Only 4 more days until I leave for Nashville. February 13th can’t come soon enough and I’m praying that the millionth winter storm of the season will hold off until I’m well down I-90. Regardless I’m burning rubber rain, snow, sleet or shine. I’m determined make it through this winter without losing my sanity or my positivity; as challenging as it is. And with the amazing curries, soups, and other menu suggestions featured this week you will make it too. If not at least you will be well fed 
Keep on keeping on.
Live well. Eat Well. Be Well
the gluten free chef
Breakfasts
Chocolate Banana Apple Smoothie 
Vegan Sorghum Pancakes
Overnight Oats (Recipe & Photo courtesy of Kath Eats)
Skinny Cheese Omelet w/Spinach (cheese optional) (Recipe & Photo courtesy of Cabot Cheese)
Honey Oat Granola w/ Greek Yogurt
granola
Vanilla Chex Cereal w/ Banana and Almond Milk
Dinners
Rotisserie Chicken, Lentil & Vegetable Soup
Wild Caught Salmon 
Cilantro Lime Shrimp (Recipe & Photo courtesy of Skinnytaste)
Pasta & Roasted Sweet Potatoes w/White Garlic Sauce
Cauliflower & Chickpea Coconut Curry (Recipe & Photo courtesy of OhMyVeggies)
Curry Cabbage Stirfry w/ Sweet Potato Fries
Dessert of the Week: Vegan Zucchini Cake
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
