Food & Drink Magazine

Gluten Free Menu Plan: October 13-19, 2013

By Calvin Eaton @glutenfreechef5

green applesGreen apples, blueberries, quinoa, and pumpkin are just a few of the ingredients incorporated into this week’s menu plan. Just like our weather, Upstate NY is home to a diverse array of organic farms that bring us the best of the best in fall produce. Local is the way to go when shopping for fresh produce. The best food is the food that you can easily source from a farm to your table. Hopefully your October is going as well as mine. I’m more thank excited to be headed to Nashville is less than thre3 weeks. I can’t wait! Eat well this week.

From farm to table,
the gluten free chef


Porridge w/ Fried Apples (Recipe & Photo courtesy of Elana’s Pantry)


Blueberry Breakfast Smoothie (Recipe and Photo courtesy of Prevention RD)

berry chocolate smoothie

Broccoli + Egg Mini Omelets Recipe & Photo courtesy of Skinnytaste)


Berry Banana Chai Smoothie

Strawberry Banana Chai Smoothie

Blueberry Pancakes w/Turkey Bacon

blueberry sour dough pancakes

Pumpkin Spice Quinoa Breakfast Cookies (Recipe & Photo courtesy of Skinnytaste)

Pumpkin Spice-Quinoa-Breakfast-Cookies-3147


Succotash of Corn, Apple, & Curry Cabbage w/Crispy Tofu

Succotash of Corn, Apple & Cabbage

Mixed Green + Green Apple Salad w/ Buffalo Bleu Cheese Dressing

Mixed Green Salad

Shrimp Tacos (Recipe & Photo courtesy of Prevention RD)

shrimp tacos

Artichoke Chicken


White Bean, Lentil & Kale Soup

white bean lentil and kale soup

Buffalo Cauliflower Pizza

Buffalo Cauliflower Pizza

 Dessert of the Week: Apple Blueberry Crisp

Apple Crisp

Apple Crisp

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

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