The Weekly Menu May 22 #glutenfree #menuplanning

Hi everyone!  It’s time for the weekly menu again.  We have some oldies but goodies planned for the week.  Yum!

So I officially graduate with a 4.0 from Johns Hopkins University this week and a Certificate in Genomics and Sequence Analysis.  And I can actually assemble short sequence reads into genomes!?  Crazy cool.  Now the job search has begun…

Meanwhile, I love cooking healthy meals with lean proteins, healthy grains and veggies while finding new recipes to convert or a fun new sauce we can test out.  It’s fun to focus on food again!

So the menu planning helps us save money and time while really reducing food waste.  And we’ve been able to go out at least once a week to try out some of the awesome restaurants around Austin.  Check out my Instagram feed for some of the gluten-free eats we’ve tried so far.

I’ve been so impressed with how much more knowledgable chefs and staff are about dietary restrictions – it is so much better than a few years ago.  And knock on wood, I haven’t been gluten-ed in a long time.  ??

So here is the weekly menu for next week!

The Weekly Menu


It’s mostly non-GMO or organic, and totally “free from” gluten, dairy/casein, xanthan gum, soy and more…

Meatless Monday –  Black Bean Soup

Tuesday – King Ranch Chicken Casserole (use homemade mayo instead of Vegenaise, which has xanthan gum in it)

Wednesday – Summer Menu Tasting @ Kerbey Lane

Thursday – Spinach Salad with Warm Bacon Dressing & Roasted Chicken

Friday – Grass-Fed Steak Filets, Roasted Sweet Potatoes & Asparagus

Saturday – Fried Chicken Tenders with Sweet & Spicy Roasted Cabbage

Sunday – 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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