Gluten-Free Meal Plan Series: June 12 – 18

by lydia on June 11, 2016

I am back to share our next gluten-free meal plan for my family of five in my meal plan series.  I have simply included my own lunches since my kid’s lunches are usually a hodgepodge of too many things to share in this post (plus, I often wing it with their lunches). For breakfast, I’ll include the boys’ breakfast and my breakfast separately since I eat differently from them most often.

I’m only including one meal for Sunday and Saturday. My budget is currently about $800-$1,000 per month (but I’m planning to cut that back over the summer)- just so you get a feel for the price range this meal plan entails.

We eat a whole food, nutrient-dense diet that includes pasture raised meats, eggs, dairy, homemade bone broth, organic and local produce as much as possible, organic fruits, some properly prepared grains, nuts/seeds and legumes, healthy fats/oils, natural sweeteners, fresh herbs, herbal teas and fermented foods. I don’t have recipes or links for every single item in each meal, but I will include the ones that I do or something I found online that is similar to my own. My hope by sharing this one-week gluten-free meal plan is that I can inspire you in some small way!

Many of this week’s recipes were inspired by the cookbook; ‘Farm-Fresh and Fast: Easy Recipes and Tips for Making the Most of Fresh, Seasonal Foods’ by the Fairshare CSA Collection.

Feel free to download and print out my meal plan template here, so you can fill out your own menu with some of the ideas I’m sharing. GFMealPlan


Late Lunch/Early Dinner: Fish Tacos with Kolhrabi Radish Slaw and Spicy Mayo. Sparkling water with  Mint/Lime Syrup


Boys’ Breakfast: Colby’s Applesauce Muffins, Pastured Canadian Bacon and DIY Koolaid

My Breakfast: Pastured chicken and veggie hash and carrot juice

My Lunch: Kohlrabi, snap pea and turnip lettuce wraps with leftover turkey

Dinner: Teriyaki Salmon with Steamed Broccoli and Perfect Instant Pot Brown Rice. Water Kefir to drink.


Breakfast for All: Pastured Sausage with roasted potatoes, turnips and fresh herbs. Bluberries on the side. DIY Koolaid

My Lunch: Leftover Salmon and Broccoli

Dinner: Birthday Dinner for my youngest turning 9 – Spaghetti and Mushroom Meat Sauce with Caesar Salad.

Dessert: [Birthday cake] Gluten-Free Chocolate Peanut Butter Cake with Buttercream Frosting


Boys’ Breakfast: Colby’s Applesauce Muffins & Pastured Sausage Links

My Breakfast: Pastured chicken and veggie hash and carrot juice

My Lunch: Kohlrabi, snap pea and turnip lettuce wraps with leftover turkey

Dinner: Mild Turkey Sausage (from Canter Hill Farm) with Butter Glazed Turnips and their greens. Fermented Carrot Sticks and Citrus Rooibos Iced Tea


Breakfast for All: Scrambled Eggs with gluten free sourdough toast and apricot jam, organic berries on the side.

Lunch for all: Leftovers

Dinner: Farmer’s Market Special: This is our day to visit the Farmer’s Market, I usually just pick up some meat, this week I plan on ground lamb to make Lamb Meatballs , and veggies (currently fresh baby greens salad with radishes or baby turnips) and come home and make it on the fly. Water Kefir to Drink.


Breakfast for All: Breakfast Tacos

Lunch for all: Turkey and cheese lettuce wraps with fermented carrot sticks and snap peas.

Dinner: Homemade ‘Philly’ Cheesesteaks – Grassfed beef, cheese, sauteed onions on a gluten free sourdough baguette with pickles. Vanilla Creme Water Kefir to Drink.



Brunch: Hearty Breakfast Casserole


  • Gluten Free Multi Grain Crackers from Costco with Grassfed Cheddar
  • Organic Pears
  • Snap Peas
  • Luke’s Organic SuperFood Multigrain & Seed Chips from Costco with guacamole

Fermented Foods

Fermented foods are a key piece to a healing real food lifestyle. They are key in that they offer such a wide array of benefits to overall health. If done properly, fermented foods can go a long way to support recovering most health concerns. Fermentation is not something most of us grew up with; it’s a lost practice that desperately needs to be revived.  [ Read More Here ]

Each week, I try to ferment at least one new thing. I try to always have at least 2 brine veggies ferments going at all times. I currently have a batch of beet kvass brewing up and 4 grolsch-style bottles of ready-to-go beet kvass.  I also just started a new batch of water kefir for this coming week as well as a batch of chive/turmeric carrot sticks.


Meal Planning Help

If you’re interested in using a meal planning service, I highly recommend Real Plans. I have been using them lately and they have been a true lifesaver. Real Plans is a meal planning service that you can join (monthly or annually) and have access to their amazing database of recipes. Each week, they map out a meal plan for 5 breakfasts and 6 dinners and some extras to have on hand. It’s very customizable and user-friendly.

What’s on your meal plan for this week? Share in the comments….


*Disclaimer: This blog post may contain Amazon and other affiliate links and should you purchase through them will not affect your price and all proceeds go towards the cost of maintaining this website. Thank you!

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{ 1 comment… read it below or add one }

Jackie June 18, 2016 at 11:12 pm

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