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)  |
Baked Apple Pie Smoothie |
Cranberry Chocolate Protein Smoothie |
Raw Scrambled Eggs + Cheese Grits w/ Fresh Fruit |
Strawberry Coconut Hot Cereal w/ Almond Milk and String Cheese |
| Dinners |
Lemon Thyme Talapia w/ Garden Salad |
Honey Balsamic Tofu Stir Fry (Vegan) |
Perfect Rotisseire Chicken w/ Sweet Potatoes |
Easy Crock Pot Chicken Tacos (Recipe & Photo courtesy Skinnytaste) |
Parmesan Asiago Spaghetti Squash |
Spicy Curry Rice Noodles w/Eggplant |
Dessert of the Week: Cranberry White Chocolate Chip Macademia Nut Cookies |
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