The Gluten Free Weekly Menu Sept. 14 #menuplanning

Hi everyone! Hope you had a great week! September is quickly becoming a very busy month. I’m in the process of applying to a post graduate program – I’ll let you know more about it when I’ve got the application in and if I’m accepted. It’s quite a strange and happy feeling. I’ve been through so much in my life already but I’m so very excited about the future and a potential new career.

Casual Veggie Cookbook

Anyway, other exciting news is that a few of my recipes were accepted into a collaborative cookbook called The Casual Veggie. It’s a really exciting concept, especially if you love veggies, because over 45 bloggers have contributed recipes for their favorites. And if you love to load up at the farmers market, but wonder what to do with all those vegetables – this cookbook is perfect for you! I’m always looking for new ways to incorporate more veg into my diet so I’m really looking forward to trying these new recipes. It will be available October 19! I’ll post more about it soon with the link and detailed information. Meanwhile, you can find more about the project from Parsley and Pumpkins!

I’m so glad the Longhorns won! Woohoo!

So this week the menu is going to be full of easy dinners because I’ve got so much going on. Also because I’ve been working on a list of my favorite gluten free restaurants in Austin and staring at that picture of Salt Lick BBQ – we’re going to head out to the Salt Lick for dinner this week, too. We live a little too close.

Here is the casein free (except for the Parmesan cheese), gluten free weekly menu for Sept. 14:

Plate Full O' Roasted Veggies

Meatless Monday – A Plate Full of Roasted Veggies

Chicken Tostada

Taco Tuesday – Roasted Chicken Tostadas

Salt Lick BBQ

Wednesday – Salt Lick BBQ

Anything Goes! Salad

Thursday – Anything Goes! Salad with Honey Apple Cider Vinaigrette

PF Chang-y Lettuce Wraps

FridayPF Chang-y Lettuce Wraps

Pasta Carbonara

Saturday – ? Pasta Carbonara (not casein-free)

Shepherd's Pie

Sunday – Shepherd’s Pie (personal sized so my husband’s gets cheese – but not me to keep it casein-free); Yellow Cake Muffins with Chocolate Chips (I’m using the batter for blueberry muffins but subbing in 3/4 cup chocolate chips instead of blueberries)

And remember the Kindle version of my eCookbooks are ON SALE for 99 cents and $1.99!

Have a fabulous 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.

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