The Gluten-Free Weekly Menu July 4

HEB4thofJuly

Happy 4th of July everyone! Hope you are having a fun day with family and friends. We are spending it with friends tonight at the Circuit of the Americas to watch the fireworks. And I’m taking a few nibbles with us to share – I bet they won’t even realize the food is sans gluten!

And the updated and re-edited version of my cookbook is almost complete – I’m so excited by the new format!!!  iBooks rocks! It should be done by next week and available as an ibook as well as downloadable as a pdf.  We are definitely doing a free promo again so stay tuned…

So here is this week’s gluten-free weekly menu:

Friday – mini carrot cake muffins; savory egg, bacon, chive and potato mini muffins; turkey sandwiches

Saturday – chili casserole (turkey chili recipe from the cookbook and a new pasta I found at HEB)

pasta

 

Sunday – oven baked crunchy chicken tenders with Buffalo sauce; Brussels Sprouts Salad; Sweet Potato Brownies (the eCookbook and the blog)

Monday – spicy fig strawberry glazed chicken; asparagus (eCookbook)

Tuesday – Cajun chicken; spiced potatoes; red cabbage coleslaw

Wednesdaypasta carbonara (from the blog – this does contain Parmesan so it is NOT dairy free)

Thursdayblack bean soup

Deana Larkin Evans

Hi! I'm Deana. Thanks for stopping by. This food blog is all about cooking wholesome real food, developing gluten free recipes and creating weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in November of 2010 and dairy/casein-free January 2014 (except for the occasional Parmesan cheese). I'm kind of a nerd, too. In the '90s, I earned an undergrad degree in Biochemistry from The University of Texas at Austin. Hook 'em! \m/ Then followed up with a PhD in Biochemistry and a law degree from the University of Houston. I'm currently learning about bioinformatics and genomics from Johns Hopkins University online program.

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