I’m headed back to Nashville. That’s right, I’ll be back home in two days to catch up with my Nashville friends and family. I’m so excited. I’ve been away for far too long. It’s been five months since I left. I can’t even know what to say. My visit will only last a week but I plan to enjoy every minute. Of course I couldn’t forget about you so I’ve scheduled some great posts and some amazing recipe suggestions to get you through the week. Pics and posts when I return.
Live Well,
the gluten free chef
Breakfasts
Pumpkin Oatmeal Shake (Recipe & Photo courtesy of Skinnytaste)
Chocolate Chip Pumpkin Bread (Recipe & Photo courtesy of A Girl Worth Saving)
Asparagus and Swiss Cheese Frittata (Recipe & Photo courtesy of Skinnytaste)
Chocolate Banana Apple Smoothie
Vegan Sorghum Pancakes
Cinnamon Banana Baked Oatmeal (Recipe & Photo courtesy of LynnsKitchenAdventures)
Dinners
Rotisserie Chicken, Lentil & Vegetable Soup
Veggie Taco Salad
Wild Rice w/ Roasted Grapes and Walnuts + Crispy Tofu (Recipe & Photo courtesy of OhMyVeggies)
Cream of Pumpkin Soup (Recipe & Photo courtesy of PreventionRD)
Kale + Quinoa Bowl
Udi’s Margherita Pizza
Dessert of the Week: Spiced Honey Cake w/(Recipe courtesy of An Edible Mosaic)
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
