The Weekly Menu Feb. 27 #glutenfree #menuplanning

Hi everyone!  Well it’s another day in the life of someone with ridiculous digestion issues and another weekly menu to help get me through it!  These last few weeks we really pinpointed one of the bad actors in our diet – xanthan gum!  I’m pretty much patient zero when it comes to things you probably shouldn’t eat…

Brett also has issues with xanthan gum but not as severe as mine.  It makes my stomach so hard and bloated and then my system has to process it and I don’t feel like I absorb any nutrients, I start cramping and have to put on my fat clothes for a couple days.  I’m honestly two or three sizes larger after I’ve eaten it and it takes a couple days for everything to calm down.

And the worst part is that so many gluten free foods or even vegan foods use xanthan gum.  So that means all the processed gluten free food with xanthan gum in it is out the door.  No more Udi’s buns or Vegenaise.  Or Feel Good Foods dumplings.  It’s honestly a real bummer.  But so are the consequences, you know.  We are replacing xanthan gum in our recipes with guar gum instead (1:2 ratio) from now on.  And looking for super clean foods that are hitting the market.

So here we go with the menu plan for this week – it’s gluten free and dairy/casein free (except for the occasional parmesan or goat cheese) and mostly organic and non-GMO and going to be xanthan gum free, too!  And antibiotic free, no nitrates or nitrites, no additives or preservatives, nothing extra.  Nothing but clean real food (or as clean as Torchy’s Tacos can be)!

The Gluten Free Weekly Menu

Monday – Breakfast for Dinner

Tuesday – Roasted Chicken Burrito Bowls with Mexican Rice & Homemade Salsa

Wednesday – Greek Salad

Thursday – Dinner Out @ Torchy’s Tacos

Friday –  Steaks, Asparagus, Mashies

Saturday – Salad Nicoise

Sunday – Niman Ranch Sausage & Spiced Roasted Potatoes

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...