Is it me or is 2015 flying by faster than 2014! It’s March 2 already which means that we’re that much closer to spring. I mean with the polar freeze that engulfed the entire month of February I feel like I’ve come through the end of a war. A cold war on my spirit, psyche and emotional well being. Seriously I feel like I’ve made it through to the other side of something major. In fact I have made it through something major. I’ll save the details of that for another post but I will say that I am thankful and grateful. March is all about new beginnings and starting fresh and new. But before I wax on for to long let’s get into this week’s menu. Several new recipes and a few old classics that are hearty enough to keep you warm as winter wraps yet simple and fresh enough to keep you hopeful for the beauty on the horizon. Here’s to simplicity and fresh starts as we hope on until spring arrives.
Live well. Be well. Eat Well.
the gluten free chef
Breakfasts
Cream of Rice w/ Cinnamon and Fresh Fruit
Cranberry Banana Glazed Donuts
Cranberry Orange Breakfast Smoothie
Raw Scrambled Eggs + Cheese Grits w/ Fresh Fruit
Dinners
Toasted Pecan + Celery Chicken Salad Sandwiches w/ Chips
General Tso Like Cauliflower w Brown Rice
Succotash of Corn, Apple, & Curry Cabbage w/ Crispy Tofu
Easy Crock Pot Chicken Tacos (Recipe & Photo courtesy Skinnytaste)
Simple Turkey Meatballs
Kale + Quinoa Bowl
Dessert of the Week:
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
