The Gluten-Free Weekly Menu Sept 21

by Deana Larkin Evans · September 20, 2015

Hi everyone! And welcome to our new followers! I hope you find some inspiration for cooking at home.

Clean Eating

It’s been an interesting journey as my husband and I transitioned from eating a lot of comfort or “junk” food to much cleaner cooking where we use fresh veggies, lean proteins, healthy grains and lots of spice!

Our allergies are better, my digestion is better, the aches and pains are subsiding, my mind is sharper and I’m so happy and excited about the future.

Weekly Menus

To make my life easier, I create a gluten-free weekly menu every week so that I don’t have to worry about what we are going to eat that week.

It helps me use up proteins and veggies so that we don’t end up throwing anything away – especially veggies like cabbage and fresh herbs like cilantro or parsley.

And if I can’t use up all the parsley or cilantro, I chop it up and put it in an ice cube tray then cover with good quality extra virgin olive oil (EVOO) and freeze it.

I also like to freeze cubes of tomato paste (from a jar or BPA-free can because I haven’t made my own yet) and fresh lemon juice and lime juice as well.

It’s nice to have these in the freezer to just throw into a meal so I’m not always doing so much prep work.

Most of my recipes have been culled down to serve two people, usually with a little leftover for lunch the next day depending on how hungry I am the night before.

Or as in the case with the gumbo, I make a huge batch and freeze it for lunches.