The Gluten-Free Weekly Menu Feb. 2

Happy Monday!  Hope you don’t have a Superbowl hangover.  😉

Last week was pretty fun for us. We celebrated our 4th wedding anniversary and 7 years together. We took a nice long stroll on the Austin boardwalk by Lady Bird Lake. And my husband traded in his SUV for a Hyundai Sonata Eco.  What a gem – we love it!!!!  It gets great gas mileage and drives like a luxury car.

Okay so here’s the casein-free, gluten-free weekly menu for February 2:

Asian Noodle Soup

Meatless Monday – Asian Noodle Soup
(I’m still tweaking the recipe because I don’t think it needs the chicken and I overdid it with the Thai red curry paste)

Tuesday – Taco Bowls
(homemade corn tortilla bowls, ground turkey taco meat, roasted red peppers, corn, black beans, avocado, green onions, black olives, lettuce and salsa)

Green Bean Beef Stew

Wednesday – Beef Stew (in The Weekly Menu eCookbook)

Thursday – Buffalo Chicken Salad
(iceberg lettuce, watercress, cabbage, carrots, celery, avocado, roasted chicken, green onions and a Buffalo sauce dressing – if you don’t have to eat casein-free add some GF blue cheese on there, too)

Friday – Inside Out Pot Stickers from Swirls and Spice and Cabbage Egg Rolls (a total experiment – might be good, might not) Note: The cabbage egg rolls were not good, but we ate the filling with the pot stickers, which were awesome!

Saturday – Game Night with some good friends (they’re hosting!)

Sweet Potato Brownies (Eggless, Glutenfree, CaseinFree, NutFree, SoyFree)

Sweet Potato Brownies (Eggless, Glutenfree, CaseinFree, NutFree, SoyFree)

Sunday – Mini Lasagna Pasta (GF corn pasta) with Meat Sauce (in the freezer – I make up a large batch and freeze half so I can throw dinner together quickly – I’ll post this super easy recipe soon); Sweet Potato Brownies

Hope you have a great week!

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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