The Weekly Menu May 9 #glutenfree #menuplanning

The Weekly Menu May 9

Hi everyone! How was your weekend? Hope all the moms were celebrated well! I finished up my first semester at JHU online and it was challenging but I learned so much and dusted off a few cobwebs on the old brain!  Blogging and most social media were on the back burner for a bit. I’ve got a bunch of articles to read and tweets I need to get set up soon. We did still have to plan out what we were going to eat.  Most of it wasn’t very exciting (mostly roasted chicken and veggies) so that my husband and I could put dinner together quickly and not have to worry about a bunch of ingredients.

But I’m excited to start getting creative in the kitchen again and try out some new recipes and ideas.

I’ve got a 3-week break before the summer session begins and I’m hoping to start writing The Weekly Menu III with all of our new and updated clean recipes. Since the grapevine is growing, I’m going to attempt to make stuffed grape leaves (dolmas) for the first time, too.  Lots of stuff to try out and restock in the freezer!

So here is the organic, real food, casein/dairy free, gluten free weekly menu for May 9:

Monday – Refried Bean & Avocado Tostadas (using El Milagro tostadas, organic black refried beans in BPA-free cans, some veggies and hot sauce)

TuesdayOrange Ginger Beef Stir-Fry (a GF version of 1/2 this recipe)

Wednesday – Ginger Peach Chicken Salad (using this HEB marinade as a base) <– recipe coming soon (but you can find it in the Salad Love Photo Gallery).


FridayAsian Chicken Salad

Saturday – John Legend’s Chicken (adapted from the ‘Cravings’ cookbook) & Spicy Cabbage

SundayChicken Tortilla Soup

BreakfastBlueberry Muffins

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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