The Weekly Menu July 4, 2016

by · July 3, 2016

The Weekly Menu July 4

Hi everyone!  Hope you are having a fun summer and enjoying the 4th of July weekend!

We’ll be grilling up a couple of bison burgers and making homemade fries! So yum!

And of course it is time for the weekly menu again.  This week I’m going to add another layer of restrictions to our diet because I’m having a lot of digestive issues lately.

Last week we made fajitas with onions and peppers and guacamole and it really got me.  So maybe it is time to try the low FODMAP diet for a little bit until everything settles down again.

Lime Pepper marinated beef fajitas

The low FODMAP diets requires eliminating a lot of foods so I’m only going to do it until I feel better.  We need to avoid fructose, lactose, polyols, fructans and galactans.

So basically wheat and rye (already gluten-free) onions, garlic, legumes, lactose, fructose (lots of fruits and veggies).  See this medscape graphic for a full list.  For me, the hardest part is giving up onions, garlic and mushrooms when cooking.  And Brussels sprouts and asparagus.

It’s not a very nutritional diet but if it helps settle the irritable bowels, then so be it.  Also, I found a couple new recipes to try that were low FODMAP friendly and still in the realm of comfort food yumminess.

We are already halfway there in that we don’t eat gluten or dairy… except (wait for it) …………………………. the Parmesan cheese.

So what are a few more adjustments if they will help. Like I said, at least for awhile until my digestion is back in a good place.

So here is the real food, mostly organic and non-GMO (because of the glyphosate not the technology), casein free, dairy free, gluten free, low FODMAPs weekly menu for the beginning of July:

The Weekly Menu July 4

Monday – Bison Burgers (without the mushrooms) and Homemade Roasted Potatoes (without the spice blend)

Tuesday – Spinach Salad with Black Forest Ham, Cantaloupe, Parmesan, Cukes, Fresh Basil and Apple Cider Vinaigrette

Wednesday –  Roasted Chicken (just using oil, salt and pepper), Basmati Rice, Chimichurri Sauce (using garlic infused olive oil instead of garlic or shallots)

Thursday – Buffalo Chicken Meatballs (using ghee and GF breadcrumbs),  Mom’s Sweet Carrot Rice, Green Beans    

Friday – John Legend Inspired Fried Chicken Tenders; Freedmen’s Inspired Smoked Cabbage Slaw

Saturday – Spicy Chicken Pasta Sauce & GF Pasta

Sunday – Spinach Salad with Warm Bacon Dressing  (no shallots)

So it won’t be too bad, you know.  Have a great week everyone!

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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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