The Weekly Menu March 27 #glutenfree #menuplanning

Hi everyone!  Time for the weekly menu plan again.  Last week, we tried a few new recipes while I was on Spring Break.  I was most pleased with the Leek, Potato and Goat Cheese Peirogies.  The Blackbird Bakery Pie and Pasta dough is awesome (I was equally pleased with the quality of the pizza crust).  I’m even considering buying a pasta attachment for the stand mixer now to make our own pasta.

We met up with friends at Grizzelda’s Restaurant, too.  I’ve been dying to check it out.  It is such a beautiful space and most of the menu is gluten free (I called to make sure it was okay).  I’ll add it to my list of gluten free places to eat in Austin soon, with details of what we had for dinner.

So school is almost over – it is starting to wear me down, but it’s almost over.  And I just have to say that I have the best husband that helps me all the time.  He has really become a pretty great cook.  And is always my rock.  He’s going to handle most of the dinners and cleaning up this week and for that I’m so grateful.

Plus he is going to make us some homemade mayonnaise!  We stopped eating anything with xanthan gum, which includes one of our favorite mayo substitutes – Vegenaise.  So he is going to attempt a homemade version!

And then maybe a few types of aioli, too.  Like a chili lime aioli to go with the turkey burgers and roasted sweet potatoes and a faux Caesar Salad Dressing. Yum!  He really likes working on BBQ sauces and loves these types of projects.  Which is perfect while I’m finishing up my next assignment. ?  It’s almost over!!!

Okay so here is the gluten free, mostly organic and non-GMO, casein free (except for the goat cheese and Parmesan), real food weekly menu!

The Gluten-Free Weekly Menu

Meatless Monday – Artichoke Dip (maybe adding some spinach or kale) and Black Bean Chips

Tuesday – Asian Turkey Burgers & Roasted Sweet Potatoes (hamburger buns made from Simple Mills Artisan Bread Almond Flour Mix)

Wednesday – Teriyaki Chicken with Pineapples, Bell Peppers, Zucchini and Rice  (trying out some coconut aminos teriyaki sauce we found at Wheatsville)

Thursday – Chicken Noodle Soup

Friday – Steaks & Caesar Salad

Saturday – Pepperoni Pizza (with BlackBird Bakery Pizza Crust)

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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