The Weekly Menu Aug 8, 2016

The Weekly Menu Aug 8

Ugh, August.  It’s too hot.

But one of the fun things about this time of year is that Hatch Festival is here again.  It is such a great way to change up those staple recipes.  

So we’re going #Hatch on everything the next two weeks!

And we are slowly creeping back into football season again.  So excited about watching the Horns play this year.  So much hope! 

My digestive system has been all over the place. One day good – the next day really bad.  I feel like complaining a lot but I try to focus on what I can control – how we eat.  

And I should be getting the results of my gut microbiome analysis soon.  

We did learn, actually confirm, that eating the herbs and garlic we usually incorporate into our diet do help the immune system (after taking them out during the low FODMAPs diet).  

So now I know that fructose, lactose, dairy, casein, gluten and too much onion are triggers so we are going to keep those foods out of the diet while encouraging the growth of good bacteria with fiber, garlic, oats and other beneficial foods.  

And we keep it organic and non-GMO because – glyphosate…

Wheatsville Co-op has been a life saver when it comes to finding clean, local and safe food for reasonable prices.  I love that place and I’m so glad we became owners!

It’s overwhelming at times.  Especially when I don’t feel very good and I have to keep going.  But the menus really help and so does my sweet, wonderful husband.  So here is this week’s Hatch-tasic menu!

The Weekly Menu Aug 8

Meatless Monday – Potato, Green Onion & Roasted Hatch Chile Frittata

TuesdayRoasted Chicken, Hatch Chile Creamed Corn (made with coconut milk)

WednesdayBrisket, Hatch Chile Corn Bread (made with dairy free and gluten free ingredients)

ThursdayLeftover BBQ Brisket Tacos & Slaw

FridayEasy Meat Sauce & Quinoa Pasta

SaturdayAsian Turkey Burgers & Veggie Fries

SundayBuffalo Chicken Salad 

Stay cool!  And have a great week!

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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