I did it again. This past weekend was a 3 hour dinner and a food festival, so…I fell off that sugar and dairy wagon. But, I’m vowing to have 0 fun for weeks, months, years…not really…just as long as it takes for my stomach to not twist and turn no matter what I eat. So, this week it’s all broth and kale. Ok, too extreme. How about these options instead?

Monday: Chickpea Vindaloo– Vegan and Gluten free. Don’t be discouraged when you look at the paste ingredients- just improvise. I don’t have cardamom pods, whole cloves, or cumin seeds, so I’ll use the ground versions. I don’t have mustard seeds, so I’ll leave it out.  Fenugreek? Skip. These swaps also allow for another day of not having to grocery shop.

Tuesday: Crab Risotto– I plan to dumb this down immensely. I have never made risotto that I thought was worth the time and effort. So, I will probably use whatever rice is in the cabinet, toast it with oil and the spices called for, then add the wine and stock (1/2 the amount called for)- not crab stock, because I don’t have any. Who am I? Ina Garten? This recipe will be good with shrimp if you don’t want to deal with crab. Although, you can find lots of good quality, canned claw meat at any grocery and Costco.

Wednesday: Tortilla Soup with Jalapeño Cashew Queso– Gluten free and vegan, but feel free to use cheese and add shredded chicken. To save time, skip making your own tortilla strips, and just use some chips.

Thursday: Salad Night. So many options here. Empty the fridge, lay it all out on the counter, and have at it.

Friday: Garlic Shrimp Spaghetti Squash– This is an easy recipe, perfect for people who don’t want to cook on a Friday…AKA the Earth’s population. Serve with leftover salad or another vegetable. This recipe is very low-cal, so fill up! ***Buy your spaghetti squash from places that sell by the squash, and not by the pound. I know for sure that Trader Joe’s sells their’s this way. ***

Saturday: Grilled Lemon Chicken Flatbread Wraps with Spicy Garlic Sauce– Don’t have a grill? Cube the chicken and bake it at 425 for 10-15 min (depending on the cube size). It won’t have the same char-y grilled look, but will still be delicious.You can even coat the chicken in the spices and toss it in the crock pot. Or, for a vegetarian option substitute the chicken for tempeh or Gardein. Careful! Gardein contains wheat, and some brands of tempeh do too. If you’re steering clear of bread, serve this with quinoa or another grain/seed that you like.

Sunday: Crock Pot African Peanut Stew– Gluten and dairy free….can be Paleo if you eat something entirely different. I’ll admit, I haven’t tried this recipe before, but it sounds really good to me. So, I’m forcing it on you! Just be sure that you use peanut butter without added sugar, or this will taste way too sweet. For a grain free side, try plantains instead of rice.



I hope you enjoyed a relaxing, long weekend. Mr. and I were lucky enough to get away for a bit, see some new sites and states, and had a really lovely time. I love traveling, but do you know who hates it? My digestive system. It’s such a jerk. I really try to stay on track with some of the tricks I use to keep things…moving (sorry). But, let’s be real: It’s hard to keep up with water intake, your sleep suffers, you don’t know 100% of the ingredients you’re consuming, the workout clothes just take up room in the suitcase, and there’s no amount of probiotics that can help you. I am such a healthy eater at home, but unleash me into the world and it’s OVER. The past 5 days were filled with french fries, dairy, and white sugar. And I feel it. So, this week imma reel myself in a bit. These recipes are vegetarian (except for one, but I plan to skip the meat….but, as always feel free to add meat to any and everything!), full of flavor, and they take advantage of fall ingredients.

Tuesday: Baked Pumpkin Falafel Bowls with Maple Tahini Dressing– Be sure to use gluten free breadcrumbs/cracker crumbs/pretzel crumbs/rice or corn Chex/plain Cherrios if you need to keep this recipe g-free.

