The Weekly Menu March 21, 2016

The Weekly Menu March 21

Hello friends, it’s time to plan out the weekly menu for March 21.

How was your week?  Were you on Spring Break, too? Do anything exciting? SXSW?

We had a nice relaxing week enjoying our amazing dinner at Counter 3.Five.VII – it was so fancy.  We tried the five course menu and they adjusted some of the dishes to be gluten and dairy free for me.  It was a fun experience.

Tasting Meal at Counter 357 for our Anniversary

And I had some time to take a few hikes around Austin to check out the gorgeous bluebonnets that are blooming everywhere in Texas. It’s been a long time since I’ve seen so many butterflies, too. Monarchs, yellow and blue little butterflies everywhere.

Lizzy Dog

I had a chance to restock some of the staples in our fridge and freezer, like black beans, ghee, chicken stock, bread and of course, gumbo and Basmati rice (it freezes really well, too)!

Since we can find organic jalapeños again, I’m looking forward to making another one of our favorites next week – Chicken Tortilla Soup!

The Weekly Menu March 21

Here is the mostly organic and non-GMO (because of the glyphosate contamination not the technology), dairy/casein free, totally gluten free real food weekly menu for the week of March 21:

Meatless MondayTortilla Española (recipe in The Weekly Menu Cookbook)

TuesdayCurried Chicken Salad Lettuce Wraps

WednesdaySalt Lick BBQ

ThursdayChicken Tortilla Soup

Friday – Asian Chicken Salad

Saturday“Beef” Stroganoff

SundaySalad Niçoise

BreakfastStrawberry Muffins (substituting organic strawberries into this  Blueberry Muffin Recipe)

Have a great week everyone! Happy Springtime!

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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