Saturday, April 18, 2015

Gluten Free Weekly Meal Plan: April 20-24, 2015

Spring is in the air, and soon local farms will have some fresh produce available.

We're lucky to have weekly markets close by so that we can get fresh fruits and vegetables year round. This week's meal plan takes its cue from the flavours of Spring!

Monday: Roast Turkey Breast with Vegetables
We like to buy a boneless turkey roast and roast it in the oven with some vegetables around it. We also sometimes buy turkey breasts and pan fry them. Adding some steamed vegetables on the side is easy.

Tuesday: Vegetarian Tofu Stir Fry
The key to crispy fried tofu is potato starch, but if you don't have any you can just fry the tofu in a bit of oil first. Remove the tofu and set aside. Cook up the rest of the vegetables in some water with a bit of cornstarch added to make a sauce. Season with gluten free soy sauce. San-J and Thai kitchen make gluten free versions. Serve over rice.

Wednesday: Pasta with Tuna, Tomatoes, & Black Olives
I know that tuna pasta isn't everyone's favourite, but we really like it. If you don't, substitute shredded chicken instead.

Thursday: Minestrone Soup
I start with a gluten free vegetable broth and add about 2 tablespoons of tomato paste. Romano beans, chopped carrots, celery, and potatoes make up the bulk of the vegetables. Season to taste.

Friday: Teryaki Chicken & Steamed Bok Choy
This is a simple Friday night dinner. Add some carrots or broccoli if you like. I use Thai Kitchen or San-J sauces because they are gluten free. Simply cook boneless, skinless chicken thighs in the sauce, steam some bok choy, and add any other vegetable you like and you've got a fast and delicious meal. I like to sprinkle some sesame seeds on top of the chicken as well.

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