Question 1

Is this a fully gluten-free weekly meal plan?

Accepted Answer

Yes. Every recipe is gluten-free from the start. The chicken crust pizza uses no flour of any kind. The zucchini wrap uses no flour or bread. The banana breakfast cookies use certified gluten-free oats. The edible cookie dough uses almond flour instead of wheat flour. If you have celiac disease, always verify that your packaged ingredients like oats, tamari, and any condiments are certified gluten-free, as cross-contamination can vary by brand.

Question 2

Does the chicken crust pizza actually hold together like a real pizza?

Accepted Answer

Yes, and this is the question I get most often about this recipe. The shredded chicken is mixed with egg and parmesan, pressed into a pan, and baked until it firms up into a solid crust that you can pick up and eat by the slice. The key is pressing it thin and evenly so it bakes through consistently. If the center is too thick it stays soft, so spread it to about a quarter inch thickness before baking. Once it cools for a few minutes after baking it slices cleanly.

Question 3

What is in the homemade sesame dressing for the Asian chicken salad?

Accepted Answer

The dressing is built on sesame oil, rice vinegar, tamari or gluten-free soy sauce, honey, ginger, and garlic. It comes together in about 5 minutes and keeps in the refrigerator for up to a week. It is significantly fresher and more balanced than any bottled sesame dressing and works well on other salads, as a marinade for chicken, or as a dipping sauce for the zucchini wraps.

Question 4

Can I make the zucchini cheese wrap ahead of time?

Accepted Answer

You can bake the zucchini flatbread bases ahead and store them in the refrigerator for up to 3 days between sheets of parchment. Fill and serve them fresh rather than storing them filled, because the filling makes the wrap soften quickly. Reheat the base in a dry skillet for about a minute on each side before adding your filling and it holds together much better than reheating in the microwave.

Question 5

Can this meal plan be prepped ahead of time?

Accepted Answer

Yes. The minestrone soup, banana breakfast cookies, sesame dressing, and edible cookie dough can all be made on Sunday. The zucchini wrap bases can be baked and stored for up to 3 days. With those five things done, every meal in this plan comes together quickly on a weeknight with minimal active cooking.

Question 6

Is the edible cookie dough safe to eat without baking?

Accepted Answer

Yes. The dough uses almond flour instead of raw wheat flour, which eliminates the main raw flour safety concern. The cottage cheese base is safe to eat without cooking. There are no raw eggs in the recipe. It is designed to be eaten exactly as it is, straight from the refrigerator, without any baking required. It keeps for up to 5 days in an airtight container in the refrigerator.

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