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Gluten Free Weekly Meals (What I Ate Last Week) #13

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Welcome to this week’s post of Gluten Free Weekly Meals! Every week, I take photos of the gluten free recipes I make from all over the web and then share my thoughts. Throughout the week you can find pictures of what I’ve been eating on my Instagram (tastefullygf) and Twitter (@tastefullygf). Each Monday I post a list of all my gluten free meals from the last week. You’ll see my photos of the food, a link to the recipe, and any modifications I made. To see previous “Gluten Free Weekly Meals” posts, just use the search bar on the right side of the page. You can also find these recipes on my Pinterest boards. I hope these posts provide you with some gluten free cooking inspiration!

Oh, Monday mornings. One of the few things that makes waking up to the alarm clock on Mondays is this Baked Cookie Oatmeal.  Today’s photo of this breakfast is of the “oatmeal volcano” Steve always makes. Apparently, if you’re not fond of eating your oatmeal piping hot this helps it cool down quickly.


For dinner I made a new taco recipe. Embracing Meatless Monday, the taco “meat” is black beans. I mashed them a bit with some seasoning, and added some grilled corn, red cabbage, avocado and a bit of cheese. These vegetarian tacos were as good as any other taco!


For breakfast I made Banana Sweetened Oatmeal. I tried making a Mint Chocolate Chip variety, using mint extract and chocolate chips. Eh, it wasn’t the best oatmeal but wasn’t the worst. I think I would have been more convinced to enjoy this oatmeal if it had been mint green colored!


I intended to grill some chicken kebabs for dinner, but it turns out the grill was out of propane. No problem, I just cooked the chicken in a frying pan. We topped it with some leftover peanut sauce from a few weeks ago. I also sauteed some kale and cabbage.


So, I tried making gluten free granola. It looked fine, but didn’t taste that good. I used the granola recipe from the VB6 Cookbook. It sounded amazing, and I mean really amazing, but just didn’t taste at all like what I expected. To be honest, I’ve never eaten granola I’ve liked, so maybe the problem lies with me! The cereal in the picture was Steve’s breakfast; he wasn’t a huge fan of the granola, either.

I had fun making an experimental dinner. I saw this recipe when my sis pinned in and wanted to make it right then. Reading the recipe, I felt that the chicken needed to be jazzed up a bit, so I used this recipe (just the chicken). The combination of the two recipes was excellent. We ate the chicken & zucchini noodles with corn on the cob.


I woke up pretty late on Thursday and only ate a small breakfast, just a packet of grits.

By dinner I was starving, and luckily dinner was sushi. Homemade sushi! It was especially exciting because we used cucumber from our garden.

More baked oatmeal for breakfast, see the picture from Monday!

I made this Spiralized Beef Stroganoff for dinner. I’m a stroganoff fan, and this filled that void in a healthier way. I love how this recipe is cooked entirely in one pan, too!


Remember my new found sweet potato pancake recipe from last week? I very excitedly made it again. Yup, it was just as good the second time. And I have some leftover sweet potato to use again for another breakfast. Yum!


Dinner was an old, loved recipe; Ginger Scented Tilapia and Snap Peas with Quinoa Pilaf. You can find the quinoa recipe right on this blog, but I have no link for the tilapia. I’ve pulled this recipe out of a Wegman’s magazine a few years ago and have carefully saved it ever since! I did a quick google search, and this recipe seems to be nearly identical to my beloved version.


We had a busy day on Sunday, and I managed to wake up super early even though the alarm clock wasn’t on (why can’t easily wake up early on weekdays and sleep in on the weekends?!). Bad news, less sleep, good news, time to make pancakes. I attempted to make a chocolate version of the two ingredient pancakes. It wasn’t that great, I didn’t take a picture.

I’d planned to make burgers for dinner but it was pouring rain, so I improvised. Since I had a few zucchinis and lots of basil in the garden I made this amazing soup. I used this recipe from Inspiralized for inspiration for some sweet potato noodles. I used bacon instead of pancetta, since that’s what I had around, and somehow managed to add the right spices to give the dish a bit of a kick. It was good, though, and I’m sure the original recipe is delicious, too!


Gluten Free Weekly Meals (What I Ate Last Week) #11

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Welcome to this week’s post of Gluten Free Weekly Meals! Every week, I take photos of the gluten free recipes I make from all over the web and then share my thoughts. Throughout the week you can find pictures of what I’ve been eating on my Instagram (tastefullygf) and Twitter (@tastefullygf). Each Monday I post a list of all my gluten free meals from the last week. You’ll see my photos of the food, a link to the recipe, and any modifications I made. To see previous “Gluten Free Weekly Meals” posts, just use the search bar on the right side of the page. You can also find these recipes on my Pinterest boards. I hope these posts provide you with some gluten free cooking inspiration!


I’m starting off the week on a bad note. I have no written or photographic record of what I ate for breakfast on Monday. Opps! I do know that my lunch was leftovers from the day before – some sweet potato noodles with grilled corn and onions.

Dinner was an old recipe and a new recipe. The Ginger and Cilantro Baked Tilapia is a tried and true recipe. Healthy, tasty, and easy to make. I’ve come back to it again and again when I’ve been in the mood for fish. I paired it with a new recipe. This Quinoa Salad with Edamame, Cucumber and Avocado. It was good – good enough that it’s on my meal plan for this week, too! I used red quinoa, instead of black, and will probably try it with regular quinoa, too.


Breakfast was my Sweet Potato & Egg Skillet. Recipe now up on the blog! A few people had asked me about the recipe, so don’t forget to check it out.


Lunch was some leftovers from Monday’s dinner. I enjoyed the quinoa salad just as much as the night before!

For dinner I made my Mexican Stroganoff with Brazilian Cheese Bread. Usually I would serve this with rice, but I was out! Yup, a celiac who ran out of rice. I ate mine with the Shiratake Miracle Noodles, but it honestly wasn’t a great pairing. The rice is better. I made pasta for Steve, and the friend he had over for dinner.


For breakfast I made Banana Sweetened Oatmeal.  Mine was simple – I just topped it with some natural, crunchy peanut butter. It “hit the spot” (as my grandmother always said). Tasty and filling! Plus, healthy!


Lunch was more leftover, big surprise there.