Wednesday: Vegan Indian Dahl (lentils)– Pretty easy recipe. Serve this with quinoa, rice, cauliflower rice, &/or Sweet Potato Flatbread (save time and use organic canned sweet potato aaaannnnnd if you’re feeling ambitious, make a double batch and use the leftovers on Sunday.)

Thursday: Spicy Pumpkin and Butternut Squash Ramen– I like to use Miracle Noodles in place of ramen. Try them if you haven’t already. Just be sure to rinse the hell out of them when you open the package, because it kinda stinks. I’m sure you’re a customer for life now. I also reduce the amount of liquid when I make soups like this, so they aren’t as soupy.

Friday: Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing– This is a good one! If you don’t like cashews, try almonds. To save time, use store-bought coleslaw mix instead of shredding the cabbage yourself.

***While you have your cashews out, soak 3/4C overnight for tomorrow’s dinner.***

Saturday: Vegan Pumpkin Alfredo Linguine– I’m lazy, so I’ll take all of the sauce ingredients, blend them, and then add it all to the cooked and drained pasta and stir to heat. The pumpkin can be replaced with butternut squash puree or cauliflower.

Sunday: Chipotle Butternut Squash Chili– My crockpot doubles as a fry pan…it’s a Ninja, and I love that you don’t have to dirty another pan when you use it. Soooooo, if you have the time slow cook it. If not- don’t!

Bonus Brekkie recipe! Breakfast Pumpkin Custard. This recipe is Whole 30, gluten free, grain free, sugar free, and paleo. I love finding recipes where I have every ingredient. Try it…I just pulled a batch out of the oven, and it has the most delicious smell! Now, this won’t be enough for me to call a meal- unless I’d eat half the pan, so I think I’ll have this with some oatmeal. Because apparently I’m 95 and eat custard, oatmeal, and other soft foods.

Monday: Grilled Zucchini and Corn Tostadas with Spicy Hummus– Gluten free and vegan. Any vegetables you have on hand will work for this. And you can skip the grill, and roast the vegetables in the oven. To save time, you can use store-bought hummus and add cayenne.

Tuesday: Slow Cooker White Chicken Chili– Gluten and dairy free. I am never a fan of dark meat, and always use chicken breasts. But, use what you like.  This will make a lot, and will freeze well.

Wednesday: 5 Ingredient Egg-Free Salmon Patties–  Paleo and AIP friendly. Not the most appetizing name, but these are fast and easy. You could use tuna instead of salmon. I would also add spices to the mix…the recipe doesn’t call for any. This recipe is easily multiplied. Serve with salad, roasted vegetables, or spaghetti squash “pasta.”

Thursday: Vegan Quinoa Power Bowls with Roasted Veggies and Avocado Sauce– I think that about explains it!

Friday: Paleo Butternut Sausage bake with Kale– Paleo and Whole 30. Feel free to substitute ground beef or shredded chicken for the sausage…I’m sure you could leave out the meat altogether.

Saturday: Honey, Lemon, and Rosemary Chicken with Potatoes– Gluten free, grain free, dairy free. It doesn’t get easier than a one pan dinner! Again, use whatever chicken you and your family like.

Sunday: Homemades!!!

***Bonus Monday recipe: Vegan Beef Bourguignon–  I’ll be enjoying this day off! The rest of this week’s menu will be posted on Tuesday.

Some weeks are a struggle for me to find recipes that sound good. 99.9% of the time, these are the meals we’re eating for dinner too. Really, the only times I deviate is when we’re traveling. Finding recipes and reading them to figure out which ingredients I need, is how I grocery shop. I’m a big planner and list-follower. I will say that living back in the states makes it a little harder remain on script. I mean, if I didn’t improvise last week, I never would have picked the one bag of organic “Sour Patch Kids” that was marked for 50 cents. I know there was only one, because I dug through the rest in a ravenous mania. Annnnnnyway. This week, I am ready to eat all of these meals. I hope at least one peaks your interest.

Monday: Sweet and Salty Fall Harvest Salad–  Gluten free, easily made vegan. This salad is one of the greatest things I have ever eaten. It’s just so delicious. There are a couple of changes that I make to make it a lil bit healthier/easier….

