The Gluten-Free Weekly Menu April 27

Austin Food & Wine Festival

This weekend we attended the Austin Wine & Food Festival and it was such an amazing time #foodie! Over the course of three days, including a pre-festival get together on Friday, we got to spend time with so many of our good friends, ate some amazing bites (there were lots of gluten-free and dairy-free options) and tasted some fabulous new wines and fun drinks! And the DJ kills it – I haven’t danced like that in a long time. What a good time!

Austin Wine & Food Festival

We had dinner after the festival at Maudie’s on Saturday. It’s always a great choice with a dedicated GF menu and lots of gluten-free, dairy-free TexMex options including special GF chips. On Sunday we ate at Shady Grove. It’s an Austin favorite that we’ve been going to since college. There are gluten-free options, but it’s not the safest place because they fry so many foods so there is potential cross-contamination. I did have a steak salad and did not get glutened so it can be done.

I always enjoy the fact that the wine festival falls on my birthday so we get to celebrate in style #43 and feeling fab! This year we were also treated to a very special post wine festival party. Our friends have opened one of the hottest new restaurants in Austin, Counter 3.Five.VII and we were invited to a private wine tasting after the festival while the restaurant was closed.

Counter 3.Five.VII

The restaurant is so gorgeous and the wines we tasted were divine – the wine list is fantastic! If you live in Austin or visit, it is the perfect place for date night, drinks with friends or a place to celebrate. They offer 3, 5 and 7 course seasonal menus for diners seated around the chef’s table (with wine pairing options) and will accommodate dietary restrictions. There is also a bar menu and homemade charcuterie (and cheese for you lucky ones who can eat it) in the wine room. Hello happy hour!

Wine Room @ Counter 3.Five.VII

The food we tried at the festival from Chef Lawrence Kocurek was one of the best bites of the day (homemade tongue sausage w/pickled beets and chrysanthemums – not only is he Counter 3.Five.VII’s executive chef and partner but he also makes all the homemade charcuterie)! I can’t wait to go back for dinner.

Counter 3.Five.VII Tasting at The Wine Festival (Tongue sausage w/ beets and chrysanthemums)

Okay, so needless to say we didn’t make it to the grocery store yet so my husband is going to pick up a few things on the way home tonight and the weekly menu is going to allow for a little post-celebrating recovery. We usually opt for a Meatless Monday, but after drinking all weekend I’m really craving red meat and asparagus (a natural and powerful liver healer). So we’ll do a meatless dish later in the week. Hope you all had a fun weekend enjoying the beautiful spring weather!

Here is the casein-free, gluten-free weekly menu for April 27:

Monday – Grass-fed Steaks; Roasted Sweet Potatoes; Blanched Asparagus

TuesdayGrilled Chicken with Pesto, Bacon & Vegan/Casein-free Cheese; Blanched Asparagus
(I’ve got a little kale pesto left in the freezer from the last time I made it – half of half of the recipe – but any type of pesto works well in this dish)

Turkey Meatballs and Spaghetti

WednesdayTurkey Meatballs, Red Sauce and Pasta
(I’ve got 2/3 jar red sauce left over from last week, turkey meatballs in the freezer and pasta in the pantry)

Spinach Salad with Warm Bacon Dressing

ThursdaySpinach Salad with Grilled Chicken and Warm Bacon Dressing

Sloppy Joes

FridayTurkey Sloppy Joes; Kale Chips

SaturdayTaco Night!

Plate Full O' Veggies

Sunday – Plate of Roasted & Blanched Veggies

Have a great week everyone!


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.

You may also like...