Gluten Free Pantry Plan: May 3rd

Delicious Gluten Free Pantry Recipes!


Photo by @daenskitchen
After a few weeks of our Pantry Plan we are fully settling into pantry cooking and embracing all of the fun and adventure that comes with it. You may not have all of the ingredients required in each of these recipes but don't let that stop you from making your own version and getting creative! We hope you use this guide as inspiration to turn out healthy and hearty meals while riding out this storm at home. Stay safe, be well and take some comfort in the kitchen.
Things to Use This Week: Use this as a guide for what to stock up on at the store, or what to grab from your pantry. 
Whole Chicken
Roasting Vegetables 

Canned Beans
Leafy Greens 
Short Grain Rice - Arborio 
Things to Prep Ahead This Week: We realize some of the items we rely on from the store each week may be difficult to come by. Here are a few basics you might want to consider making yourself to be as resourceful as possible and to add lots of flavor to your pantry meals! 
Nut Butter (Spread on toast, add to smoothies, mix into curries and noodle dishes)

Blanch, shock, and freeze excess vegetables.
Vinaigrette (your future salads will thank you!)

Chicken stock  (Save the backbone from the butterflied chicken and use it you create stock for your risottos, curry or soups. Stock is always good to have on hand!)
Use these as a guide for inspiration. Just because you don't have every single ingredient doesn't mean you can't replicate the main flavor of the dish! 

Easy Comfort Food at Home! 
Comfort food doesn't get much cozier than a whole roasted chicken and a bowl a creamy risotto. Use whatever you have on hand for either recipe. Switch up of the vegetables, add a drizzle of sauce, or even create your own risotto with whatever is lingering in your fridge! 

Roasted Chicken With Artichokes And Olives by @staciebillis

Let the oven do all of the work tonight. With a little bit of prep and a hot oven, you can get dinner on the table in under an hour!

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Creamy Shrimp Risotto by @daenskitchen

Risotto Pro Tips: Use a short grain rice like arborio, HOT liquid, and never stop stirring! 

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Plant Powered Lunches! 
Load up those quinoa bowls and salads with all sorts of roasted vegetables, beans, and greens! 

Roasted Cauliflower Salad With Creamy Tahini Dressing
 by @plantbasedrd

This roasted cauliflower salad bowl is packed flavor. From the creamy miso tahini dressing to hearty quinoa. This is our ideal lunch bowl!

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Quinoa, Asparagus, and Miso Glazed Tofu by @isabella.akshay

 If tofu isn't your thing, sub for chicken or marinated beans instead. Prep a double or triple batch of the miso glaze at the beginning of the week so you can add it to other meals as well! 

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Hearty Legumes and Beans!
Legumes and beans are a great source of plant based protein and there's so much you can do with them. Throw them into curry, salads and bowls; or turn them into dips and spreads for veggies and sandwiches! 

Chickpea Tomato Curry by @anetmunchmeals

Don't have chickpeas? Substitute for kidney or black beans, spinach can be substituted for kale or any frozen greens you might have on hand. Don't have rice? Quinoa or a bowl of orzo would be delicious too.

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Black Bean and Corn Patties
by @cookingforpeanuts

 Make a double batch and keep the extra in your freezer for easy lunches and no hassle dinners. Don't stress about grocery shopping and use whatever can of beans you already have in your pantry!

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Weekend Bonus

Perfect Scrambled Eggs by @jakecohen

We're rolling out some How-To Videos to help you become a better home cook! First up? Perfect scrambled eggs for brunching at home and quick morning breakfasts! Practice your technique this weekend and spruce it up with Parmesan, fresh herbs and spices.

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Need some more help and inspiration during this difficult time? Send us a DM or post a photo of what you have on hand in stories and we'll send you some recipe ideas!