These recipes are ideal for a gluten-free diet menu plan. They’re dishes that I make and eat and that my family likes to eat, too, even though they’re don’t have to be gluten-free like I do. Three of these dinners are 30 minute meals to keep things short and sweet, and there’s a slow cooker meal for one night.
Since the holiday season is here, I’ve gone overboard with baked goodies every day this week — except one of them is not baked, although it is definitely a goodie. That’s the Almond Bark with Dried Cherries.
with baked goodies every day this week — except one of them is not baked, although it is definitely a goodie. That’s the Almond Bark with Dried Cherries.
I hope you’ll enjoy sharing these with me this week!
Gluten-Free Diet Menu Plan for the Week of December 16, 2012
Day 2 – 30 Minute Meal
Day 3 – Slow Cooker Meal
Day 4 – 30 Minute Meal
Day 5 – Low Carb Meal
Beef Fajitas With Peppers
Salsa (see link in Day 3)
Tortillas and Beans are optional
Day 6 – 30 Minute Meal
Chicken Wrap with Onion, Romaine and Thousand Island Dressing (I’ll sub sliced chicken for the beef bologna, romaine for the lettuce, Thousand Island for the mayo and horseradish, and leave out the cucumber and cheese)
Carrot Sticks and Broccoli Florets
This gluten-free menu plan is designed for those with gluten intolerance, gluten sensitivity, or celiac (coeliac) disease, but I’ve found that people who have no food allergies like these gluten-free recipes, too. They are wheat-free, barley-free and rye-free. Many are also casein-free, dairy-free, egg-free, lactose-free, nut-free and refined sugar-free.
Remember, be sure you check all your ingredients each time you buy them to make sure that nothing contains any gluten. If the label doesn’t show clearly that something is gluten-free, check with the manufacturer. That may seem rather obvious, but it’s easy to overlook. The manufacturer doesn’t actually have to state that gluten is in the ingredients. They only need to state if there is wheat or any of the other seven common allergens. (I discuss this in more detail in my ebook, Eating and Living a Gluten-Free Diet…The Official Guide.) That means that barley, rye and some other less common gluten-y grains can actually be in the ingredients in amounts too small to require being listed by name. For example, the all-inclusive, commonly seen “flavorings” covers a lot of ingredients, some of them gluten-y.
Linked to Menu Plan Monday