The Weekly Menu March 28, 2016

The Weekly Menu March 28

Hello friends! It’s that time again – coming up with a game plan for the week to get us through this diet restricted life in the easiest way possible.

So it’s time for the weekly menu March 28!

Because my body is super sensitive, I have to eat and live in a way that reduces chemical exposures that stress out my immune system.  As well as avoiding dairy and gluten in order to function at all.

The bonus is that we’re saving money and reducing waste.  And most importantly eating to nourish our bodies instead of adding to inflammation and digestive issues!

We come up with the menu on Thursday, hit the grocery stores over the weekend (because it’s hard to find all the organic goodies in one place) – then we are set for the week.

Things may change because life happens but we have enough organic produce and lean proteins to work with every night and we can freeze anything we don’t end up using if plans change… and I’ve got a stash of organic dark chocolate and red wine for emergencies!

Photo by kang_hojun

So why menu plan?

Because “What’s for dinner tonight?” is the ever looming question so why not be prepared for it so you can make good food choices!

We used to default to pizza and fried chicken and take out with ridiculous amounts of sugar, salt, chemicals, dyes, preservatives, pesticides, bad fats, etc. But we’ve come a long way. We deserve better than that.

You and your family deserve better than that.  We need to nourish our bodies, especially if we are busy and tired and over-extended.

So spending a little time planning it out will make you feel so much better.

These days I’ll take a salad filled with nutrients, vitamins and all the good stuff over a pizza every time!  Then treat ourselves with a little Texas BBQ once in a while… #SaltLickBBQ

Greek Salad

Plan several recipes you know you can cook and foods you like.  Then maybe add a new recipe to try out once a week.  Or every other week.

And try to make something you can use for several different dinners and lunches.  Like make up a batch of spiced roasted chicken to use in BBQ tacos one night and chipotle curry chicken salad on another.

Or make up a batch of pork carnitas that you can use to make tacos, burrito bowls, sandwiches, salads.

Try it for a couple of weeks and let me know what you think. Check out my weekly menus with links to a lot of gluten-free recipes to get started.

You’ll see the evolution in our food choices and how we’ve adapted the recipes as we learn more about eating cleaner.

The Weekly Menu March 28

So here is the mostly organic and non-GMO (because we are avoiding potential glyphosate contamination in soy, corn and other foods), dairy/casein free (except for the Parmesan cheese), totally gluten free, real food weekly menu for the week of March 28:

Meatless MondayRoasted Seasonal Veggies 

TuesdayChopped Southwestern Chicken Salad (lettuce, corn, black beans, carrots, tomatoes, cukes and homemade dressing with Ancho Chili Lime grilled chicken)

Wednesday – Roasted Seasonal Veggies & Roasted Cajun Chicken

ThursdayEggplant Chicken Parmesan 

FridayGrass-fed Sirloin Steaks, Roasted Sweet Potatoes and Parmesan Broccoli and Brussels Sprouts

SaturdayCajun Bison Dirty Rice

SundayHealthified Taco Night

BreakfastCarrot Cake Muffins

Lizzy dog says you’ve got this! Have a great week everyone! ?


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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