Corn Muffins

Strawberry Corn Muffins

Strawberry Corn Muffins

Spinach Egg Bake (Recipe & Photo courtesy of Gluten Free Homemaker)???????????????????????????????
Greek Yogurt w/ Peanut Butter Granola with StrawberriesMaple+Pecan+Granola+500
Dinners
Parmesan Spinach Pasta SaladParmasean spinach pasta salad copy
Spicy Curry Rice Noodles w/EggplantSpicy Curry Rice Noodles w Eggplant
Artichoke Chickenred_wine_mushroom_and_artichoke_chicken_skillet-1
Cauliflower Fritters (Recipe & Photo courtesy of Skinnytaste) *use gluten free all purpose flourcauliflower-fritters
Pan-Fried Tofu Burgers Tofu Burger II
Pan Fried Eggplant & Baby Potatoes
Dessert of the Week: Lemon Pudding Cake
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

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