The second week of March, daylight savings time, my how does the time fly! With each passing day we get one step closer to spring and I can’t pretend that that doesn’t mean a thing to me. This week’s menu plan features dinner ideas that are big on taste but require simple ingredients and short prep times. Soon enough we will be spending less time in the kitchen and more time outdoors. Bring it on!
Live well. Eat Well. Be Well
the gluten free chef
Breakfasts
Ginger Bread Coffee Smoothie
Banana Split Bars (recipe courtesy of Skinnytaste)
Oatmeal with Sauteed Apples
Skinny Cheese Omelet w/Spinach (cheese optional) (Recipe & Photo courtesy of Cabot Cheese)
Mandarin Oranges, Cottage Cheese and Walnuts
Dinners
Easy Chicken Salad
Quinoa w/Spinach & Feta
Dirty Brown Rice Shrimp (Recipe & Photo courtesy of Skinnytaste)
Kung Pao Vegetables (Recipe & Photo courtesy of OhMyVeggies) *replace tempeh with tofu
Homemade Cod Sticks w/ Toss Salad (Recipe & Photo courtesy of Brown Eyed Baker)
Green Tomato Pesto Pizza
Dessert of the Week: Lemon Pudding 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
