Gluten Free Italian Vegetarian Meal Plan

Gluten-free Italian vegetarian meal plan for 7 days:

Day 1:

- Breakfast: Caprese Omelette with fresh tomatoes, mozzarella cheese, and basil.

- Lunch: Zucchini Noodles (Zoodles) with Tomato Sauce and Parmesan cheese.

- Snack: Italian Antipasto Skewers with cherry tomatoes, mozzarella balls, and olives.

- Dinner: Eggplant Parmesan served with a side of mixed green salad.

Day 2:

- Breakfast: Gluten-free Toast topped with avocado, sliced tomatoes, and basil.

- Lunch: Caprese Salad with fresh mozzarella, tomatoes, and basil leaves.

- Snack: Gluten-free Bruschetta with diced tomatoes, garlic, and olive oil.

- Dinner: Mushroom Risotto made with Arborio rice and served with a side of roasted asparagus.

Day 3:

- Breakfast: Quinoa Porridge with mixed berries and a drizzle of honey.

- Lunch: Gluten-free Pasta Primavera with seasonal vegetables in a light olive oil and garlic sauce.

- Snack: Roasted Garlic and Rosemary White Bean Dip with gluten-free crackers.

- Dinner: Vegetable Lasagna made with gluten-free noodles, layers of roasted vegetables, and ricotta cheese.

Day 4:

- Breakfast: Gluten-free Banana Pancakes topped with sliced bananas and a sprinkle of cinnamon.

- Lunch: Caprese Sandwich with gluten-free bread, fresh mozzarella, tomato slices, and pesto.

- Snack: Grilled Polenta Rounds with a dollop of marinara sauce.

- Dinner: Gluten-free Gnocchi with Pesto Sauce and roasted cherry tomatoes.

Day 5:

- Breakfast: Yogurt Parfait with gluten-free granola, mixed berries, and a drizzle of honey.

- Lunch: Spinach and Ricotta Stuffed Portobello Mushrooms served with a side of arugula salad.

- Snack: Italian Herb Popcorn seasoned with dried herbs and a sprinkle of nutritional yeast.

- Dinner: Ratatouille with roasted eggplant, zucchini, bell peppers, and tomatoes.

Day 6:

- Breakfast: Tomato and Basil Frittata served with a side of mixed greens.

- Lunch: Gluten-free Margherita Pizza with fresh mozzarella, tomatoes, and basil.

- Snack: Grilled Vegetable Skewers with a balsamic glaze.

- Dinner: Lentil Bolognese served over gluten-free spaghetti.

Day 7:

- Breakfast: Polenta Breakfast Bowl topped with sautéed mushrooms, spinach, and a fried egg.

- Lunch: Quinoa Salad with roasted vegetables, feta cheese, and a lemon vinaigrette.

- Snack: Caprese Kabobs with skewered cherry tomatoes, mozzarella balls, and fresh basil.

- Dinner: Stuffed Bell Peppers with a filling of gluten-free grains, vegetables, and marinara sauce.

Feel free to adjust the meal plan according to your preferences and dietary needs. Buon appetito!