Sample Menu Gluten Free

4 Day Sample Menu

The Gluten-Free Plan

Day 1 Menu Options:

Breakfast Choice of:
  • Blueberry Vanilla Protein Smoothie (V)
  • Breakfast Taco (V): with scrambled eggs, diced tomatoes, black beans, Monteray-Jack shredded cheese, and house-made salsa. Served on gluten-free soft tacos
  • Homestyle Museli with Berries (V): served with dried cranberries and fresh seasonal fruit
Lunch and Dinner Choice of: 
  • Beef Burger: topped with cheddar cheese, caramelized onions, and “smashed” baby potatoes and seasonal vegetables
  • Gluten-free Penne with Pesto Sauce (V): with freshly grated parmesan cheese and grilled vegetables
  • Mediterranean Quinoa Bowl: with house made basil pesto, feta, and seasonal grilled vegetables 
  • Salmon with Thai Pesto: served with jasmine lemon rice and seasonal vegetables
  • Burrito Bowl with Grilled Chicken: black beans, cheddar cheese, fajita vegetables, salsa, and sour cream, served over a bed of brown rice
Snacks Choice of 2:
  • Red Bell Pepper Humus with Chopped Vegetables (V)
  • Cottage Cheese and Fresh Fruit (V)
  • Carmelized Onion Soup with Parmesan Cheese (V)
  • Black Bean Puree Soup (V)
  • Cucumber Slices and Feta Cheese Cubes (V)
  • Avocado Salsa with Chopped Vegetables (V)

Day 2 Menu Options:

Breakfast Choice of:
  • Ancient Grain Oatmeal (V): with dried berries and fresh seasonal fruit
  • Gluten-free Baguette French Toast (V): with maple syrup and fresh seasonal fruit
  • Strawberry Yogurt Parfait (V): with banana and Rose’s chunky gluten-free granola
Lunch and Dinner Choice of: 
  • Winter Chicken Casserole: with mushrooms, peas and carrots served with mashed potatoes and roasted asparagus
  • Grilled Salmon Teriyaki: with orange and dried cranberry quinoa, steamed green beans, and toasted sunflower seeds
  • Superfood Salad: with mixed field greens, kale, dried cranberries, pumpkin seeds, blueberries, and chickpeas, served with a maple cider vinaigrette 
  • Jumbo Meatball Over Gluten-free Penne: in a creamy tomato sauce, topped with fresh parmesan cheese and grilled eggplant
  • Pulled Beef Shortribs: over mashed potatoes and grilled asparagus
Snacks Choice of 2:
  • Baby Shrimp Cocktail (V)
  • Butternut Squash and Cinnamon Ginger Soup (V)
  • Chef’s Choice Gluten-free Dessert Square (V)
  • Creamy Wild Mushroom Soup (V)
  • Cucumber and Cheese Cubes (V)
  • Gourmet Popcorn (V)

Day 3 Menu Options:

Breakfast Choice of:
  • Tuscan Scrambled Eggs (V): with sautéed bell peppers, onions, spinach, basil, and feta cheese. Served with gluten-free toast and melon balls. 
  • Tuna Salad Scoops: with gluten-free toast, cucumber, lemon and tomato.
  • Vanilla Chia Pudding (V): with fresh seasonal fruit 
Lunch and Dinner Choice of: 
  • Mini Crab and Shrimp Cakes: with chipotle aioli. Served with herbed quinoa and grilled vegetables
  • Buddha Bowl: served with rice noodles noodles, steamed broccoli and kale, carrots, grape tomatoes, chickpeas, and pumpkin seeds with tahini dressing 
  • Sweet Potato, Chickpea, and Sauteed Onion with Indian Butter Sauce: served with basmati rice and green peas
  • Sundried Tomato Quinoa Bake: quinoa with sun dried tomato pesto, feta, and seasonal grilled vegetables
  • Green Curry Shrimp: with basmati rice and steamed seasonal vegetables
  • Indian Butter Chicken: with basmati rice and vegetables
Snacks Choice of 2:
  • Parmesan Dip with Crudités (V)
  • Gluten-free Hummus and Cucumber Pinwheels (V)
  • Gourmet Popcorn (V)
  • Smoked Salmon with Goat Cheese and Cucumber Slices
  • Broccoli and Cheddar Cheese Soup (V)
  • Red Bell Pepper Puree Soup (V)

Day 4 Menu Options:

Breakfast Choice of:
  • Poached Egg with Smoked Salmon: atop gluten-free toast with light cream cheese, and served with melon 
  • Gluten-free Pancakes with Cinnamon (V): caramelized apples, maple syrup and fruit salad 
  • Chocolate Banana Protein Smoothies (V)
Lunch and Dinner Choice of: 
  • Shrimp Soft Taco: served open-faced with bell peppers, onions, black beans, shredded lettuce, salsa, and light sour cream. Served on a gluten-free soft-shell taco
  • Pork Tenderloin with Apricot Salsa: served with wild and brown rice pilaf and seasoned vegetables
  • Chicken Sovalaki Wrap: with Greek Salad and tzaziki sauce , served on a grilled gluten-free wrap
  • Quinoa Greek Salad with Grilled Chicken: ripe tomatoes, bell peppers, Feta cheese, and flat bread wedges in a lemon vinaigrette
  • Southwest Stuff Bell Pepper (V): with brown rice, corn, and grilled vegetables. Topped with Monteray-Jack Cheddar Cheese
Snacks Choice of 2:
  • Curried Carrot and Cauliflower Puree (V)
  • Chocolate Bark (V): with dried cranberries, dried apricots, and toasted pumpkin seeds
  • Orange Strawberry Smoothie (V)
  • Bocconcini Mozzerella with Grape Tomatoes and Pesto (V)
  • Sweet Potato Molasses Soup (V)
  • Smoked Salmon and Gluten-free lavash

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