A Week of Gluten-Free Meals

Hi Friends!

I’m back with another week of meal ideas for you. In case you missed last week, check out A Week of Quick, Healthy Meals. This week I’m sharing A Week of Gluten-Free Meals!

Hopefully this will give you some new ideas to add to your weekly menu. Don’t feel like you have to use every single one, even trying just one or two that sound good is a great way to try new recipes!

Breakfast

Strawberry Quinoa Parfait via The Almond Eater

Hemp & Chocolate Breakfast Cookies via Runnin Srilankan

Apple Cinnamon Poptarts via Offbeat + Inspired

Carb Buster Breakfast via The Pioneer Woman

Sweet Potato Protein Pancakes via The Lean Green Bean

 

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Lunch

Rainbow Kale Power Salad with Peanut Dijon Dressing via Housewife In Training Files

Creamy Chicken and Rice Soup via Healthy Nibbles and Bits

Zucchini Noodle Shrimp Pho via Eat Spin Run Repeat

Curried Tuna Salad with Apples via Lean Green Bean

Turkey Quinoa Meatball Lettuce Wraps via Cookin’ Canuk

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 Dinner

Sweet Potato Black Bean Veggie Burger via Cookie & Kate *serve bunless or on GF buns

Rice Krispie Chicken Tenders via The Lean Green Bean

Slow Cooker BBQ Meatloaf via All Day I Dream About Food

Chicken Enchilada Casserole via Gimme Some Oven

Crockpot 3 Bean Turkey Chili Baked Potatoes via Fit Foodie Finds

 

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In case you want a head start on the week, spend a little time prepping food tomorrow. Here are some food prep ideas for this meal plan:

• Make a batch of breakfast cookies or poptarts to have on hand for a grab and go breakfast during the week.
• Pre-chop some veggies for the carb buster breakfast so there’s less work to do in the morning.
• Make a batch of quinoa and granola to have on hand for quick parfait assembly, or assemble a few parfaits ahead of time and keep them in the fridge.
• Make a big pot of soup or pho to pack for lunches.
• Make some tuna salad- eat it on a sandwich for lunch one day and with veggies the next to change it up!
• Make a batch of turkey meatballs so you can quickly pack them in your lunchbox.
• Make a meatloaf and stick it in the fridge without cooking. One morning next week add it to the crockpot before work.
• Chop all the veggies and cook the beans and chicken for the enchiladas.
• Make a pot of chili so all you have to do is reheat and pour over potatoes for dinner.
• Make a double batch of veggie burgers. Stick half in the fridge to eat this week and half in the freezer for a later week.

 

Enjoy!
–Lindsay–