Menu Plan June 20 – Blueberries

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The Gluten Free Menu Swap is here this week, and the theme is blueberries. Blueberries have become one of my favorite fruits for several reasons:

  • They’re quick and easy to clean;
  • They need no additional preparation – no peeling, slicing, coring, etc.;
  • They don’t spoil too quickly in the refrigerator;
  • They’re delicious raw in your breakfast cereal and fruit salad;
  • They’re also a delicious addition to muffins, pancakes, cakes, pies, etc.; and
  • Perhaps most importantly, eating blueberries is beneficial for good health.

Like most weeks, we’ll eat blueberries with our breakfast this week. I don’t often have blueberries with dinner, unless it’s in a fruit salad. But, I think I’ll try a new recipe this week for pork chops with a blueberry sauce. Are blueberries one of your favorites? Check the roundup below to see if other bloggers are loving blueberries, too. Next week, visit Wendy at Celiacs in the House for the Gluten Free Menu Swap and ideas for using olives in your meals.

Celiac Family’s Menu This Week:

Monday - Broiled Tilapia, Rice, Asparagus

Taco Tuesday - chicken, lettuce, tomato and avocado

Wednesday - Berry Fruit Salad, Roasted Chicken, Corn

Thursday – Pork Chops with Savory Blueberry Sauce. I thought I’d try this quick recipe posted at the kitchn.

Friday – Southwest Seven-Layer Salad. My new idea to use up leftover shredded chicken is to layer it with lettuce, black beans, corn, avocado, etc. I just need to come up with a good, spicy dressing.

Saturday – Haddock, Sweet Potato Fries, and Spinach Salad. I’ll make a spinach salad with blueberries, almond slivers and poppyseed dressing.

Sunday - Leftovers and a Fruit Pizza for dessert

Gluten Free Menu Swap Roundup

Cheryl at Gluten Free Goodness is not a fan of blueberries, so in her house it’s usually just raw blueberries for her husband. Her menu this week includes Chicken and Quinoa, Mahi Mahi with Kale Pesto, Beef Stew, and Sniffle Stew.

Angela at Angela’s Kitchen is joining us this week, and she is enjoying the local sales for blueberries! She’s making coconut yogurt parfaits with blueberries and blueberry cookies for breakfasts this week. She also has a fabulous recipe for Chicken Blueberry Mango Salad on her menu this week. Check out her recipes for Salmon and Sweet Potato Cakes and Spinach Burgers, too.

Want to join Gluten-Free Menu Swap?
Cheryl at Gluten Free Goodness manages the headquarters of Gluten-Free Menu Swap. There you will find the rules, the current and upcoming schedule, and links to past roundups. For this week’s roundup, email your menu link to me at celiacfamily AT gmail DOT com. Or, simply put your menu link in the comments below.

Need more menu ideas?

  • Laura at OrgJunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
  • Or, check out some of my past menu plans.


Categories : Menu Plan



[…] of Celiac Family is our hostess this week, and blueberries are the theme. Coincidentally, that’s the ingredient […]


Thanks so much for hosting, Heather, and picking such a perfectly seasonal fruit! I love how versatile shredded chicken is, too.

My menu is up! http://www.gfgoodness.com/2011/06/19/back-to-real-life-monday-menu-plan/


Great points about blueberries, Heather. I’m learning to love them. I just made a great beverage using blueberries that I’ll share later this week.

That fruit pizza is still taunting me. I’ve come so close to making it several times. I keep thinking I need a special occasion, but maybe not. 😉



[…] Gluten-Free Dinner Plan (@Celiac Family) – theme for the week: Blueberries […]


[…] – June 20, 2011 Posted on June 20, 2011 by angelaskitchen| Leave a comment Heather of Celiac Family is our lovely host for the Gluten Free Menu Swap this week.  She picked blueberries as the theme […]


Woo-hoo! I love the blueberries! And they are on sale this week. Perfect! Thank you so much for hosting. My menu is up: http://angelaskitchen.com/2011/06/20/menu-plan-monday-june-20-2011/

I love blueberries in smoothies and pancakes, too. And my kids like to use them with strawberries and raspberries to decorate our desserts, ice cubes for lemonade and salads for the Fourth of July.

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