Gluten Free Meal Plan 3/10/2013

Happy Sunday!   Here’s our meal plan for the week.  Jeremy planned this week while I was studying for my killer Anatomy and Physiology test.   Yesterday we ended up heating up some frozen brisket taco meat for dinner because we were busy.   Monday night I take my son to gymnastics so we are having a previously frozen meal then as well.  Tuesday we are having a quinoa and black bean burgers I meant to try last week but it got bumped to this week.   Last week I tried a couple of new Pinterest recipes and my favorite was this roasted salmon with new potatoes, asparagus, and dill.  It’s from the website Simply Recipes, which I use frequently, and the recipes are often free of allergens or can be adapted to be.  I actually used cod in the recipe last week because I didn’t realize we were out of frozen salmon, and it turned out great!  

Dinner: Brisket Tacos with cooked peppers and onions, a salad with sweet peppers and avocado dressing, and Mission tortillas

Lunch: Leftover brisket tacos
Dinner: Risotto with crab and cod,  collards, and asparagus

Monday – (Home Late) – bake bread (Bob’s Red Mill)
Lunch: Leftover Risotto 
Dinner: Frozen Leek, Kale & Potato Soup + Bread

Lunch: Frozen food or salad
Dinner: Quinoa and Black Bean Burger 

Lunch: Leftover Burgers 
Dinner: Tempeh (I use Turtle Island Foods brand), Kale and Sweet potato skillet (from our cookbook Vegan Express p.74)

Lunch: Leftover tempeh
Dinner: Salad with roasted veggies

Lunch: Leftover Salad
Dinner: Pizza (onions, peppers, tomatoes, spinach, mushrooms, cheese) – I use Namaste Foods gluten-free pizza crust.  

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