Monthly Gluten-Free Meal Plan: September 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 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 previous four weeks. 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 🙂

As you will see, some weeks I was more together than others (*cough* Week 2 *cough*), but this is my real-life gluten-free meal plan from a month where we were adjusting to new routines after a wonderful (but crazy) summer.

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

Week 1

Snack: Raisin nut bites

Dessert: Berry yogurt cups

Sunday

Monday

Tuesday

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Wednesday

  • OUT (my parents’ house)

Thursday

  • Scrambled eggs
  • Sweet potato (leftovers)
  • Wilted spinach

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Friday

Saturday

Week 2

Sunday

  • OUT (BBQ at my parents’ house)

Monday

  • BBQ (leftovers from my parent’s house)

Tuesday

  • Saag (slow cooker) – I omitted the paneer
  • Roasted chickpeas (inspired by this recipe)
  • “Naan” (made with Positively Free™ Pizza Crust)

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Wednesday

  • Pizza (Udi’s crust with feta and spinach)

Thursday

  • Scrambled eggs
  • Baked sweet potato

Friday

Saturday

  • Apple BBQ pulled chicken (leftovers)

Week 3

Dessert:  Raw vanilla macaroon bites (inspired by this recipe)

Sunday

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Monday

  • Pizza (with Positively Free™ Pizza Crust, feta, and kale)

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Tuesday

Wednesday

Thursday

Friday

  • Salmon cakes (a new staple in our house – I always double the recipe!) – NOTE: SUBSTITUTE 1/4 cup crushed GF crackers or breadcrumbs in place of whole-wheat breadcrumbs (Thanks, Nora!!)
  • Roasted potatoes and onion
  • Roasted broccoli

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Saturday

  • Slow-cooker quinoa-summer squash casserole (leftovers)

Week 4

Sunday

  • OUT (crab feast at my parents’ house)

Monday

Tuesday

  • African curry (leftovers)

Wednesday

  • African curry (leftovers)

Thursday

Friday

  • Positively Free™ cornbread stuffed peppers
  • Wilted spinach
  • Red lentil, curry, and carrot stew (leftovers)

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Saturday

  • African curry (leftovers)

Tips:

  • I have learned to use my slow-cooker as much as possible. Ideally, I make something in the slow-cooker 3x a week (Sunday, Tuesday, and Thursday), which is enough food to last all week with a few quick meals thrown in here and there.
  • To save money and time, I have started making more vegetarian meals (usually slow-cooker soups and stews) and almost always use leftovers for lunches.
  • I try to grocery shop on Friday to allow for meal prep on Saturday or Sunday. Meal prep usually involves chopping up veggies for slow-cooker meals and snacks and making a snack and/or dessert for the week.

Let me know if you enjoyed this post and/or if you’d like these monthly meal plans to become a regular series. For more sneak peeks of my gluten-free meals, follow me on Instagram or Twitter.

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