Real Food Whole Life

Weekly Meal Plan

Meal PlanRobyn DownsComment

Five real food recipes, all weeknight friendly + gluten- and dairy-free.

Each week when I'm pulling recipes together for a Real Food Meal Plan I try to guess which ones will be your favorites. I can usually guess pretty accurately, but this week I'm not sure because each recipe is just so darn fabulous. I do know that each one will be a hit in your house, so grab and pen and paper and plan out your week in real food!

As a side note, I'm playing around with adding additional dietary information along with the recipe title and blog source to make it easier for you to identify those that will work for you. Check out the key at the bottom of this post for a list of the labels. Let me know what you think, and if you have any suggestions. Cheers!

Weekly Meal Plan #realfoodwholelifemealplan #glutenfree #dairyfree

vg: vegan | v: vegetarian | gf: gluten-free | df: dairy-free | p: paleo | ff: freezer-friendly

Slow Cooker Black Bean & Mango Caribbean Chili from Kitchen Treaty (vg, v, df, gf, ff)

  • If you're feeding someone who is sensitive to heat, omit the jalepeno or add it at the end to individual bowls.
  • Try checking your freezer section if you can't find fresh mango. Defrosted, chopped mango would work just fine in this recipe.
  • This chili freezes beautifully. Freeze the leftovers, or make a double batch to take to a friend who needs a healthy meal.

Sheet Pan Fajitas from Laughing Spatula (gf, df, p, ff)

  • Be sure to cut the chicken and veggies evenly for even roasting.
  • Serve the fajita mixture in lettuce wraps, tortillas, with rice, or on top of a baked sweet potato.
  • Make these fajitas extra special by setting up a toppings-bar. Salsa, avocado, guacamole, radishes, lime, cilantro, cabbage slaw, cheese, and sour cream are all great topping options.

Thai Peanut Sweet Potato Cabbage Cups from Dishing Up the Dirt (vg, v, gf, df, p*)

  • If you're avoiding peanuts substitute almond butter for peanut butter in the sauce and roasted almonds for peanuts in the salad.
  • For gf, be sure to use gluten-free tamari. For paleo or if you're avoiding soy, omit the edamame.
  • If you're lucky enough to have leftovers store the potatoes, salad, and sauce separately. Reassemble as cabbage cups for lunch, or as a tasty chopped salad.

Chicken alla Puttanesca from Supergolden Bakes (gf, df, p)

  • Pound the chicken breasts thin or cut into strips for faster cooking.
  • Don't be afraid to add the anchovy paste. It adds a deep, nutty flavor to the dish without tasting fishy.
  • Serve with spaghetti squash or zoodles, or with gluten-free or whole wheat pasta.

Cauliflower Quinoa Cakelets from A House in the Hills (vg*, v, gf, df)

  • Whipping up a batch of these cakelets is super simple if you have leftover quinoa on hand.
  • These cakelets are vegetarian, but can be made vegan by using an egg substitute.
  • Serve the cakelets with a big side salad and some fruit for a full meal.