The Weekly Menu Sept. 25 #glutenfree #menuplanning

Time for the Weekly Menu!

Hi everyone.  Food. Food. Food.  Seems like it is what is always on my mind.  And football.  This week the Horns are playing on Thursday, so I thought it would be a great time to bust out the seven layer dip as our meal for the night. Mmmm.  It is basically grass-fed beef, refried beans, taco seasoning + sour cream, tomatoes, green onions, avocados and olives (and a cheese layer is optional).  I really like the Simply Organic spicy taco seasoning, which is also gluten free.  And I love the Follow Your Heart vegan sour cream, although it isn’t the “cleanest” thing we eat.  It works well with ranch spices to make a non-dairy ranch dressing.  And when you mix it with taco seasoning, it makes a super tasty layer in the dip.

I’m so excited because I found several varieties of goat cheese at our local grocery store, too.  We bought a soft and hard chèvre, manchego, feta and gouda.  I really love being able to eat cheese again (goat and sheep’s milk).  It’ll be fun to add them to our dinners this week.  Nothing too exciting planned other than that.

The Weekly Menu


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

Meatless Monday – Breakfast Tacos (eggs, potatoes, hot sauce) with Homemade Flour Tortillas

Tuesday – Goat Cheese Gouda & Broccoli Basmati Rice & Roasted Chicken

Wednesday – Spinach Salad with Spicy Roasted Chicken, Goat Feta, Grapefruit, Nuts & Seeds

Thursday – 🏈 Seven Layer Dip (grass-fed ground beef, refried beans, tomatoes, green onions, non-dairy sour cream + taco seasoning, avocado, olives, and maybe one of the goat cheeses) & Tortilla Chips

Friday – Dinner Out

Saturday – Pot Roast, Parmesan Mashies, Green Beans, Gravy

Sunday – Leftovers

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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