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

TuesdayHomemade Mayo Caesar Salad (using avocado oil)

Wednesday – Teriyaki Chicken with Roasted Red Bell Peppers, Zucchini & Jasmine Rice (drizzled with Coconut Aminos Teriyaki Sauce)

Thursday – Thai Turkey Burgers with Almond Bread Buns from Simple Mills & Sweet Potato Fries

Friday – Chicken Tortilla Soup

Saturday – Roasted Lemon Garlic Chicken and Potatoes

Sunday – BBQ Dinner Out

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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