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