The Gluten-Free Weekly Menu June 27


Basil Parsley Pesto

Happy Friday Y’all!  This week I started working on the iBook version of The Weekly Menu cookbook and couldn’t be more excited about the new format!  The iBook cookbook template is awesome and has really turned the old pics into food porn and has inspired new photos, an updated cover, refined intro (again) and some minor modifications for formatting.  I should have it ready soon.

And one of the greatest things about these recipes is that they use simple wholesome ingredients, that just happen to be naturally gluten-free and dairy-free (except the soy sauce and watch out for the spices).  That means that anyone can enjoy them even if you don’t have to eat a restricted diet.  It’s just good food.

Here’s the gluten-free weekly menu:

Friday – Sirloin Steaks with Outback Steakhouse Style Seasoning (from the book or google); Asparagus, Red Pepper, Green Bean and Potato Salad

Saturday –  Rice Noodles (Annie Chung’s) tossed in Basil Pesto; Grilled Chicken

Sunday –  Refried Bean Tostadas (from the book); Carrot Cake Muffins (from the book and blog)

Monday – Citrus Coriander Rubbed Chicken (from Martha Stewart); Asparagus

Tuesday – Tortilla Espanola (from the book) with Dressed Watercress

Wednesday – Teriyaki Chicken Tenders; Brown Rice; Grilled Pineapple, Red Bell Pepper and Zucchini (from the book and blog)

Thursday – Dinner out – must include margaritas!

Teriyaki Chicken Tenders

 

Lunches – Gumbo with Brown Rice; Salad Nicoise; Dolmas, Veggies & Zesty Lemon Artichoke Hummus (So good!); & Leftovers

Deana Larkin Evans

Hi! I'm Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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