Weekly Menu Dec 18 #menuplanning #glutenfree #recipes

Time for the Weekly Menu!

How did the last year go by so fast?  Well this is going to be a fun food week for us in the kitchen.  I have the time and Brett’s work has calmed down so we are going cook up some of our favorite dishes that are a little more complicated, like Gumbo and King Ranch Chicken Casserole.  Mmmm.  And I saw a video for spinach artichoke pizza circulating so we are totally trying to make that with my recipe for Artichoke Dip!  Mmmm.  That will be perfect for Meatless Monday this week.  And we are making my faux Béarnaise sauce with steaks again on Christmas eve.

We’ve had a good year and I am filled with gratitude.  I love living in Austin again and I especially love that we ended up on the South side this time.  I love grocery shopping at the Wheatsville Co-Op.  And there are always new restaurants opening.  I love that so many places are fully aware and mindful of food allergies, Celiac disease, food sensitivities and the dietary restrictions.  Check out my list of places to find gluten-free eats in Austin.  It’s like I’m on vacation in my own town.

We’ve seen several fantastic plays at the Bass Concert Hall with more to come, celebrated marriage & equality of good friends, enjoyed another wonderful year with the crew at the Austin Food & Wine Festival.  We got to catch up with lots of friends this year.  Wonder Woman happened.  I earned a degree in genomics & sequence analysis from Johns Hopkins University and with it some bad-ass skills.  I’m using them to work on a pet project dealing with one of my favorite subjects – the gut microbiome.  I took the coolest food microbiology class that completely enlightened me on bacteria related to food and food safety.  Lizzy is the best little dog we could have ever imagined.  I have such a good husband who I love very much.  So much gratitude.  And we just bought tickets for Star Wars!!!  So excited.

I’m learning to deal with aging as I near the death age of my mother – she was 48.    Having my genes tested through 23andMe then using various tools to find SNPs was huge.  Discovering that I have MTHFR, Celiac disease and several other significant variants has been so helpful.  I truly think that our diet has been instrumental in my healing and has given me peace of mind and improved our health in general.

And I think I’ve come to the end of posting weekly menu plans while I turn my focus onto my science projects.  We’ve kind of come full circle and learned so much along the way.  Hopefully, I’ll have some more gluten free clean recipes coming soon though.

So with that here is the utterly decadent but still clean eatin’ weekly menu plan with links to the recipes…

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 – Spinach Artichoke Pizza (using Simple Mills pizza dough, Trader Joe’s Dutch goat cheese slices and adding spinach to my recipe for Artichoke Dip)

Tuesday – King Ranch Chicken Casserole

Wednesday – Spinach Salad with Goat Cheese, Cranberries, Roasted Beets, Nuts & Balsamic Vinaigrette

Thursday –  Spicy Chicken Spaghetti

Friday – Dinner Out

Saturday – Chicken Andouille Sausage Gumbo

Sunday – Steaks, Asparagus, Mashed Buttercream Potatoes with Faux Béarnaise

I wish you a wonderful holiday season 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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