The Weekly Menu May 1, 2017
Hi everyone! Hope your week is starting off great!
Well we had a blast at the annual Food & Wine Fest here in Austin. Such a great group of friends that get together over the last 10 years for the festivities. It’s pretty awesome. And I’m so glad it didn’t get rained out like last year.
And there were so many bites that were gluten free it was really nice. Soooo much wine and cucumber vodka – I should probably detox. 🙂
Definitely having a little booch today…
Anyway, I’m done with school! YAY! I learned to do some really cool stuff.
Like assemble genomes from sequencing reads uploaded to the NCBI plus quality control, protein bioinformatics, molecular phylogenetics, other ‘omics, general sequence analysis…
So many skills for this new age of information. I loved my food microbiology and food safety class. I have a lot to look forward to this year!
Okay, so the menu is going to be short and sweet this week and a lot of our goto repeats. Always gluten free, mostly dairy/casein free, organic, “free from” and non-GMO whenever possible (because of the glyphosate and what it may be doing to our microbiome).
The Weekly Menu May 1
Monday – BBQ Chicken Tacos
Tuesday – Homemade Mayo Caesar Salad (using avocado oil)
Wednesday – Teriyaki Chicken with Roasted Red Bell Peppers, Zucchini & Jasmine Rice (drizzled with Coconut Aminos Teriyaki Sauce)
Friday – Chicken Tortilla Soup
Saturday – Roasted Lemon Garlic Chicken and Potatoes
Sunday – BBQ Dinner Out
Have a wonderful week everyone! 🙂