Plan recipes for the week focusing on balanced, naturally gluten-free meals.

Create a grocery list with lean proteins, fiber-rich carbs, healthy fats, and colorful produce.

Batch-cook grains like quinoa or gluten-free oats.

Prepare egg muffins or frittatas with vegetables.

Portion yogurt with berries and chia seeds into jars.

Store prepped meals in airtight containers in the fridge for up to 4 days or freeze as needed.

Each morning, reheat or assemble your breakfast quickly.

Adjust portion sizes based on your weight loss or maintenance goals.