Gluten Free Menu Plan

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Are you a gluten free household, and following the Trim Healthy Plan? I got you, Lovely Lady!

I am sharing our weekly menu plan for our family of 9, for the week of March 20-26, 2022.

If I had the freezer space to do it, once a month cooking would be my ideal way to manage meal preparation, but most of our freezer space is tied up in our home-raised meats and frozen fruits and veggie stash to help us in our rural western Montana life.

We also plan our food days to coincide with our Saturday sabbath, or Shabbat, and our Leftover day is Sunday.

This helps us eat our way through our leftovers, while also giving this Mama a day off from cooking….WIN!

If you don’t have a routine with your leftovers, I would implore you to develop one to save your sanity and cut down on your cooking, or steal mine. You can read about it here.

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What do you feed a Gluten Free family of 9?

I’m so glad you asked…here we go!

****I will be using recipes from Various Cookbooks that are Compatible with the Trim Healthy Mama lifestyle, along with recipes from around the internet. I will link the book and give a page number, or website, where applicable****

**I also cook with my Leftover days in mind, and double almost every recipe that I make. My shopping list will reflect single recipe amounts as we have a much larger than average family to prepare for. **

Sunday-

Breakfast: Travel food
Lunch: Travel food
Dinner: Spring Quinoa Risotto with “Pre, Pro and Post” Shake from Trim Healthy Future
Snack: Brownie Fix Bar and Collagen Americano
Snack: Leftovers

Monday-

Breakfast: Brownie Batter Overnight Oats with gelatin tea
Lunch: BEST Egg Salad with raw veggies
Dinner: Trim Mac Salad (no cheese) in Bread in a Mug (Original THM Book)
Snack: Easy Quinoa Bar, recipe in testing
Snack: Celery and Peanut butter

Tuesday-

Breakfast: Bananas Foster (E style from Trim Healthy Future) Crockpot Oatmeal(Trim Healthy Mama Cookbook)
Lunch: Everything Bagel Seasoning Chicken Salad with raw veggies
Dinner: Whole 30 Big Mac Casserole, replacing the potatoes with cauliflower and/or radishes.
Snack: My Favorite Overnight Oatmeal, I like to make it with Peanut Flour instead of Cocoa
Snack: Snickers Shake, I use Foundation Milk from the Trim Healthy Mama Cookbook.

Wednesday-

Breakfast: Upside Down Peach Oatmeal Bake, made with Unsweetened Applesauce and not yogurt.
Lunch: Split Pea Soup
Dinner: Beef and Veggie Bowls with Comeback Sauce
Snack: Boiled Eggs and raw veggies
Snack: Superfood Chocolate Blizzard

Thursday-

Breakfast: “Beagle Sandwich” with eggs and Keto Bagels
Lunch: Quinoa Lentil Chili
Dinner: Bruschetta Chicken with Southern Style Green Beans
Snack: Apple Cinnamon Oatmeal
Snack: Celery and PB Powder Spread

Friday-

Breakfast: Pumpkin Oatmeal Cookies
Lunch: Ten Minute Taco Soup
Dinner: Whole 30 Chicken “Parm” with salad and DF Italian Dressing
Snack: Hot Chocolate Breakfast Cereal
Snack: Vanilla Protein Cake

Saturday-

Breakfast: Baked Oatmeal
Lunch: Red Bean Quinoa and Kale soup
Dinner: Chicken Pot Pie Casserole, I will replace the arrowroot flour with some xanthan gum or glucomannan to thicken the sauce. I will also use a bag of cauliflower in place of the potatoes.
Snack: Cinnamon Roll Cake
Snack: Popcorn with Collagen Tea and Nut Pods

Printable Menu

Here are my favorite products, should you wonder where to find them, gluten free. And, if you would like to know what’s going on the Treehouse, please sign up for my newsletter!