The Weekly Menu March 20-26 #glutenfree #menuplanning

Hi all! I’m officially on Spring Break this week so we are going to be cooking up a storm in the kitchen!  This is going to be a fun weekly menu plan because I have so many new recipes I can’t wait to try.  We are going to convert them into gluten and dairy/casein free versions (except for the Parmesan cheese).  Also, I’m probably going to cut some of the recipes in half because I’m only cooking for two.

We are going out a couple times on the weekend, too.  So yay!

The Gluten Free Weekly Menu

Meatless Monday – Potato and Leek Pierogies with Blackbird Pie & Pasta Blend

Tuesday – Stracciatella

Wednesday – Greek Meatballs, Non-Dairy Tzatziki  and Flat Bread (adjusting recipe for 1/2 lb lamb and 1/2 lb beef = 1 lb meat, using white bread without xanthan gum and coconut milk creamer)

Thursday – Chicken and Mushrooms in Garlic White Wine Sauce with Quinoa Linguini (using gluten free flour)

Friday – Dinner Out

Saturday – Kabob Koobideh from Persian Mama (one of our absolute favorites! adjusting the recipe for 1/2 lb lamb and 1/2 lb beef = 1 lb meat), Basmati Rice, Roasted Tomatoes, Peppers and Sumac

Sunday – Dinner Out

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.

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