The Weekly Menu Oct. 31 #glutenfree #menuplanning


Hi everyone!  It is time to for the weekly menu again! It’s so crazy to think that this is the 100th weekly menu I’ve posted on the blog or that I even have a food blog.  I had to learn to cook so we could handle my spiraling-out-of-control dietary issues.  I needed to keep track of modifications we made to our recipes.  And I wanted to share the cleaned up and “healthified” recipes with you because I know I’m not alone.

I actually started out writing eCookbooks.  I needed to cut most recipes in half or only make 1/3 so we wouldn’t have a ton of leftovers and food going to waste.  But it was harder to keep up with the all the changes and adjustments to the recipes from a dietary perspective.  Like whether we use raw cane sugar or honey?  Liquid aminos or GF soy sauce?  Why the changes?

Well I’ve always had dietary issues and bloating and was diagnosed with lactose intolerance as a teenager.  But it got worse – there was a strong reaction to gluten (2010), then all dairy/casein (except for the Parmesan cheese – thank you GOD ), then we removed glyphosate and pesticides/herbicides (so nonGMO/organic) and trace contaminants like arsenic (brown rice > white Basmati rice).

Most recently I’ve cut back the fructose, too (honey, some raw fruits, agave) and I’ve been keeping yeast and beans to a minimum.  Most of the things I thought were really good for me still caused problems so I adjust the recipes to accommodate these small changes.

The food blog is such a great way to keep track of all the changes, adaptations and new recipes.  I also like to post what we’ve made on Instagram so I can remember what I did.  And tweet the recipes we plan to make via Twitter.  The twitter posts are great because my husband can look at the recipe on his phone and help out or cook the dinner that night.

What’s wrong with me?  I’m not sure – Celiac disease, gluten sensitivity, Crohn’s, IBS, SIBO, ulcerative colitis, mold exposure?  My grandma did have colon cancer so it’s probably partially genetic.  I’ve just stopped eating all of the things on the growing list of things that make my body unhappy.  Plus starting the day with a cup of hot homemade chicken stock has helped a lot!

But we LOVE food and we like to eat so I want dinner to be fun and not just some boring chicken and broccoli and rice.  Repeat.  Spices and new favor profiles make everything better… so the weekly menus were born to keep me from getting stressed out about dinner and to keep it fun.  We saved a ton of money and reduced our food waste and improved my digestive health.

So here’s to improved health and happiness and the weekly menus! ?

The Weekly Menu #100

Meatless Monday – Veggie Frittata

Tuesday – Swedish Meatballs, Gravy & Basmati Rice (making with beef/pork and gluten/casein free ingredients; for the gravy using ghee, almond milk creamer, certified GF oat flour)

Wednesday – Thai Take Out

Thursday – Apple Cider Brined Pork Tenderloin, Roasted Carrots and Apples, Green Beans

Friday – Fried Chicken Sandwiches with Cabbage Slaw, Veggie Fries

Saturday – Perfect Pot Roast, Carrots and Mashies

Sunday – Pizza (using Smart Flour crusts and Vegan Cheese)

Sweets & Treats – Pumpkin Pie Cake (trying out the recipe with gluten free yellow cake mix, ghee instead of butter and evaporated goat milk)


? ? ? Have a great week everyone! And Happy Halloween! ? ? ?

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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