The Weekly Menu Jan. 30 #glutenfree #menuplanning

Well it’s time for the weekly menu again.  I need a lot of comfort food this week.  Of course, it is all gluten free, mostly non-GMO and organic…

It has been tougher than usual for me to find gratitude these days with the world imploding.  But I will say that I’m grateful for people standing up for themselves and others and joining together to fight for what is right.  I’m grateful for knowing so many good, decent and strong people.

I’m so grateful for my wonderful husband and that we found each other in this crazy life.  We had dinner and cocktails at South Congress Cafe to celebrate our 6th wedding anniversary.  My steak and brussels sprouts were amazing.  But the steak tartare was honestly kinda “meh”.

I’m grateful that I’ve been able to eat out more often and not get sick.  I had fun meeting fellow food bloggers and IG friends in person at the Kerbey Lane Spring Seasonal Menu VIP tasting.  I had the Brisket Hash, which was awesome!  They serve it with Udi’s gluten free bread.  Brett tried the Jalapeño Mac and Cheese Bites, French Toast  Benedict and Brisket Nachos.  So much yum.

The Gluten Free Weekly Menu

Meatless Monday – Giada’s Pasta Primavera (half the recipe and use Quinoa pasta)

Tuesday – Fried Chicken, Mashies & Gravy

Wednesday – Dinner Out

Thursday – Asian Chicken Salad (with sweet almond butter sauce)

Friday – Bison Burgers & Roasted Spiced Potatoes

Saturday – Gumbo & Basmati Rice

Super Bowl Sunday – Fried Artichokes, Artichoke Dip, Healthy Snacks


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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