Monthly Gluten-Free Meal Plan: October 2015

Meal planning is one of those topics I can’t know enough about—for me, it feels like the holy grail of organization. I am a busy mom, trying to balance a hectic and unpredictable schedule, so I have learned to rely on meal planning to keep us well-nourished and on budget.

I have touched on gluten-free meal planning in past posts, like when I reviewed how to balance time/effort, money, and nutrition and described gluten-free planning in the real world (includes sample weekly GF meal plans and tips for surviving rougher weeks!)—but I am someone who enjoys looking at real-life meal plans for inspiration, and I thought it might be helpful for other meal planners to see gluten-free options that are (relatively) simple and nutrient-dense.

Included below are our family’s actual (dinner) meal plans for the month of October—all recipes are gluten-free. I have included pictures and recipe links (as available)—some of the recipes are only in my head, but I would be happy to share them if you email me or comment below. Please excuse the amateur smartphone photos :).

I am always looking for new recipes, so please share links to your favorites in the comments below!

Week 1

Snack: Pumpkin & Coconut Chia Pudding

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Dessert: Pumpkin Bread

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Sunday

  • Rotisserie chicken
  • Brown rice
  • Spiced peas

Monday

  • Butternut Squash Alfredo
  • Wilted Spinach

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Tuesday

  • Rotisserie chicken (leftovers)
  • Brown rice (leftovers)
  • Spiced peas (leftovers)

Wednesday

  • Butternut Squash Alfredo (leftovers)
  • Wilted spinach

Thursday

  • Scrambled eggs
  • Roasted butternut squash (prepped for but not used in Butternut Squash Alfredo)
  • Wilted spinach

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Friday

  • Pizza (with Positively Free™ Pizza Crust, leftover scrambled eggs, leftover veggies, feta, and spring mix)

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Saturday

  • Grilled cheese
  • Leftover veggies

Week 2

Sunday

  • Veggie bowls (wilted spinach, chickpeas, leftover veggies, feta, red pepper flakes)
  • Toast

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Monday

OUT (ShopHouse)

Tuesday

  • Apple BBQ pulled pork (slow-cooker) – extras from a “new baby” meal we sent over to friends
  • Roasted sweet potatoes
  • Wilted spinach
  • Positively Free™ cornbread muffins

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Wednesday

  • Pizza (Udi’s crust with Trader Joe’s olive tapenade, mozzarella, and spinach)

Thursday

Friday

  • Chipotle scrambled eggs with extra guacamole (uses Chipotle leftovers)

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Saturday (Anniversary Date)

  • Holy Cow Turkey Burger with Sweet Potato Waffle Fries

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  • The Happy Tart Salted Caramel Petit Four (amazingly delicious)

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Week 3

Dessert:  GF/DF Molten Lava Cakes

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Sunday

  • OUT (BBQ at my parents’ house)

Monday

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Tuesday

Wednesday

  • Scrambled eggs
  • Wilted spinach

Thursday

  • Pizza (Udi’s crust with Trader Joe’s olive tapenade, feta, and spinach)

Friday

  • Grilled ribeye
  • Roasted broccolini
  • Tater tots (my husband’s request)

Saturday (Early dinner by myself, pre-eating for social event)

  • Chipotle with salsa (leftovers)
  • Wilted spinach
  • Spicy hummus toast
  • Green tea

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Week 4

Snack/Dessert:  Coconut Flour Pumpkin Muffins

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Sunday

Monday

  • Dal Makhani (slow-cooker) – I’m not sharing this recipe because it was just okay. Let me know if you have one!
  • Grilled tandoori chicken
  • Jasmine rice

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Tuesday

  • Zucchini noodles with roasted pine nuts
  • Butter Masala Cauliflower

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Wednesday

  • Dal Makhani (leftovers)

Thursday

  • Scrambled eggs with leftover veggies (sweet potatoes, green onion, and green beans) and chickpeas
  • Wilted spinach

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Friday (Sick Child)

  • Leftovers (I didn’t write anything down—I think we just scrounged!)

Saturday (Halloween)

Check out last month’s post for more meal ideas! For more sneak peeks of my gluten-free meals, follow me on Instagram or Twitter.

2 Comments

  • BARBARA DAVIS says:

    Hi there. Please share your recipie for the coconut chia seed pudding

    • Beth says:

      Hi Barbara,

      I made up this recipe to use up extra ingredients from making the banana bread. I filled four pint-size mason jars with those leftovers. Feel free to get creative with whatever ingredients you have on hand!

      Pumpkin Coconut Chia Pudding
      Ingredients (per each pint-size mason jar):
      – 1/4 cup pumpkin puree
      – 1/4 cup canned coconut milk (I used full-fat because that’s what I had open, but you could sub Greek yogurt here)
      – 1 cup milk (I used unsweetened vanilla almond milk, but you could sub any milk you like/have on hand)
      – 2 tablespoons chia seeds
      – 1/4 tsp pumpkin pie spice
      – pinch salt
      – sweetener to taste: options include 1/2 banana or drizzle of maple syrup, honey, or agave

      Directions:
      – Put all ingredients except the sweetener in mason jar
      – Stir well
      – Refrigerate at least 4 hours (preferably overnight)
      – When you plan to eat your chia pudding, add preferred sweetener (I used 1/2 banana, but you could use maple syrup, honey, or agave)

      Let me know if you have any questions!

      <3, Beth

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