Here are a WHOLE LOT of ideas for clean eating and gluten free meals for you and your family! One of the greatest ways I can keep myself and my boys healthy is to feed them well. In these pictures and my other posts here, here, here, here, here, and here with clean eating ideas, you’ll notice a few things:
1. My meals are not always pretty! This is real life, and many times we make meals out of leftovers.
2. There are always vegetables. I base my menus around lean proteins and plenty of fresh produce. If I can offer any health and wellness advice? Shop the outside aisles of the grocery store!
3. They are almost all gluten free. I eat that way, but my husband and son do eat gluten, so some of the pictures show their version of the meal, instead of my gluten free version.
I hope these ideas are helpful for you! Thank you for reading!
Skinny Slow Cooker Chicken Taco Soup. Recipe inspiration is from Gimme Some Oven. Here is a post with my version.
Asparagus, Mushroom & Goat Cheese Frittata with Avocado Toast (on GF bread)
Shrimp Scampi – I heated some olive oil and butter in a pan, added some chopped fresh garlic, and 2 chopped tomatoes from my Mom’s garden. Then I added juice of 1/2 lemon, and some white wine and let that reduce. Add 1 lb. shrimp and cook on low-medium heat until done. Season with salt, pepper, and crushed red pepper. Serve the shrimp and sauce over cooked pasta. Technically it should be angel hair, but Todd had this pasta, and I had some GF brown rice pasta. This meal came together very easily and was delicious!
Lettuce from my Mom’s garden with pear slices, avocado, toasted pecans, and gorgonzola. Dressed with balsamic vinaigrette. 
I made Ina Garten’s Engagement Roasted Chicken. The chicken itself was great, but I wasn’t very happy with the pan sauce. Next time I won’t leave the lemon peel in the bottom of the pan while roasting. I think it made the sauce bitter. BUT – having roasted chickens is perfect for leftovers. I actually roasted 2 chickens (I buy the organic ones from Costco) and we made many meals out of them. 
The roasted chicken from above with the pan sauce and some onions that were cooked in with the chicken, along with some roasted tomatoes from my parents’ garden and a baked sweet potato from my mother-in-law (from a local farmer). 
Pan-roasted chicken seasoned with 21 Seasoning Salute from Trader Joe’s, sweet potatoes (again!), lentil/Garbanzo bean mix from Trader Joe’s freezer section, and steamed broccoli. (Believe it or not, Davis eats all of this food. We just mix his broccoli and sweet potato together and he’s a happy camper! Meal times are sometimes a struggle, but he has been much more open to vegetables lately).
My favorite honey mustard chicken, green beans, and sweet potato. Many times lately I have baked this chicken instead of grilling it, but it is still just as tasty.
This meal. Oh my goodness, who knew a sandwich and salad for dinner could be so great?! Mine is on gluten free bread, but the boys had regular whole wheat. The sandwich is turkey, sharp white cheddar, avocado, and a little mayonnaise and dijon mustard. I grilled them like a grilled cheese. Then the salad is romaine and spinach, with pear, pecans, gorgonzola, and balsamic vinaigrette. 
My fave honey mustard chicken again, with green beans and a mix of roasted yukon and sweet potatoes with thyme. A Fall side salad of romaine, spinach, pistachios, dried cranberries and blue cheese. 
Baked salmon, white beans slow cooked with chicken stock and thyme, and sautéed green beans.
Arugula salad with pistachios, turkey, dried cranberries, and avocado. 
Leftover roasted potatoes with arugula and parmesan for lunch. 
This is a meal I had when Todd was gone one night. Gluten free toast with kale, chicken, parmesan and crushed red pepper. With a honeycrisp apple on the side. 
Clean out the fridge Fall salad: romaine, spinach, pecans, dried cranberries, apple, carrot, turkey, blue cheese. 
Roasted fall vegetable frittata with parmesan and mozzarella. 
I made some taco chicken in the crock pot and had a deconstructed burrito, minus the tortilla. 
Todd had his on tortillas, with a side of rice and black beans with corn. Homemade pico de gallo and guacamole included. 
I made this meal when we had gotten back from NYC and needed some extra vegetable goodness to detox. I just put together a salad bar: spinach, carrots, red bell pepper, romaine, avocado, boiled egg, turkey, tomato, cheese, quinoa. 
Salad bar leftovers for lunch
Roasted pork tenderloin, mashed cauliflower, quinoa, sauteed asparagus.
Baked salmon, sauteed asparagus, leftover quinoa mixed with sautéed mushrooms.
If you’d like some more of my ideas, go to the Categories tab on the right hand column and select “Clean Eating.” I also have pinned a lot of ideas on my Savory Dishes and Health Food boards on Pinterest.
Thank you for reading!
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