The Weekly Menu Sept. 19 #glutenfree #menuplanning


Hi all!  Aren’t the weeks just flying by!  I really love this time of year – the cooler weather (well at least it is supposed to be cooler), football, warm soups and stews…

So of course, it’s time again for another weekly menu to get through it all with peace of mind.  A little planning goes a long way to make good food choices and healthy, yummy dinners.

I just finished up a round of doctor appointments to keep up with getting older and I’m so grateful everything checked out.  But I did need a prescription for glasses. ?  Oh, this aging thing.  Now I can actually see the football scores instead of constantly asking Brett.  And let just me say, we did a full house cleaning after that – because I could see errrrrrythang!  ? ? ?

So this week we are still keeping it real, mostly organic and nonGMO (because of the glyphosate not the technology), totally gluten free and mostly lactose/dairy/casein free (except for the Parmesan cheese).  This is the weekly menu #94:

The Weekly Menu

Meatless MondayMeatless Burrito Bowls (with Mexican Rice, Red Salsa, Black Beans, Sweet Corn, Avocado, Roasted Red Peppers, Green Onions and Black Olives)

Tuesday – Chicken & Dumplings (using this recipe for the dumplings from King Arthur Flour but substituting ghee for butter, and So Delicious almond milk creamer for the milk)

WednesdayPork Breakfast Sausage & Gnocchi in Pan Sauce (the pork breakfast sausage at Wheatsville is to die for! + gnocchi from Conte’s Pasta is the best I’ve had so far)

ThursdaySpinach Salad & Roasted Chicken in Warm Bacon Dressing

FridayEasy Meat Sauce & Pasta (we found these new tagliatelle gluten free egg noodles from Jovial Foods I’m excited to try out, too)

Saturday ? – Turkey Chili, Broccoli & Baked Potatoes

SundayGrass-Fed Sirloin Steaks & Roasted Veggies

BreakfastChocolate Zucchini 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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