The Gluten-Free Weekly Menu Jan. 5

Asian Turkey Burgers

For Christmas this year, we received some really fun infused olive oils and a variety of balsamic vinegars from my husband’s family. Such a cool gift! It has been really fun incorporating these flavors into different meals. This week we plan to experiment a little and try some new things. And as always, it’s naturally gluten-free, casein-free and healthy! What a fun start to the new year! Here is the gluten-free weekly menu for January 5:

Monday – Asian Turkey Burgers (in the eCookbook) with Homemade Hamburger Buns; Roasted Brussels Sprouts and Cauliflower Tossed in Traditional Balsamic Vinegar

Tuesday – Southwestern Meatloaf Stuffed Peppers (a totally new experiment with corn chip crumbs for project #nochipwasted – I’m trying to use up tortilla chip crumbs instead of throwing them away)

Kale Salad with Roasted Pears

Wednesday – Kale Salad with Roasted Pears, Toasted Walnuts & Pistachios, Steamed Brussels Sprouts and Avocado – tossed in Cranberry Pear Vinegar + EVOO!  Can’t wait for this one!

Turkey and Veggie Chili

Thursday – Turkey and Veggie Chili (in the eCookbook & The Weekly Menu I)

Friday – Dinner out

Chicken Fajitas

Saturday – Chicken Fajitas using our new Chipotle Olive Oil (will blog this super simple recipe soon plus it’s in the eCookbook & The Weekly Menu I)

Sunday – Roasted Cajun Chicken Breasts and Creamed Jalapeño Corn (in the eCookbook & The Weekly Menu II)

Have a wonderful week and hope 2015 is off to a good start!

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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