The Gluten Free Weekly Menu Oct 3, 2016


Hi everyone!  Time for the gluten free weekly menu Oct 3, 2016 + lots of awesome recipes.  And we are trying out a new recipe for bean soup from The Wanderlust Kitchen.

I do love bean soups.  We make a killer red lentil wild rice chicken soup.  And bison enchilada soup with homemade Ranch style beans.  Also check out these delicious recipes for healthy veggie and turkey chili and Ghormeh sabzi (a Persian herb stew).

Talking about “healthified” comfort food – this week’s menu plan is definitely going to be decadent but surprisingly easy!

October is such a crazy month – football is in full swing and the weather is almost perfect.  I love cooking soups, stews and roasts.

We usually only have beef once a week, if that, but I’ve been craving red meat again (probably because I’m a little anemic again).  So we are going all in making steak salad and shepherd’s pie with ground bison.

The most amazing pot roast, too.  Braised in red wine and served with carrots and mashies.  Oh yum!  Leftovers make the best sandwiches for lunch.

Lightly Seasoned Roasted Potatoes and Thai Turkey Burger

And I never get tired of the eggplant chicken Parm or Asian turkey burgers.  They show up on the weekly menus a lot.  It just so easy to make with only a few ingredients.

Of course, everything is gluten free and mostly dairy/casein free (except for the parmesan cheese).

The beef is grass fed and local, the veggies are organic, nonGMO (because of the glyphosate not the technology).  Trying to keep it clean as possible.

The Gluten Free Weekly Menu Oct 3

Meatless Monday – Tuscan Bean Soup (cut recipe in half) with Parmesan Toasts (using Udi’s hotdog buns)

Tuesday – Dinner Out

Wednesday – Bison Shepherd’s Pie

Thursday – Grass-Fed Southwestern Steak Salad

Friday – Eggplant Chicken Parmesan 

Saturday – Perfect Pot Roast & Mashies

Sunday – Thai Turkey Burgers & Lightly Spiced Roasted Potatoes

Treats – Chocolate Sweet Potato Brownies

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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