The Weekly Menu June 13 #glutenfree #menuplanning

The Weekly Menu June 13

Hello friends! I hope your summer has been fabulous and fun so far!  I am really enjoying my summer courses at JHU. The first semester was challenging but this summer session (only two weeks in) is really fun and exciting. I’ve always said that the more you learn the more you realize how much you don’t know. And it’s so true! I just love science and using the analytical part of my brain. I’m so grateful to be back in it again.

As always we need to eat, so here is the mostly organic/nonGMO (to avoid residual glyphosate not the technology), dairy/casein free (except for the parmesan cheese) and totally gluten free menu for June 13:

Meatless Monday – Refried Bean & Veggie Tostadas

Tuesday Gnocchi, Roasted Cauliflower and Garlic and Chicken (this was so good – we had it a few weeks ago with Italian sausage and now we’re trying it with the chicken)

WednesdaySouthwestern Chicken Salad (using grilled chicken marinated in lime juice and Ancho chili powder instead of steak)

ThursdayChicken Tortilla Soup

FridayCider Brined Pork Tenderloin, Roasted Apple and Carrots, Green Beans

Saturday – Pot Roast with Mashies

SundayBuffalo Chicken Salad

Breakfast & Snacks – Blueberry Muffins, Cilantro Jalapeño Hummus

Have a great week everyone!

Itty Bitty Lizzy


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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