The Weekly Menu April 10 #glutenfree #menuplanning

I’m pretty excited about the gluten free weekly menu plan for this week.  It’s full of flavor and spice and everything nice.  🙂  When you are limited with dietary restrictions, spices make everything better.  I love the bulk organic spices we find at Wheatsville Food Co-op.

Of course, almost everything is also non-GMO, organic and dairy free (except for the Parmesan cheese)!  I really love that we can find so many clean and healthy options at our Wheatsville!

Hopefully you are enjoying the spring time and lovely weather.  I love getting outdoors and going for nice long walks.  I’ve been listening to the musical Hamilton while walking.  So fun!

We even bought theatre tickets for this season, so we can be first in line next season for Hamilton tickets when it comes to Austin.  They have a really great line up this season, too so that will be nice.

The Gluten Free Weekly Menu

Meatless Monday – Mexican Rice and Refried Black Beans

Tuesday – Spicy Chicken Spaghetti 

Wednesday – Curried Chicken Salad (with homemade mayo)

Thursday – Fried Chicken with Sweet & Spicy Roasted Cabbage

Friday – Orange Ginger Beef Stir Fry

Saturday – Sausage Pizza with Arugula

Sunday – Dinner Out

Check out my eCookbook for more delicious gluten-free and dairy-free recipes!

The Weekly Menu Cookbook Cover



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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