The Gluten free Weekly Menu May 4

May is Celiac Awareness Month!

Celiac Disease Symptoms

Celiac Disease Symptoms – Courtesy of Gluten Dude

I will say that removing gluten from my diet changed my life. I’ll share more of my story soon, but in a nutshell I went from an ambitious, smart chic who landed her dream job as a biotech patent attorney, moved to Chicago, passed the bar and was ready to rock n’ roll – to a very, very sick girl who people/doctors thought developed a brain tumor and some strange autoimmune disorder on top of everything else. At one point, I thought I was going to die and I’d lay down on the hotel bed at night with my two little dogs and pray that I would make it through the night.

But the human spirit is a fierce thing. And I learned to listen to my body. To honestly rely on my diet for my wellness and healing without giving up the joys of life – like eating decadent, delicious food. And enjoying wine!

We went from eating out, ordering in, having pizzas delivered to cooking. And we went from cooking a lot of cheesy goodness to using spices for flavor. I may miss pizza every now and then but I’m very grateful for my health and my brain function returning to normal. I am grateful for the lessons learned and our healthier diet. Even though it takes a lot of work and planning – it’s better than the alternative every single time!

1 in 133 people have Celiac disease. I am often asked why so many people are being diagnosed with Celiac disease or have developed an intolerance to gluten in the last few years. I really don’t know. Is it just that awareness has grown so that doctors are able to correctly diagnose people? Although there is a genetic component, leading researchers are looking at environmental triggers as well. Is glyphosate part of the reason?  Is it that wheat is so prevalent now that we are exposed to so much of it? Antibiotic overuse? Chemical stress on our bodies? I don’t know.

But I do know that I’m a thousand percent better without gluten or casein in my diet. So I write up my gluten free weekly menu plan each week and try to keep from getting sick. I have a wonderful, supportive husband who enjoys cooking together and eating well. So it’s actually fun (most of the time)!

Next week is also Cinco De Mayo so we are going to make some of our favorite Tex-Mex dishes this week and indulge in a few skinny margaritas! Here is the casein free, gluten free weekly menu for May 4 (click on links for recipes):

Black Bean Soup Ingredients

Meatless MondayBlack Bean Soup & Mexican Rice (will blog the recipe asap)

Taco TuesdayCarnitas Tacos with Avocado Verde Sauce & Mango Salsa

Carnitas Burrito Bowl

WednesdayBurrito Bowls (with leftover carnitas, Mexican rice, avocado verde sauce…)

IMG_6688

Thursday – Chili Con Carne Enchiladas (made with ground turkey taco meat and 2 alarm chili sauce); Leftover Mexican Rice

Spicy Chicken Pasta Sauce with Penne

FridayJalapeño Chicken Sauce & Pasta

Saturday – Salt Lick BBQ!!!

Buffalo Chicken Salad

SundayBuffalo Chicken Salad; Blueberry Muffins (trying out a new recipe)

I’m also going to extend the Free Promo offer for my eCookbooks made for iBooks (on iPad and Mac) during the month of May for Celiac Awareness month! Just email me at deana@theweeklymenubook.com and I’ll send you the promo codes (I don’t share your email or use it other than to send you the codes and iTunes legal disclaimer).

Have a happy, healthy 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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