31 days down and we are finally done with January. The cold came and conquered the nation this month and I wasn’t happy about any of it. Winters are more than a drag for me and I was already over our winter in November. I’m embracing February with open arms as it gets us one month closer to spring. Until then get into this week’s menu plan. Per usual there is a little something for every taste. I’m especially excited to try the Coconut Creme Pudding. In my world there’s always room for just a little dessert. P.S. Nine more days until I leave for Nashville 
Live well. Eat Well. Be Well
the gluten free chef
Breakfasts
Banana Chai Spice Smoothie
Cream of Rice w/ Cinnamon & Pecans
Udi’s Baked Eggs (Recipe & Photo courtesy of Udi’s Gluten free)
Baked Eggs & Mushrooms (cheese optional) (Recipe & Photo courtesy of An Edible Mosaic) 
Honey Oat Granola w/ Greek Yogurt
granola
Vanilla Chex Cereal w/ Banana and Almond Milk
Dinners
Potato Leek Soup w/Kale
Parmesan Asiago Spaghetti Squash
Skinny Buffalo Chicken Strips (Recipe & Photo courtesy of Skinnytaste)
Quinoa w/Spinach & Feta
Slow Cooker Vegetarian Gumbo (Recipe & Photo courtesy of OhMyVeggies)
Pan-Fried Swai w/ Kale
Dessert of the Week: Toasted Coconut Cream Pudding (Recipe & Photo courtesy of An Edible Mosaic) *use coconut cream
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
