Weekly Menu Nov 13 #glutenfree #recipes

Weekly Menu Time Again!

Hello friends.  Well this week is going to be nice and quiet.  The calm before Thanksgiving and my husband’s birthday.  I’m getting excited about pulling out all the Christmas decor and getting festive.  But man does time seem to be flying by.  It’s been almost two years since we adopted Lizzy dog.  Seven years since going gluten free.  Over three years of publishing weekly menus and ever-changing recipes on this blog.  I really do enjoy it though.  I feel like it is a mini-accomplishment to put together these game plans for the week.  And to do my best not to waste any food.

With all my weird health issues, it has honestly been life-changing cleaning up my diet.  If you are thinking about it, start small with one thing and build from there.  Like I said, I’ve been gluten-free for seven years and I’ve learned so much about food choices along the way.  It may seem overwhelming at first, but it gets easier.  And it is always changing.  I’ve had a couple of friends recently ask about going gluten-free because of digestion issues.  You could start with the Whole30 diet, but if that feels overwhelming start with one thing and then build on that.  That is how we have been able to maintain this type of strict diet for so long without feeling deprived or anxious or even sad.

Because I believe that glyphosate is messing with our gut microbiome, my main goal has evolved to avoid foods that were sprayed with Round-Up.  Like soy, corn, wheat, canola, sugar beets and potatoes.  Now oats, too.  So we make sure that those foods are organic or non-GMO.  And I avoid gluten because of celiac disease.  No brown rice because of arsenic.

And finding our local Co-op that carries all the non-GMO, organic, gluten free, dairy free, free from food was the best!  It doesn’t break the bank and they carry so many local brands, fair trade products, and pay employees well.  It has been three years since we signed up as members at Wheatsville.  🙂

Last week, my homemade chorizo did not turn out that well.  So I got great tips from an Instagram friend and will take another shot at the acorn stuffed squash soon.  For now we are just sticking to some easy, staple recipes on the blog.

Have a wonderful week everyone!

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, yeast and more…

Meatless Monday – Cilantro Lime Rice, Refried Black Beans, Avocado

Tuesday –  Cilantro Lime Chicken Burrito Bowls

Wednesday – Salad Nicoise

Thursday –  Chicken Parmesan + Salad

Friday – Dinner Out

Saturday – Grass-fed Beef Tacos with Homemade Salsa

Sunday – Chicken Soup & Dumplings

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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