Insanity doesn’t even begin to sum up our last two weeks or so I won’t even begin to try. What I will say is that opening our market(and bakery) has been one of the most thrilling, challenging, and emotional experiences that I have had thus far in my life. Despite the upward hurdles I would not trade any of it for the world. Despite the sheer exhaustion and the feelings of failure that often arise I consider myself truly blessed and happy in more ways than one.
I’m also happy to get back to our regularly scheduled program of blogging and meal plans since this space right here is where it all began. A fact that I won’t soon forget. This weeks menu plan is simple yet diverse enough to have something for everyone. A few awesome salads are featured as well as a super easy crock pot chicken recipe that works for any occasion. Live well. Be well. Eat Well.
the gluten free chef
Breakfasts
Cream of Rice w/ Cinnamon and Fresh Fruit
Chocolate Banana Apple Smoothie
Vegan Sorghum Pancakes w/ New York Maple Syrup
Raw Buckwheat Porridge (Recipe & Photo courtesy of OhSheGlows)
Dinners
Parmesan Spinach Pasta Salad
General Tso Like Cauliflower w Brown Rice
Saffron Road Bibimbop Tofu
Easy Crock Pot Chicken Tacos (Recipe & Photo courtesy Skinnytaste)
Wild Caught Salmon + Quinoa & Salad
Veggie Taco Salad w/ Udi’s Homemade Tortilla Chips
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
