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.
#1 – chicken and wild rice soup with mushrooms*; salad
#2 – sheet pan sausage, peppers, and onions; green beans; salad
#3 – Mongolian beef and veggies; soaked basmati rice; salad with Asian dressing
#4 – creamy garlic butter salmon; roasted veggies; salad
#5 – potato soup* with bacon and raw cheese; salad
#1 – oven baked meatballs* with marinara sauce (optional GF brown rice noodles); Italian salad with red wine vinaigrette
#2 – Minestrone soup; salad
#3 – twice laid; carrots vichy; salad
#4 – Indian chicken curry* with soaked basmati rice; curry-roasted cauliflower (I use butter instead of olive oil)
#5 – pizza* (with homemade sauce, shredded mozzarella, pepperoni, Italian sausage, red bell peppers, sliced mushrooms, etc.); salad
#1 – one-pan chicken divan casserole; salad
#2 – tacos (we use the Siete grain-free tortillas and taco shells); salad with red peppers, olives, tomatoes, and Mexican dressing
#3 – meatloaf; roasted veggies; salad
#4 – salmon cakes; cheesy cauliflower; salad
#5 – Italian wedding soup; crackers; salad
#1 – roast chicken; mashed potatoes; green beans
#2 – skillet stuffed peppers; salad
#3 – pizza (with homemade sauce, shredded mozzarella, pepperoni, Italian sausage, red bell peppers, sliced mushrooms, etc.); salad
#4 – baked cod in dill cream sauce;carrots vichy; salad
#5 – tomato soup* with crackers and raw cheese; salad
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
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, something from this cookbook 🙂
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 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), and crispy nuts with raisins.
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 free trial (45 days with my link!) which is the perfect amount of time to give it a try.