Gluten Free Menu Plan: February 1-7, 2015

Hello February! With January down this year is shaping up to fly by just as fast as 2014 and I couldn’t be happier. The winter is the bane of my entire existence and so my countdown to spring officially begins. Isn’t the groundhog suppose to peek its head out tomorrow and let us know how many more days? Or something like that? I digress 🙂 But seriously I’m more than over the cold, snow, and below 0 temps. I decided to keep this week’s menu light and springy (pun intended) to give a preview of spring and hopefully help you think of fun & sun all week.  If you all wish upon the spring star maybe it will arrive faster this year. Or maybe I’m just full of wishful thinking. xoxo

Gingerbread Coffee SmoothieGingerbread Coffee
Blueberry Pancakesblueberry sour dough pancakes
Strawberry Coconut Hot Cerealslow+cooked+strawberry+banana+pecan+oatmeal
Scrambled Tofu & Skillet Potatoes
Homemade Vanilla Cinnamon Almond Butter on Udi’s Toast w/Jamalmond-butter-main
Mandarin Oranges, Cottage Cheese + Turkey Baconfresh mandarin
Sweet and Sour Tofu w/Broccoli and PeppersSweet n Sour Tofu II
Veggie Taco SaladTaco Salad
Wild Caught Grilled Salmon Wild Grilled Salmon w:Mixed Spinach Salad
Kale + Quinoa Bowl (VEGAN)Kale + Qunioa
Sweet & Sour Broccoli w/Tofu and Peppers (VEGAN)Sweet n sour Tofu full
Chicken Mushroom Soup (Recipe & Photo courtesy Skinnytaste)chicken-mushroom-soup
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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