The Weekly Menu Feb 29, 2016

The Weekly Menu Feb 29

Hi everyone! Hope you had a great week.  Time for the weekly menu Feb 29, 2016.

So if you are wondering what I’m doing besides blogging about food, taking pictures of food and tweeting about health, food safety, food choices, nutrition, science…

Genomics and Bioinformatics Program

I’m now working on a certificate in bioinformatics, which is a field that uses computer science techniques to analyze and interpret biological data.

What I’m learning are the computer skills to sort through the massive amounts of genetic and biological data for many different organisms, navigate all of the databases that hold this information and even learning the coding language to create databases.

I finally feel like I’m getting used to the online school environment and managing my time better, especially on social media.

I just can’t do it all so I’m focusing on Twitter and Insta for now.

Being back in school, sometimes I think to myself, “what did I get myself into this time?” But I have to remind myself that I can learn – and I like to learn. And oh am I learning a lot!

It’s overwhelming how much genetic information and biological data is available today. I’m not surprised but it’s crazy cool.

When I was in graduate school, they had just started sequencing the human genome. Now they have so many genomes sequenced from so many different organisms and so many databases full of the info.

The research my fellow students are working on is inspiring and fascinating. So many different niches and scientists/doctors that care so much about solving problems and curing complex diseases.

Prep For Making Dinner consists of potatoes, carrots, lemons, garlic and rosemary

Brett Can Follow My Recipes 🙂

I have always been better at sitting down and studying in the early evening.  So lately I’m getting into my groove and then all of a sudden it’s time to make dinner. So what has been truly wonderful, is that Brett can cook, too!

And he enjoys it as much as I do.  So when I’m in a focused, productive study mode he’ll take on making dinner or the breakfast muffins.

He uses these pictures, the blog posts and the eCookbooks I’ve written and nails it every time!

Sometime he preps and I assemble or sometimes I prep and he executes – it’s really turned into a nice balance and I’m just so grateful we aren’t resorting to eating out again for convenience.

We have maintained a commitment to keep it clean and healthy and most of all yummy!  I really don’t have a choice because of my dietary restrictions and sensitivities so I’m super grateful my husband gets it, doesn’t want me to get sick and helps out so much…

The Weekly Menu Feb 29

So here is the mostly organic and non-GMO (because of glyphosate), dairy/casein free (except for Parmesan cheese), totally gluten free, real food menu for next week:

Meatless MondayVeggie Paella (recipe in The Weekly Menu Cookbook)

TuesdayTeriyaki Chicken Salad

WednesdayTurkey Sloppy Joes & Parmesan Roasted Brussels Sprouts

ThursdaySingapore Street Noodles (recipe in The Weekly Menu Cookbook)

FridayPF Chang-y Lettuce Wraps

SaturdayBaked Potatoes, Steamed Broccoli & Black Bean/Turkey Chili 

SundaySouthwestern Steak Salad

BreakfastSorghum Millet Spiced Zucchini Muffins

Have a healthy, happy week everyone!

Lizzy Dog

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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