GF Meal Plan: May 22 by Cynthia Jordan, Brooklyn | The Feedfeed

GF Meal Plan: May 22

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Once again, welcome to our weekly curated Meal Plan brought to you by the @feedfeed team!

This week we're starting off with a Gluten-Free Fish Cakes with Spring Peas and Avocado Salad recipe, just look how beautiful this recipe is, super healthy, gluten-free, paleo, and whole30. On Tuesday we want you to try this awesome Roasted Chicken with Lemon and Thymeeveryone could use a roasted chicken recipe in their repertoire and we think this one is perfect for that. On Wednesday, get out your spiralizer and get spinning this Spiralized Zucchini with Spring Vegetables Ricotta, and Parmesan, which any leftover roasted chicken from the night before would make a great addition to this super springy vegetable-based salad. Round out the end of the week with Pork Tenderloin Scaloppine with Balsamic Citrus Sauce, lay this thinly sliced pork on a bed of spring greens, or serve alongside any roasted vegetables of your choice.

As a weekend bonus, so nice we want you to make it twice! Our Senior food editor @Lisathompson developed these awesome Vegan Cinnamon Roll Pancakes with Dates gluten-free tested (using a 1:1 GF flour blend) and kid-approved! 

If you make any of the recipes, snap a photo and tag us #feedfeed @thefeedfeed on Instagram or TikTok for a chance to be featured. Happy cooking! 

 
 
What You'll Need
Cod
Avocado 
Radishes
Zucchini
Snap peas
Carrots
Ricotta
Whole chicken
Lemons
Thyme
Pork tenderloin
Balsamic vinegar
Dates
 
MEAL PREP
 
THE RECIPES
MONDAY Gluten Free Fish Cakes with Spring Peas and Avocado Salad  
By @Bethbierema

You'll want to create this dish just by looking at it! Avocado, lemon, radishes, and peas accompany these delicately breaded fish cakes. You'll want to keep this in your spring menu rotation because it's bright, stunning, healthy, and gluten-free.

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TUESDAY Roasted Chicken with Lemon and Thyme
By @Nictastingspoon

Nothing beats the taste of homemade roasted chicken. It's easier than you might think. Use lemon and thyme in this simple recipe for a juicy and tasty chicken in no time. The best part is making chicken salad (both ways) using leftover roast chicken. Other meal preparation becomes a breeze.

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WEDNESDAY Spiralized Zucchini with Spring Vegetables Ricotta and Parmesan
By @Lorindabreeze
 

Break out that spiralizer for this veggie-packed twist on pasta salad. Creamy ricotta cheese and parmesan bring a touch of Italy. Serve this salad on its own or as a side dish alongside grilled burgers, chicken, or steak.


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GET 250+ ZUCCHINI RECIPES

 

THURSDAY Pork Tenderloin Scaloppine with Balsamic Citrus Sauce
By @Giangiskitchen

These delicious thinly sliced pork medallions go well with any side dish, including roasted vegetables, mashed potatoes, and pasta. Thanks to the balsamic citrus sauce, these have a vibrant flavor with just the proper amount of balance. Perfect for a quick weeknight meal.


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WEEKEND BONUS Vegan Cinnamon Roll Pancakes with Dates
By @Lisathompson

Looking for a new recipe to shake up your pancake situation? Look no further! These fluffy cinnamon roll-inspired pancakes boast swirls of decadent cinnamon and date mixture that gets piped onto the batter in the pan. The pancake mix uses ground flax seeds to substitute for eggs, keeping this recipe pantry-friendly (and it just so happens to be vegan, whether or not that's your thing!)


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GET 500+ VEGAN BREAKFAST RECIPES