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Gluten Free Menu Plan – Week of March 4


Can you believe it’s already March?  The weather is warming up here in the high desert and lucky me got to spend the afternoon basking in the gloriously warm rays of the New Mexico sun.  It’s days like today that make me happy I left the grey, sunless Ohio skies of my youth – only to once again long for them come Autumn.

I planted my spring crops today; lots of (new-to-me) varieties of Heirloom lettuce, Swiss chard, onions, leeks and peas.  The garlic I planted in October has popped up and my rhubarb is beginning to flirt with me.  I’m determined to make my dad a gluten free rhubarb pie this year that will rival my 97 year old grandmother’s – from scratch.  As in, no pre-packaged gluten free pie crust.  No siree bob.  The tension is already beginning to mount.  While I can make many things, pie crust is my nemesis you see (even before I went gluten free).  Will this be the year I finally conquer?

Yeah, right…perhaps instead, I could pay someone to fly out and make one for me? 😀

Heidi’s Menu Plan: Naturally Gluten-Free, Grain-Free, Dairy-Free, Egg-Free and Soy-Free

Monday: Easy Garlic Chicken (I will use coconut oil instead of the butter), Roasted Potatoes with Lemon Thyme Vinaigrette and Salad with Dairy Free Creamy Greek Dressing

Tuesday: Marinated Grilled Shrimp, Roasted Asparagus and Salad with Dairy-Free Thousand Island Dressing

Wednesday: Sage Pork Chops (I will use coconut oil instead of the butter and beef stock instead of the water and bouillon), Baked Sweet Potatoes and Garlicky Green Beans

Thursday: Ground Beef Hash and Salad with Dairy-Free Ranch Dressing

Friday: Margarita Fish Tacos (I will use crisp Romaine lettuce leaves instead of the corn tortillas and scrap the cheese & sour cream altogether)

Saturday: Braised Short Ribs, Dairy-Free Mashed Potatoes and Roasted Garlic Lemon Broccoli

Sunday: Marinated Wild Salmon (I will use agave nectar instead of the white sugar) and Cole Slaw

A Few “Just” Gluten Free Recipe Ideas

Zucchini Tomato Basil Bake (O.M.G., you simply must make this recipe sometime – the summer before I had to remove dairy from my diet, I think I made this dish, sans olives, 4 times a week.  It’s that good).

Gourmet Mushroom Risotto

Mexican Casserole

Gluten Free Kid Friendly Recipes (scroll to the bottom of the page and click the link to download Katie’s free e-cookbook – lots of great ideas!).

Portabella Pizzas

Flourless Peanut Butter Cookies



  1. Ooooh! Fly me out and I will make you a pie crust! My MIL lives in NM and we’d love to see them. 🙂

  2. Heidi-girl,
    First off, thanks for the link-love. I appreciate it. And second, I make the best rhubarb pie. Seriously. I get rhubarb in my CSA share and several years ago (I’ve been a CSA member for going on 6 years) I decided I would develop a gluten-free rhubarb pie since I was getting a big share of rhubarb each week during that time of the growing season. I ended up with a crumble type pie that rivals any pie anywhere. It’s so good you will not believe it. =)
    Next time I’m in NM, I’ll head down (from Taos) and visit you. Rhubarb is as good of an excuse as any!
    Thanks again and happy spring!

  3. Thank you for mentioning my Ground Beef Hash! I’m working my way through your tantalizing dressings — so far I’ve made the ‘mayo’ successfully, and next will be the Thousand Island. We love Rhubarb Pie in my house — best wishes on the pie this year! My favorite tip for any kind of pie crust: roll it out between wax paper or parchment. I used to do that before going GF because it is so much easier, but now I appreciate it even more.

  4. I’ll make a crust for you and enjoy some of that sun since I’m currently under a “grey, sunless Ohio sky” right now with a dusting of snow on the ground. 😉 Mostly I just wanted to say a big thanks for the site and your weekly menus. It helps spark some cooking energy that is much needed right now!

  5. Like Pat, I am also working my way through your dressings. I made the mayo and ranch yesterday, and felt like such a success!! My daughter loves the ranch, although I thought the mayo was a little too salty (I doubled the recipe to make enough for the ranch), I will be tweaking this just a bit but I was totally amazed how as if by magic my food processor turned water and oil into mayo!!

    Today is our first day with a Gluten free, dairy free, soy free, corn free, sugar free (agave and Stevia are OK) yeast free diet trying to manage her ADHD.

    I also made your buckwheat pancakes last night for her and I to eat this week for breakfasts and they are great!!!! Thank you so much, I don’t know how I would be able to make the food that she loves and can eat with out your site.

    You are AMAZING!!

  6. Erin Baker says

    I am very glad I have found your website. I am starting my journery to get myself, and mostly my son, who suffers from ADHD and other illness’, gluten and dairy free. Its a bit overwhelming, but I think I am finally ready for the challenge. Any words of encouragement or advice?

    ps. New Mexico is my home state! that make me like your page even more 🙂

  7. Very glad I found this site!  It has been a little overwhelming trying to begin this gluten free journey (especially with a house full of kids).  Your site has made it easier to ease into this journey…