Weekly Menu Dec 4 #glutenfree #menuplanning

What’s for Dinner This Week?

Okay, so this week we are bringing out some of our “healthified” comfort food favorites.  Nothing too crazy.  I really loved the Potsticker Meatball Asian Soup from the blog  i breathe, i’m hungry so we are going to make that again with ground turkey.  It takes a little work but it was so good!

The Chicken Schnitzel is adapted from Thomas Keller’s recipe from Food & Wine.  We use gluten free flour and organic brown rice crisps cereal from One Degree Organic Foods instead of panko (also used for the fried eggplant parm).  From what I can tell, the folate present seems to be naturally occurring in the sprouted grains and not added as folic acid.  And of course, instead of butter we used ghee.  And instead of frying the chicken in canola oil, we prefer coconut oil with a few tablespoons of olive oil.

As far as healthy oils go, I’m still not sure how healthy coconut oil actually is for you.  Even a quick google search easily shows how conflicting the information about it is.  But it does fry nicely and so far has been our choice for fried chicken.  We don’t use canola oil because it is highly processed, GMO and may contain hexane.  And I really try to avoid animal fat, especially now that I’ve learned my metabolism doesn’t process it well.  Plus animal fats contain fat-soluble toxins, including dioxins, that the body has to detox.  With my MTHFR mutations (read more about that here), it seems best to just reduce the amount of animal fat I eat.  So no keto diet fad for me!

Okay so here we go…

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 – Fried Eggplant Parmesan (using a crushed organic rice cereal breading and sheep’s milk Halloumi cheese instead of mozzarella)

Tuesday – Chicken Fried Rice (adding sautéed chicken to my Asian Fried Rice recipe)

Wednesday – Chef’s Salad (with Ranch dressing made by combining Follow Your Heart vegan sour cream with a organic homemade Ranch spice blend)

Thursday – Goat Cheese Alfredo Pasta with Roasted Chicken and Green Peas

Friday – Dinner Out

Saturday – Chicken Schnitzel with Caper Lemon Sauce & Green Beans

Sunday – Potsticker Meatball Asian Noodle Soup

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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