The Gluten Free Weekly Menu Nov 30

Bison Meatballs made with leftover stuffing

It’s time for the weekly menu Nov 30.  And like that we are heading into December!

I can’t believe how fast this year has gone by.  It’s been a little strange keeping track of time via these gluten free weekly menus, but they have been so good for reducing my stress and anxiety about what to make for dinner.

We’ve come a long way with our food choices, too and had a lot of fun experimenting in the kitchen.

We joined the Austin based Wheatsville Food Co-Op as owners so I’m pretty excited about that – lots of gluten free and dairy free options, organic veggies and locally farmed food.

I don’t think I mentioned that we also had dinner at District Kitchen + Cocktails for my husband’s birthday a couple weeks ago. And I don’t think I’ve yet raved about how good it was!

The margaritas never end up on any “best of” lists but I think they are one of the best I ever had!  The staff was amazing and so fun. And it always puts me at ease when they are really knowledgeable and helpful with my dietary restrictions and just so nice about it.

Check out my list of gluten-free restaurants in Austin.

So I had the bison burger (sans the bun for gluten, fries for cross contamination in the fryer, and cheese for dairy).  IT. Was. SO. Good!

It was my first time to try bison and I loved it.  That inspired our experimenting with bison this weekend.  We ended up making bison meatballs with ground up leftover gluten-free stuffing as the breading and they were awesome!

Look for more bison recipes to show up on the blog.

The Weekly Menu Nov 30

So here is the casein free, gluten free weekly menu!

MondayChicken Andouille Sausage Gumbo and Basmati Rice

TuesdayDinner Out

WednesdayGreek Salad & Homemade Dressing

Thursday – Chicken Tortilla Soup

FridayAsian Chicken Salad

SaturdayCajun Bison Dirty Rice


Have a wonderful week everyone!

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So 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 had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So 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. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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