The Weekly Menu Jan 25, 2016

southwestern steak salad

Hello friends!  Time for the weekly menu Jan 25, 2016.  We are having a good start to the new year. Hope you had a good week and great start to the new year, too!

There was a period of my life that I was in a very bad place after my mom’s passing but before the toxic mold exposure.  Although I was in grad school and succeeding academically, I was very angry and depressed.

Watching Oprah convinced me to start a gratitude journal, basically just write down five things a day for which you are grateful.  I did it for a long time until it became innate and I just started to look for it all the time.

And it truly changed my perspective. To this day, I am always looking for the things that make me grateful.

Even after I lost almost everything I owned because of toxic mold contamination and have been sick for a very long time.  I’m getting better.  I’m learning things that I would not of otherwise been forced to do like eating clean.

homemade teriyaki chicken salad

I believe that eating clean and purposefully, exercising regularly, getting plenty of sleep, and reducing my overall exposure to chemicals is helping.  Living in an apartment with concrete floors instead of carpet (and definitely no mold) has also helped take a lot of the stress off my immune system.

And I’ve been very mindful to foster healthy gut bacteria, too. I’m feeling so much better these days and my brain is working again.

So I’m very grateful for the week ahead.  I start my online program in Bioinformatics and Genomics on Monday.  Brett and I will celebrate 8 years together and our 5th wedding anniversary!

I love that our wedding anniversary comes right after the holidays, which are the hardest for us, because it reaffirms our love for each other and that we survived another holiday season together.

So a few days after Cassidy passed away, we adopted this sweet heart, Elizabeth (Lizzy), from Austin Pets Alive.  She was found in Dallas and brought to Austin to be treated in the parvo puppy clinic.  And now she is ours!

We are getting to know her and love her to death already.  She is teething so she chomps a lot. And sleeps, eats, poops and runs crazy eights in the yard.

It’s so funny and fun to have a little puppy again. We both love her to death!  She is getting used to the sounds and stuff going on in the apartment complex and has been on a few walks.

We are working on socializing her and took her to the ATX Trails and Boardwalk. She’s really good on the leash.

She’s fast and can already retrieve a tiny tennis ball and her duck at home. I can’t wait to let her loose in the off-leash dog park by Town Lake. ❤

So it’s all good right now! And I couldn’t be more grateful. I hope you all find your peace, your voice, your happy place!

The Weekly Menu Jan 25

So here is the totally gluten free, casein/dairy free, mostly organic and non-GMO (because of glyphosate contamination), preservative free, additive free, chemical free, whole real foods weekly menu for January 25-31:

Meatless MondayTortilla Espanola (recipe in The Weekly Menu Cookbook)

Tuesday – Grass-Fed Southwestern Steak Salad

WednesdayRed Lentil & Wild Rice Chicken Soup

ThursdayDinner Out

FridayMushroom Bison Burgers with Homemade Hamburger Buns and Fried Smashed Fingerling Potatoes

SaturdayTeriyaki Chicken Salad

SundayPepper Lime Beef Fajitas with Homemade Flour Tortillas

BreakfastOrange Glazed Cranberry Muffins

The best cranberry orange muffins

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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