Feedfeed 2018 Weekly Gluten Free Meal Planner: September 23

As it's starting to feel more and more like fall, we're slowly getting back into the routine of making fresh, seasonal dinners every night. Come for the crispy chicken parmesan, stay for the warm buckwheat waffles that we're serving up this weekend. Sound like a good plan?

THE MENU
Sunday Cheesy Potato Frittata
Monday Lemon Thyme Baked Salmon
Tuesday Mexican Buddha Bowl
Wednesday Roasted Vegetables with Cauliflower Herb Rice and Garlic Sauce
Thursday Chicken Parmesan
Friday Coconut Cauliflower Tacos
Weekend Bonus Buckwheat Waffles with Chia Berry Jam and Yogurt

THE GROCERY LIST
(the must-haves!)
¼ pound red and purple potatoes
1 bunch fresh thyme
5 lemons
2 large clamshells spinach
1 lb frozen sweet potatoes
3 avocados
2 limes
2 bunches cilantro
1 bunch radishes
1 small white onion
1 head of garlic
1 large head cauliflower
4 medium sweet potatoes
3 cups baby brussels sprouts
Fresh dill
1 bunch parsley
1 tbsp fresh oregano
1 tbsp dried basil
1 tsp red pepper flakes
2 tomatoes
1 head cauliflower
1 red cabbage
1 small bag carrots
2 medjool dates
1 cup frozen red berries
Pinch of stevia
1 ½ cups buckwheat flour
½ cup organic raw cocoa powder
1 dozen eggs
1 pint half-and-half milk
½ cup shredded sharp cheddar cheese
2 lbs wild caught salmon
1 container unsweetened brown rice milk
2 ½ cups unsweetened boxed coconut milk
1 large jar marinara
1 cup quinoa
1 pkg corn tortillas
1/2 cup grated Parmesan cheese
2 large chicken breasts
1 (16 ounce) fresh mozzarella cheese log
1 (7-oz.) can chipotle chile in adobo sauce
1 cup of raw cashews
2 (15-oz.) cans black beans
3 cups cooked rice