Gluten-free meal plan - January 12th
aka: making the best out of the winter produce
For this upcoming week, the meal plan is a good mix of healthy and nourishing bowls, along with some classic dishes inspired by my favorite Italian comfort food memories.
Many of the recipes are available on my blog (see the links below), while others were inspired by my trusted sources:
Green shashuka: I love this version from New York Times Cooking. It’s a winter twist on the classic shakshuka: instead of tomato sauce, the base is made with onions and Swiss chard (or spinach works too). Create hollows in the mixture, crack an egg into each one, then cover with a lid. Once the eggs are cooked, top with a spicy sauce and a few slices of avocado to complete the dish.
Baked haddock with sweet potatoes: I usually follow this recipe. Of course, you can substitute with any fish you like.
Crispy tofu salad with olives: this is my favorite way to prepare tofu, and I add olives to give the salad a Greek-inspired twist.
Spaghetti with braised cabbage: You won’t believe how delicious cabbage can be as a pasta sauce! This recipe is rooted in Italian tradition, but a great version can be found here. I highly recommend using gluten-free spaghetti and cutting the cabbage into long, thin strips.