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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

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
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

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