The Weekly Menu Jan. 16-22 #glutenfree #menuplanning

Hi all!  Hope your week is going well.  It’s time for the weekly menu again!

This week we are making some of our easy dinner rotation staples.  Plus I’m trying out a new recipe for “cheater” beef pho.  I don’t feel like making my own beef bone broth so this is a quicker recipe to spice up pre-made beef broth.  I’m going to use a combo of organic beef broth and grass-fed bone broth from Kettle & Fire.

To make sure it is gluten-free, check the broth and fish sauce.  Also use gluten-free soy sauce, tamari or liquid aminos.  Vermicelli rice noodles are gluten-free.  Make sure the meat and hot sauce are safe, too.

Also, I received flour mixes from Blackbird Bakery as a Christmas gift and I’m excited to try them out!  The pizza and bread blend is made from millet, sorghum, white rice, tapioca starch, potato starch and guar gum.  They are gluten-free, dairy-free, nut-free, soy-free, xanthan gum-free and local!  I still need to add yeast but lately my system has been okay with a little yeast here and there.

Probably because we’ve been drinking Kombucha tea every day.  The probiotics really help!  So yay!

The Gluten-Free Weekly Menu

+ Recipes

Meatless Monday – Veggie Pizza (using Blackbird bakery bread & pizza flour blend for the homemade pizza crust + organic veggies and pizza sauce)

Tuesday – Homemade Beef Pho (using the kitchn’s cheater recipe – without the added carrots – vermicelli rice noodles, roast beef, sunflower sprouts, mint, cilantro, red onion, green onion, jalapeño, lime juice and hot sauce)

Wednesday – Salad Nicosia

Thursday – Classic Beef Stew

Friday – Asian Turkey Burgers and Veggie Fries

Saturday – Fried Chicken Salad with Vegan Ranch

Sunday – Dinner Out

Have a great week everyone!  Eat well.

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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