Hi Reader!
Happy Saturday, GMC member!
Your full meal plan for the week of June 6 is here. Five dinners, step-by-step prep directions, GF + DF swap notes, and your Instacart grocery list at the bottom of each recipe.
Here’s what’s on the menu → Get the Full Plan + Grocery List Here
Monday: Bang Bang Chicken Skewers(30 min | GF + DF)
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Step-by-Step Prep:
- Make the bang bang sauce: whisk together mayo, Thai sweet chili sauce, and sriracha in a medium bowl.
- Cut chicken into 1.5-inch pieces. Add to sauce and toss to coat. Cover and refrigerate at least 30 minutes, up to 12 hours.
- When ready to cook: if grilling, preheat to medium-high. Soak bamboo skewers in water for 30 minutes. Thread chicken onto skewers.
- Grill 8-10 minutes per side, brushing with extra sauce in the last 2 minutes.
- Air fryer option: 400°F for 12 minutes, flipping halfway through.
GF: naturally GF. Confirm your sauces are certified GF.
DF: naturally DF. Use Primal Kitchen or another egg-based mayo.
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Tuesday: Korean Beef Bowls(20 min | DF | GF with tamari)
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Step-by-Step Prep:
- Start rice if you don't have a batch prepped.
- Mix the sauce: soy sauce (or tamari for GF), maple syrup, sesame oil, gochujang, and one teaspoon cornstarch. Set aside.
- Brown ground beef in a large skillet over medium-high heat, breaking it up. Drain excess fat.
- Pour sauce over beef. Stir and cook 1-2 minutes until thickened and glossy.
- Quick pickle: thinly slice cucumber and carrot. Toss with rice vinegar, a pinch of sugar, and salt. Let sit 5+ minutes.
- Serve beef over rice. Top with pickled veggies, sesame seeds, and sliced green onion.
GF: use tamari instead of soy sauce.
DF: naturally dairy-free.
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Wednesday: Shrimp Pad Thai(30 min | GF + DF)
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Step-by-Step Prep:
- Soak wide rice noodles in warm water for 20-30 minutes until pliable. Drain.
- Make the peanut sauce (can do up to 5 days ahead): whisk together soy sauce or coconut aminos, lime juice, rice vinegar, fish sauce, coconut sugar, sriracha, peanut butter, and fresh grated ginger.
- Pat shrimp completely dry with paper towels.
- Heat a large wok over high heat. Add oil. Add shrimp in a single layer. Cook 1-2 minutes per side. Remove and set aside.
- Add noodles to the wok. Pour sauce over. Toss over high heat 2-3 minutes. Add shrimp back in.
- Serve topped with chopped peanuts, lime wedges, green onion, and fresh cilantro.
GF: rice noodles are naturally GF. Use GF tamari or coconut aminos.
DF: naturally dairy-free.
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Thursday: Viral Ground Chicken Doner Kebab(40 min)
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Step-by-Step Prep:
- Preheat oven to 400°F.
- Mix ground chicken with Greek yogurt, cumin, smoked paprika, garlic powder, onion powder, coriander, salt, and pepper. Mix thoroughly until fully combined.
- Lay a large sheet of parchment on a sheet pan. Place chicken mixture in the center. Use the parchment to tightly roll it into a log shape, twisting the ends to seal.
- Bake for 20 minutes.
- While it bakes, toss sliced zucchini, cherry tomatoes, and red onion in olive oil, salt, and pepper.
- After 20 minutes, add veggies around the kebab on the sheet pan. Broil 3-5 minutes until the kebab is browned and the vegetables are slightly charred.
- Slice into rounds. Serve in warm pita with hummus, tzatziki, crumbled feta, diced tomato, and pickled red onion.
GF: serve over a rice bowl instead of pita.
DF: skip feta and use a DF tzatziki made with coconut yogurt.
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Friday: High Protein Cottage Cheese Pizza Crust(30 min | Meatless | 29g protein)
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Step-by-Step Prep:
- Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly grease it.
- Blend full-fat cottage cheese and eggs until completely smooth (no lumps).
- Stir in Italian seasoning and flour until a thick, spreadable batter forms.
- Spread onto parchment in an even rectangle or circle, about ¼ inch thick.
- Bake crust at 400°F for 13-15 minutes until lightly golden and set.
- Remove from oven. Add sauce and toppings.
- Bake again for 12-15 minutes until cheese is bubbly.
Topping ideas: marinara, mozzarella, and pepperoni for the kids. Pesto, fresh mozzarella, prosciutto, and arugula (add arugula after baking) for adults.
GF: substitute a 1:1 GF flour blend.
DF: use DF cottage cheese and DF cheese alternatives.
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Bonus: Raspberry Crumb Cake(50 min | 8x8 pan)
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Step-by-Step Prep:
- Preheat oven to 350°F. Grease an 8x8-inch baking pan.
- Make the streusel: combine melted butter, brown sugar, cinnamon, and flour until crumbly. Refrigerate while you make the batter.
- Cream butter and sugar. Add eggs and vanilla. Alternate flour mixture and sour cream additions.
- Fold in fresh raspberries and a spoonful of raspberry jam.
- Pour into prepared pan. Scatter streusel generously over the top.
- Bake 35-38 minutes until a toothpick inserted in the center comes out clean.
- Cool 15 minutes before cutting. Stores at room temperature two days, refrigerator up to five days.
GF: 1:1 GF flour works well here.
Note: contains butter and sour cream. Not dairy-free.
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This Week's Meal Plan
