Gluten Free Weekly Menu Dec. 14 #menuplanning

Healthy Holidays

Hope you’re having happy healthy holidays! This week’s gluten free weekly menu is pretty simple and easy because, well you know how this time of year can be! I’m going to try to put a new spin on some older recipes and I’m making a quiche for Meatless Monday to use up a bunch of extra veggies with a couple new gluten free, dairy free products I found at Wheatsville (pie crust and vegan “cheese”).

Once the holidays settle down I’m going to try some of the fabulous soups in The Casual Veggie eCookbook. Mollie from Parsley and Pumpkins has been making many of the soup recipes from this cookbook collaboration (The 12 Days of Christmas Soup) including my Cauliflower Leek Potato Soup! Mollie’s beautiful photos of the all the soups have me salivating. ? Yum! Yum! Yum!

Get your copy of the eCookbook by clicking the link above. Note: This is an affiliate link, so if you purchase the eCookbook, I’ll receive a portion of the payment, too.

So here is the mostly organic, mostly non-GMO, totally dairy free, casein free, gluten free weekly menu for Dec. 14:

Meatless Monday – Roasted Veggie Quiche
(Brussels Sprouts, fingerling potatoes, broccoli, tomatoes, green onions, thyme, cayenne pepper… using Wholly Wholesome Pie Crust, Field Roast Chao Tomato Cayenne vegan “cheese” slices, organic almond milk and eggs)

TuesdayBeef Stroganoff
(same basic recipe on the blog but using grass-fed stew meat and organic non-GMO quinoa pasta shells and So Delicious yogurt in place of sour cream to mix things up a little)

Wednesday – BBQ Chicken & Napa Cabbage Salad
(we’ve got some Salt Lick BBQ sauce in the fridge I want to use up but instead of making BBQ chicken & slaw tacos because I can’t find really good non-GMO gluten free corn tortillas, we’ll make some type of salad with similar ingredients)

Thursday – Dinner Out with the MIL


Friday – Baked Russet Potatoes & Broccoli with McCormick’s Gluten Free Chili Seasoning Mix (+ ground turkey, black beans, Muir Glen tomato sauce) & Chives

Time for one of my favorite comfort foods - Chicken Stew & Mashies! Waiting for it to cook down and expecting a cold front, too! Hello Fall! Made with fresh #veggies, #spices, homemade chicken stock, white wine and a little tomato paste. Then pour over #homemade mashed potatoes. So Yum! #recipe on the #foodblog #austin360cooks #austincooks #atxcooks #goodeats #eeeats #eatwell #goodeats #chickenstew #instafood #instagood #food #foodpic #foodgasm #feedfeed #f52grams #foodwinewomen #huffposttaste #buzzfeedfood #yumyum #dinner #fall #whatsfordinner #glutenfree #caseinfree #wheatfree

SaturdayChicken Stew & Mashies


SundaySouthwestern Steak Salad; Cranberry Oatmeal Cookies

Here is a fantastic article discussing how food is digested, the importance of our food choices and the critical role of bacteria and fiber in the colon: What Your Microbiome Wants for Dinner

Did you know Beta-glucan from oats foster growth of beneficial bacteria Bifidobacteria in the lower GI tract along with many other health benefits? The health benefits of whole grain oats: new scientific review #foodchoices #microbiome

Beta-glucan is also found in wheat, barley, rye, shitake mushrooms and to a lesser degree in sorghum flour. People with celiac disease can not eat wheat, barley or rye and a small percentage react to oats as well. However, oats are very beneficial so work with your doctor to test your reactivity to oats and incorporate them in your diet if possible. Choose oats that are certified gluten free so that there is no cross-contamination with wheat, barley or rye in the fields. We use Bob’s Red Mill rolled oats, instant oats, oat flour and sorghum flour in most of our baked goods (search muffins or baked goodies on the blog). ?

Have a wonderful 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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