Discover delicious and healthy weeknight dinner recipes for a gluten-free week of dinners. Make meal planning easy with our simple and nutritious ideas.
Nourishing Meals for a Busy Week: Delicious Gluten-Free Dinner Ideas
Join us on a culinary journey through a week of weeknight dinners, focusing on wholefoods and gluten-free options. From Monday to Friday, we explore delicious and healthy recipes to make dinnertime a breeze. In particular, we try out the Downshiftology Greek Lemon Chicken Recipe, a mouthwatering dish that is sure to become a family favorite.
Throughout the week, we prioritize nutritious ingredients and simple cooking techniques to create meals that are both satisfying and good for you. With a soundtrack of lo-fi beats in the background, our dinners are elevated to a whole new level of enjoyment. Follow along as we whip up dishes like ginger-infused creations and midnight snacks that are as delicious as they are wholesome.
Wholesome Meals: A Week of Gluten-Free Dinner Delights!
hi guys welcome back to the channel hope you’ve all been keeping well this week I decided to film a whole week of what we were eating for dinner I say a whole week I mean week night dinners so Monday to Friday I hope you guys enjoy this one these ones are really like quite easy to.
Film because they’ve just slot into everyday life so well so as you guys know we try to keep things pretty healthy around here so really just sticking to whole food ingredients as much as possible fresh produce good quality meat and gluten-free for the most part as well so I hope you guys enjoy this one and let’s get straight.
Into the video so for dinner tonight we are going to be keeping it really hearty and wintry I’m going to be doing some beef cheeks with some mashed potato and gravy and greens so it is about a little bit after 1: p.m. I am going to get started on the beef cheek component because I’m going to slow cook these in our oven so I have about a kilo of good.
Quality grass-fed beef cheeks I am going to pop them in a tray with some herbs and some spices and then I’ll show you how we’re going to make the gravy as well so I’m going to put some liquid in here with some bones and it’s going to kind of make its own bone broth stock gravy as it Cooks my little Sue Chef here and we’re gonna get.
Started okay I’m going to get my white so I’m just going to lay them down in our tray with the fatty side up and then I have also got a big bag of beef bones okay so I’ve got our beef cheeks and then I’ve just popped some bones in around where they’ll fit so the bones are just going to add a little a bit of extra oomph to that gravy and I’m just.
Going to go ahead and fill this with some water just so that we have the top of these beef cheeks kind of poking out and then we’re going to do like a Herby crust so I’ve popped some water in there and now I’m just going to go in with some herbs and spices so I’ve got some garlic some Rosemary and some ground coriander and I’m just going to pop that.
On the top of the beef cheeks the Shaker the Shaker the shaker beef cheeks are all in here with their herb crust water bones I’m going to pop it into the oven at about 130° for maybe 4 to 5 hours I’ll just be checking on it every now and then to make sure that it’s hot enough a.
long so while that’s cooking I just like to check it every hour or so and if it’s looking a little bit low tied and that water is evaporated a little too much I just add in a bit more water and keep going my bik my bik your.
Bike and as a side to go with our beef cheese in terms of greens I’m going to be doing some garlicky buttery green beans so super simple just going to be green beans two cloves of garlic and a buttton of butter garlic is this garlic garli do you like garlic garlic is it yum yum yeah I like garlic too.
yep pick it up yep throw it in okay I’ve just pulled the beef cheeks out of the oven this like looks a bit gnly but we’re going to turn this into into a gravy now it will be good trust me so now I’m going to go ahead and.
Remove the beef cheek and throw the bones in the bin and we’re going to pop the barothy sauce into a pot and we’re going to make the gravy so into a little sauce pin and then to thicken the gravy I am adding in tapioca starch alternatively you could use a potato starch or cornstarch will probably perform the best tapioca is a little bit.
Different but if you’re looking for kind of like a nonc corn option it does still work so I’m just going to pop that in give it a really good whisk and allow that to sit until it thickens what’s the it is Tuesday night I had originally planned that the beef Cheek from last.
