Gluten-free Meal Plan - January 6th

Slowly adapting to a healthier schedule, one more veggie at a time.

I don’t know about you, but this week will be all about fresh produce and comforting soups for me. After days (or more like weeks…) of holiday feasting - rich desserts for breakfast, lasagna with six-hour braised meat sauce, charcuterie boards piled all different cheeses, chutneys and nuts—all I’m craving now is plain vegetables and lean proteins, simply cooked and free of heavy sauces.

Instead of diving into restrictive diets that rarely last beyond January, I’m focusing on adding more vegetables, aiming for one or two with every meal. Soups and bone broths are also on heavy rotation this week, whether enjoyed as they are or used as a base for ramen bowls. To support gut health, I’m including fermented foods before each meal—some kimchi, a few slices of daikon, or a pickle—along with my homemade kefir. Of course, my usual homemade gluten-free sourdough bread will make a daily appearance.

I’m sharing my meal plan for the week in case it inspires some ideas for your own meals, too.