For dinner I made some Chicken Kebabs, marinated in a tomato sauce, and served it with the leftover quinoa salad. By then the avocado was softened quite a bit, so it needed to be eaten. The food was all good, but I ate really quickly before running out the door, so I didn’t exactly have time to savor it.


My new favorite breakfast, an crispy corn tortilla, with mashed avocado and an egg. It’s super easy to make, and hardly requires a recipe. You should try it 🙂


I had a mocha smoothie for lunch. It tasted pretty much amazing, but was a bit too liquidy. I only used 1 banana, so maybe I should have used the 2 recommended in the recipe.

I’d kinda spent the day on Thursday agonizing about what to make for dinner. Isn’t that why I meal plan? Yes, but I’d totally messed up my meal orders for the week and didn’t have meat defrosted. Eventually my creativity got to work and I came up with a plan. I used some leftover tomato sauce that was in the refrigerator to make a pasta sauce. Steve had regular pasta and I made zucchini noodles for me. Additionally, we had these Everything Bagel Quinoa Patties. We had some leftover cream cheese/feta/mozzarella spread Steve made that was a great topping. It turned out to be a totally delicious meal! Creativity for the win!


Breakfast was Baked Cookie Oatmeal. I baked it in the toaster oven to save energy. It actually crisped the top more than with oven baking. Still delicious, and a bit of a more authentic cookie texture!


Dinner was Buffalo Chicken Spaghetti Sqaush. I intended to take pictures for the blog, but by the time we ate dinner it was nearly 8:30pm and the light just wasn’t good enough for photos. The sad part, I won’t get to post the recipe as soon. The good part, I get to eat it again soon!


I made these Paleo Pancakes for breakfast. My picture of them is quite-un Paleo, because we spread a little nutella on top! I think these pancakes are delicious plain, though, really. And you can’t go wrong with a three ingredient pancake recipe, either!


Lunch was leftover Buffalo Chicken Spaghetti Squash.

We went to a BBQ for dinner, with tons of gluten free food! I had a bacon guacamole burger, with some spinach salad and a few other sides. The girl hosting the party is a nutritionist AND gluten free, herself, so she knew exactly how to prepare a celiac-safe meal. It was fun and delicious!

I made Grain Free Banana Pancakes, at Steve’s request. I hadn’t eaten these myself in a while (since I’ve been trying to eat less sugar and less calories), but they were such a pleasant treat. I’d almost forgotten how good they are!


For lunch I made these Italian Chicken Sandwiches. I made some last weekend to bring on a day trip, and had some leftover sauce. I follow the recipe exactly, and just use Udi’s Gluten Free Bread.

For dinner I made these Buffalo Turkey Flatbreads. I made a number of modifications, including cutting the cream cheese, using homemade ranch dressing, adding carrots, and swapping corn tortillas for the flour tortillas. There was a bit of a learning curve for me, grilling the tortillas, but the flavor didn’t suffer much. We just knocked off any overly burnt pieces of tortilla and kept eating. Delicious!


Gluten Free Weekly Meals (What I Ate Last Week) #10

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 Welcome to this week’s post of Gluten Free Weekly Meals! Every week, I take photos of the gluten free recipes I make from all over the web and then share my thoughts. Throughout the week you can find pictures of what I’ve been eating on my Instagram (tastefullygf) and Twitter (@tastefullygf). Each Monday I post a list of all my gluten free meals from the last week. You’ll see my photos of the food, a link to the recipe, and any modifications I made. To see previous “Gluten Free Weekly Meals” posts, just use the search bar on the right side of the page. You can also find these recipes on my Pinterest boards. I hope these posts provide you with some gluten free cooking inspiration!


Typical Monday breakfast here; Baked Cookie Oatmeal. I prepare the oatmeal ahead of time so when the alarm goes off on Monday morning all I have to do is get out of bed, and stick the oatmeal in the oven. 18 minutes later the oatmeal comes out of the oven. It’s sweet, but not totally indulgent, and keeps me full until lunch!

My allergies were really acting up this week, so I was craving soup. Hot soup makes my nose run, which helps me feel less stuffy! Since we’d had Avgolemono soup last week I made Lemon Lentil Soup this week. To go with the soup I made Artichoke, Kale, and Ricotta Pie. I’ve made this a few times before, so we definitely enjoy it. I tried to fit in more kale this time, but the pie didn’t hold together as well as other times. So, moral of the story is to stick to the proportions listed in the recipe!


This is my new favorite breakfast. Crispy corn tortillas, mashed avocado with lime juice, and an over-medium egg. It is just too good. I could eat it everyday.


For lunch I ate my leftovers from Monday’s dinner. A slice of the leftover pie with a bowl of soup.

For dinner we went to a friend’s house – a gluten free friend! What a treat – to not have to cook dinner but still know for certain that my dinner will be safe to eat! We had sushi for dinner and then some gluten free cake for dessert. All in all, a great meal!


I’ve been working on a new breakfast recipe, so I tested the latest version for breakfast. It’s a Coconut flavored baked oatmeal. The recipe isn’t perfect yet, but I’m still working on it.


For lunch I had the same leftovers as the day before, a slice of leftover Kale, Ricotta, and Artichoke Pie with a bowl of Lemon Lentil Soup.

Dinner was Grilled Fajitas. Delicious and simple, and perfect for summer! I marinaded the chicken for a just a few hours this time, and it was still amazing!


Breakfast was another regular for us – Sweet Potato Hash with Eggs. This time I measured my ingredients and took photos, so  I can post the recipe on the blog later this week!


We’d eaten breakfast pretty late, so I kinda of just snacked for lunch. Not the greatest idea, but I hate getting off my eating schedule. By time I was hungry it was nearly dinner time, so I figured I may as well just wait.

For dinner, I made a great crock pot recipe from Kalyn’s Kitchen, Spicy Black Bean and Rice Bowls. Since I only have a 2 quart crock pot I had cut the recipe down in size a bit. It’s too bad, because we ate the whole thing. Neither of us had really eaten lunch, so that’s some of the reason, but it was also just that good! This will definitely be making more appearances in my meal plans.


Friday was the Fourth of July! Holidays means an opportunity to sleep in, for us. Once we finally woke up I made 2 Ingredient Pancakes. I added a tablespoon of peanut butter for a bit more substance and flavor.


