Gluten Free Meal Planning

MONDAY

Breakfast: leftover coconut-quinoa pancakes with homemade yogurt and fruit
Dinner: oven roasted root vegetables with veal scallopinis and salad greens

>Bake, slice and freeze GF quinoa bread
>Bake breakfast crunchies
>Prepare paleo apple sorbet
>Thaw pumpkin puree

TUESDAY

Breakfast: pumpkin smoothie (with homemade matsoni yogurt)
Dinner: vegetable quiche and/or soup

>Prepare hibiscus ice tea
>Bake GF crispy ginger cookies with coconut sugar
>Prepare filmjolk yogurt
>Soak scottish oats* overnight

WEDNESDAY

Breakfast: soaked scottish oatmeal* with blueberries and coconut milk
Dinner: shepherd's pie with cauliflower or sweet potato crust

>Prepare soaked muesli overnight

THURSDAY

Breakfast: soaked muesli with fruits and nuts
Dinner: SCD/paleo rustic pizza with mushrooms

>Make sesame milk
>Bake cherry clafoutis

FRIDAY

Breakfast: cherry clafoutis with homemade yogurt
Dinner: TBD

>Thaw pumpkin puree
>Prepare pumpkin pancake batter with almond flour

SATURDAY

Breakfast: paleo pumpkin pancakes
Lunch: omelette and/or salad
Dinner: TBD

>Freeze leftover pancakes

SUNDAY

Breakfast: TBD

Lunch: TBD

Dinner: TBD

*Note that Bob's Red Mill Scottish oats aren't certified gluten free but I tolerate them.