Gluten Free Meal Plan: March 12th by thefeedfeed, | The Feedfeed

Gluten Free Meal Plan: March 12th

Happy St. Patrick's Day

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We've got a week of hearty meals to celebrate St. Patrick's day and to keep you cozy this last week of winter! We start the week with a simple Monday night pasta (YUM!) and then keep the cozy vibes going with a spiced carrot soup and carrot top pesto that can be used throughout the week. On Thursday, celebrate St. Patrick's Day by making Irish Stout Braised Short Ribs and Colcannon!  We've added some breakfast tacos for the weekend to help use up any leftover veg, short rib or pesto you might have on hand. 

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

Pasta
Carrots 
Lentils 
Basil
Short Ribs 
Potatoes 
Kale 
Cabbage
 

MEAL PREP

Prep: Most of this week's recipes are quick and easy, with the exception of Thursday night's short rib braise! We suggest starting the braise early on in the day or the night before. Short ribs take about 4 hours in the oven, this recipe is worth the wait so plan accordingly!   

 Monday: Spaghetti Aglio E Olio 
Tuesday: Spiced Carrot and Lentil Soup 
Wednesday: Carrot Top Pesto 
Thursday:  Irish Stout Braised Short Ribs 

WEEKEND BONUS: Breakfast Tacos with Feta, Arugula and Avocado 
Use up any leftover vegetables, pesto or even short ribs with these tacos! 
 
THE RECIPES
MONDAY Spaghetti Aglio E Olio 
By @thedishonhealthy

You only need 15 minutes to make this Spaghetti Aglio e Olio from start to finish! This recipe will transport you to Italy from the comfort of your own home, with items you can likely find in your pantry. Use your favorite gluten free pasta with this weeknight dinner

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TUESDAY Spiced Carrot and Lentil Soup 
By @modernfoodstories

Spice up your life with this Spiced Roasted Carrot & Lentil Soup! Packed with plant-based protein, this hot & spicy soup is perfect for vegansvegetarians, and omnivores alike. Garnish with pickled beets, coriander leaves, and croutons for a pop of color. 

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WEDNESDAY Carrot Top Pesto
By @andrealoretdemola

If your carrots came with the greens attached, blend them with basil, pine nuts, nutritional yeast and roasted garlic to make pesto. Having pesto on hand is great for quick pasta dinners, salad dressing, on sandwiches or swirled into a dip for snacking. 

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THURSDAY Irish Stout Braised Short Ribs
By @mainelyeating

Celebrate St. Patrick's Day with this Irish Stout Braised Short Ribs! This recipe takes about 4 hours in the oven so get started early. Swap the all purpose flour for potato or rice starch to keep this gluten free! Serve these over hot mashed potatoes or Colcannon!

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WEEKEND BONUS Breakfast Tacos with Feta, Arugula and Avocado
By @Barithedietitian

These  breakfast tacos have everything you need to get your morning started, scrambled eggs atop tortillas, creamy avocado, and a kick of heat and acid from hot sauce and feta. BUT! If you find yourself with left over short ribs, now is the time to use them! Shred them into bit size pieces and reheat them in a hot skillet before toasting your tortillas. 


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Dark Horse Umami Bouillon 

Umami is the Japanese concept of a “pleasant savory taste” which spreads across the mouth, enveloping the whole of the palate. Umami is a subtle sensory experience, which harmonizes the four basic tastes, and complements the unique deliciousness of all flavors. The traditional Japanese Dashi broth is made with dried seaweeds, mushrooms and bonito. Use this Bouillon in the short rib braise this week! 

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Brightland Alive Olive Oil

Made with a custom early-harvest blend of Arbequina and Arbosana olives. Tasting notes of green tomato, green almond, nutty. Use this oil with Monday night's recipe: Spaghetti Aglio E Olio!

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