The Weekly Menu July 25 #glutenfree #menuplan

The Weekly Menu July 25

Hi everyone!  Hope you are having a fun summer and keeping cool.  This summer session at JHU is going really well.  I’ve got a few more weeks to go and I’m honestly so impressed with these classes and the state of bioinformatics.  It turns out that one of my core classes for the AAP certificate isn’t available until next spring so we’ve decided I should go ahead and take two more very exciting classes this fall – Practical Intro to Metagenomics (more coding) and Bioinformatics:Tools for Genome Analysis.  We did just pay off one of the cars.

This week we are going to try a new recipe – well an old favorite but I’m going to attempt to make it gluten free (easy) AND dairy/casein free (not so easy).  You never know how these things turn out but I’m going to try a King Ranch Casserole with Vegenaise mayo instead of sour cream and half and half and use a vegan coconut based cheese.  We shall see…

Here is the mostly organic and nonGMO (because of glyphosate not the technology), dairy/casein free (except for the Parmesan cheese) and totally gluten free weekly menu for July 25:

The Weekly Menu

Meatless Monday – Roasted Veggies & Ancient Grain Quinoa Linguini

TuesdayGrilled Chicken Kabob Bowls (from I Will Not Eat Oysters) using So Delicious Dairy Free Yogurt

Wednesday – Dairy Free Fancy King Ranch Casserole (adapted from the Homesick Texan but using ghee instead of butter, GF flour sans xanthan gum, El Milagro corn tortillas, Vegenaise instead of sour cream and half and half, and Field Roast Tomato Cayenne Vegan Chao cheese)

Thursday – Twice Baked Potato Bites (Parmesan, Black Forest ham, green onions, Vegenaise, chives)

Friday – Polenta Cakes Sloppy Joes (using the fried polenta cakes instead of hamburger buns)

SaturdayChicken Andouille Sausage Gumbo & Basmati Rice

SundaySpinach Salad with Warm Bacon Dressing

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.

You may also like...