Week Two

Note for Week 2: On the Sunday prior to this week starting, roast a chicken! De-bone it and keep the chicken in the fridge for lunch use!

MONDAY

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

Lunch: Mixed greens salad with Kraft Sweet Onion dressing (0r your fave), chopped fresh apples, pecans and roast chicken.

Dinner: Roast Beef and all the fixin’s! Potatoes, carrots, brocolli, gravy (made with cornstarch, not flour!)

TUESDAY

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

Lunch: Chicken Waldorf Sandwhich on Gluten-Free Bread. Sliced tomatoes and cucumbers on the side.

Dinner: Left-Over Roast Beef Curry served over rice with a side of your choice of veggies.

WEDNESDAY

Breakfast: Harvest (aka “Pretty Awesome”) Muffins. Summertime Smoothie.

Lunch: Picnic Plate! Cold roast chicken, hummus, GF crackers, raw veggies. Delish!

Dinner: Spicy Chicken Soup topped with Corn Chips

THURSDAY

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

Lunch: Left-over Spicy Chicken Soup. GF Bun or Toast.

Dinner: Chef Salad! Mix romaine and spinach, top with cold cuts, hard boiled eggs, tomatoes, cucumbers, avocadoes. Top with your favourite dressing.

FRIDAY

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

Lunch: Tuna or Salmon Salad on Gluten-Free Bread. Orange. Raw almonds or walnuts.

Dinner: Japanese Chicken Wings. Brown basmati rice. Ceasar Salad.

SATURDAY

Breakfast: Omelettes (mix with water instead of milk)! Use up the fresh veggies and left over meats in your fridge! Fresh fruit.

Lunch: Let’s keep it simple today! Everybody gets “Peanut Butter B’s” (peanut butter-banana sandwhich)

Dinner: Seven Layer Dinner. Fresh garden salad.

SUNDAY

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

Lunch: Eat up your leftovers!

Dinner: Pasta e Fagioli soup with GF Bun or Toast