The Gluten Free Weekly Menu Sept. 28 #menuplanning

Cider Brined Tenderloin

Fall is here! ?? I’m so excited about the weather cooling down and all the fall vegetables! We are going to try a new recipe I found on Instagram via @thefeedfeed for smoky tortilla soup perfect for Meatless Monday and a wonderful recipe from Chef Marcus Samuelsson using the Ethiopian spice berbere. Last time we made the dish, I substituted sweet potatoes for the butternut squash and added Brussels sprouts. But since butternut squash is in season and on sale at the HEB this week – we’re going to make the original recipe!

I’ve planned more substantive dinners than usual this week because my husband’s project is ending and he’ll have a little time off before the next one starts. So that means we get to do some fun stuff together during the week – hit the trails by the lake, play a little golf and maybe go to the pool if it’s nice enough. It’ll be a fun staycation! And I want to make sure we have plenty of good stuff to eat!

So here is the casein free, gluten free weekly menu for September 28:

Meatless MondaySmoky Tortilla Soup (Vegetarian Ventures slightly adapted version from the Sprouted Kitchen’s Bowl + Spoon Cookbook – use ghee instead of butter)

TuesdayApple-Cider Brined Pork Tenderloin; Carrot Rice; Asparagus

Green Bean Salad

Wednesday – Turkey Meatloaf Stuffed Peppers; Fancy Green Beans; Leftover Carrot Rice


ThursdaySeasoned Salt & Sumac Roasted Chicken; Roasted Butternut Squash & Berbere Spiced Pecans (adapted from Chef Marcus Samuelsson’s recipe on Food & Wine)

Gluten-free Gourmet Cheeseburger

FridayGrass-Fed Hamburgers (minus the cheese); Homemade Hamburger Buns & Sweet Potato Fries Drizzled with Agave

Potato, Broccoli & Chili Con Carne

Saturday – ? Baked Organic Russet Potatoes with Broccoli, Chili Con Carne (made with ground turkey and McCormick’s gluten-free chili seasoning) & Chives

Salad Niçoise

Sunday – Niçoise Salad; Sweet Potato Muffins (recipes in The Weekly Menu Cookbook, which is on sale right now for $1.99!)

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...