Monday: Grilled Zucchini and Corn Tostadas with Spicy Hummus– Gluten free and vegan. Any vegetables you have on hand will work for this. And you can skip the grill, and roast the vegetables in the oven. To save time, you can use store-bought hummus and add cayenne.
Tuesday: Slow Cooker White Chicken Chili– Gluten and dairy free. I am never a fan of dark meat, and always use chicken breasts. But, use what you like. This will make a lot, and will freeze well.
Wednesday: 5 Ingredient Egg-Free Salmon Patties– Paleo and AIP friendly. Not the most appetizing name, but these are fast and easy. You could use tuna instead of salmon. I would also add spices to the mix…the recipe doesn’t call for any. This recipe is easily multiplied. Serve with salad, roasted vegetables, or spaghetti squash “pasta.”
Thursday: Vegan Quinoa Power Bowls with Roasted Veggies and Avocado Sauce– I think that about explains it!
Friday: Paleo Butternut Sausage bake with Kale– Paleo and Whole 30. Feel free to substitute ground beef or shredded chicken for the sausage…I’m sure you could leave out the meat altogether.
Saturday: Honey, Lemon, and Rosemary Chicken with Potatoes– Gluten free, grain free, dairy free. It doesn’t get easier than a one pan dinner! Again, use whatever chicken you and your family like.
***Bonus Monday recipe: Vegan Beef Bourguignon– I’ll be enjoying this day off! The rest of this week’s menu will be posted on Tuesday.