The Gluten-Free Weekly Menu Feb. 23

Hi everyone! Nothing too exciting going on this week. Trying to get out and enjoy the sun when it shines and stay warm when it’s cold. We’ve been walking on the Austin Boardwalk/Butler Trail quite a bit now. It feels so good to get in a 5-mile walk and feel my body getting stronger and way less sore.

My husband and I lost a bunch of weight when we started exercising consistently and eating real food as well as incorporating more veggies into our dishes. Then we plateaued and gained some of it back over the holidays. I don’t get as much exercise when it’s cold outside (plus we’ve been eating more tortilla chips than before ;)).

So I’m trying to do something a little different – eat lots of veggies and lean protein and exercise for longer periods of time (row for an hour or walk for 1.5). It seems to be working but I’m going to stay off the scale and judge by how my clothes fit. It’s a constant battle with my 5’1″ frame and terrible metabolism and love for margaritas. We decided not to go out for Mexican food as often and ended up making homemade cranberry juice skinny margaritas on Friday that were amazing (we did not finish this entire pitcher BTW).

Homemade Cranberry Juice Skinny Margaritas

Anyway, it’s a balance to stay healthy and enjoy life. Here is the casein-free, gluten-free weekly menu plan for February 23:

Kale Pesto with Rice Noodles

#MeatlessMondayRice Noodles with Kale Pesto

Spinach Salad with Warm Bacon Dressing

TuesdaySpinach Salad with Warm Bacon Dressing and Roasted Chicken

Summer Pasta Salad

Wednesday – Summer Pasta Salad with Homemade Italian Dressing (in The Weekly Menu eCookbook)

Buffalo Chicken Salad

ThursdayBuffalo Chicken Salad

Thai Turkey Burger

Friday – Thai Turkey Burgers with Roasted Spiced Potatoes (in The Weekly Menu eCookbook)

SaturdayChicken and Veggie Fajitas

Sunday – Grilled GFCF Sausage and German Potato Salad; Chocolate Zucchini Muffins

Hope you have a wonderful 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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