1- Buy pre-cut butternut squash. Huge time saver. I used frozen last week, and that worked well too (boiled, drained, and then roasted in the oven).

2- Substitute the butter for coconut oil or ghee, and substitute the brown sugar for coconut palm sugar.

3- Use dried cranberries with no added sugar or oil, or (what I do) use chopped dates instead. Dates have no added sugar, and are a great source of fiber, vitamins, and minerals.

4- Use goat cheese, or use a dairy free cheese to keep this vegan. I’m really loving Treeline Cheese, which I just found out is made in the city where my dad grew up. Huh. Small world.

Tuesday: Tuna Wasabi Ginger Burgers- This is a recipe I saw Gwyneth make back in the day. It’s a favorite of ours, and I hope you like it to.

Serves 4-ACTIVE PREPARATION TIME: 15 minutes
TOTAL PREPARATION TIME: 15 Minutes plus at least 1 hour chilling
The patties can be pre-formed and refrigerated.

1 teaspoon wasabi powder (or prepared wasabi)
2 teaspoons Dijon mustard
1 teaspoon water
½ teaspoon freshly ground black pepper
½ teaspoon coarse salt
1 Tbsp peeled and finely minced fresh ginger
1 Tbsp peeled and finely minced garlic
1 ½ Tbsp oil, plus more for cooking
1 pound highest quality tuna, cut into 1-inch pieces
2 Tbsp extra virgin olive oil
3 shallots, peeled and thinly sliced
4  buns
½ cup Soy & Sesame Mayo (recipe to follow)
Handful fresh arugula



Combine the wasabi, mustard, water,  pepper, salt, ginger, garlic, and oil in a food processor.

Pulse it all together to make a flavorful paste. Add the tuna and pulse just to combine—be careful not to overprocess the tuna as you want your burgers to have texture.
Form the mixture into 4 burgers and set in the refrigerator for at least an hour (up to overnight) to let the flavors really settle in.
Meanwhile, heat the olive oil over medium-high heat in a skillet. Add the shallots and sauté for about 10 minutes, until they get soft and sweet and a little brown. Reserve.
Preheat your grill or grill pan over high heat. Rub the tuna burgers with a little oil and grill for 2 or 3 minutes a side, to desired doneness. Grill the buns alongside the burgers. Spread the buns with the mayo, pile on the sautéed shallots and a bit of arugula and tuck in the burgers. 

Soy and Sesame Mayo

½ cup mayonnaise
2 teaspoons soy sauce
2 teaspoons toasted sesame oil

Wednesday: Low Carb Mexican Tamale Skillet Pie– Gluten free- You can really simplify this and use a store bought cornbread mix and enchilada sauce. Serve with a side salad and guac to bump up that veggie game.

Thursday: Spicy Shrimp with Cauliflower Mash and Kale– This just checks a lot of boxes for me. And finally, a cauliflower mash that doesn’t seem awful.

Friday: Pizza! What can I say? Those Domino’s commercials are really getting to me. For some reason, pizza and Friday just go together. So many options. Maybe have yourself a Joey special (Friends reference, anyone?). Have you tried Cappello’s pizza? You can order from their website, and can also find which stores close to you carry their products. They sell grain free pizza (paleo)…as well as pasta and cookie dough.

Saturday: Spicy Sushi Bowl– This is vegan, but you could easily add meat. You can also make the mayo using store-bought, by replacing the tofu with mayo and mixing in the rest of the ingredients. Add/take away whatever vegetables are fresh and look good to you.

Sunday: Homemades! Relax; it’s Sunday. Why not toss a bunch of stuff in the crock pot and call it good?

I don’t know who I am these days. I was actually happy this past weekend that it wasn’t blazing hot. I am excited to decorate for Halloween. I want a caramel apple in a bad way. I’m tired of flashing my guns in tank tops. Is this growth? Have I been brainwashed? The rest of Americans love Autumn, so…I guess I’ll try to get on board. But, I’ll warn you: As soon as it’s below 50°F, I’m going to bitch and moan.

