The Weekly Menu Jan. 11, 2016 #glutenfree #menuplanning

The Weekly Menu Jan 11

It’s time for planning out the weekly menu for next week. Do you like the picture collage? I thought it would be a fun way to display the menu plan and it takes me a lot less time to blog. I’m trying to streamline the blogging process since school is starting in a few short weeks.

Well friends, last week was quite the week. My little minipin, Cassidy, passed on to doggie heaven at 12 years old after her little heart gave out Monday morning. We were heartbroken and cried all day long. But a few days later we were lucky enough to adopt the sweetest little rescue puppy, Elizabeth “Lizzy” from Austin Pets Alive. She is such a sweetheart and we are totally in love with her. Her kennel card says she is a chihuahua mix but we think she might be a pointer and toy fox terrier mix. She is so loving and smart! I’m so grateful we were able to love and take care of Sunny, Benji and Cassidy and provide them with a good life. Now we have a new fun chapter to unfold with the cuteness that is Lizzy. #puppylove

So here is the totally gluten free, mostly organic, non-GMO (to avoid glyphosate) and casein/dairy free (except for the Parmesan cheese) weekly menu: Click on links for recipes!

Meatless MondayBlack Bean Soup/Chili
(we are using homemade chicken stock, organic black beans, organic Muir Glen whole peeled tomatoes in BPA free cans instead of fresh fire-roasted tomatoes, and corn chips are non-GMO from El Milagro made locally here in Austin)

Taco TuesdayTaco Salad with Homemade Guacamole and Salsa
(instead of taco bowls we’re putting all the goodies on lettuce and using corn chips on top)

WednesdayGreen Bean Beef Stew

Thursday – Salad Niçoise

FridaySpicy Chicken Jalapeño Red Sauce with Quinoa Linguini
(using a 15 oz can of Muir Glen tomato sauce and Jeff’s Naturals Sliced Tamed Jalapeños since we’re out of our homemade pickled jalapeños)

SaturdayGreek Chicken Kabobs (not the entire bowl) and Fried Artichoke Hearts with Lemon Caper Mayo
(NOT using Chex cereal for the fried artichokes anymore – instead we dip them in egg then Bob’s Red Mill all purpose gluten free flour (bean blend) mixed with Italian seasonings and a little Parmesan cheese, which is not dairy or casein free, and fry in olive oil)

SundayTeriyaki Chicken Salad
(using 3 tbsp liquid aminos instead of 1/4 cup GF soy sauce in the homemade teriyaki sauce)

Breakfast Banana Oat Muffins

Have a wonderful, happy and healthy 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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