With this meal plan, I’m including five gluten-free and mostly grain-free (and easily adapted to completely grain-free) recipes for four weeks. You will see repetition in these lists because I find that reusing a few different things (specifically sides), also makes meal planning and cooking in general easier. I discover recipes that my family likes and that are relatively simple to get on the table, and I add those into the rotation. The more I make them, the faster and more efficient they get, and then I can try new recipes.
A few notes… I’m including links to the recipes that are available online (or my adapted version which also has the link to the original recipe), otherwise I’ll include links to the resource where I got the recipe. Also, these recipes are meant to be easy for weeknights, but they do still take time. I usually start about an hour before I want us to eat. Obviously, if it’s a recipe I haven’t made before, it will take more time so I try to plan accordingly.
Meals with an * beside them indicate those that I try to double and freeze half for a quick meal later on.
Supper
Week 1
- sheet pan fajitas with grain-free tortillas; salad with tomatoes, red peppers, black olives, cucumber slices and Mexican dressing
- sheet pan fish n’ chips; salad
- tomato, beef, and cabbage soup; coconut flour flatbreads; salad
- sheet pan chicken and mushrooms; skillet-braised green beans; salad
- veggie-loaded tacos (we’re trying a new recipe); tomato rice; salad with tomatoes, red peppers, black olives, cucumber slices and Mexican dressing
Week 2
- sheet pan sausage, peppers, and onions; salad
- sloppy joes on baked potatoes; roasted veggies (without potatoes); salad
- thai coconut fish sticks (with arrowroot flour); cheesy cauliflower; salad
- chicken and wild rice soup with mushrooms; coconut flour flatbreads; salad
- sheet pan teriyaki meatballs & roasted veggies; salad
Week 3
- pizza* (with homemade sauce, shredded mozzarella, pepperoni, Italian sausage, red bell peppers, sliced mushrooms, etc.); salad
- slow cooker hamburger stew; grain-free herb butter biscuit; salad
- roasted cod with Old Bay seasoning; tartar sauce; carrots vichy; salad
- roast chicken; mashed potatoes; skillet-braised green beans
- salisbury steak; roasted veggies; salad
Week 4
- sheet pan kielbasa, potatoes, and green beans; salad
- Instant Pot butter chicken; with soaked basmati rice; curry-roasted cauliflower (I use butter instead of olive oil)
- garlic butter salmon; sweet potato wedges; sautéed spinach and caramelized onions
- (for Easter) glazed ham; roasted asparagus (I use butter instead of olive oil); roasted carrots with parsley butter; favorite fruit tart
- shepherd’s pie; skillet-braised green beans; salad
Desserts
We don’t eat a lot of desserts aside from fresh or dried fruit, but when we do, here are a few of our favorites: walnut brownies, secret ingredient chocolate pudding, nutty chocolate chunk cookies, homemade ice cream, pumpkin pie
Breakfast
Weekday Breakfasts: eggs, chicken breakfast sausage, bacon, soaked oatmeal, homemade yogurt with honey, homemade kefir, overnight cinnamon oatmeal muffins, bananas
Weekend Breakfasts: almond flour pancakes, bacon, blueberry muffins, scrambled eggs
Lunch
We’re pretty relaxed about lunch and often rely on leftovers. Otherwise, we keep staples in the house to throw something together fast.
Lunch Main: charcuterie board (usually with summer sausage and raw cheese), butternut squash soup, turkey wraps (grain-free tortillas, cream cheese, sprouts, turkey breast), tuna salad with crackers, chicken salad with crackers, sardines, turkey and cheese roll ups; something from this cookbook 🙂
Lunch Sides: cherry tomatoes, Bubbies pickles, red pepper slices, sliced carrots, olives, sauerkraut, fermented yams, fresh fruit
Snacks
We’re not huge snackers either, but the kids do usually get something in the afternoon if they’re hungry. These can include things like homemade Larabars, carmelized coconut chips, “bowls” (this is the super creative name we came up with for crispy walnuts mixed with coconut chips, raisins, and chocolate chips), smoothies (for me, especially the cocoa mole smoothie from The Whole Life Nutrition Cookbook – I use maple syrup and leave out the chili powder), gummies, and crispy nuts with raisins.
Resources
You can see my master list of recipes that are currently in rotation here, a list of places where I buy my food here, and a guide for buying kitchen equipment here. I also use Plan to Eat to collect recipes, make my meal plan, and generate grocery lists. It’s a fantastic little tool and I think meal planning would be a LOT more work without it. If you’re not sure about paying for something like that, they offer a 45-day free trial plus 20% off your first year with my link which is the perfect amount of time to give it a try!
