The Gluten-Free Weekly Menu July 13 #menuplanning

Hi everyone! Hope you had a great week full of summer time fun with friends and family. We got a chance to see some live music yesterday at Guero’s Taco Bar with a lot of great friends. The band, Los Aztex, was really fantastic! And check out this lady dancing while balancing a pot of flowers on her head! 🙂

Guero's Taco Bar

What a fun place to hang out at on South Congress! The restaurant has a gluten-free menu with lots of options but they also serve gluten-free chips at the salsa bar on the patio. Great margaritas, too. It was actually my first trip there but I’ll definitely be heading back since we live pretty close. We finished off the night having tacos at Maudie’s – one of my favorite TexMex places with a great gluten-free menu, too!

We decided not to move north after all and resigned our lease – it’s hard to beat the concrete floors, little yard and big garage we have at this apartment. Plus we’re so close to downtown and the trail.


So this coming up weekend we are going to try District Kitchen for Sunday Funday Happy Hour!

For the rest of the week, we’ve planned our casein-free (except for the Parmesan cheese), gluten-free weekly menu:

Cauliflower Potato Leek Soup

Meatless MondayCauliflower, Leek Potato Soup (this is great cold, too and freezes well)

Grass-Fed Steak Salad

TuesdayGrass-Fed Sirloin Steak Salad with Southwestern Vinaigrette

Mini Lasagna Noodles & Meat Sauce

WednesdayEasy Meat Sauce with Mini Lasagna Pasta


ThursdayChicken Tortilla Soup

Eggplant Chicken Parmesan

FridayChicken Eggplant Parmesan

Saturday – Turkey Meatloaf Stuffed Peppers and Zucchini Chips (since we did’t have this last week); Sweet Potato Cinnamon Muffins (recipes in The Weekly Menu Cookbook)

Sunday – Sunday Funday at District Kitchen + Cocktails!!!

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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