Weekly Menu Nov 27 #glutenfree #menuplanning

Time for the weekly menu!

It’s almost December!  How did it go by so fast?

New favorite goat cheese alert!  Brett found a sliced goat’s milk Dutch cheese from Trader Joe’s that is wonderful.  It melts well and has a very mild flavor.  It has been a game changer for us.  We are going to use it this week to make cheesy garlic bread sticks to go with my first attempt at a homemade French onion soup (using ghee instead of butter) because I don’t think the gluten free bread will hold up in the soup.  If you can’t digest cow’s milk and miss melty pizza cheese – this stuff works!

The only other thing going on this week is that I’m going to make Ghormeh Sabzi, a Persian herb stew.  It is my favorite Persian dish but I rarely make it because it takes a lot of prep work.  But the smell of Fenugreek reminds me of my mom and grandma.  And this time of year, I could always use a little reminder of them and how much they loved me.  It will be 25 years without my mom this February.  I’ve learned to cope with it the best I can, but I really miss her.

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 – Artichoke Dip with Veggies, Chips

Tuesday – Ghormeh Sabzi & Basmati Rice

Wednesday – French Onion Soup & Toasted Cheesy Bread

Thursday –  Roasted Chicken & Seasonal Veggies

Friday – Dinner Out

Saturday –  Burgers & Spiced Roasted Potatoes

Sunday –  Greek Salad

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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