The Weekly Menu Feb. 29 #glutenfree #realfood #menuplanning

The Weekly Menu Feb 29

Hi everyone! Hope you had a great week. So if you are wondering what I’m doing besides blogging about food, taking pictures of food and tweeting about health, food safety, food choices, nutrition, science… I’m now working on a certificate in bioinformatics, which is a field that uses computer science techniques to analyze and interpret biological data. What I’m learning are the computer skills to sort through the massive amounts of genetic and biological data for many different organisms, navigate all of the databases that hold this information and even learning the coding language to create databases.

I finally feel like I’m getting used to the online school environment and managing my time better, especially on social media. I just can’t do it all so I’m focusing on Twitter and Insta. Being back in school, sometimes I think to myself, “what did I get myself into this time?” But I have to remind myself that I can learn – and I like to learn. And oh am I learning a lot!

It’s overwhelming how much genetic information and biological data is available today. I’m not surprised but it’s crazy cool. When I was in graduate school, they had just started sequencing the human genome. Now they have so many genomes sequenced from so many different organisms and so many databases full of the info. Crazy cool! The research my fellow students are working on is inspiring and fascinating. So many different niches and scientists/doctors that care so much about solving problems and curing complex diseases.

I have always been better at sitting down and studying in the early evening. So lately I’m getting into my groove and then all of a sudden it’s time to make dinner. So what has been truly wonderful, is that Brett can cook, too! And he enjoys it as much as I do – so when I’m in a focused, productive study mode he’ll take on making dinner, the breakfast muffins or our favorite gluten free, dairy free homemade bread (now using certified GF oat flour instead of brown rice flour in the recipe because of the high levels of arsenic in the bran and germ of brown rice, which sucks because it used be a more nutritious option than white rice but #pollution).

He uses these pictures, the blog posts and the eCookbooks I’ve written and nails it every time! Sometime he preps and I assemble or sometimes I prep and he executes – it’s really turned into a nice balance and I’m just so grateful we aren’t resorting to eating out again for convenience. We have maintained a commitment to keep it clean and healthy and most of all yummy! I really don’t have a choice because of my dietary restrictions and sensitivities so I’m super grateful my husband gets it, doesn’t want me to get sick and helps out so much…  Now I realize we are very lucky that he has a job working from home so it makes life easier on us and we get to avoid Austin’s MoPacalypse 2016. ?? ??

But what we choose to eat and keeping it nutritious is extremely important. I love that I have a ton of pictures now to make the weekly menu collages and it helps with the shopping lists. I don’t have to look up every recipe anymore because I can just look at the pictures and recall the recipes I’ve made for years.  It is really nice to come up with a game plan for the week then check out all the wonderful finds at our local Co-op Wheatsville to see how we can change up old recipes with what is in season and available locally. If you live in Austin, definitely check it out – especially if you have dietary restrictions. They have everything at great prices (including bulk organic spices)!!!!

So here is the mostly organic and non-GMO (because of glyphosate), dairy/casein free (except for Parmesan cheese), totally gluten free, real food menu for next week:

Meatless MondayVeggie Paella

TuesdayTeriyaki Chicken Salad

WednesdayTurkey Sloppy Joes & Roasted Brussels Sprouts

ThursdaySingapore Street Noodles

FridayPF Chang-y Lettuce Wraps

Saturday – Baked Potatoes, Steamed Broccoli & Black Bean/Turkey Chili (we used McCormick’s GF chili seasoning, Muir Glen Tomato Sauce to make the chili a couple weeks ago and froze half so that we could pull it out again to make an easy dinner like this with organic potatoes and broccoli for the no fuss win!)

SundaySouthwestern Steak Salad

BreakfastSpiced Zucchini Muffins

Have a healthy, happy week everyone!

Lizzy Dog

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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