Gluten free menu plan: August 18-24, 2013

100607_loaded_one_bowl_brownies_top_viewHopefully you are enjoying these dog days of August. I for one have been cooking and baking all kinds of new treats, confections, and A+mazing things. I just launched my line of gluten & dairy free baking mixes. I am so excited to share these mixes with all of you. Developing these mixes has been a labor of love. Click the photo to learn all about them and buy online. This week’s menu is diverse yet simple and full of fresh, whole, and organic ingredients.

Eat Well,
the gluten free chef

Peachy Green Chia Smoothie
Peachy green chia smoothie
Udi’s Blueberry Cashew Granola w/Almond Milk and 1/2 Banana
udi's blueberry cashew granola
Egg Tomato & Scallion Sandwich w/ Fresh Cantaloupe (Recipe & Photo courtesy of SkinnyTaste)
egg scallion-and-tomato-sandwich
Blueberry Pancakes
blueberry sour dough pancakes
Blueberry Corn Muffins w/Turkey Baconlemon-blueberry-better1.jpg
Blueberry Chocolate Smoothie (Recipe & Photo courtesy of Prevention RD)Blublueberry Chocolate smoothie
Pinto Bean Corn and Tomato Salad
Pinto bean, corn & tomato salad- STARTERS AND SALADS
Kale + Quinoa Bowl
Kale + Qunioa
Artichoke Chicken
Artichoke Chicken
Curry Potato Salad w/ Grilled Chicken
Curry Potato Salad
Fried Rice (Recipe & Photo courtesy of Alaska From Scratch)
Fried Rice
Jerk Shrimp Tacos (Recipe & Photo courtesy of Closet Cooking)Jerk Shrimp+Tacos+with+Pineapple+Salsa,+Slaw+and+Pina+Colada+Crema+500w+7690
Dessert of the Week: Vanilla CupcakesVanilla Cupcakes top
Bonus Drink of the Week: Strawberry Lemonade
strawberry lemonade

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

Recipes for free: Alexia roasted garlic potato puff corn cakes

These Roasted Garlic Potato Puff Corn Cakes are a cross between a hush puppy and a corn muffin. They are also delicious. Inspired by and featuring Alexia’s new Roasted Garlic Potato Puffs I whipped these puppies up for one of my #TGIF splurge dinners. Photo1(3)These savory corn cakes have just the right blend of garlic, onion, salt, and pepper + the addition of the potato puffs give them an extra kick of awesome. Photo4

I was so happy about this A+mazing new recipe that I’ve partnered up with Alexia and am offering you another chance to win a gift set of their amazing products.


Roasted Garlic Potato Puff Corn Cakes

Gluten free menu plan: August 11-17, 2013

sun skyAugust is usually referred to as the dog days of the summer. But here in Upstate NY, it feels more like early fall. I feel like the summer is ending before it ever really began. Oh well. The sun is shining and that’s all I really care about. This week’s menu features some new meals and ingredients that I tried for the first time this summer. Some of the ingredients were grown in my very own garden and pizza is on the menu twice. Pizza, gardens, and summer it doesn’t get better than that. Hopefully you can enjoy these next few weeks of summer as we will be pulling out our coats and sweaters very soon.

Have an awesome week!
the gluten free chef

Maple Walnut Coffee Smoothie (from Blend) Recipe & Photo courtesy of Simply Artisanal
Kind Peanut Butter Clusters w/ Almond Milk and 1/2 Banana
Chocolate Banana Apple Protein Smoothie
chocolate banana apple smoothie
Spinach and Egg White Omeletw/Roasted Strawberriesspinach omelet (Recipe & Photo courtesy of Eat Yourself Skinny)
Triple Almond Scones w/Plain Greek Yogurt and Turkey Baconalmond scones (Recipe & Photo courtesy of Everyday Maven)
Egg & Tomato Breakfast Melts (Recipe and Photo courtesy of SkinnyTaste)egg-white-and-tomato-breakfast-melts
Coriander Grilled Salmon (Recipe & Photo courtesy of Prevention RD)grilled salmon
Pizza Quinoa Portabella Mushrooms (Recipe & Photo courtesy of OhMyVeggies)pizza_quinoa_stuffed_portabella_mushroom_feature
Curry Turkey Salad on Udi’s Millet Chia Bread & Kettle Chips
Curry Turkey Salad
Swiss Chard Pesto & Mushroom Pizza w/ Cauliflower CrustSwiss chard pizza full
Skillet Mexican Zucchini (Recipe & Photo courtesy of Skinnytaste)
Green Tomato Pesto Pizza w/Udi’s Pizza CrustTomato pesto pizza I
Dessert of the Week: Beets & Cream Frozen Bars
Beet and Cream Bars
Bonus: Drink of the Week: Lemon Mint Iced Green Tea
Lemon & Mint Iced Green Tea

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

Gluten free menu plan: June 16-22 2013

Here it is: week three of my Gluten Free Menu Plan series. As the official start of summer rolls out this week, I am continuing to keep the menu light, fresh, and full of veggies. Sweet potatoes pop up a few times this week. Roasted, baked, or grilled I love sweet potatoes and you can never go wrong with them on your plate. I also added one of my favorite dishes: Curry Rice Noodles. It is simple to make in batches and perfect for lunch or dinner. A few of this week’s recipes are courtesy of some very awesome food blogs and sites: MyRecipes, Dishing Up the Dirt, Yummly, and Cheap Bastid.

