I eat a lot of salad year round, but especially in the spring. This week’s gluten-free menu just happens to go quite well with salad. A couple of nights I suggest veggies and dip instead, but I would be happy with salad every night. Of course, feel free to use whatever vegetables you enjoy!
I hope this menu gives you some ideas to start with, even if you don’t follow it all week. The menu plan is gluten free, but I also like to provide options for people who are dairy and grain free.
Weekly Gluten-Free Menu Plan
Chicken Scampi and salad. You can make this dairy free by using a butter substitute. Make it rain free by omitting the pasta or using spaghetti squash or zucchini noodles. I bet the zucchini would be great.
Potato Soup with Bacon is naturally dairy and grain free. Serve it with a spinach salad.
Spanish Rice with Sausage is an easy and tasty weeknight meal. It’s naturally dairy free, but can’t be made grain free, unless you use quinoa (a seed). Serve with fresh veggies and dip.
Slow Cooker Mexican Chili served with tortilla chips and salad. Naturally dairy free, omit the chips for grain free.
Salmon Cakes served with asparagus and oven fries. Naturally dairy and grain free if you use instant potatoes in the salmon cakes.
Hot Pockets with veggies and dip. The pastry dough has dairy free options and the hot pockets can be made without cheese. Unfortunately, I don’t have a grain free option. I usually eat leftovers, often put together in a new way, when I serve something like this.
Sausage Gravy and Biscuits with fresh fruit. This also makes a great breakfast for dinner meal.
Brownies – You can a butter substitute such as Earth Balance in these.
Grain-Free Dessert: Orange Almond Cake