The Weekly Menu July 4 ?? #glutenfree #menuplanning

The Weekly Menu July 4

Hi everyone!  Hope you are having a fun summer and enjoying the 4th of July weekend!  We’ll be grilling up a couple of bison burgers and making homemade fries! So yum!  And of course it is time for the weekly menu again.  This week I’m going to add another layer of restrictions to our diet because I’m having a lot of digestive issues.  Last week we made fajitas with onions and peppers and guacamole and it really got me.  So maybe it is time to try the low FODMAPs diet for a little bit until everything settles down again.

For me, the hardest part is giving up onions and garlic when cooking. And avocados.  ? It’s not a very nutritional diet but if it helps settle the irritable bowels, then so be it.  Also, I found a couple new recipes to try that were low FODMAP friendly and still in the realm of comfort food yumminess.

We are already halfway there in that we don’t eat gluten or dairy… except (wait for it) …………………………. the Parmesan cheese.  So what are a few more adjustments if they will help. Like I said, at least for awhile.  So here is the real food, mostly organic and non-GMO (because of the glyphosate not the technology), casein free, dairy free, gluten free, low FODMAPs weekly menu for the beginning of July:

The Weekly Menu

Monday – Bison Burgers (no onions for me) and Homemade Roasted Potatoes

Tuesday – Spinach Salad with Black Forest Ham, Cantaloupe, Parmesan, Cukes, Fresh Basil and White Wine Vinaigrette

Wednesday –  Roasted Chicken (using a new spice blend without onion and garlic powder), Basmati Rice with Sumac and Chimichurri Sauce (modified so that we use garlic infused olive oil but not garlic or shallots)

ThursdayBuffalo Chicken Meatballs and Green Beans (using ghee instead of butter, oatmeal instead of breadcrumbs, and probably ground turkey instead of chicken in the meatballs)

Friday – John Legend Inspired Chicken Tenders; Freedmen’s Inspired Smoked Cabbage Slaw (we made this last week and it was amazing – I’m going to use maple syrup instead of honey this time around)

SaturdaySpicy Chicken Pasta Sauce (using tomato sauce instead of marinara that might have onions and garlic in it) & Quinoa Pasta

SundaySpinach Salad with Warm Bacon Dressing and Roasted Chicken (minus the shallots)

So it won’t be too bad, you know.  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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