My Gluten Free Weekly Meal Plan

After last week's entertaining madness where we had three different sets of people over three nights in a row, this week we're keeping things simple and low-key. Dinners will be quick, easy, and involve leftovers.

Here's what we're eating this week:

Vegan Pizza Crust with Olive Tapenade and steamed veggies

Week of: Jan 31 – Feb 6
Breakfasts: Pumpkin Spice Quinoa Breakfast Bowl, Steamed Greens and Poached Eggs
Day:	Dinners
Saturday	Leftover Stir Fry from Friday
Sunday	Dinner at the in-laws
Monday	Hubby is making tomato pasta sauce with arugula
Tuesday	GF Pizza & Olive Tapenade
Wednesday	15 Minute Fish Soup
Thursday	Roasted Root Veggies and Brown Rice
Friday	Leftover veggies go into a stew of some sort
Snacks & Lunches: Vegan Parsnip Cake, BBQ Flavoured Popcorn, Quinoa, Beet & Bocconccini Salad
What’s Cookin’ Sunday: experimenting with this Beet Bread, sprouting chickpeas for salads, and a new sprouted lentil bread concoction

What are you eating this week?

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