Gluten Free Menu Plan: March 9-14, 2015

Hopefully our spring forward means that Spring will unofficially make its grand debut sooner than later. We can only hope since everyone I know is more than anxious for this winter to be over.  Warm sun, warm breeze, trees, and plant life are what I look forward to. And of course amazing food to go along with it.

Live well. Be well. Eat Well.

the gluten free chef

Breakfasts
Banana Split Bars w/Greek Yogurt (recipe courtesy of Skinnytaste) Banana Granola Bars II
Baked Apple Pie Smoothiebaked apple pie smoothie
Cranberry Chocolate Protein Smoothiecranberries
Raw Scrambled Eggs + Cheese Grits w/ Fresh Fruitcheese grits
 Strawberry Coconut Hot Cereal w/ Almond Milk and String Cheeseslow+cooked+strawberry+banana+pecan+oatmeal
Dinners
Lemon Thyme Talapia w/ Garden SaladLemon Thyme Tilapia
Honey Balsamic Tofu Stir Fry (Vegan)honey balsamic
Perfect Rotisseire Chicken w/ Sweet Potatoesrotisserie-chicken
Easy Crock Pot Chicken Tacos (Recipe & Photo courtesy Skinnytaste)crock-pot-chicken-and-black-bean-taco-salad
Parmesan Asiago Spaghetti SquashBaked Spaghetti Squash II
Spicy Curry Rice Noodles w/EggplantSpicy Curry Rice Noodles w Eggplant
Dessert of the Week: Cranberry White Chocolate Chip Macademia Nut CookiesCran. Macademia Nut Cookies II

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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