The Weekly Menu May 9, 2016

The Weekly Menu May 9

Hi everyone!  Time for the weekly menu May 9!

How was your weekend?

Hope all the moms were celebrated well!

I finished up my first semester at JHU online and it was challenging but I learned so much and dusted off a few cobwebs on the old brain!  

Blogging and most social media were on the back burner for a bit. I’ve got a bunch of articles to read and tweets I need to get set up soon.

We did still have to plan out what we were going to eat.  

Most of it wasn’t very exciting.  Mostly roasted chicken and veggies and tostadas with El Milagro non-GMO corn tostadas.  

Basically, easy enough so that my husband and I could put dinner together quickly and not have to worry about a bunch of ingredients.

But I’m excited to start getting creative in the kitchen again and try out some new recipes and ideas.

I’ve got a 3-week break before the summer session begins and I’m hoping to start writing The Weekly Menu III with all of our new and updated clean recipes.

Since the grapevine is growing, I’m going to attempt to make stuffed grape leaves (dolmas) for the first time, too.  Lots of stuff to try out and restock in the freezer with gumbo!

The Weekly Menu May 9

So here is the organic, real food, casein/dairy free, gluten free weekly menu for May 9:

Monday – Refried Bean & Avocado Tostadas 

TuesdayOrange Ginger Beef Stir-Fry (a GF version of 1/2 this recipe)

Wednesday – Ginger Peach Chicken Salad (using this HEB marinade as a base) 

ThursdayGumbo

FridayAsian Chicken Salad

SaturdayJohn Legend’s Chicken (adapted from the ‘Cravings’ cookbook) & Spicy Cabbage

SundayChicken Tortilla Soup

BreakfastBlueberry Muffins

Have a wonderful 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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