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!

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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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