The Weekly Menu Feb 15, 2016

The Weekly Menu Feb 15

The weekly menu Feb 15 is ready!

So I’ve finished up my third week back at school online at Johns Hopkins University. And it has been a little overwhelming at times getting my bearings but also wonderful.  Really wonderful.

Because I like to learn and it’s all about learning something new – especially now since my brain is truly working again and the fog has gone away.

Even though I’m doing all this learning, we still have to eat clean and healthy for my well-being and health.  So I’m not giving up on food blogging because I think it is so important what we choose to eat.

And having a game plan or “the weekly menu” makes our life so much easier!  And it helps Brett who has been cooking so many of the meals now, too. Yes that is so great!


And our little rescue Lizzy is such an awesome little dog.  She is a tiny version of a big dog.  And is totally ready to play with other dogs so we take her for a long walk every afternoon and are getting her used to the dog park.  She gets so excited about other dogs she squeals with joy.

The Weekly Menu Feb 15

Okay SO here is the mostly organic, non-GMO (because of the glyphosate), dairy/casein free (except for the Parmesan cheese), totally gluten free, real food, clean eating weekly menu for the upcoming week.

Meatless MondayMy Take on Asian Fried Rice

TuesdayCider-Brined Pork Tenderloin, Roasted Carrots and Apples and Parmesan Brussels Sprouts

WednesdayLeftover Pork Tenderloin Salad

Thursday – Spiced Roasted Chicken and Roasted Veggies

Friday Asian Turkey Burgers on Homemade Hamburger Buns and Spiced Roasted Potatoes

SaturdayEasy Meat Sauce & Pasta

SundayTaco Salads 

Have a great week everyone! Work hard, play hard, and may you sleep like Lizzy after good day with yo’ paws in the air like you don’t care!

Come hang out with Lizzy on Instagram, too @lizzydogatx!


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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