The Gluten-Free Weekly Menu March 16

Happy Norooz and St. Patrick’s Day this week since I’m half Persian and half Irish! And welcome spring! We’ve planted containers with basil and tomatoes, cucumbers, jalapeños, thyme, oregano, chives and a few flowers on our patio (bees love the snapdragons).

National Plant a Flower Day

Last week, our apartment complex hosted a fun little project on national plant a flower day. They supplied pots, paint, flowers and dirt so we could decorate our pots and plant some flowers. It was fun! You can see my handiwork above – I’m a master artist! 😉

So here is the casein-free, gluten-free weekly menu for March 16:

Veggie Paella Prep

MeatlessMondayVeggie Paella with Arborio Rice

Chicken Stew with Mashies

TuesdayChicken Stew with Mashies

Wednesday – Kale Salad, Roasted Pears, Ham, Shallots and Toasted Nuts dressed with Honey Apple Cider Vinaigrette

Mini Lasagna Noodles & Meat Sauce

ThursdayMeat Sauce with Mini Lasagna Noodles

Friday – dinner out (TexMex & Margaritas)

Cider Brined Pork Tenderloin

Cider Brined Pork Tenderloin

SaturdayCider Brined Pork Tenderloin, Roasted Carrots and Apples, Fancy Green Beans

Brussels Sprouts Salad

Sunday – Chicken Schnitzel and Bacon Brussels Sprouts (The Weekly Menu I & Cookbook); Chocolate Chip Breakfast Muffins

Here is The Shopping List for March 16. 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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