We’ve got some fall flavors poppin this week. I’m still trying to hold on with some of the recipes, though. Enjoy!

Monday: Baked Sushi Tofu Bowls– Gluten free and vegan, but feel free to use chicken or shrimp instead of the tofu. If you can’t find wasabi powder, I think wasabi paste would work just as well.

Tuesday: Salad Bar- Get ready to feel healthy AF. Now’s the time to bust out everything in the fridge. Just remember to keep it clean with homemade dressing, and go easy on the bacon and cheese.

Wednesday: Whole 30 Jerk Chicken and Mango Avocado Salsa– I think I’m going to cook the chicken (with the marinade) in a crock pot. I prefer the mouth-feel of shredded chicken, and whenever I try and cook chicken in a skillet I end up cutting into it to make sure it’s cooked.

Thursday: Low Carb Crab Cakes with Roasted Red Pepper Sauce– I think that about sums it up. If you don’t need to eat gluten free, you can use cracker crumbs, bread crumbs, or flour instead of the coconut flour. To keep this low carb, serve with a salad &/or cauliflower rice. Or, bust out a bun for a crab cake sandwich.

Friday: Pumpkin, Spinach, and Walnut Spaghetti– Vegan and gluten free. I’m seeing a lot of pre-cut squash at the grocery lately….this saves lots of time, fingers, and sanity. As you know, I think brown rice pasta is just fine to eat, but if you think pasta is the root of all evil, try substituting spaghetti squash.

Saturday: Honey Mustard Salmon and Rosemary– I bet the only thing you need to buy is the salmon! But, I think this recipe could easily be used with chicken.

Sunday: Homemades!!!! Today, I’ll be making a favorite….Garbage Free “Chik-Fil-A.”

This is kind of a strange time of year. It’s still hot, but doesn’t feel like summer. Fall is a little over a week away, but stews and pumpkins seem far off. I’ll try and come up with a balance for you.

Monday: Spring Rolls with Peanut Sauce- The beauty of spring rolls is that you can put anything you have into them, and they’ll taste delicious. You can use any recipe for peanut sauce, or pre-made sauce, or use my recipe:

In a small saucepan combine  1/4 cup peanut butter (only peanuts as the ingredient), 3 tablespoons liquid aminos/coconut aminos/tamari/soy sauce, 3 tablespoons water, 2 tablespoons coconut or sesame oil, 1 teaspoon minced garlic, and 5-10 drops pure liquid stevia. Heat until everything is combined and slightly thickened,  stirring frequently. Makes about 2/3 cup.

Tuesday: Cilantro Sweet Corn Soup– Vegan and gluten free. Soup! I know. But this sounds good, so sue me. Feel free to add shredded chicken, black beans, use dairy milk…aka milk. I’m going to halve this recipe, because I can only eat soup one time. And, really, soup is a means to eat bread, so I’m going to try out this Gluten Free Cornbread Muffin recipe.

Wednesday: Sesame Seared Ahi Tuna Salad– Ahi can be expensive, so you can use chicken or salmon instead. Obviously with chicken, you can’t sear it and go on with your day. You can sear it with the sesame seeds, and then finish it off in the oven.

Thursday: Coconut Shrimp Laksa– Ok, this is kinda soupy too. But, there are noodles and spiciness and other excuses. You can definitely leave the shrimp out and use vegetable broth to make this vegan. I also add shredded carrots and thin strips of red bell peppers to increase the vegetables.

Friday: Steamed Butternut Squash over Quinoa with Southwestern Tahini Sauce– Gluten free and vegan. This is one of my favorite meals. The tahini sauce is so delicious. I have used sweet potatoes instead- like a charm. I also add carrots and peppers to this too. Whatever you have on hand to bulk it up with vegetables. I also put all of the vegetables on a pan and roast them together (instead of steaming the squash on it’s own.)

