With this meal plan, I’m including five-to-six gluten-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 to an hour-and-a-half before I want us to eat, though a lot of that time may be something roasting in the oven or cooking on the stove and doesn’t require active work on my part. Obviously, if it’s a recipe I haven’t made before, it will take more time so I try to plan accordingly.
Here’s what’s in season this month in Colorado (you can find out what’s in your state here):
One of my goals this year has been to eat more seasonally, so beginning this month, I’m going to include a list of all the produce that’s currently in season here in Colorado (you can find your state here). Here’s what we have this month:
- salmon cakes; roasted beets & carrots; salad
- spaghetti dinner*; salad
- chicken and wild rice soup with mushrooms*; salad
- stuffed peppers (from NT – I’ll use soaked basmati rice); cucumber-dill salad
- pizza* (with homemade sauce, shredded mozzarella, pepperoni, Italian sausage, red bell peppers, sliced mushrooms, etc.); salad
- Indian chicken curry* with soaked basmati rice; curry-roasted cauliflower (I use butter instead of olive oil)
- sheet pan fish n’ chips; kale chips
- tacos (with grain-free tortillas or taco shells or sprouted corn tortillas); salad with red peppers, olives, tomatoes, and Mexican dressing
- Italian wedding soup; crackers; salad
- moussaka; tomato cucumber salad
- sausage and potato casserole; salad
- chicken stir-fry stew (from NT); salad with Asian dressing
- garlic butter salmon; roasted veggies; salad
- easy roast chicken; mashed potatoes; green beans
- minestrone; crackers; salad
- pot roast with vegetables; salad
- creamy sausage tomato basil spaghetti squash; salad
- sheet pan tandoori chicken with soaked basmati rice; Indian yoghurt salad
- cod with tomato and herb butter; carrots vichy; salad
- Swiss steak; rosemary potatoes; salad
I like to make salads to accompany most of our meals. This usually is just mixed greens with whatever toppings are handy – sometimes halved cherry tomatoes, sliced mushrooms, and carrot shreds. Our favorite salad dressings are the herb and Mexican dressings from Nourishing Traditions, and the honey mustard dressing from Nourishing Meals.
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 (sometimes with chocolate chips), 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; chicken salad; sardines; turkey and cheese roll ups; ham and cheese melts on grain-free tortillas; 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 fresh fruit, 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, or 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 45-day free trial (normally only 14 days) plus 20% off your first year with my link which is the perfect amount of time to give it a try!