Feedfeed 2019 Weekly Gluten Free Meal Plan: July 21

Chillin' in the kitchen

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@lensesandlentilsSara Linder
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Photo by @shiramcd

Heat wave!!! Time to cool off and keep things simple in the kitchen with some epic 'cado toast, cold noodles and a refreshing parsley, cucumber and feta salad. 

THE MENU
Sunday Scallops with Almond Brown Butter and Parmesan Polenta
Monday Chickpea Salad with Mint and Pistachios
Tuesday Asparagus Avocado Toast
Wednesday Tofu Nourish Bowl
Thursday Summer Parsley Salad
Friday Sesame Soba Noodle Salad
Weekend Bonus Simple Chia Pudding

THE GROCERY LIST
(the must-haves!)

1 quart plant milk
1 quart chicken stock or dry white wine
1 (12 ounce) package frozen edamame
2 (8 ounce) containers feta cheese
12 sea scallops
1 (14 ounce) block extra firm tofu
1 block Parmesan cheese
1 (8 ounce) package polenta
1 pound gluten free soba noodles
1 (10 ounce) jar kalamata olives
1 (3 ounce) jar capers
2 (15 ounce) cans chickpeas
1 loaf gluten free bread
4 avocados
8 radishes
4 bunches asparagus
1 bunch scallions
2 (12 ounce) package cherry tomatoes
2 beefsteak tomatoes
8 baby cucumbers
2 red bell peppers
2 red onions
1 shallot
1 head garlic
1 head celery
1 bunch fresh mint
2 bunches parsley
1 bunch fresh dill
1 bunch chives
2 lemons
PANTRY ESSENTIALS
(things we assume you have,
but if not, stock up!)

Chia seeds
Sesame seeds
Golden raisins
Pistachios
Unsalted sliced almonds
Basmati rice
Maple syrup
Agave syrup
Avocado mayonnaise
Worcestershire sauce
Sugar
Sesame oil
Canola oil
Olive oil
Unsalted butter
Rice vinegar
Tamari
Hot sauce
White vinegar
Chili flakes
Turmeric
Salt
Black pepper
 
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THE RECIPES
Scallops with Almond Brown Butter and Parmesan Polenta by @saratane

Crispy on the outside, creamy on the inside, scallops are the number one item on our seafood diet. Serve it over polenta with brown butter sauce for a combo that will have you fishing for seconds!

GET 10+ SCALLOP RECIPES > 

Feedfeed Tip To get a perfect sear on the scallops, pat them dry with a paper towel, season them with salt, then let them sit in the fridge uncovered for about 30 minutes before your start cooking.
Chickpea Salad with Mint and Pistachios by @mealswithmaggie

This easy salad proves that chickpeas are good for more than just hummus. 

GET 100+ CHICKPEA RECIPES > 

 
 
 
 
Asparagus Avocado Toast by @thedeliciousplate

Celebrate #ToastTuesday the right way. Gluten free bread is really just another vehicle for avocados, right?

GET 50+ AVOCADO TOAST RECIPES > 

 
Tofu Nourish Bowl by @earthofmariaa


Fill up a bowl with rice, veggies and plant-based protein for a simple and filling meal!


GET 100+ TOFU RECIPES >

Feedfeed Tip If you don't have an air fryer you can roast the tofu in the oven for 15 minutes at 450˚F until golden brown. 
 
Summer Parsley Salad by @shiramcd


Pack a powerful punch with fresh parsley and feta cheese!

GET 250+ SALAD RECIPES > 

Feedfeed Tip Serve with leftover chickpea salad for a little protein. 
Sesame Soba Noodle Salad by @tastyandfrenchy

Sesame noodles are the best kind of noodles.


GET 10+ SOBA NOODLE RECIPES > 

Feedfeed Tip Rinsing soba noodles with cold water after cooking will stop the cooking and ensure the noodles don't get mushy. 
 
Weekend Bonus Simple Chia Pudding by @plantandsprout

Have this basic recipe with fresh berries and nut butter for breakfast, or make it sweeter for dessert!

GET 50+ CHIA SEED RECIPES >