The Weekly Menu II: Healthified Gluten-Free Comfort Food

Deana Larkin Evans
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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


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

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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. 

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Additional Information

Deana Larkin Evans
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Published on
Jul 14, 2015
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Cooking / Health & Healing / Gluten-Free
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This content is DRM protected.
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The Weekly Menu is a must-have gluten-free cookbook!

The Weekly Menu I is a curated collection of yummy comfort foods from favorite cookbooks, the Food Network or popular food blogs.  The recipes were converted into gluten-free and dairy-light versions of the original.  And they simply taste delicious! 

Over 50+ recipes include favorites like:

Chicken Andouille Gumbo

Sloppy Joes

White Chicken Enchiladas

Oven Baked Chicken Tenders with Buffalo Sauce

Spicy Turkey Meatball Sandwiches

Italian Veggie Popover Pizza

Teriyaki Chicken Tenders

No Cheese Mini Quiches

Mini Pepperoni Pizzas

Carrot Cake Muffins

Sweet Potato Brownies

Chocolate Zucchini Muffins

The Weekly Menu makes planning gluten-free dinners simple and convenient.  It is organized into six weekly menu plans with kitchen tips and beautiful color pictures.  Most weeknight recipes are quick and easy to prepare with simple ingredients in the pantry, fresh produce and lean protein.  Once a week, you will find a vegetarian or meatless dish as well.  There are delish breakfast muffins and cookies, as well as finger foods or appetizers that are perfect for entertaining diet-restricted friends. 

Since most of the original recipes made enough food for 4-8 people, portions were reduced to an appropriate meal for two adults in order to save money and reduce food waste.  If you have a larger family, simply double the ingredients or check out the link to the original recipes (it’s much easier to multiply than divide).  Bon Appétit!  

Includes a sneak peek of Undoctored—the new book from Dr. Davis!

In this #1 New York Times bestseller, a renowned cardiologist explains how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges, and reverse myriad health problems.

Every day, over 200 million Americans consume food products made of wheat. As a result, over 100 million of them experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the unattractive stomach bulges that preventive cardiologist William Davis calls "wheat bellies." According to Davis, that excess fat has nothing to do with gluttony, sloth, or too much butter: It's due to the whole grain wraps we eat for lunch.

After witnessing over 2,000 patients regain their health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic—and its elimination is key to dramatic weight loss and optimal health. In Wheat Belly, Davis exposes the harmful effects of what is actually a product of genetic tinkering and agribusiness being sold to the American public as "wheat"—and provides readers with a user-friendly, step-by-step plan to navigate a new, wheat-free lifestyle.

Informed by cutting-edge science and nutrition, along with case studies from men and women who have experienced life-changing transformations in their health after waving goodbye to wheat, Wheat Belly is an illuminating look at what is truly making Americans sick and an action plan to clear our plates of this seemingly benign ingredient.
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