Week One

MONDAY

Breakfast: Gluten-Free Cereal with soy milk. Top with blueberries and ground flax seeds.

Lunch: Open-face tuna sandwhich on gluten-free bread. Sliced cucumbers & tomatoes.

Dinner: Roast Chicken. Quinoa. Hail-to-the-Kale Salad. Note: save some chicken for tomorrow’s lunch!

TUESDAY

Breakfast: Gluten-Free hot rice cereal or kasha with raisins, cinnamon & walnuts.

Lunch: Rice paper wraps with left over Roast Chicken, shredded cucumber, carrot, & lettuce. Peanut butter dip.

Dinner: Rockin’ Moroccan Stew on Brown Rice. Spinach Salad.

WEDNESDAY

Breakfast: Gluten-Free Muffins. Summertime Smoothie.

Lunch: Left-over Rockin’ Moroccan Stew. Raw Veggies.

Dinner: Chicken Noodle Casserole. Garden Salad.

THURSDAY

Breakfast: Gluten-Free Cereal with soy milk. Top with strawberries & ground flax seeds.

Lunch: Left-over Chicken Noodle Casserole. Raw veggies.

Dinner: Baked Potatoes. Black Bean Turkey Chili. Spinach Salad.

FRIDAY

Breakfast: Gluten-Free Muffins. Apple Slices. Orange Joe-lius.

Lunch: Salmon Salad on Gluten-Free Bread. Orange. Raw Almonds or Walnuts.

Dinner: Chicken Stir-Fry. Brown Rice or Quinoa. Garden Salad.

SATURDAY

Breakfast: Gluten-Free Pancakes with Fruit Sauce & Maple Syrup.

Lunch: Sandwhich wraps. Raw Veggies.

Dinner: Hamburgers, home fries and all the fixin’s.

SUNDAY

Breakfast: Gluten-Free Cereal with soy milk. Top with blueberries and ground flax seeds.

Lunch: Cold-Cut Chicken Sandwiches on Gluten-Free bread. Tomatoes.

Dinner: Tostados and all the fixin’s.