I’m busier than ever baking, editing my second cookbook, and expanding my blog and bakery. I’m making making major moves and trying to keep as healthy as humanly possible so my fragile body can (almost) keep up. Cooking whole, real, and clean food from scratch is one of the many ways I live healthy.| as challenging as it seems sometimes. Good things in equals good things out. Every little bit helps. With careful planning, patience, and persistence all of us can maintain a healthy diet without sacrificing taste. Get into the scones, winter soups, sweet potatoes and tofu featured in this week’s menu.
Live well. Eat Well. Be Well
the gluten free chef
Breakfasts
Black Pepper Cinnamon Scones
Banana Carrot & Spinach Smoothie
Apple Chai Spice Breakfast Quinoa
Egg Tomato & Scallion Sandwich w/Udi’s Bagels (Recipe & Photo courtesy of Skinnytaste)
Sweet Potato & Tofu Hash (Recipe & Photo courtesy of Lunchbox.com)
Rices Cakes with Peanut Butter + Jam & Almond Milk
Dinners
Succotash of Corn, Apple, & Curry Cabbage w/Crispy Tofu
Artichoke Chicken
Baby Bok Choy Soup / Garlic (Recipe & Photo courtesy of OhMyVeggies)
Veggie Taco Salad (cheese optional)
Peanut Soup (Recipe & Photo courtesy of OhMyVeggies)
Pan-Fried Tofu Burgers w/ Tatar Tots
Dessert of the Week: Lighter Dark Chocolate Mousse (Recipe courtesy of An Edible Mosaic) (Photo courtesy of BonAppetit)
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
