Short and simple is how I’ll keep it this week. Only 20 days to go as we count down to the opening. So many things to do so little time. On a sad note it is blizzard, hailing, sleeting as I type this post. :/ Where is spring? March madness indeed.
the gluten free chef
Breakfasts
Banana Chai Spice Smoothie (Photo courtesy of The Sweetest Kitchen)
Creamy Rice Cereal w/ Walnuts and Cinnamon
Pineapple + Cottage Cheese (Photo courtesy of Gym Class Heroine)
Spinach Frittata (Recipe & Photo courtesy of Simply Recipes)
Black Pepper Cinnamon Scones
Banana Split Bars (recipe courtesy of Skinnytaste)
Dinners
Red Quinoa Patties w/ Black Bean Mango Salsa (Recipe & Photo courtesy of An Edible Mosaic)
Perfect Rotisserie Chicken
Beet Green, Snap Pea, & Tofu Stir Fry
Creamy Asparagus Leek Soup (Recipe & Photo courtesy of Skinnytaste)
Pan-Fried Swai w/ Cheese Grits
Barbeque Tofu Sandwich w/ Kettle Chips
Dessert of the Week:Vegan Zucchini Cake (recipe courtesy of Minimalist Baker)
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
