The Weekly Menu Feb. 1 #glutenfree #menuplanning

The Weekly Menu Feb 1

It’s been a fun week. Going back to school online is a pretty cool experience. I’m already learning so much including coding! Lizzy is growing and playing and getting socialized. She’s surprisingly easy to potty train but isn’t kennel or house trained yet so we canceled our anniversary dinner and ordered take out from Lupe’s instead (always a win for us ?). One day we’ll make it to Counter 3.FIVE.VII!

Alrighty, here is our mostly organic and non-GMO (because of trace glyphosate), casein/dairy free (except for the Parmesan cheese), totally gluten free, real food menu for the week! Do you like to plan out a weekly menu? It keeps me sane!

Meatless Monday – Roasted Veggies (potato, sweet potato, Brussels sprouts, tomatoes, cauliflower)

TuesdayMeatball Sandwiches (they were on the menu last week – we make a bunch at a time and freeze some for an easy dinner during the week) with Homemade Hamburger Buns (same thing, also we’ve switched to using certified gluten free oat flour instead of brown rice flour in the recipe)

Wednesday – Spinach Salad + Goodies + Strawberry Balsamic Vinegar (from Con ‘Olio) + EVOO with Roasted Chicken

ThursdayCarnitas Burrito Bowls with Avocado Verde Sauce (using Muir Glen jarred tomatillos and no jalapeños because we can’t find any organic ones right now), Cilantro Lime Rice and Yellowbird Pepper Sauce (I’m loving the jalapeño sauce and putting it on everything and can’t wait to try the hotter sauces)!

Friday – Carnitas Burrito Bowls (again) ?

SaturdayChicken Andouille Sausage Gumbo with Basmati Rice

Super Bowl Sunday ? – Classic Beef Stew

BreakfastChocolate Zucchini Muffins (with the most delicious organic dark chocolate chips from the bulk bin at Wheatsville!)

Have a happy, 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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