The Weekly Menu Feb. 22 #glutenfree #realfood #menuplanning

The Weekly Menu Feb 22

Hi everyone! Another week, another weekly menu! I hope you had a good week.

So last week we pretty much just spiced up some lean proteins and roasted a variety of organic veggies in the oven. Simple, easy and nutritious dinners. I’ll take that for a win every time! And I’ll admit that I’ve been enjoying a lot of the Parmesan Brussels sprouts while they are in peak season (not from the garden yet). Parmesan cheese isn’t dairy or casein free but for some reason I can tolerate certain types so I indulge every now and then… by now you must know how much I miss my ?!

So here is the mostly organic, non GMO (because of the glyphosate), casein/dairy free (except for the Parmesan cheese), totally gluten free, real food weekly menu for next week:

Meatless Monday – Veggie Quiche (made with a Wholly Wholesome gluten free, dairy free pie crust – and I finally bought a silicone crust shield, too so I won’t burnt the edges anymore – eggs, organic almond milk, Field Roast Chao tomato cayenne vegan cheese, broccoli and tomatoes)

Tuesday – Spinach Salad with Warm Bacon Dressing & Roasted Chicken

Wednesday – Shepherd’s Pie (using the vegan cheese again and ground bison instead of turkey because it’s so freakin’ good and probably my new favorite protein ever – the original recipe for making a clean version from scratch is in The Weekly Menu II and The Weekly Menu Cookbook!)

ThursdayBuffalo Chicken Salad

FridayClassic Pot Roast with Mashies (it’s sooooo good and makes awesome leftover roast beef sandwiches with gravy – the recipe is in The Weekly Menu I & The Weekly Menu Cookbook!)

SaturdayFried Chicken Sandwiches & Sweet Potato Fries (Insta got to me and I think we deserve to try a fried chicken cutlet sandwich with gluten free flour, of course and some fixin’s… we’ve been so good!)

SundayPasta Carbonara (this is a gluten free version of Tyler Florence’s Spaghetti alla Carbonara on the Food Network and not really healthy at all, but it’s one of Brett’s FAVORITE dishes – okay mine, too – and like I said we’re feeling like a little indulgence this weekend).

Breakfast – Vegan Banana Oat Muffins

Lunches for Me – Greek Salads, Soup, Leftovers 

Little bitty Lizzy is starting to get tiny tastes of people food here and there. She does not like veggies at all like Benji and Cassidy used to YET! And she does not beg. She’s getting used to our schedules and really loves going on walks and meeting the other dogs in the apartment complex. She finds new interests every couple of days. Right now she likes to drag all the toys under the couch and play with them. She is such a cool little dog! We love her so much! ?❤️ #rescuedogsaretheBEST #adoptdontshop

Lizzy Dog!

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.

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