The Weekly Menu April 18, 2016

by · April 17, 2016

The Weekly Menu April 18

Hi friends! So this is always my favorite time of the year!

I love April and spring and it’s my birthday month, but most of all I love the Austin Food and Wine Festival.

We’ve been going to this event before it became “this event” (it used to be local before C3 took it to the next level) and way before I ever knew anything about food blogging.

My friends, my husband and I just love to taste the wines, sample the cocktails, eat the bites.  As busy as we get and as much as our lives change, we still always seem to come together for this annual event.

There are so many gluten free, dairy free options for me, too – some of the best bites in the city! I’ve learned so many tips and tricks from the amazing talks.  In 2012, we even got to see Chef Masaharu Morimoto!  He was so funny.


But if I’m totally honest, my favorite part is late in the day when we’re nice and toasty and dancing to the awesome DJ Mel.   Adult day drinking on a gorgeous day or two at a festival in Austin is kind of a must!

So the weekly menu plan is going to be super easy, because I’ve still got school going on and homework and end of the semester projects due!  So thank goodness I’ve got some stuff frozen that can be heated up and super easy go to recipes that Brett can easily put together.

The Weekly Menu April 18

Monday – Greek Salad with Homemade Dressing

Tuesday – Turkey & Veggie Chili

Wednesday – Herbed Meatballs, Marinara & GF Pasta

Thursday – Roasted Chicken Tostadas with Homemade Salsa

Friday – Eggplant Chicken Parmesan

Saturday – Austin Food and Wine Festival

Sunday – Austin Food and Wine Festival

Have a great week everyone!

Tags:

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

You may also like...

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.