The Weekly Menu Aug 28-Sept 3 #glutenfree #menuplanning

Time for the weekly menu!

Well friends, we now have our genetic test results from 23andMe.  And I do have two gene variants that are linked to Celiac disease.  I’m not at all surprised that I also have the MTHFR (methylenetetrahydrofolate reductase) C677T genetic variation on one of my chromosomes (heterozygous).

My initial understanding of this MTHFR variant is that it prevents the body from flushing toxins well.  Perhaps this is why I am so sensitive to chemicals, pesticides, environmental exposures, and processed food.  Why I have to eat so clean to feel okay.

Our diet is constantly evolving and we are never done learning, but it will be interesting to see what types of foods might be beneficial or harmful.  Although, I can already see MTHFR information is really complex and some of it is highly controversial.

I also have a few mutations that prevent my body from metabolizing certain drugs, including ibuprofen.  Some genetic things I knew about and some that don’t seem too relevant right now.  Kinda crazy and a lot of information to process!  So I’ll be researching what it means for us over the next few weeks.

Best of all is that I also have a genetic predisposition to optimism and empathy.  Yay!

Oh and Brett and I are not genetically related.  We thought we might be because of our Irish heritage, but no.  It wouldn’t have really mattered since we aren’t going to have kids.  But I was very surprised by my ancestry results.  A friend says the categorizations may be suspect from his research, but it was so weird that I’m genetically more Italian than Irish!

Well until next time, here is our menu plan to get us through this week!  And our last batch of those Hatch chile peppers.

The Weekly Menu


It’s mostly non-GMO or organic, and totally “free from” gluten, dairy/casein (except goat cheese or Parmesan), xanthan gum, soy and more…

Meatless Monday – Hatch Chile Tortilla Española & Asparagus

Tuesday – Spinach Salad with Dried Cranberries, Almonds, Goat Cheese Feta, Roasted Golden Beets, and Roasted Chicken Dressed in Balsamic Vinegar & Garlic Infused EVOO

Wednesday – Chuck Roast Braised in Mushroom Broth, Blanched Asparagus, Roasted Red Potatoes & Red Beets

Thursday – Caesar Salad (using homemade mayo) & Grilled Chicken Chicken

Friday – Dinner Out

Saturday – Asian Turkey Burgers and Roasted Sweet Potatoes

Sunday – Faux Queso Chicken Nachos

Have a great week everyone!

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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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