Saturday: Bunless Grilled Chicken BLTs– Simple, but tasty. You could go super healthy and serve this next to quinoa or brown rice, or, enjoy life and serve with a side of pasta salad or roasted potatoes.

Sunday: Homemades! Enjoy your day!



Pour one out for our homie, Summer.

Metaphorical goodbye, Summer. Labor Day is quite possibly the cruelest of holidays for school-aged people. It’s a day off, but you know what comes after it. For someone who *horn toot* did well in school, I really hated it. School caused so much stress and anxiety for me. I gave myself a freaking ulcer when I was 15! Is there anything worse than learning math and science? I know how that sounds, but my brain can not handle those subjects. According to Lady Gaga, I was born that way. Anyway…if I could go back in time and teach myself some stress relieving tactics and some ways to deal with anxiety, perhaps the thought of Pre-Cal wouldn’t induce black outs and heart palpitations. If you find yourself stressed, or perhaps your children are struggling to make the back to school transition, try some of these easy stress relievers. While some may sound cheesy, shut up.

  1. Take a walk (alone or with the fam) to remove yourself from the situation and get some fresh air.
  2. Get in the kitchen. Make something you normally wouldn’t. Treat yourself.
  3. Do something you enjoy. Watch a favorite show or movie, read for a bit, have a cocktail, exercise…
  4. Deep breathing. This can actually work, and will lower your blood pressure. Close your eyes, and breathe in and out slowly for a few minutes.
  5. Talk/write out the issue. Chances are you may be blowing things up a bit. If you get to the root of your problem, your solution might become more clear.
  6. Be creative. Whether you dabble in a DIY project; writing; or playing an instrument, getting the creative juices flowing can be very therapeutic.
  7. Be present. How many times have you freaked thinking about all of the things that you have to do tomorrow, in a week, in a month? Take everything a step at a time. Make a list. It really helps.
  8. Ask for help. If you’re overwhelmed because you’ve spread yourself too thin, ask family and friends for help. That’s the beauty of people who love you….you’re not putting them out. But, just don’t get crazy with the favors.

As a person who lives a normal life and who graduated high school 16 years ago, I can honestly say that I have never used the FOIL method; had to solve for X; used a microscope to see an Endoplasmic Reticulum (I just always liked those words, so that’s all I remember from Bio); or balanced a chemical equation. So. Take that, ridiculous standards.

Monday: Burger Bar- Happy Labor Day! Bust out that grill.

Tuesday: Roasted Cauliflower Tacos– Vegan and gluten free. I plan to marinate the cauliflower in the milk mixture to really let the flavors get in there. You could also use the marinade mixture for shrimp or chicken.

Wednesday: Coconut Milk Chicken with Jalapeño Mango Chutney– Gluten free. You could use store-bought chutney, but it will more than likely be loaded with HFCS and other sugars. Just make it. I plan to use frozen mango, because that’s what I have on hand. I’ll just let it thaw first. Serve this chicken with rice or quinoa and a vegetable side.

Thursday: Brazilian Bowls– Vegetarian and gluten free…can be vegan if you use a dairy free “sour cream.” I love this recipe. I always serve this over plain rice instead of the rice the recipe provides.

***Soak 1cup of cashews for tomorrow’s dinner!***

Friday: Magic Mushroom Sauce and pasta- Vegan and gluten free. This sauce will come together so quickly. Serve over pasta for a creamy, satisfying meal.

Saturday: Moroccan Carrot and Chickpea Salad and your choice of protein- Gluten free; salad can be made vegan if you use non dairy, “feta.” If you use jarred chickpeas and pre-shredded carrots, this will take 5 minutes to make. Don’t like/have pistachios? Use cashews, almonds, or pumpkin seeds. This salad will taste great paired with a white fish seasoned with Ral el Hanout.

