September is here. I am still in shock trying figure out where my summer went. It has been a productive summer and even though summer technically lives on we all know that the day after Labor Day marks the unofficial end of summer. Hopefully you get to enjoy one more low key day of sun and fun. I know I will as it won’t be soon before long…ok I can’t even finish that sentence.
This week’s menu plan is a diverse mix of last minute summer salads with a seafood dish and a zucchini meatloaf. Interesting uh? I’m still as busy as ever with my third book , newcookbook projects + promoting my current cookbook. Did you catch my review roundup? If not please do and while you’re at it purchase a copy since my $.99 cent special ends this week.
Happy End of Summer,
the gluten free chef
Breakfasts
Cantaloupe Melon Smoothie
Vegan Skillet Potatoes (Recipe & Photo courtesy of Smith’s Vegan Kitchen)
Egg and Tomato Breakfast Sandwich w/Udi’s Bread (Recipe & Photo courtesy of Martha Stewart)
Chocolate Chip Muffins w/ Yogurt + Banana
Homemade Porridge w/ Roasted Strawberries (Recipe & Photo courtesy of Elana’s Pantry)
Double Chocolate Zucchini Bread + Fresh Fruit
Dinners
Grilled Summer Vegetable Medley w/ Grilled Chicken
Lemon Thyme Talapia
Mango Chili- Tofu Stirfry (Recipe & Photo courtesy of OhMyVeggies)
Southwest + Black Bean Quinoa
Curry Turkey & Zucchini Meatloaf (Recipe & Photo courtesy of Closet Cooking)
Tuna Macaroni Salad (Photo courtesy of Simply Recipes)
Dessert of the Week: Vegan Coconut Chocolate Brownie Ice Cream
Bonus Drink of the Week: Ruby Red Grapefruit Margarita
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
