The Weekly Menu Jan. 2-8 #glutenfree #menuplanning

Hello 2017!  We have a lot to look forward to this year!  My last two classes start next week – Food Microbiology and Genomic Sequencing and Analysis.  I’m really excited.  I should finish the certificate in May and hope to find a telecommuting job analyzing genomic data, hopefully in a food related arena.

I really loved my phylogenetics class (and actually got a perfect score of 100+ ?).  I’m starting to think that the right fit for my passion and skills would be working with food borne disease outbreak analysis or something similar.

In the beginning, I wasn’t really sure where this certificate was going to take me in the world of genomics.  But I’m so happy that I enrolled in the program at JHU because I’ve learned so much!!!  So much has changed since I earned the PhD and it feels really good to be updated and upgraded.  I’m so excited about where it will take me this year…

Brett is so happy with his job.  The Itty Bitty is pure joy!  What a smart, sweet fun little dog.  They finally replaced our AC unit, which kept breaking down.  No bueno in Texas even in December.  And I’ve found an exercise program that I love so I’ve been sticking to it!  ??  We really couldn’t ask for more.

So part of the ongoing goal for us is keeping life simple and honestly, eating as clean as possible.  We have been focusing on keeping our gut microbiome happy and healthy!  But I don’t like roasted chick peas and I’m getting tired of kale and squash and I’m realizing I’m sensitive to foods that are actually good for us so the diet isn’t perfect.

And we really do enjoy comfort food.  So it’s “healthified” comfort food balancing decadent cravings with lots of nutrients.  Avoiding trace contaminants (that we know of) and potential sources of food poisoning without freaking out or becoming overwhelmed and just giving up.  This is definitely a journey and we are always learning along the way.

For the most part, diversity is key.  Eating as many different types of foods and colors as possible! #eattherainbow

If you are on Instagram, have you used 2016 best nine photos?  Favorite posts last year were mostly Meatless Mondays, healthy salads and baking experiments!  Which makes me really happy.  More to come in 2017!!!

This week’s menu plan and recipes are gluten free (as always) and mostly dairy/casein free (except for Parmesan or goat cheese).  We use mostly lean, antibiotic free, additive free, organic and non GMO (because of glyphosate and pesticides not the technology) ingredients.

The Gluten Free Weekly Menu

Monday – Chicken Tortilla Soup

Tuesday – Easy Meat Sauce & Quinoa Pasta

Wednesday – Southwestern Grass Fed Sirloin Steak Salad

Thursday – Salt Lick BBQ (since we didn’t make to either BBQ joint planned a few weeks ago)

Friday – Spicy Chicken Spaghetti 

Saturday – Turkey Chili & Broccoli on Baked Potatoes

Sunday – Sausage & Gnocchi in Lemon Pan Sauce

Breakfast – Carrot Cake Muffins

Have a great week everyone!  I hope that you all have or find your peace and happiness and lots of goodness this year!

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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