The Weekly Menu April 24 #glutenfree #menuplanning

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

Saturday – Austin Food & Wine Festival; Dinner Out

Sunday – Austin Food & Wine Festival; Dinner Out

Have a wonderful 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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