Gluten-Free Meal Plan: March 30

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Can you believe we reached the first week of April? If you can’t wait to say goodbye to gray skies, and welcome spectacular spring greens, this week’s meal plan is just for you. We’re sharing light & refreshing recipes that rely on pantry ingredients (in case you’re doing any spring cleaning in that department). Tag us on social media using @thefeedfeed / #feedfeed when you make these recipes.

Serve homemade Beet Hummus Crostini with Edible Flower Confetti as a starter for Easter brunch. The easy-to-make bean dip is spread on slices of fluffy gluten-free bread. Not sure what edible flowers to use for a garnish? Chive blossoms are the perfect pairing that are easy to come by.