The Weekly Menu May 16 #glutenfree #menuplanning

The Weekly Menu May 16_

Hi everyone! It’s time for another weekly menu! Hope you had a great week. Last week was super positive for me having earned an ‘A’ in both my Intro to Bioinformatics & Coding classes at JHU. Yay! Part of the challenge has been eating really clean to keep my gut bacteria as happy as possible, exercising to keep stress down and surrounding myself with positivity and love. It’s a good feeling to be on the mend and challenging myself and finding joy in those accomplishments.

So when I say we eat clean because my system is super sensitive, what does that mean? I’m not sure if it was the toxic mold or month-long of strong antibiotics to treat MRSA infections or some genetic thing, but my digestive system went haywire many years ago. And I’ve just learned to listen to my body and eliminate foods and chemicals in the home that are disruptive, cause inflammation and brain fog. As we learn more about our individual microbiomes, it will be fascinating to see how the food we eat and chemicals we are exposed to are all connected.

Most recently I’ve stopped eating anything with yeast and tomato skins. Add that to the list of gluten-free, dairy/casein-free (except for the Parmesan cheese), nonGMO/organic (to avoid glyphosate contamination, not the technology), no refined sugar, antibiotics, chemicals, additives, or preservatives. No BPA from cans, saran wrap or heated plastics. I’m also trying to remove all the xanthan gum, too. And I’m not a fan of seafood for so many reasons, even though I know the omegas are good for us.

It sounds so depressing. You would think that all I could eat is chicken, broccoli and rice (by the way we switched from brown rice to Basmati rice to avoid higher levels of arsenic in the brown rice). But no. Having the staples of a lean protein, veggies, good fats and whole grains are just the starting point (unless I’m busy or not feeling creative then it’s perfect). But since we can’t use cheese or creamy sauces anymore, we’ve turned to spices and non-dairy sauces for flavor and a little punch.  So we end up eating pretty clean while coming up with some fun and tasty recipes…

I’m working on recipes for a Ginger Peach Jalapeño Marinade/Salad Dressing and Jalapeño Cilantro Hummus while peaches are in season and jalapeños are growing in the patio garden. Yum. I’ll be posting those recipes on the blog soon.

Okay so here is what’s for dinner this week and our “spicy” weekly menu plan for May 16:

Meatless Monday – Spanish Tortilla with Jalapeños

TuesdaySpicy Jalapeño Red Sauce & Quinoa Pasta

WednesdayCarnitas Burrito Bowls with Avocado Verde Sauce  & Cilantro Lime Rice

Thursday – Ditto

Friday – Dinner out with the MIL

SaturdayPersian Kabobs (amazing recipe for Kabob Koobideh and tutorial from Persian Mama)

SundaySpinach Salad with Warm Bacon Dressing & Roasted Chicken

Have a wonderful week everyone! Itty Bitty Lizzy says ‘Hi!’ She totally tries to talk to us – it’s too cute. Do your dogs try to talk to you, too?


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.

You may also like...