One Month of Meal Planning (Gluten-Free and Vegetarian)

When I ran my January meal planning challenge, it was as much for me as for everyone else. I loved seeing what everyone else was making, what their goals were, and what changes they saw during the month.

At our house, our goal was to save time, energy, and money - plus try to use up some languishing pantry items stuffed in the mysterious depths of the cupboards or freezer. And we did! Sure there were a few days that we had to switch around due to life happening, but it was a relief to avoid the last minute decision making of what to make for dinner.

Overwhelmed at the prospect? I have an online meal planning workshop coming up. Or for more tips, check out my meal planning Pinterest board!

I only plan 4 dinners each week since we usually have enough for leftovers at least once, plus we have dinner at a friend's house most Thursdays. My husband works weekends and we often have activities, so I keep those nights open.

We also get a CSA (community supported agriculture) box of local veggies each Thursday at the farmers market, so we incorporate those as much as possible. We eat a little seafood at home, otherwise I'm vegetarian, and I'm currently not eating gluten, either.

Week 1

Polenta with Peppers and Mushrooms
Broccoli Cheddar Soup
Spinach and Artichoke Quinoa Casserole
Homemade Gluten-Free Pizza

Week 2

Chickpea and Mushroom Polenta (we didn't love this one)
Lentil and Hominy Chili
Gluten-Free Crispy Orange Cauliflower
BBQ Tempeh Tacos with Shredded Cabbage

Week 3

Black Bean Enchiladas
Wild Rice Soup
Cold Vietnamese Noodle Bowls
Grilled Veggies

Week 4

Homemade Gluten-Free Pizza
Black Bean Tacos
Vegetarian Chili with Gluten-Free Cornbread
Stir Fry

What are some of your go-to meals?

If your best meal planning intentions end up in a mess of recipes and guilty takeout, you're not alone. Join me from home (wear your PJs, I won't judge) and we'll cover strategies to finally get you started with my online meal planning workshop.