The Weekly Menu March 14 #menuplanning #glutenfree #realfood
Hello friends, it’s time to plan out the weekly menu again! I’m really looking forward to next week because I’m on Spring Break!!! Ha! Sounds so weird to say at 43. And I won’t be heading to Cancun or NOLA like in my college days, but it will be nice to have a break from studying. And hopefully we can get out to the Lake for a few hikes on the Trail despite SXSW traffic! I can’t believe I’m halfway through the semester (7 weeks down) already. I love it! LOVE IT!
This fast-paced world of Bioinformatics and Genomics is incredible. So much genetic information is being generated, annotated and analyzed via so many programs on so many databases. Crazy cool stuff!!! And now with the CRISPR-Cas9 technology allowing not only gene editing but so many new research possibilities in the lab – it makes me miss working at the bench a little. But I’m even more excited about the annotation side of it.
The weekly menus, menu planning, this blog and my eCookbooks have definitely helped get us through this with a lot less stress than I anticipated. Brett taking over some things like making the bread, muffins, Greek salad dressing and about half of our dinners has been awesome! Next week we are going to restock a few things in the freezer like gumbo, black beans, chicken stock and I’m going to dehydrate some of the oregano growing wildly in the patio garden. I’m so grateful f0r the rain right now as spring has sprung and we’ve just planted all the new transplants!
Seedlings for pinot noir (purple) bell peppers, Persian cucumbers and okra are growing and my jalapeño plant made it through the super hot Texas winter. But who knows what is going to happen. Global warming/climate change is very real and maybe okay for an early spring in February in Texas but it won’t be in August. It will be interesting how the perpetual heat plays out. I am hopeful about the grapevine coming back this year! I want to use the leaves to make some organic dolmas, which I miss having in my Greek Salads, and maybe we’ll actually get some grapes this year. 🍇 🍇 🍇
So here is the mostly organic and non-GMO (because of the glyphosate contamination not the technology), dairy/casein free, totally gluten free weekly menu for the week of March 14:
Meatless Monday – Tostadas (non-GMO corn) with Amy’s Refried Beans (BPA free cans) and Chao Vegan Cheese + YellowBird Pepper Sauce
Tuesday – Counter 3.Five.VII (for our belated 5th Wedding Anniversary dinner) 👏🏼🍾
Wednesday – Chicken Andouille Gumbo + Basmati Rice
Saturday – Spicy Jalapeño & Chicken Red Sauce and Quinoa Pasta
Sunday – John Legend’s Brined Chicken (adapted from the ‘Cravings’ Cookbook) with Hot Pepper Cabbage Slices
Have a great week everyone! ❤️🐶