The rest of the day we ate random things – leftovers in the refrigerator, mostly. It sounds a bit depressing for the 4th of July, but it wasn’t at all – we were all about just hanging out and relaxing, prepping for a trip to the beach, and seeing the fireworks! BBQs tend to be much less fun and exciting when you can’t eat the food.

We took a day trip to the beach on Saturday! Before leaving I made the leftover Sweet Potato Hash and Eggs, and packed some sandwiches for lunch. This recipe is easily gluten free – just sub in some gluten free bread!

For dinner at the beach we went to a Hibachi restaurant (I forget the name). It was excellent! My food was all prepped in the back with gluten free sauces. They subbed noodles for edamame at no extra charge! The timing was even perfect, just as the chef was doling out the food onto the plates, the waitress brought out my plates. I loved eating the edamame, and ate my chicken and veggies with extra sriracha sauce.


I made some oatmeal for breakfast. I was hungry, so I topped my chocolate banana sweetened oatmeal with almond butter for extra protein.


I had a fun time with yesterday’s dinner. I made Crispy Parmesan Chicken, which will makes it’s way onto the blog eventually! I also did a bit of an experiment with this recipe from How Sweet It Is. Since pre-made gnocchi is off the table for me (I’ve never seen any in stores around here, anyway) I subbed in sweet potato noodles, made in my new spiralizer! I think the combo worked out wonderfully!


Gluten Free Weekly Meals (What I Ate Last Week) #9

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 Welcome to this week’s post of Gluten Free Weekly Meals! Every week, I take photos of the gluten free recipes I make from all over the web and then share my thoughts. Throughout the week you can find pictures of what I’ve been eating on my Instagram (tastefullygf) and Twitter (@tastefullygf). Each Monday I post a list of all my gluten free meals from the last week. You’ll see my photos of the food, a link to the recipe, and any modifications I made. To see previous “Gluten Free Weekly Meals” posts, just use the search bar on the right side of the page. You can also find these recipes on my Pinterest boards. I hope these posts provide you with some gluten free cooking inspiration!

For breakfast I made Cinnamon Vanilla Oatmeal, and topped it with almond butter and unsweetened coconut. This is one of my favorite oatmeal combinations!


For dinner I made these Green Curry Sweet Potato Noodle Bowls. Everything in the ingredient list sounded so great, but the end result wasn’t as good as I hoped. It wasn’t a bad dinner, but just not as flavorful as we like. I think the problem is my green curry paste. I’ve been disappointed with a few recipes I’ve used it in. I’ll have to try this again sometime with a stronger green curry paste!


I found an amazing new breakfast! It’s a variation on these Avocado & Egg Breakfast Pizzas. I didn’t quite do the pizza, but used corn tortillas instead. The preparation and cooking took under 15 minutes. The avocado + egg was delicious, and the corn tortilla provided some carbs to keep me full all morning. I may have a new favorite breakfast!

For dinner on Tuesday I grilled some Green Chili Cheeseburgers. This is a yummy recipe I found in a grilling cookbook last year. I served the burgers with corn on the cob and these Buffalo Cauliflower Tater Tots. The Cauliflower Tater Tots are amazing! Granted, I’ve changed the recipe a bit (replace breadcrumbs with shredded zucchini, flax egg instead of real egg, less cheese), but that’s just personal preference. We had some friends over for dinner, and this is one of my favorite recipes to make for people! It’s a fun way to show that vegetables can be some of the best tasting foods out there! I also love grilling burgers when guests come over. It’s so easy to fit to different dietary needs – no cheese for anyone avoiding dairy, no buns for GF folks, etc! Since we had friends over for dinner I was distracted socializing and forgot to take a picture of the meal.

Breakfast was this Baked Cookie Oatmeal. Another favorite breakfast recipe – you’ve gotta try it if you haven’t!
For dinner I made Salmon with Balsamic Sauce, Quinoa Pilaf, and broccoli. The salmon was a bit sweet for my tastes, but definitely good, and very easy to make. The quinoa pilaf was a great accompaniment to the fish. It was flavored more than plain quinoa, but not so flavorful that it overpowered the fish. Of course, steamed broccoli is one of my simplest, most favorite ways to get in a vegetable!


I only took one photo of this, sorry it’s blurry 😦

For breakfast I made “2 Ingredient” French Toast Pancakes.  I wrote a whole post on this with the recipe last week, so check it out. These pancakes are so healthy, paleo, and of course gluten free!


Dinner was Sausage, Kale, and Sweet Potato Bake with White Cheese Sauce. This is one of our favorite dinners. I love that you can make it ahead of time, then just bake it for 10 minutes before serving. It’s great for a crazy day. I keep trying to increase the amount I make so that we have leftovers! I definitely claimed the one serving of leftovers this time!


I made on of our usual breakfast, Sweet Potato Hash with Eggs. I keep intending to measure everything and take photos for the blog, but this never seems to happen! It’s on my list again for this week, so we shall see what happens.

My allergies were really acting up last week, especially on Friday, and all I wanted was soup. Crazy, for a 90° F day. I made Avgolemono Soup and Steve made some Tuna Melts for us. He’s really good at making tuna melts. I try, but they are never quite as perfect.


I made Almond Joy Oatmeal for my breakfast. I would have taken a picture, but it just looked awful. I smeared chocolate and banana all over the bowl, and was too hungry to take the time to clean it up. When Steve woke up he wanted Grain Free Banana Pancakes, so I made a quick single serving for him.

For dinner I made Spicy Turkey Bolognese. It’s a variation of a spicier meat sauce my sister and I used to make all of the time. I made zucchini noodles and GF spaghetti to go with the sauce. I love zoodles, but no carbs = a very hungry Kristin.


Steve had the leftover Sweet Potato Hash and Eggs for breakfast (it was already cooked, and in a leftover container in the fridge) so I made something for myself that I knew he would hate: Coconut Baked Oatmeal. It was so good! I’ve made this a few times before, and forgot how good it was. Steve hates coconut, so I got the whole bowl to myself 🙂


Lunch and Dinner on Sunday was a smorgasbord of leftovers in the refrigerator. We had plans from about 4:30 – 9pm, right over dinner, so the whole eating schedule was off. At the very end of the day, around 10pm, we (for some crazy reason) decided to make these quinoa patties using the leftover quinoa pilaf. I made the quinoa patties while Steve made the whipped feta spread, and added in some mozzarella cheese, too. A bit different from the original recipe, but still delicious!


why even try for good lighting at 10:45 pm?

