Well it’s finally time for the Austin Food & Wine Festival again. 🍷🍢 And I’ve only got one more week and one final exam to go and I’m done with the genomics certificate school stuff! 📝 And it’s my birthday. 🎉🎈 45 years old. Wow! So much to reflect on and to look forward to as well.
And the garden is doing really well this year, too. I have a lot to be grateful for, including my wonderful husband and our sweet, hilarious little dog. And lasagna. We made a lasagna last week and it was really, really good. It isn’t easy when you have to work around almost all dairy but it worked since I can tolerate goat cheese and Parmesan.
So we are trying it again this week with a few minor adjustments.
I made a bechamel sauce with ghee, GF flour and coconut milk and it was awesome. I added red marinara sauce to it, which was good – but I think I’m going to leave it white this time and use a little less. The goat creamy cheese/egg/parsley mixture was a perfect substitute for the ricotta layer. And the Chao vegan cheese worked really well. I used hot Italian pork sausage last week but I didn’t like the fennel, so I think we’ll just stick to grass-fed ground beef this time mixed with the marinara sauce. Woohoo on take 2!
So here is the mostly organic and non-GMO (because of the glyphosate not the technology) totally gluten free and dairy/casein free (except for the goat cheese and Parmesan) weekly menu for April 24-30, 2017.
The Gluten Free Weekly Menu
Monday – Chicken Tortilla Soup
Tuesday – Lasagna
Wednesday 🎂 – Fried Chicken Tender Salad with Homemade Ranch Dressing
Thursday – Stuffed Bell Peppers
Friday – Game Night In or Dinner Out
Sunday – Austin Food & Wine Festival; Dinner Out
Have a wonderful week everyone!