Gluten Free Meal Plan: April 17th

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This week's meal plan has an easy spring risotto, marinated bean salad and a festive carrot cake blondie!  Start the week off with juicy chicken thighs and a spring pea risotto, followed by a baked cod and radish salad. Midweek start marinating a chickpea and lentil salad that can double as dinner salad or quick desk lunch. We then end the week with lamb patties served over couscous and carrot cake blondies.  

If you make any of these dishes, snap a photo and tag us #feedfeed @thefeedfeed on Instagram for a chance to be featured. Happy cooking! 
 
 
What You'll Need
Chicken 
Peas 
Arborio Rice 
Cod 
Lemons 
Fresh Herbs 
Chickpeas 
French Lentils 
Ground Lamb 
Couscous 
Apricots 
MEAL PREP

Prep: Get a head start this week by salting and seasoning the chicken thighs the night before. This will ensure that the chicken is seasoned throughout and extremely juicy. The chickpea and black lentil salad can be made ahead up two 48 hours and tastes better once everything has marinated for a few hours in the dressing. 

Monday Chicken and Pea Risotto
Tuesday Baked Cod with Lemon Parsley Panko and Radish Salad
Wednesday Chickpea and Black Lentil Salad
Thursday Lamb Patties with Couscous and Apricots

Friday:  Mix and match the lamb patties with leftover chickpea salad. Use any leftover risotto to make arancini, or sprinkle the couscous into some leafy greens for a hearty dinner salad. 

Weekend Bonus Brown Butter Carrot Cake Blondies
 
THE RECIPES
MONDAY Chicken and Pea Risotto
By @Primade

Monday night dinner begins by searing chicken thighs then popping them in the oven until cooked through and golden brown. In the same pan you'll sweat aromatics and cook the risotto! The fond from the chicken thighs will add tons of flavor to your final dish. Use spring peas, asparagus or ramps. 

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MONDAY Baked Cod with Lemon Parsley Panko
By @tastefully_grace

Adding an herby panko topping is the just the thing to take your baked cod to the next level. Flake the cod into tacos, rice bowls, or serve as is with a side of vegetables or salad. Use your favorite gluten free breadcrumb here! 

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MONDAY SIDE  Radish Salad 
By @tastefully_grace

If you're making tacos with the panko crusted cod, top them with this quick radish salad. It'll add a pop of brightness and color to the tacos. Use a mandolin to quickly slice radishes into a matchsticks and serve as a side to your protein of choice.  

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GET 10+ RADISH RECIPES 
WEDNESDAY Chickpea and Black Lentil Salad
By @andrealoretdemola

With the help of canned chickpeas this salad comes together in no less than 20 minutes. French lentils are simmered for 20 minutes and then marinated in a bright vinaigrette along with chickpeas, celery, chives, vegan feta and cucumbers. This salad is perfect for entertaining or for meal prep! Use any assortment of fresh herbs you have on hand and dig in! 

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THURSDAY Spiced Lamb Patties with Couscous and Apricots 
By @giangiskitchen

These lamb patties are seasoned with yogurt, cumin and mint. Serve over fluffy apricot couscous and a dollop of an herbaceous yogurt. This recipe can be double or tripled so you have leftovers and easy lunches for the next few days. 

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WEEKEND BONUS Brown Butter Carrot Cake Blondies 
By @saralynn.bakes

Keep this recipe in your back pocket for whenever the craving for something sweet strike! Warmly spiced with cinnamon, brown butter then topped with cream cheese frosting, you won't just have one. Almond flour or a 1 for 1 flour substitute works well here! 

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GET 200+ BLONDIES RECIPES