The Weekly Menu II: Healthified Gluten-Free Comfort Food

Deana Larkin Evans

Jul 2015 · Deana Larkin Evans

About this ebook

Can't eat gluten anymore?  Me either. After realizing gluten was making me very sick, I was propelled into an interesting journey with food. And cooking at home became essential then grew into a total obsession.  We try to eat the most natural and unprocessed foods available so most of it is naturally gluten-free.  We try to keep the processed food to a minimum and find the cleanest versions available.  Even if you are lucky enough to not be Celiac or gluten sensitive and just looking for healthier alternatives – this book is for you, too.

I write up a dinner menu each week to allocate out proteins or other ingredients.  It saves a lot of time and money and reduces our food waste.  To share the work I've done for the past few years, I'm writing a series of self-published eCookbooks and started a food blog where you can find current weekly menus, new recipes and helpful information.

This is Volume 2 in the eCookbook series, The Winter Edition, containing the weekly menus starting the week of Thanksgiving.  We are much healthier by this point and moving away from our “junk food” roots.  Most recipes are hearty winter dishes and a variety of ways to dress up chicken.  Basically, a Mediterranean diet with a Texas flair.  Plus more baked goodies that make perfect breakfasts for the week! 

Some favorite dishes include:

Lentil and Turkey Sausage Soup

Broccoli Cheddar Soup

Black Bean Soup

Green Bean Beef Stew

Chicken Stew with Mashies

Persian Herb Stew

Black-Eyed Pea Stew with Sausage

Turkey Tetrazzini

Scalloped Potato & Ground Turkey Gratin

Lasagna

Pasta Carbonara

“Beef” Stroganoff

Jalapeño Red Sauce with Chicken and Penne Pasta

Basil Artichoke Sauce, Roasted Chicken, Penne Pasta

Shepherd’s Pie

Pomegranate Molasses & Roasted Chicken; Polenta; Asparagus

Cajun Chicken; Jalapeño Creamed Corn

Chicken A L’ Orange and Carrot Rice

Bacon Cheddar Quiche with Hash Brown Crust

Pizza with Kale Pesto, Turkey Meatballs and Shaved Parmesan

Cauliflower Crab Cakes

Almond Muffins

Chocolate Chip Breakfast Muffins

Raspberry Oatmeal Bars

Sweet Potato Cinnamon Muffins

Orange Marmalade Oatmeal Cookies

Banana Nut Mini Loaves

About the author

Deana started cooking gluten-free in November of 2010 and casein-free January 2014 (except for the occasional Parmesan cheese), which led to The Weekly Menu Book food blog and a series of self-published eCookbooks. She loves to make wholesome real food, develop recipes, take pictures and create weekly menus to save time and money while reducing stress and food waste. In the '90s, she 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. Today she focuses on writing, food, health, her husband & dogs, the environment, Earth, animals, water, wine and equality.