The Weekly Menu July 3-9 #glutenfree #menuplanning

Happy holiday weekend to all my friends in the U.S!  I hope you are enjoying the long weekend.  What kind of goodies do you have planned for dinner this week?  Are you going to get the grill fired up?

I think I’m going to stick to working in the kitchen and oven-roasting pork.  It seems strange that we haven’t tried it yet, but this will be my first attempt at pulled pork.

A few weeks ago we had the most delicious pulled pork at Freedmen’s BBQ and I’ve been craving it since.  It had a nice cider vinegar presence, so I think I’m going to use a recipe from Tyler Florence and make his cider vinegar BBQ sauce.  And then we’ll make a copy cat of the Salt Lick BBQ potato salad with Salt Lick BBQ sauce.  And a copy cat of Freedmen’s grilled slaw, too.

I’m probably committing some type of BBQ no no, but these are all some of my favorite things.  I want to eat them together.  While we celebrate our Independence Day.

Also, I’m not going to add a shopping list this week, because this isn’t really a practical menu I’m putting out but there are links to recipes I will be using in case you want to try them out, too.  Okay so here is our menu for the week:

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 – Refried Bean Tostadas with Faux Queso

Tuesday ?? – Pulled Pork, Salt Lick BBQ Potato Salad, Freedmen’s Inspired Smoked Cabbage Slaw

Wednesday – Leftovers

Thursday – Summer Pasta Salad (**new recipe is up on the blog**)

Friday – Caesar Salad with Grilled Chicken

Saturday – Burgers with Sweet Potato Fries and Chipotle Aioli (buns are made from Simple Mills artisan bread mix)

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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