The Weekly Menu June 26 #glutenfree #menuplanning

Hi everyone!  Weekly menu time again!  I’ve also added a printable shopping list as well.

This week we are going to try the Follow Your Heart vegan sour cream since it is made with guar gum and not xanthan gum.  I’ve been really pleased with the non-dairy cheeses they’ve created so I hope the non-dairy sour cream is really good, too.

We are going to use it to top the beef fajitas and then make a ranch dressing with it.  It is so cool that there are so many new non-dairy substitutes now!

I’m also excited to try a new type of tortilla we found – they are paleo, non-GMO, gluten free, dairy free, soy free, grain free cassava & chia tortillas made by Siete.

The Weekly Menu


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

Meatless Monday – Summer Salad with Fried Goat Cheese

Tuesday – Artichoke Chicken Pasta Bake (just adding chicken and pasta to the recipe for Artichoke Dip)

Wednesday – Enchilada Meatballs (inspired by this crazy cool recipe from Jo Cooks& Ancho Chile Spiced Asparagus

Thursday – Curried Chicken Salad in Lettuce Cups

Friday – Beef Fajitas

Saturday – Salad with Fried Chicken Tenders & Ranch Dressing

Sunday – Dinner Out

Shopping List June 26 2017

Have a wonderful week everyone!

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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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