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Free this ONE time only: sneak peek inside the Make-once-eat-twice Gluten free Meal Plan
Literally I never do this… But I wanted to give you guys a peek at what you’re missing. Below is the meal plan from August week 2 FREE FOR YOU TO VIEW so you can see the format, what its like and see if its for you!
I provide some exclusive recipes for paid subscribers only, and you get early access to recipes BEFORE they are posted on instagram!
Subscribe today, before tomorrow’s meal plan is sent!!
The Free Preview:
What do the recipes this week have in common? The idea here to cook in bulk! So both monday and tuesday’s recipes use short ribs (or any shredded beef) and you make enough once to use the next day! This week we apply the same idea to rice (make once, eat twice) and gluten free chicken cutlets (also make once, eat twice!). Think of it as a domino effect as we go through the week!
Here’s how the newsletter works:
When you are a paid subscriber, you will get:
1 meal plan newsletter each week:
5 gluten free dinner recipes that take 3-minutes, use easy ingredients and create minimal dirty dishes
1 lunch recipe
1 breakfast meal prep recipe
A fully planned out grocery list. I use a lot of the same ingredients every week, plus they’re easy to find (no ingredients you’ve never heard of or will never use again!)
1 longer subscriber-only podcast a month where we dive into life as a first time mom, and how to plan a WHOLE WEEK of meals…not just one recipe!
Access to the ENTIRE archive of meal plans on my Substack home page. This includes my gluten free guides, my favorite gluten free product links and more exclusive recipes.
Why this is a paid subscription? it takes me HOURS to pull these meal plans and podcasts together! It’s a very reasonable $7 a month…which boils down to less than $2 a week.
Plus if you do the annual plan it is only $1.44 a week for someone to plan all your meals for you!
Plus, don’t Forget, every single one of my recipes is NOW available to shop via instacart!
If you cook through this meal plan, report back on your favorite meals!
The Gluten free Breakfast:
peanut butter cup overnight oats
The Gluten free Lunch:
The Gluten free Dinners:
Monday: Short Rib Tacos (Gluten Free)
cook once, eat twice: This recipe uses crockpot short ribs that I prepped ahead of time. You can make it in the morning and set it and forget it. Those shredded short ribs will be used for today’s taco recipe and tomorrow’s taco bowl recipe.
swaps: If you don’t have time or money for short ribs, use chuck roast instead!
how to save time: If you can’t make the shredded beef, buy a rotisserie chicken and use shredded chicken in this recipe instead!
Tuesday: Taco Bowls (With Shredded Beef)
cook once, eat twice: make a double batch of rice so you can use the left over rice in tomorrow’s recipe!
swaps: If you don’t have time or money for short ribs, use chuck roast instead!
how to save time: If you can’t make the shredded beef, buy a rotisserie chicken and use shredded chicken in this recipe instead!
Wednesday: Asian Sticky Ground Turkey
*EXCLUSIVE EARLY RECIPE* Posted for paid subscribers before it is on kaylacapiello.com or on instagram!
swaps: you can also use ground chicken or ground beef instead!
how to save time: use leftover rice from yesterdays meal.
Ingredients:
For the Sauce:
1–2 tbsp hot sauce (adjust to taste)
¼ cup honey
¼ cup gluten-free soy sauce, coconut aminos, or tamari
1 tbsp cornstarch
For the Bowl:
1 shallot, thinly sliced
3 cloves garlic, minced
1 lb ground turkey
2 cups cooked rice
2 cups eggplant, diced
2 tbsp olive oil
2 tbsp spicy mayo (for topping)
Green onions, chopped (for garnish)
Instructions
Make the Sauce:
In a small bowl, whisk together hot sauce, honey, gluten-free soy sauce, and cornstarch. Set aside.Cook the Eggplant:
In a pan with a bit of olive oil, sauté diced eggplant until browned and tender. Remove and set aside.Sauté Aromatics:
In the same pan, heat 2 tbsp olive oil. Add shallots and garlic. Sauté until soft and fragrant.Cook the Turkey:
Add ground turkey to the pan. Break it up and cook until no longer pink.Crisp the Turkey:
Stir in 2–3 tbsp of the sauce. Press the turkey down into the pan and turn the heat to high. Let it cook undisturbed for 3–4 minutes until the bottom is browned, crispy, and sticky. Stir in the cooked eggplant.Thicken the Sauce:
Pour the remaining sauce into a small saucepan. Heat on low, stirring, until thickened.Assemble the Bowl:
Scoop rice into bowls. Top with the sticky turkey-eggplant mixture. Drizzle with thickened sauce and spicy mayo.Finish & Serve:
Garnish with chopped green onions. Serve hot and enjoy!
Thursday: Pesto Chicken Parm (Gluten Free)
cook once, eat twice: Make double the amount of chicken cutlets so you can use them in tomorrows recipe!
swaps: you can use grilled chicken for a lighter option or a quicker option
how to save time: Use gluten free chicken tenders for a quicker meal, use a store bought pesto or creamy pesto sauce
Friday: Mexican Street Corn Cutlets
*EXCLUSIVE EARLY RECIPE* Posted for paid subscribers before it is on kaylacapiello.com or on instagram!
swaps: you can use grilled chicken for a lighter option or a quicker option
how to save time: Use leftover chicken cutlets from yesterday’s meal, Use gluten free chicken tenders for a quicker option
Ingredients
For the Chicken Cutlets:
1 lb chicken cutlets
2 tbsp olive oil (for brushing)
1 cup gluten-free breadcrumbs
1 tbsp elote seasoning (or to taste)
For the Street Corn Salad:
2 ears of corn, charred in a dry skillet and kernels removed
1 cup shredded romaine or iceberg lettuce
1 avocado, diced
2 green onions, thinly sliced
1/4 cup crumbled feta cheese
For the Vinaigrette:
2 tbsp garlic mayo
2 tbsp olive oil
Juice of 1 lemon
Fresh cracked black pepper, to taste
Instructions
Prep the Chicken:
Brush chicken cutlets with olive oil on both sides. In a shallow bowl, mix gluten-free breadcrumbs with elote seasoning. Press each cutlet into the breadcrumb mixture to coat well.Cook the Chicken:
Heat a nonstick skillet over medium heat (no additional oil needed). Add breaded chicken and cook 4–5 minutes per side, or until golden and cooked through. Edges should be crispy and browned.Char the Corn:
In a dry skillet over medium-high heat, cook corn on the cob until nicely charred on all sides. Let cool slightly, then slice off the kernels.Make the Vinaigrette:
In a small bowl or jar, whisk together garlic mayo, olive oil, lemon juice, and cracked pepper.Assemble:
Top each chicken cutlet with shredded lettuce, charred corn, avocado, green onions, and crumbled feta. Drizzle generously with vinaigrette.