The Weekly Menu Feb. 15, 2016 #glutenfree #realfood #menuplanning

The Weekly Menu Feb 15

So I’ve finished up my third week back at school online at Johns Hopkins University. And it has been a little overwhelming at times getting my bearings but also wonderful. Really wonderful. Because I like to learn and it’s about learning (and deadlines) and I know that I. Can. Learn. from a lifetime of conquering new challenges – and especially now since the brain is truly working again. 🍾🎉

And I’ve been thinking a lot about an article I read awhile ago, which I really wish I had bookmarked, but the most important point was teaching your kids that they have the capacity to learn rather than praising them for being smart when they figure something out. It encouraged parents to use language that teaches children that learning is a process and that they have the ability to learn whether they figure it out the first time or the third time they experience it… And that is what should be encouraged.

And if my life is a testament to anything – it is that. Because it was never a smooth ride, but I eventually realized that it wasn’t about how smart I was or wasn’t but the fact that I knew that I had the capacity to learn. And sometimes I feel stupid but somehow I get it right. Sometimes I feel smart but get it wrong. And I learn. I mean isn’t that really the most important thing of all?

Some people are better at cars and mechanics, some at sports, some at science, some at writing or art, some at fashion, some at politics, some at parenting, some at activism, some at working with the earth or animals, and even some at proliferating things they shouldn’t… but the most important thing to know is that whatever you take on you have the capacity to learn in both the triumphs and from the mistakes. You learn. Okay so that is my PSA for today.

So even though I’m doing all this learning, we still have to eat clean and healthy so I’m not giving up on food blogging because I think it is so important what we choose to eat. And having a game plan or “the weekly menu” makes our life so much easier!  And it helps Brett who has been cooking so many of the meals now, too. Yes that is so great!

Lizzy

And our little rescue Lizzy is such an awesome little dog. She is a tiny version of a big dog.  And is totally ready to play with other dogs so we take her for a long walk every afternoon and are getting her used to the dog park. She gets so excited about other dogs she squeals with joy and then growls with play. And then wants to take on the huge 5-month old Weimaraner… Not yet Lizzy dog! ❤️

Okay SO here is the mostly organic, non-GMO (because of the glyphosate), dairy/casein free (except for the Parmesan cheese), totally gluten free, real food, clean eating weekly menu for the upcoming week.

Meatless MondayAsian Fried Rice

TuesdayCider-Brined Pork Tenderloin; Roasted Carrots and Apples and Brussels Sprouts

Wednesday – Swiss or Rainbow Chard/Greens + Leftover Pork Tenderloin + All The Goodies + Apple Cider/Wildflower Honey/EVOO Vinaigrette

Thursday – Roasted Chicken with Special Spices (my favorite blend yet) and Roasted Veggies

FridayAsian Turkey Burgers on Homemade Hamburger Buns (sub certified GF oat flour for the brown rice flour to avoid traces of arsenic) and Spiced Roasted Potatoes

SaturdayEasy Meat Sauce & Quinoa Pasta

SundayTaco Salads (using turkey taco meat and all the fixing for nachos but it’s a salad)

Have a great week everyone! Work hard, play hard, and may you sleep like Lizzy after good day with yo’ paws in the air like you don’t care! Come hang out with Lizzy on Instagram, too @lizzydogatxLizzy

Deana Larkin Evans

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 also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. 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.

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