The Weekly Menu June 20 #glutenfree #menuplanning

The Weekly Menu June 20

Happy Father’s Day! So how is summer going so far? Any fun travel plans? Just trying to get through this heat? Have you been indulging in all that fresh summer fruit, basil and veg?  If you are looking for new ideas to cook all that summer produce The Casual Veggie eCookbook is for you! It’s a blogger collaboration with a variety of paleo, vegan, vegetarian, gluten free, healthy, delicious and fun recipes! Plus there are tips for buying and storing it all so nothing goes to waste.

The Casual Veggie

Last week ground turkey was on sale at the HEB so we stocked up and froze a bunch of it. So this week’s menu plan is going to be pretty turkey centric with lots of summer veggies and basil and a little Asian influence (well, Tex-Asian) using Bragg liquid aminos instead of GF soy sauce (traces of glyphosate have been showing up in soy sauce) and a GF Thai red curry paste I just love from Thai Kitchen!

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 – Asian Fried Rice

Tuesday – Twice Baked Potato Bites (going to try it with Vegenaise, Black forest ham, green onions and Parmesan cheese)

Wednesday – PF Chang-y Lettuce Wraps

Thursday – Dinner Out! (hopefully we will be trying BBQ at Freedman’s)

Friday – Easy Meat Sauce & Quinoa Pasta

Saturday – Asian Turkey Burgers & Roasted Spiced Potatoes

Sunday Thai Beef Basil Salad (adjusted original recipe for liquid aminos)

Have a great week everyone!

 

This post contains affiliate links, which means that if you click on the cookbook link and buy the cookbook, I’ll receive a commission. This helps to put food on my table and on the blog!

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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