This week’s gluten-free meal plan includes a couple of slow cooker meals and some family favorites like the baked macaroni and cheese, Mexican lasagna, and split pea soup. And you don’t want to miss the chocolate cake or paleo biscuits. I hope everyone had a wonderful Christmas!
Slow Cooker Beef and Vegetable Soup – You can vary the vegetables in this soup to use what you have and like. You can also make it grain free by substituting cassava flour for the rice flour and omitting the corn.
Mexican Lasagna isn’t lasagna in the traditional sense. It is a layered casserole that uses corn tortillas instead of pasta. It’s delicious!
Slow Cooker Split Pea Soup – I realize not everyone likes split pea soup, but we enjoy it. It’s always filling and is great on a cold night.
Salmon Quiche – This recipe is dairy free and used canned wild Alaskan salmon as well as mushrooms.
Pizza Casserole is easier than homemade pizza but has many of the same flavors.
Paleo Biscuits – For those who are grain-free or want a lower carb bread option
Potatoes with Onion, Garlic, Dill – I like cooking potatoes in my pressure cooker, but adding sauteed onion and garlic along with dill really boosts their flavor.
Apple & Walnut Stuffed Acorn Squash – This recipe calls for agave but you could use honey instead. It’s a great winter side dish.
Almond Cranberry Muffins – These muffins are not completely grain free, but they do contain almond flour which results in a soft and moist delicious muffin.
Onion and Red Pepper Frittata – This is a flavorful, healthy, low-carb breakfast. It’s also great for dinner!
Chocolate Cake – When you want a homemade dessert, you can’t go wrong with this moist chocolate cake.
Peanut Butter Cup Cheesecake is grain free and refined sugar free!