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!