The Gluten Free Weekly Menu Oct 26

Gluten-free Dairy-Free Chicken Tortilla Soup & weekly menu oct 26

Tourist in My Own Town

Hi everyone! Hope you had a great week.  Time for the weekly menu Oct 26 edition!

Well our little staycation has come to an end since the husband’s project starts up again this week, but it has been a lot of fun.

We even made it out to the Zilker Botanical Gardens last week. There were so many steps to climb it was a great outdoor “workout”. We found a few butterflies and enjoyed the historical buildings and dinosaur information – who knew?

I’m very excited to go back in the spring to see the rose gardens and butterfly garden in full force!

Butterflies at Zilker Botanical Gardens

Food Choices

Having dietary restrictions is a huge pain but I have to listen to my body (and digestion issues)… I don’t know what my microbe situation is right now but it is not “normal”.

And although I’ve always cooked with organic root vegetables, I’m pretty much switching to all organic veggies because I honestly noticed a real difference using all organic veg last week.

I’ve always had food issues, but after living in that toxic mold-laden apartment and then getting MRSA twice (from the same gym) – and taking ridiculously strong antibiotics for an entire month – my body’s digestion was wiped out.

This happened years ago, but even as it heals it also seems to be getting more sensitive. Probiotics and essential oils help but are not the end all be all… it is a constant struggle.

And because we avoid preservatives because they might alter gut bacteria, I’m really starting to wonder how much of it is caused by glyphosate, chemicals or pesticides in our food.

So the weekly menus are going to be preservative free, organic, dairy free, casein free, gluten free, refined sugar free and yeast free moving forward.

Anyway, we hit up the local co-op, Wheatsville, on Friday and stocked up on tons of local organic veg! Woohoo!

We switched from brown rice, which is nutritionally better for us, to white Basmati rice because it contains the least amount of arsenic… I now typically soak and rinse it before cooking, too.

The Weekly Menu Oct 26

Meatless Monday – Asian Veggie Rice Pilaf

Tuesday – Chicken Tortilla Soup

Wednesday – Kale Salad with Con Olio Vinegar and Oil

Thursday – Cider-Brined Pork Tenderloin Chops; Roasted Apples & Carrots; Sweet Carrot Rice

Friday – Leftover Pork Tenderloin Salad

Saturday – Lemon Roasted Chicken and Potatoes

Sunday – Bison Enchilada Soup (using Ranch Style Beans)

Have a great week and Happy Halloween!

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So 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 had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So 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. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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1 Response

  1. Well I found two very interesting articles today from Chris Kresser about toxic mold exposure and CIRS – Chronic Inflammatory Response Syndrome. and then an interview with Dr. Richie Shoemaker: – identifying the genetic component that makes it so difficult to recover from biotoxin exposure.

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