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click on meal name for link to recipe. Email Laura and Shannon with questions on our menu or for help modifying the menu to fit your own dietary restrictions GlutenAndDairyFree@Gmail.com
Week One:
Day 1
Breakfast: Cereal (look for a cereal labeled Gluten Free to be sure you are avoiding cross contamination) and dairy free milk (such as Almond Breeze, Vances Dari Free, West Soy Rice or other gluten free dairy free variety), piece of fruit
Lunch: Gluten free hot dogs, steamed vegetable (cauliflower, broccoli, beans) and sweet boiled carrots
Dinner: Meatloaf - Italian Seasonings, Oven Fries, green beans, and fruit salad
Day 2
Breakfast by by Cathe Olson
Breakfast: Cashew Yogurt and Seasonal Fruit
Lunch: Stuffed Tomatoes
Dinner: Shrimp Scampi served with a salad
Day 3
Breakfast: Pumpkin Muffins Use Pumpkin bread recipe on link and cook for 15-25 minutes in muffin pans.
Lunch: Chef Salad with shrimp or cut up hot dogs
Dinner: Honey Dijon Pork Chops(or chicken in place of pork),
steamed broccoli, and
Rice Pilaf
Day 4
Breakfast: Bacon Crusted Quiche
Lunch: Lundberg rice cake with peanut butter (or your favorite nut butter) and fruit
Dinner: Crock Pot Chicken
with roasted carrots and veggies
Day 5
Breakfast: Hot Cereal: GF Rice cereal, GF Bob's red mills, Idli Rawa, Poha
Lunch: Left over chicken breast on walnut spinach salad
Dinner: Pork Roast with Peach Glaze, baked potatoes, and baked apples with cinnamon.
Day 6
Breakfast: Hashbrowns, bacon
Lunch: Leftovers
Dinner: Chicken and Rice Soup and Baked Apples
Day 7 by Rachel and Don Matesz
Breakfast: Spinach & Egg Pie, Apple-Banana-Orange Blend, Gluten-Free bread, optional
Lunch: Baked Chicken Thighs with Cumin & Lime, Silver Dollar Sweet Potatoes,
Braised Baby Bok Choy with Ginger
Dinner: Smoky Simmered Salmon with Chipotlé, Baked Potato or Herb-Roasted Potatoes (optional),
Blanched Crudite Platter of Seasonal Vegetables with Macadamia Dill Dressing, and Apple-Apricot Compote
Week Two - Recipes being added soon!
Day 1
B: Southwestern Omelet w/ guacamole or fresh avocado slices and gluten free salsa.
L: Salad with leftover from lunch and dinner day cut on top
D: Spaghetti w/ meat sauce and vegetable of choice (recommended green beans or asparagus)
Day 2
B: GF French Toast with seasonal fruit
L: Egg salad sandwich with fresh spinach and gluten free bread
D: Baked Tilapia, broccoli, roasted veggies and fruit salad
Day 3
B: Scrambled Eggs
L: Strawberry Salad w/ leftover Tilapia
D: Saucy Chicken with rice and Indian Style Cabbage and Carrots
Day 4 by Gluten Free Goddess
Breakfast: Banana Snacking Cake
Lunch: Brown Rice and Roasted Vegetables
Dinner: Lime Chicken Tacos, with Guacamole
Day 5
5. B: Cream of Rice Cereal with dried fruit
L: Vegetable soup with chef salad
D: Turkey burgers with Quinoa salad with pumpkin pie
Day 6
6: B: Pumpkin pie with smoothie
L: Pasta Salad
D: Chili
Day 7
7. B: Pancakes with sausage
L: Chili on potato
Dinner by Anna Sobaski
Dinner: Chicken Pot Pie
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