That’s all for this week’s post! I’ll be back later this week with some summer recipes!

Gluten Free Weekly Meals (What I Ate Last Week) #8

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Welcome to this week’s post of Gluten Free Weekly Meals! Every week, I take photos of the gluten free recipes I make from all over the web and then share my thoughts. Throughout the week you can find pictures of what I’ve been eating on my Instagram (tastefullygf) and Twitter (@tastefullygf). Each Monday I post a list of all my gluten free meals from the last week. You’ll see my photos of the food, a link to the recipe, and any modifications I made. To see previous “Gluten Free Weekly Meals” posts, just use the search bar on the right side of the page. You can also find these recipes on my Pinterest boards. I hope these posts provide you with some gluten free cooking inspiration!

Breakfast on Monday was 2 Ingredient Pancakes. I didn’t snap a picture (Monday morning fogginess, I guess), but I’ve made these in past weeks. In case you’ve missed seeing them on past posts, these pancakes are super simple! Just mixed 2 eggs with a mashed banana. The thin batter cooks up to make some of the healthiest pancakes you’ll ever have!

For dinner I made Thai Chili Tofu with Kale and Quinoa. We don’t usually eat vegetarian or vegan, but this meal has won us over! I’ve made this several times, and although it started off as a recipe from this blog, it’s become my own creation over time. I finally wrote down what I do this time, so I can post the recipe on the blog! It’s tasty, and may win you over to tofu, too!


Breakfast was sweet potato, sausage, and eggs. You may have noticed this makes its way into a lot of our breakfasts, and that is because it is just so good. Not only does it taste good, but it is healthy, and fills me up until lunch. That’s a winning breakfast, and definitely worth repeating!


Lunch was some leftovers from the previous week – I think some spaghetti squash!

Dinner was Broccoli Beef and Noodles. The Broccoli Beef recipe is from Mel’s Kitchen Cafe. If you try it, and need to adhere to a gluten free diet, just be sure to check all your ingredient labels first. I served this with rice noodles and broccoli noodles. Yup, you read that right, broccoli noodles! I spiralized the broccoli stems and boiled them with the rice noodles. The broccoli noodles blended right in with the meal, and was a great way to use the stems that would ordinarily get thrown away. This recipe is delicious (Mel calls it’s “the best”) and takes under half an hour to prepare!


I made Banana Sweetened Oatmeal for breakfast. I was in the mood for something sweet, so I added cocoa powder and about a tablespoon of maple syrup to my oatmeal, then topped it with almond butter. It totally filled my sweet craving! Steve had his usual “Snickers” oatmeal, which is regular oatmeal topped with peanut butter and chocolate chips.


For lunch I chowed down on the extra tofu, kale, and quinoa from the Monday  night’s dinner.

For dinner I made a recipe from this very blog, Grilled Pesto Ranch Chicken. I actually didn’t do too much of the making. I started the chicken marinading in the morning, but then had a headache later. Steve did a great job grilling the chicken and making the corn. What a treat it was to get to relax and not push through cooking with a killer headache!


Breakfast was Baked Cookie Oatmeal. I had the small version. I don’t know if I’ve mentioned this before, but whenever I make this oatmeal I usually mix the wet ingredients the night before. In the morning I just add the oats, flour, and baking powder. It’s actually really great for a busy morning. The oatmeal can bake while you get ready, and if you bake it in a ramekin it’s easily portable.

I had some leftover, cooked, cauliflower in the refrigerator so I (sort of) made this Cauliflower Pizza Casserole for lunch. Since my cauliflower was already cooked I just pureed it, topped it with cheese and pepperoni, and popped it in the toaster oven for about 15 minutes. I ate the whole serving I made, but it was good!

For dinner we went out for Pho Soup at the local Asian restuarant. I’ll be honest – mostly we went for the leftover containers they put your extra soup in. I love chicken pho soup, but I love the leftover containers, too! We snagged some of the leftover Thai basil that was served with the soup, too. Not for eating, but for growing. It’s stilling in a glass full of water in a windowsill, already growing some roots!


Breakfast was more of the sweet potato, sausage, and egg bake from Tuesday. Since this requires some prep work I always make a double or triple batch, so I get multiple meals from that time I spend prepping.

Lunch was a whole variety of leftovers. I bit of leftover grilled chicken, some kale, some cauliflower. Just trying to clear out the leftover shelf in the fridge!

For dinner I made a Grilled Salmon and Avocado Lime Quinoa Salad. Oh, this was so, so good, and perfect for summer! This one is in my recipe line up for the blog.


For my pancake fix for the week I tried these Qunioa Flour Pancakes. I didn’t really like toasting the flour before making the pancakes, but everything else about the pancakes was easy. Most excitingly, they were puffy! I was so excited! These also tasted like a normal pancakes – so normal, we ate them with syrup.

I made a super yummy smoothie for lunch/snack. Oh, it was sooo good. I need to make it again and write down the recipe. Banana + Chocolate + PB. Yum! A little indulgent, but way better than a cookie or candy bar.

Dinner was Buffalo Chicken Spaghetti Squash. As I posted on my Instagram “what could be better?” My sister’s response was “literally nothing”. It is a perfect combination. I very loosely use this recipe. This has quickly become a favorite meal around here. I think we’d eat it every week if I weren’t so crazy about not having repeat meals.


Breakfast was Baked Cookie Oatmeal, again. We’re off early to church some Sundays, and this is the perfect breakfast for those days. Easy to make ahead, eat in the car, etc.

I ate leftover spaghetti squash for lunch, and thoroughly enjoyed it. Steve had the leftover Salmon, Avocado, and Quinoa Salad, and was pretty happy with that.

For dinner I made Pizza Burgers. I’m always doing unusual things with burgers, so why not make them taste like pizza? I seasoned the burgers with Italian flavors, topped them with mozzarella, sauce, and pepperoni. A great way to get the pizza flavor and not all of the carbs. Plus, the amount of cheese of one burgers is like, maybe a tablespoon, so guilt free, mostly!


