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
Chocolate Banana Apple Smoothie
Pesto Caprese Omelette (Recipe & Photo courtesy ofCloset Cooking)
Honey Nut Chex w/ Almond Milk + Banana
Banana Split Bars w/ Yogurt (Recipe courtesy of Skinnytaste)
Breakfast Quinoa w/Strawberries (Recipe courtesy of GlutenfreeonAShoestring)
Double Chocolate Cherry Muffins + Fresh Fruit
Dinners
Quinoa and Black Bean Spicy Chili (Recipe & Photo courtesy of Prevention RD)
Garden Tomato & Cabbage Spicy Stir Fry
Tomato Pesto Pasta
Eggplant Parmesan Quinoa Casserole (Recipe & Photo courtesy of Iron You)
Grilled Shrimp Tostadas (Recipe & Photo courtesy of Skinnytaste)
Artichoke Chicken (Photo courtesy of Gonna Want Seconds)
Dessert of the Week: Vegan Zucchini Cake
Bonus Drink of the Week:
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
