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 April 17-23, 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: Ùgly Oats
Lunch: Leftovers
Dinner: Quinoa Goes Cajun – Trim Healthy Mama Cook Book ( I will use “THMCB” in the rest of the menu)
Snack: Fennel N Fig Shake (Trim Healthy Table), with Air Popped Popcorn and Nutritional Yeast for the kids
Snack: Leftovers

Monday-

Breakfast: Snickerdoodle Scones with Decaf coffee and Nut Pods
Lunch: Travel Food
Dinner: Black Beans & GF Corn Bread (my recipe in testing)
Snack: Brownie Fix Bars with a Banana
Snack: Travel Food

Tuesday-

Breakfast: Soaked Buckwheat Grits with Collagen Decaf coffee
Lunch: Wonder Wrap (THMCB P.205) noodle and chicken soup
Dinner: Mexican Crusted cornbread Casserole (THMCB P. 132)
Snack: Boiled Eggs and Veg
Snack: THM Chocolate Chip Cookies (made with yolks)

Wednesday-

Breakfast: Scrambled eggs and Veg
Lunch: Chicken and Wild Rice Soup (THMCB P. 100)
Dinner: Mini Meat Loaves (made into large meat loaf) – THMCB P. 155 with Southern Style Green Beans
Snack: Easy Oat Bar
Snack: Root Beer Float (THMCB P. 444) with Collagen and Coconut Milk, Root Beer Extract we get here

Thursday-

Breakfast: Apple Cinnamon Oatmeal with Duo Greens powder
Lunch: Tomato Chicken Bisque (THMCB P. 93)
Dinner: Cowboy Grub – made with Quinoa
Snack: Celery and PB Powder Spread
Snack: Matchalicious Thin-Thick (THMCB P. 424), we get Matcha here

Friday-

Breakfast: Baked Oatmeal
Lunch: Mother Hubbard Soup (THMCB P. 97)
Dinner: Freezer Pizza Crusts (my recipe in testing) with Turkey Sausage and Hello Cheese (THMCB P. 487)
Snack: BBBB Thin-Thick (THMCB P.425)
Snack: Praline Protein Bars ( THMCB P. 391)

Saturday-

Breakfast: Fried Eggs and Skillet Veggies
Lunch: Trim Zuppa Toscana with Turkey Sausage (THMCB P. 86)
Dinner: Peanut Popper Chicken ( THMCB P. 164) with Air Fried Veggies seasoned with my Bouillon blend
Snack: Salted Caramel Fat Stripping Frappa (THMCB P. 419)
Snack: Chewy Chotein Logs (THMCB P. 390)

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!