See you back next week for another round of recipes!

Gluten Free Meals Weekly (What I Ate Last Week) #7

Posted on
Welcome to this week’s post of Gluten Free Weekly Meals! Every week, I take photos of the gluten free recipes I make from all over the web and then share my thoughts. Throughout the week you can find pictures of what I’ve been eating on my Instagram (tastefullygf) and Twitter (@tastefullygf). Each Monday I post a list of all my gluten free meals from the last week. You’ll see my photos of the food, a link to the recipe, and any modifications I made. To see previous “Gluten Free Weekly Meals” posts, just use the search bar on the right side of the page. You can also find these recipes on my Pinterest boards. I hope these posts provide you with some gluten free cooking inspiration!

First- full disclosure: it is nearly 9pm and I am just starting this post. So, descriptions will be a bit shorter than usual. It’s been a day, and I got behind – happens to everyone sometimes, I suppose!

Breakfast on Monday was some leftover sweet potatoes baked with eggs. No picture, probably because I was so hungry I ate all my food before I remembered to take a photo. Is anyone else that ravenous in the mornings? Sometimes hunger wakes me up before the alarm!

For lunch I sauteed some kale and ate it with ricotta cheese and lemon juice. It sounds strange, but is delicious! I found the idea on a blog a while ago, but no longer have the link 😦 It’s simple to make though. Just chopped kale sauteed in a bit of olive oil. Drizzle with lemon juice and top with 1/4 c of ricotta. Healthy, quick lunch!


For dinner I made a Kielbasa Potato Skillet Dinner from Taste of Home. I’ve had this recipe forever and it’s always delicious. I always use all natural sausage and turkey bacon, to make it a bit healthier. This comes together quickly and only dirties one pan. A winner for busy nights!


For breakfast I made Lemon Poppy Seed Pancakes. Yes, they are gluten free! And the recipe is already up on the blog! Check out the ingredient list – you’ll be surprised how healthy they are!


Lunch was more of the Kale and Ricotta. I got the ricotta on clearance, so had to use it up before the expiration date!

For dinner I made these Spicy Tomato Kebabs from Food, Faith, Fitness. The kebabs were not spicy (in my opinion, but I have a high spice tolerance) but they were amazingly flavorful, especially for just marinating for about 6 hours. The sauce was also stellar. The combination was perfect. To go with the kebabs I made zucchini noodles and corn on the cob. We were slathering the sauce from the kebabs onto the zucchini. It was good, good enough that there were no leftovers!



Remember a few weeks ago when I posted some no bake cookies? Well, the cookies were all gone and I was wishing I still had some to eat, so I tried to make oatmeal to mimic the taste of the cookies. It was pretty darn close in flavor! Steve even strayed from his usual oatmeal toppings to try the new version. I was a bit “out-sweeted” for breakfast, but it was good. The toppings were crushed pretzels and chocolate, with honey and peanut butter cooked into the oatmeal


For lunch I made some sweet potato mac & cheese. It’s mostly guilt free, so I proceeded to take some quick photos and then devour it. Recipe will be up on Wednesday of this week, but here’s a teaser pic:

IMG_1211 copy

Dinner was sushi. Steve and I both made a few rolls, and we tried to get a little artsy. We had fun taking pictures of the sushi as we were eating it, too.


Breakfast was banana pancakes. I didn’t take a picture, but you can see one here. These pancakes take only 4 ingredients, none of which is flour!

We had some leftover sushi, so that was lunch. In general I hate repeating meals so close together, but sushi doesn’t last long.

Since I had bought a ginormous bag of sweet potatoes at a Farmer’s Market last week, I decided to turn on the oven (in some serious heat!) to use them up. These sweet potato skins from Pinch of Yum were the perfect way to do that! I make lots of changes to this recipe (since I don’t cook with cream cheese or sour cream), but keep the gist. Mashed, creamy sweet potato, chickpeas, and a bit of melted cheese on top.

I made Baked Cookie Oatmeal for breakfast. It’s a favorite, so it has to make at least one appearance a week!

Lunch was a compilation of leftovers, some kale, some sweet potatoes, something else that was in the refrigerator.

Dinner was spaghetti squash! I love spaghetti squash! Actually, dinner was more than spaghetti squash. It was this Thai Chicken with Spaghetti Squash from iFoodreal. I must say, I don’t usually like cabbage, but this recipe made me like it. Goes to show that healthy food CAN taste good if you prepare it in the right ways.

I made Toad in a Hole for Breakfast. Steve had some wheat-filled bread sitting on top of the refrigerator (great place to store wheat-filled foods, because I can’t even see or reach what is up there) that I wanted to use before it went bad. These might seem like a tedious breakfast, but once you get the hang of it it’s quick and fun.


For lunch I made a quick banana peanut butter smoothie. It was good. I may have a new favorite smoothie.

Dinner was burgers. A few Thai Turkey Burgers, and some Buffalo Ranch Burgers. I was hoping to take photos of the Buffalo Ranch Burgers for the blog, because they are so, so good, but it was dark and rainy. Not good grilling photo weather!


Breakfast was some baked oatmeal to go! We had a half hour drive to church, so we just ate our oatmeal in the car to save time. And don’t forget the coffee. I’m not a daily coffee drinker, but it’s a must for an early morning, still.


For lunch on Sunday we just got out all of the leftovers from the refrigerator and ate a bit of each of them. Steve used to do this when we first got married and it drove me nuts. I wished he would just get out one thing and not pull literally every possibly meal item out of the fridge, but now I don’t mind so much. Variety is good!

For dinner, I made a Cajun Zucchini Pasta recipe from Inspiralized. I modified most the amounts of everything to make the right serving size and flavor level for us. In the end it was good – another meal we totally finished! I had a major win with figuring out how to get zucchini noodles to not water down the sauce. It’s too much to explain here, but I’ll share more on that some other time.


See you next week for another round of gluten free meals!

Gluten Free Weekly Meals (What I Ate Last Week) #5

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Happy Monday, everyone! I feel kind of silly saying “happy” about a Monday, because that is just so often NOT the emotion anyone feels about a Monday. It’s sunny, not a billion degrees outside, I’m back to exercising after taking a yoga-only rest week, and the technician is here to fix our broken a/c. It’s feeling like a happy Monday to me!