Happy Summer,

the gluten free chef

Oatmeal w/Apples and Coconut (use Bob’s Red Mill gluten free oats),apple cinnamon oatmeal best
Carrot Celery Blast Raw Juice
Carrot Celery Blast
Roasted Grapefruit w/ Turkey Bacon (Photo Credit: Dishing Up the Dirt)
English Muffin, Egg White & Ham Sandwich (Photo Credit: MyRecipes,use Glutino English muffins) sandwich-ck-671033-l
Frosted Flakes, Half Banana & Almond Milk
Banana, Peanut Butter & Strawberry Chobani Greek Yogurt
Curry Rice Noodles w/Crispy Tofu
thai fried rice
Tomato Black Bean Salad w/ Tortilla Chips and Salsa (gluten free chips)
tomato:black bean salad
Pasta & Roasted Sweet Potatoes w/ White Garlic SauceGarlic Parm Pasta
Curry Cabbage w/ Sweet Potato Fries
Curry Cabbage Stirfry
Tomato & English Cucumber Salad w/ choice of lean meat or fish (Photo Credit: My Recipes)tomato-salad-ck-642333-l
Sauteed Kale and Mushrooms w/ Crispy Swaikale and swai
Dessert of the week: Strawberry Frozen Yogurt
Strawberry Frozen Yogurt (top)

For more menu planning ideas visit Lynn’s Kitchen Adventures

For Lunch ideas visit Oh My Veggies

Recipes for free: Sauteed kale & mushrooms

kale and swaiSauteed Kale & Mushrooms


1 Bag washed kale

1 package mushrooms, washed and sliced in half

1/2 white onion, cut

4 tablespoons olive oil

1/2 cup water

1/4 cup minced garlic

1/4 cup apple cider vinegar

2 tablespoons brown sugar

To taste: sea salt, black pepper, garlic powder, onion powder


  1. In a large cast iron skillet, heat oil, vinegar, garlic, and onions over medium heat browning until soft about 10 minutes.
  2. Add water, kale and mushrooms reducing heat to low/medium and cover skillet and cook down for another 15 minutes
  3. During last 5 minutes of cooking add brown sugar and season to taste.
  4. Plate and serve.

Recipes for free: Sweet potato fries

Sweet potato fries Baked Sweet Potato Fries


2-3 medium sized sweet potatoes, washed and rinsed

4 tablespoons minced garlic (use minced garlic from a jar)

4 tablespoons extra virgin olive oil

¼ cup brown sugar

sea salt & cracked black pepper to taste


  1. Pre-heat oven to 425 degree F. Coat a medium cookie sheet with canola spray. Set aside.

  2. Cut potatoes length-wise into medium size wedges.

  3. In a large mixing bowl, toss potatoes with minced garlic, olive oil, salt and black pepper making sure to coat well.

  4. Transfer potatoes to cookie sheet spreading them out into one layer.

  5. Roast potatoes, turning them halfway through cook time.

  6. When 5 minutes are remaining in cook time, remove potatoes and set oven to a HI broil. Sprinkle potatoes with brown sugar and place pan back into the oven to crisp.

Recipes for free: Oatmeal w/apples & coconut

apple cinnamon oatmeal best  Oatmeal w/Apples & Coconut


1 ½ cups gluten free rolled oats

1 medium sized apple (peeled, cored, and chopped into 2” pieces)

¾ cup sweetened coconut flakes

¾ cup organic brown sugar

¼ cup rice milk

½ teaspoon vanilla extract

2 teaspoons honey (optional)

4 tablespoons earth balance


  1. Pre-heat the oven to 300 degrees F.

  2. Spread coconut flakes on cookie sheet, toast for 2 -3 minutes. Set aside.

  3. Bring (3) to (4) cups of water to a boil in a medium sauce pan.

  4. Meanwhile, in a small skillet on medium heat, melt (2tblsp.) earth balance, add chopped apple and ½ cups of water.

  5. Sautee apples on medium heat until tender, add brown sugar, vanilla, honey. Bring heat down to low as sugar reduces and thickens.

  6. Add oats to boiling water, bringing heat down to low. As oatmeal absorbs water, reduce heat add remaining (2tblsp.) earth balance. Cover until ready. Serve oatmeal, add rice milk, top with toasted coconut, fried apple mixture, and a dash of brown sugar.