Sunday: Crabby Snacks and Homemades- From now until the end of football season, this is what you’ll see as the meal de jour for Sundays. Crabby Snacks and Homemades comes from Silver Linings Playbook, which is one of my favorite movies. The main character’s mom makes this every game day. To me, this is going to be comfort food. This is an opportunity to bust out the seasonal/family recipes, get in the kitchen as a family, and enjoy the last of the weekend.

I’ve been reunited with my Vitamix and Keurig. I have a kitchen full of groceries, and I can finally get back to cooking with you!

Monday: Honey Mustard Lentil Vegetable Salad: This is a really simple, and healthy recipe that can be made earlier in the day, as it gets better with time. To make this a bit heartier, serve on top of quinoa or another grain, and /or serve with a protein like roasted chicken or white fish.

Tuesday: Mango Curry with Chickpeas: Really looking forward to this one! There are a few steps that might seem unnecessary (like toasting the spices), but they can all be done in the same pan. I think shrimp, chicken, or tofu would be great additions for added protein.

Wednesday: Korean style Tofu Bulgogi: If tofu isn’t your thing, just follow this recipe using thinly sliced chicken or beef.

Thursday: Honey Mustard Chicken Salad: This recipe is satisfying, and quite tasty. The dressing comes together very quickly, and is so much healthier than a purchased option. The meat can be replaced with vegetarian/vegan options such as tempeh, seitan, beans, or meat free “meat.”

Friday: Paleo Buffalo Chicken Casserole: Easy, easy, and paleo/Whole 30/gluten free. Spaghetti squash is so easy to cook. I like to put the entire squash in the oven at 400° for an hour, let it cool to the touch, and then cut it. Cutting a raw squash can be a bit of a production…at least for me. And since you’re saving your carbs with this meal, you can enjoy this with some cornbread.

Saturday: Taco Salad with Creamy Cilantro Dressing: Whole 30, gluten free, and dairy free (if you want it to be). Who doesn’t like the flavors in tacos? Making tacos into a salad bumps up the amount of veggies you eat, and (hopefully) means you can reduce the amount of chips and tortillas…and have a few margaritas. You can skip the dressing and use guacamole and salsa as your dressing, which is what I typically do.

Sunday: Easy Lean Curry Burgers: This recipe is for 2 lbs of meat, btw. The flavors in these burgers are so good, and you can increase the spice to make them hot. These can be eaten on buns, on top of a salad, or with rice.

Heal your gut. Make it a better place.

***I apologize in advance for the usage of the words: raw, bones, leach, fat plug, and gelatinous.***

When you purchase most broths from the grocery, you are buying salt water with flavoring. There is really no nutritional value. You can purchase pre-made bone broths now, but making it yourself is a more inexpensive option. If you feel like it, you can Google the health benefits of drinking/eating bone broth. Personally, I can not sit down for a warm mug of broth. *Insert heaving noise.* But, I do like to have this on hand to cook with. ****Vegetarian/vegan option below!****

Here’s a recipe for homemade bone broth (aka chicken stock) from Against All Grain. I make mine (almost) the same way. I typically save my chicken bones in a bag (from about 3 chickens) in the freezer, so I can make one big batch of broth. I have done this using a raw chicken, and it works out just as well (I don’t know how the chicken doesn’t dry out…but it doesn’t and it’s actually quite good). I don’t measure the water…just pour (filtered) water to cover the bones. I leave out the salt, because I don’t drink this on it’s own, and I figure I’ll just add salt to the recipe I’m using with the broth. Most of the time, I don’t even add vegetables. Lastly, I start making this around 8pm, and let it go (on low) overnight. Why apple cider vinegar? Well, the vinegar helps to leach the calcium and minerals out of the bones. By the time your broth is finished, the bones will literally crumble.

I let this cool a little before straining. Then pour into glass containers, let cool completely and refrigerate. If you’ve used quality chicken/bones, you will notice a fat plug on top when your broth is cold. This protects the broth, “sealing” and preserving it. You’ll also notice, that your broth is very gelatinous when it’s cold. Again, that’s not a problem. That’s the healthy fat and nutrients that help heal your body. You can drink this daily if you’d like, use in recipes, and give it to your baby dog like I used to…she couldn’t get enough of it.