Monday is usually the day I do meal planning for the week. So, today, I’ll plan and grocery shop for this coming week, but post about everything I ate last week. It’s just a food filled day for me! Well, I must say, we are some reeeaaallly good food last week. I mean, really good. Not only tasty, but healthy. It’s going to be hard to top! Enjoy these ideas and recipes, and hopefully I’ll have some ideas that are just as good for the coming week.


Monday was Memorial Day! We left home very shortly after waking up to go play ultimate frisbee. I ate some oatmeal in the car and had some granola bars in hand for snack. What a good workout the frisbee was! We had 5 players on each team (luckily, I wasn’t the only girl), and basically ran for two and a half hours. I got home starving, and ate a little bit of everything that was left in the refrigerator.

For dinner I made grilled pizza. You gotta grill something on Memorial Day, and pizza is always a special treat. I spent a good deal of time working on my gluten free pizza dough recipe, and it’s great for grilling! Although that recipe is geared towards baking the pizza on a stone, if you are familiar with the pizza grilling technique I’m sure you’ll have no problem adapting it! On this particular night I made a simple pizza with mozzarella, turkey pepperoni, and basil.



This is a little embarrassing, but I can’t remember what I had for breakfast on Tuesday! I think it was oatmeal. I mean, it must have been oatmeal, since that is my go-to breakfast. But it’s not listed in my meal plan notes and I don’t have a picture of it. I know I ate breakfast, I just have no clue what it was.

For dinner I made this Spicy Zucchini Fritatta. I’ve made this once before, and I just love this recipe. Easy. Tasty. Quick. Healthy. We sat down at the table to eat and I said “mmmmmm veggies”.  I’m still learning to eat all the vegetables I need to, and this is a great way to get in a whole bunch in one meal!



For breakfast on Wednesday I attempted a new recipe. These Cauliflower Quinoa Cakes with Eggs sounded like a great way to get some veggies and protein into my breakfast! As you can see from the picture, my cakes totally fell apart. I did cut the amount of cheese in half, and that certainly could have been the reason the recipe didn’t quite work. Luckily, with food, appearance isn’t everything. I added a bit of salt to my quinoa and eggs and it still made a nutritious breakfast.


I had leftover fritatta from Tuesday’s dinner for lunch. Usually I hate repeats and eating the same thing two days in a row, but the flavor + the “this is good for you” totally won me over.

Dinner was Chipotle Chicken Avocado Burgers, sweet potato fries, and corn. We had an issue with the grill, and then a scheduling issue, and didn’t end up eating until like 9pm. And by then it was way too dark to take a decent picture. I’ve made these burgers before though, and have the recipe waiting to be posted this week, so I snagged one of those photos. Check back later this week (probably Wednesday) for the recipe!



I had banana oatmeal for breakfast and this time I know it! I actually had an epic oatmeal fail. It looks so yummy in the picture, and in my mind it was the best oatmeal I’ve ever came up with, but in actuality it was too sweet! I didn’t finish the bowl! I’ve been trying to eat more in the mornings to fill myself up, and I thought almond butter + chocolate chips would be a great way to make my breakfast more calorie heavy. I forgot it would make it more sweetness heavy, too. I think this would have worked much better if I’d just topped the oatmeal with a few less chocolate chips. So, try these banana oatmeal topping at your own risk!


I had the last bit of the zucchini fritatta for lunch, and was seriously starving when it came time for dinner. Luckily, I had something hearty planned, this beef stroganoff. I followed the directions almost exactly, just leaving out the mushrooms, mostly, because no one here likes them. The potato noodles were great and added a “fun” element to the dinner. I also made some steamed green beans to go along with the stroganoff.



Breakfast on Friday was hashbrowns with baked eggs. I shared this recipe in a previous post, and have been adapting it to suit my cooking style, portion sizes, etc. I’ve been using a combination of sweet potato and regular potato. I cut the potatoes ahead of time, so the work in the morning is minimal. Believe it or not, this recipe is not difficult. It’s a bit of work for a busy morning, but I find it has less hands on time than even a batch of pancakes!


I posted a picture of a smoothie on Instagram on Friday. I have smoothies A LOT. I try not to make a smoothie a meal, actually (contrary to the food trend), but in a pinch it’s a great option. This one was banana chocolate! It’s like dessert in the middle of the day. No recipe here, I just kinda of throw stuff in the blender. It usually works!

Dinner on Friday was spaghetti squash! I am a bit obsessed with spaghetti squash right now. I get so excited when I know spaghetti squash is coming up on the menu. This was the second time I made Baked Spaghetti Squash with Sriracha and Turkey. This is spicy! I used the full amount of sriracha, but definitely second what the original poster says about omitting the hot sauce if you’re not a fan of spice! If you are a big fan of hot and spicy food then you will LOVE this! I am a spicy food lover, so this is a favorite meal of mine.



On Saturday I made these coconut flour pancakes. According to Steve, who knows what real pancakes should taste like, these were the closest GF version yet! Wahoo! Looking at the ingredient list (3 bananas and 6 eggs!) I made a half batch, which yielded 14  3-4 inch pancakes. Luckily, we ate these at 10:30am, so lunch was soon! When you try these just go ahead and make a full batch. You can always save the leftovers, if there are any!


For lunch on Saturday I combined two leftovers for some sweet potatoes and spicy pasta sauce. No pics, though 😦
Dinner was Zucchini Noodles with Chicken, Spinach, and Feta. I loosely used this recipe from Inspiralized, but I didn’t really measure anything (that’s where the loosely following the recipe comes in). I also marinated the chicken before cooking, which added a ton of flavor. The zucchini noodles were perfectly al dente and soaked up a lot of the flavoring from the chicken. The feta was just such a perfect flavor enhancer, too!



For breakfast I reheated the rest of the quinoa/cauliflower I’d made earlier in the week and cooked a few over easy eggs to go with it. Steve topped his with feta this time and said it was really good!

The rest of the day was leftovers and no pictures. Opps!

So that’s brings me to the end of the week! Lots of good recipes, so give them a try! Happy Cooking!