Night would last till today even though it’s was like a kilo of meat just the way that it was portioned out really only worked for one night plus like a lunch so tonight I’m going to do the mashed potato from last night with some broccoli and some sausages so these are Venison and pork sausages and yeah just a really simple.
Easy dinner tonight because I’d thought that last nights would spend two nights but did not okay happy Wednesday guys I am about to make some dinner I’m going to make another easy night tonight so we’re going to do some uh grilled salmon with some sweet potato chippy Che and I think.
Some broccoli or some green beans I’ll have a think about it but yeah just keeping tonight really simple and easy I also try to plan at least one to two nights a week of some kind of fish dinner just to make sure that we’re getting like a good variety and getting in like some omega-3 um and good fats and such so.
Yeah tonight is going to be a fish summon Night so I’m going to add in some fresh Rosemary because fresh herbs just make such a huge difference in all cooking um some salt some pepper and a good amount of butter we ran out of ghee so I’m I’m down to using butter which means that I.
Have to keep heating it in the oven before hand giving that a good toss and then onto some oven trays the key to chips working is making sure that they’re really well spaced out and then I’m just going to pop them in the oven and we’re ready to roll.
Okay hello hello it is Friday and I am just going to make a little start on dinner it’s a little bit early again but I am going to be doing a recipe that I haven’t tried before by downshiftology so this is for a Greek lemon chicken and to do this recipe you have to marinate your chicken for about an hour to 2 hours before you cook it so.
I’ve got some lovely organic chicken thighs here that are bone in and skin on to make it extra tasty and I’m going to get started by just making the marinade and popping that in the fridge before we cook it all up later so I’m in a little bit of a hurry because Florence is over at her cousins I have to get dinner rolling and go pick her up um pick her.
Up it sounds like I’m doing something official it’s just um down the road of backs literally so I’m going to go down and hang out with everybody but I have to get this going yeah it’s like less like picking her up and more just like going to go and hang out at Beck’s house thir of a cup of olive oil just making the marinade before I put the chicken in.
1/4 cup of lemon juice so I’m just going to dice up some garlic then we’re just doing 1 tbspoon of dried oregano 2 tpoon of dried thyme 2 teaspoon of dejon mustard and giving that a good.
Mix then I’m just popping in our chicken thighs their skin on and bone in and I’m just making sure to coat them really well getting in there with Clean Hands and then I’m just going to pop it into the fridge for 1 to 2 hours to let that marinate before we cook them then I’m just going to pop our chicken.
Into the oven for about 40 to 45 minutes at 180° so just taking those chicken thighs out of the oven and we’re ready to Plate up and eat this was actually a really good recipe I’ve been trying out a bunch of new recipes lately trying to find some new things to add to our repertoire.
And I think this one made it cross the line so the recipe is by downshiftology definitely check it out I’ll link her below and that wraps up this video and for those of you wondering what happened to Thursday night dinner I think it was Thursday or Wednesday we ordered pizza takeaway so.
Keeping this real life so I want to Quest at the moment to really reduce the amount of like takeaway and Uber Eats and stuff that we do we don’t get takeaway really that frequently anyway but I seem to run into a lot of parts of the week where for whatever reason maybe something comes up last minute just dinner doesn’t get done so I am onto.
That and trying to think of new ways to like have some backup meals and freezing meals and things like that but yes on I think it was Wednesday I’m editing this a little bit after I’ve filmed so I’m trying to remember I think Wednesday night we ordered pizza um because an appointment came up last minute but yeah so things got thrown out we ordered.
Pizza I thought I should put that in there for anyone that’s wondering what happened to the fifth meal of the week night uh aside from that I hope you guys enjoyed this video I hope it gave you maybe some little ideas if you enjoyed it don’t forget to give it a big thumbs up subscribe if you aren’t already subscribed and let me know in the.
Comments actually if you enjoyed this video because these ones as I said are like quite easy to make in the sense they really slot into everyday life so if you want to see more of this type of content let me know in the comments below and I’d be really interested to hear from you um but otherwise I’ll see you in the next one bye guys.
