Nourishing Gluten Free Meal Planning

This week I would like to try making some bonny clabber. I read about it on The Nourished Kitchen. I would keep the whey for later use (for making beet kvass for example - something I haven't tried yet).
I'm still cutting on sugar/sweets and would like to try having savory breakfasts. I am ok with raw dairy, eggs, GF grains and greens but I probably won't go as far as having meat or fish for breakfast!

MONDAY
B: Overnight muesli with berries and nuts
D: Buckwheat "polenta" with seasonal vegetables and raw cheese
>Bake coconut flour bread (double the recipe and freeze slices)

TUESDAY
B: Coconut flour bread (from "Cooking with Coconut Flour" by Bruce Fife) with unsweetened applesauce and a little maple syrup
D: Swiss chard quiche
>Prepare filmjolk yogurt
>Grind fresh wild rice flour for quiche's crust
>Bake sugar-free neanderthin cookies (from "Neanderthin" by Ray Audette)

WEDNESDAY
B: Smoothie with homemade yogurt or nut/seed milk
D: Shepherd's pie with mashed cauliflower crust and side of kimchi
>Soak Scottish oats overnight

THURSDAY
B: Soaked oatmeal with raw/nut milk and blueberries
D: Rustic almond flour pizza with sauteed greens or salad
>Bake SCD cherry clafoutis

FRIDAY
B: Cherry clafoutis with homemade yogurt
D: Quinoa with oven roasted chicken drums & seasonal vegetables
>Rinse and soak quinoa in the morning
>Thaw chicken
>Defrost homemade pancakes

SATURDAY
B: Soaked buckwheat & wild rice pancakes with fruits/berries and a little maple syrup
L: Omelet with raw cheese and vegetables/greens
D: TBD
>Soak muesli overnight with yogurt

SUNDAY
B: Overnight muesli with berries and nuts
L: TBD
D: TBD

Other nourishing foods to prepare throughout the week include:
-Homemade yogurt with raw milk
-Soaked nut/seed milks
-Nourishing herbal infusions
-Broths
-Nut & GF grain flours