Gluten Free Weekly Meals (What I Ate Last Week) #5

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Happy Memorial Day, everyone! I hope you’re actually outside grilling and eating smores, not sitting around inside reading my blog! Holiday or not, it’s Monday, so I’m still posting my line up of foods I ate last week. I hope you can find a few things to try from the list this week! Remember, I’m posting pictures of everything daily on Instagram (tastefullygf) and twitter (@tastefullygf). I also have a Pinterest board with all of the recipes from these posts. It is getting full of recipes!


We started off last week with oatmeal for breakfast! I also keep bananas and oatmeal on hand so I can whip up some banana sweetened oatmeal for a quick breakfast. I have a tutorial on making banana sweetened oatmeal, with a whole bunch of flavor ideas!


Lunch was surely leftovers, but I wasn’t paying much attention because I was looking forward to dinner. Buffalo Chicken Spaghetti Squash! I have a new found love of spaghetti squash, and buffalo flavored anything is always a favorite of mine. The combination? So, so, perfect! I loosely used this recipe from Gal on a Mission. I roast the squash in two halves, replace most of the cream cheese with greek yogurt, and use my own mix of healthier ranch dressing. I cut the amount of cheddar cheese in half, too. Honestly, it still tasted spicy, and was totally creamy, even with my healthy modifications. If you’re a fan of buffalo chicken you’ll want to try this recipe out!

Sorry for the lousy picture. I was ready to eat!

Sorry for the lousy picture. I was ready to eat!


Breakfast was sweet potatoes with baked eggs. This is a combination we both love and eat over and over again. A favorite version involved baking sweet potatoes and sausage ahead of time, and then cooking with the eggs on the day you want to serve the dish. To cut down on time and oven use, I cut up the sweet potatoes and cooked them on the stove top. A little salt and olive oil for flavor, and then top with eggs and bake.


I had totally called the leftover buffalo chicken spaghetti squash for lunch, but then Steve took my portion accidentally. Or maybe not so accidentally! That was a good dinner!

Dinner was Szechuan Green Beans and Turkey from The Lemon Bowl. This is a tried and true recipe. It’s quick, healthy, and has all the flavors of Asian take out. I make this at least once a month (that’s often for me) and it’s always enjoyed! The only modification I make is finding a substitute for the hoisin sauce. I’ve yet to find a GF variety (has anyone? Please tell me if you know of one) I always sub in extra soy sauce or oyster sauce.



Wednesday was a crazy day. For Steve’s birthday I made his favorite breakfast, baked oatmeal.

I spent the rest of the afternoon baking and cooking for a small party in the evening. A few of these delicious, little muffins ended up being my lunch.


Other party food was this BBQ Chex Mix, corn on the cob, Thai Chicken Quinoa Bowls, and some wheat filled cupcakes with chocolate buttercream frosting.


I was tired, and microwaved leftover chocolate muffins made a very fulfilling breakfast.

We were out of leftovers (at least that anyone wanted to eat right then), so I made some Tomato Risotto with Asparagus for lunch. Tomato and asparagus is a very (unexpectedly, at least to me) good flavor combination. The bland risotto is the perfect palate to mix the two flavors.


Dinner was sweet potato noodles, kale pesto, and crispy parmesan chicken. Steve made the sweet potato noodles for me using a mandolin. I really just threw the chicken together randomly, trying to get some more protein into the meal. I even cooked it in the toaster oven, which seemed doomed to fail, but it came out crispy on the outside, moist on the inside, and with a much stronger parmesan taste than I’d expected for the couple tablespoons I’d used for flavor. Don’t you love when your cooking experiments work out?! The sweet potato noodles and pesto were inspired by this recipe.



More oatmeal for breakfast! What can I say? It’s delicious, easily variable, and it actually keeps me full until lunch.

I had Tuesday’s leftovers, the szechuan green beans and turkey, for lunch. The green beans were a little mushier than they had been originally, but the flavor was all there!

For dinner I made zucchini noodles for the first time! It was exciting! I also made a spicy meat sauce (a recipe I made up when I was about 12) to go with the noodles. It all tasted good, but making the noodles was obnoxious. The julienne peeler I got just wasn’t working great. The zucchini kept clogging the peeler. We finished all of the noodles though, so in the end it was a success.



I made good use of the leftover zucchini ends from Friday’s noodles and shredded them for zucchini pancakes. I eat these plain, but Steve rolls them up like a crepe and fills the pancakes with chocolate chips and hazelnuts. These zucchini pancakes started off as this recipe from Pinch of Yum, but have transformed quite a bit since I first made the recipe a few months ago.


I had a good variety of leftovers for lunch; basically a little bit of everything that was in the refrigerator.

Dinner was Spicy Lime Tilapia with Cilantro Lime Rice. The tilapia recipe is awesome! First off, you prepare everything in foil packets, so no dishes! Secondly, there’s got to be at least two servings of vegetables in each packet. Third, taste! The taste is a winner. It’s not over the top like some things I tend to enjoy. All the natural flavors of the food complement each other and you really don’t need any other seasoning. The cilantro lime rice is a great way to get in some needed carbs and the lime flavors brings the entire meal together.



I made “Toad in a Hole” for breakfast. Otherwise known as “Egg in a Hole” and other various titles. I made two for me first, using GF bread, and then Steve’s, using wheat bread. Easy, and a lot cheaper than using all gluten free bread!


We were out most of the morning and afternoon, so I had a smoothie when I got home and then an early, big dinner. Burgers, corn on the cob and Cauliflower tater tots. The Cauliflower tater tots are actually buffalo flavored. I use this recipe as the base, but change up a few things (less cheese, a flax egg (because I was out of real eggs), almond meal instead of bread crumbs). My finished cauliflower tots were 25 calories each, which was great, because I ate half the pan.

I have a thing about flavoring hamburgers. I always make a variety of flavored burgers. This night we had Thai Burgers and Buffalo Ranch Bungers (someday I’ll post this recipe – I have photos but they are pretty disappointing and just don’t do the burgers justice).


This week we’ve been snaking on some homemade mango fruit leather, party leftovers, and this Sriracha White Bean Dip. Try the dip with GF pretzels, it’s delicious!

See you next week with another weekly meal round up!