The quality to chicken you use is important! For one, you can not use boneless skinless breasts for this….you need the bones and fat. Though not inexpensive, you need to look for non caged, organic, raised without antibiotics…I could go on, chicken. If you see, “chicken with rib meat,” or, ” XYZ% water, ” walk away.

For VEGETARIANS/VEGANS, you can make broth too. The same general rules apply. Save your vegetable peelings, and use any vegetables you have on hand. Load up the crock pot, add whatever herbs and spices you like (adding organic miso &/or Nutritional Yeast will add depth of flavor and some nutrients), and let it cook on low overnight. If you’re into Superfoods, add some Reishi, coconut oil, ginger, &/or umami.


Monday: Curry Apple Salad with Spiced Chickpeas– Vegan, gluten free. I am well aware that this salad is probably not going to be enough food for many of you. That’s ok. This will pair well with a grilled/roasted/pan cooked salmon fillet. Or Big Mac.

Tuesday: Paleo Eggroll in a Bowl– Paleo, gluten free, dairy free- You could definitely buy bagged coleslaw mix to use for the cabbage and carrots…and save yourself lots of time. If you do that, this recipe will come together crazy fast. If you’re feeling Martha Stewart-ish, try making this Paleo Sweet and Sour Sauce. “Normal” condiments are loaded with sugar and preservatives, and many of them sneak some wheat in there to make them thick. Even if you’re not Paleo you should try this! You probably have everything you need. Sub cornstarch for the arrowroot, soy sauce for the coconut animos, and whatever ketchup you have in the fridge.

Wednesday: Spicy Peanut Chicken Soba Noodle Salad– Take out the chicken and honey (sub maple syrup) to make this vegan,  use g-free soy sauce to make g-free, and use whatever noodles you like. You can substitute almond butter for peanut butter to make this more paleo-ish.

****If you have time, cut and soak 2 sweet potatoes for dinner tomorrow****

Thursday: Cajun Sweet Potato Fries with Blue Cheese Yogurt Sauce–  Gluten free and can be dairy free if you use non-dairy yogurt and cheese. Or, skip the sauce, and drip your fries in whatever you fancy. Pair your fries with grilled chicken, pork, or  lean cut of beef. And, you can add a side salad to get your green on. Sidenote: Any kind of potatoes *need* to be soaked if you plan to make oven fries out of them. This helps to pull out the starch, so your fries will be crispier. You can leave the cut potatoes on a bowl of water and put them in the fridge for a few days, if you need to/forget them. Just don’t forget to take them out of the water and dry them on a tea towel (thoroughly) before you bake them.

Friday: One Skillet Spicy Ranch Chicken– Ok…I’m just going to advise you not to use the pre-made ranch mix. There was a time in my life when ranch was my life. But, now I make my own mix. It’s cheaper, easy, has 93498283579% less sodium, I can read each ingredient, and I know exactly what’s in it. I would also take the time to make the rice instead of using instant. This would involve using another pot, cooking the rice, and then adding it to the skillet when it’s cooked. You could also use quinoa instead of rice.

Saturday: Sweet Potato, Beet, and Goat Cheese Galette– This recipe is so good, it bears repeating…even in August. You can use your favorite crust recipe, but this one is very good and very easy. You can substitute another soft cheese for the chèvre, but…I can handle goat and sheep’s milk cheeses, so that’s what I do. I think you really need the tanginess of the cheese to add a little complexity to this meal. Serve with a salad and you are healthy as all hell.

Sunday: Slow Cooker Everything Chicken– Easy. This chicken can be used for whatever you want….salads, sandwiches, as a main, in tacos, with BBQ sauce for BBQ. When you’re done (hear me out) save the bones. I know. Just do it. Put them in a Ziplock and freeze them. We’ll make bone broth from them- tutorial to follow later in the week.