I’m so glad you’ve stopped by to see today’s gluten-free menu plan. I’ve started off the week with an easy oven meal – a gluten-free recipe for Chicken Mushroom Rice Bake in the oven alongside some Oatmeal Raisin Walnut Bars. And there’s more good stuff on the following days, so just read along and find out what else I’ve got planned….
Gluten-Free Diet Menu Plan
For the Week of January 20, 2013
Savory Greek Spinach Pastries from Simply Gluten-Free
Navy Bean Soup with Carrot, Celery, Onion and Parsley for the Slow Cooker with an addition of Diced Plum Tomatoes (to make it reminiscent of the Greek soup, Fassolada)
Sliced Pears and Cheese
Day 4 – 30 Minute Meal
Pan-Grilled Salmon Fillets
Roasted Sweet Potato Wedges, Parsnips and Carrots with Chili Powder
Day 6 – 30 Minute Meal
Roast Pork Stir-Fry with Bok Choy, Mushrooms and Spinach, made like this Shrimp Stir-Fry but I’ll sub the leftover Pork Loin from yesterday for the shrimp (and slice it thin or cut it in bite-size cubes)
Would you like to find out more about how you too can eat and live gluten-free? If you would, check out my latest book by clicking the book cover below. It’s easier than you think :-)!
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 paleo, casein-free, dairy-free, egg-free, lactose-free, nut-free and refined sugar-free.