Gluten Free Weekly Meals (What I Ate Last Week) #2

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Welcome to week two of What I Ate Last Week. Every Monday I post picture, links to recipes, and reviews of what I’ve eaten in the past week. It’s all below. To see pictures and get meal ideas during the week be sure to follow me on Twitter (@tastefullyf) and Instagram (tastefullygf). Now, onto the food!

I meal plan weekly and base my meal plan around the sales at the grocery store. This week there was a big discount on zucchini. At first my plan was to use zucchini in at least one meal a day, but that ended up back firing on Friday. I still got in lots of good zucchini recipes. Check it out!


For breakfast we had oatmeal sweetened with banana. I had my Cinnamon and Vanilla Oatmeal topped with almond butter and coconut flakes. It was so good. I actually ate it again for lunch on Saturday.


For lunch I had some leftovers – in this case it was leftover Coconut Flour Pizza from last week’s post. Leftover pizza is one of the few things I really like eating a day or two later. The crust held up well. I just reheated it in the microwave.


For dinner I made this Spicy Zucchini Fritatta from Shutterbean. This was really quick to make and really good. Sweet corn JUST started appearing in grocery stores and I was excited to use it. This wasn’t the best egg based dinner we’ve ever had but it was definitely a keeper.



Breakfast on Tuesday was hash browns, eggs and turkey bacon, which I clearly chowed down before I even took a picture. This is usually a filling breakfast, but I got my proportions wrong and made half as many hash browns as usual. I was pretty hungry a few hours later!

Lunch was more of that good coconut flour pizza leftovers + some snacks.

Dinner was sushi, homemade this time. I am really not a sushi making pro. My sushi tastes nothing like it does at a restaurant. It’s a meal we both enjoy, easily portable, and usually makes an appearance on the menu when I find smoked salmon on sale.

Homemade Sushi


On Wednesday we had that baked oatmeal I was speechless about last week. This time I took some pictures so I will share the recipe soon. Promise!


For lunch I whipped up a quick carrot noodle stir fry, to go with some leftover quinoa in the refrigerator. You can read more about this recipe in my post about it. But before you write off carrot noodles as being weird or gross, let me just tell you these are not either of those! I used to hate carrots, but with a bit of sauce in a stir fry they become totally different – and in a good way!

For dinner I made these Turkey Zucchini Thai Meatballs from iFOODreal. I made this recipe for the first time a few months ago and it’s been repeated a few times since then. It’s one of the few things Steve and I both want the leftovers from! I usually serve it with rice (white or brown, whatever is around) and some green beans. It’s a really, really delicious and healthy dinner! And I highly recommend any recipe from iFOODreal. I love this blog and can always count on finding top notch recipes there.



In continuing with the zucchini trend, breakfast on Thursday was zucchini pancakes. Same type I made last week, from (ish) Pinch of Yum. I like to eat mine plain. Steve adds chocolate chips and hazelnuts to his. There’s something about the addition of zucchini to the pancakes that helps them have more substance than normal GF pancakes, and I love that this helpful addition is healthy!


For lunch I made some tomato risotto. Steve was working from home and there weren’t enough leftovers for the both of us. I used to have a really delicious tomato risotto recipe that I lost, so I’ve been trying to recreate it. This wasn’t exactly the same, but it was good. I ate it with some steamed asparagus and the combinations of the two was perfect.

Dinner was this Tofu, Kale, and Quinoa Recipe. If you click the link you’ll notice the Kale isn’t even in the recipe. I’ve made this a few times. I pull up the recipe on Pinterest, don’t have most of the ingredients, and then make my own version. I don’t know why I use the recipe if I’m not actually going to use it, you know? The version I’ve ended up with is good – I never thought vegan food could be so good! It’s tangy with a bit of sweetness and lots of textures. Maybe someday I’ll write down what my recipe actually is and share it. In the meantime, just try the original!



On Friday I made more banana oatmeal for breakfast. This time I chose a chocolate base and my two favorite toppings, coconut and almond butter. Steve had his usual, which is in the picture, called “Snickers” Oatmeal. There are no snickers in it. It just has chocolate chips and peanut butter. But we call it “Snickers” oatmeal anyway.


My food plan went downhill on Friday. I was slicing zucchini on my mandolin to make some zucchini chips and had a little accident. The good thing was that I didn’t need stitches. The bad thing is that my pinky finger on my right hand is all tapped up and I can’t get it wet or dirty, or even bend it much in the wrapping. The most painful part was when the nurse at urgent care dumped peroxide on the wound. Other than that, it’s just been a lot of frustration and really, really not wanting to look at my injured finger. I was brave enough to look this morning and it was pretty gross, but healing, and that is what is important.

So, food preparation changes when you’re basically limited to one hand. After spending the early evening at urgent care we just went to Chick-fil-A for dinner. I’m not going to complain about GF waffle fries!


On Saturday I had big cooking plans and was frustrated that I couldn’t actually do what I wanted to do. I ended up eating some oatmeal mid-morning, and eventually enlisting Steve’s help for dinner. He’s good in the kitchen. He doesn’t do things my way, and I can be a control freak, but he can get the job done and that’s ultimately what is important. Together, we made a batch of these Chipotle Chicken Avocado Burgers. I just ate a leftover burger for lunch today and they’re still good. The spicy burger and cool avocado are a good combination! The recipe is on my list for posting 🙂


Oh, and along with the burgers I made these Summer Squash Pancakes. Steve wasn’t a fan (like, at all) and I was totally digging them. So I get them all! I made them exactly as the recipe stated, just subbing in Bob’s Red Mill GF Flour for the wheat flour. Turned out great!


On Sunday we had out favorite baked oatmeal again (see photo from Wednesday) for breakfast.

I was so pleased with the summer squash pancakes that I had some leftovers again for lunch!

Dinner was grilled fajitas. The chicken had been marinating overnight so it was so, so flavorful. I added green pepper and onions to the skewers. After grilling we wrapped up the meat and veggies in corn tortillas. By the end of the evening we’d eaten almost the whole batch! Definitely a winning recipe! No link because it was my own, but that’s on my list of recipes to post, too!


Thanks for checking in with me for your meal ideas this week! Remember to follow me on Twitter and Instagram (tastefullygf) for photos and links throughout the week. Tag me if you find a great GF recipe! See you back here next Monday, and watch for new recipes coming later this week!


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