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.

We’re half way through August….and it’s still mega hot. Only one of these meals suggests using an oven. I know it’s more difficult to find the time to cook healthy meals with school and activities beginning again, but you and your family are worth it! It may require a little weekend prep, but these meals will not keep you in the kitchen. Unless that’s your thing; then just stay in there.

 

Monday: Simple Tofu Scramble– Gluten free and vegan. I understand that, “tofu scramble,” is not the most appetizing phrase…but they’re always delicious (to me). If you don’t like or want tofu, just use eggs. Use whatever vegetables and seasonings you like. This would be great with a side of potatoes or toast and avocado.

*The key to a good scramble (if using tofu) is to squeeze as much of the water out as you can. Open the container, take out the tofu, and set it on a plate with paper towels or a kitchen towel, then place more paper on top, followed by a heavy can to weigh it down. I leave mine for a while, and will sometimes change the towels after they’re soaked.

Tuesday: Chicken Parmasean Zucchini Boats–  Gluten free; to make vegan, use textured soy crumbles and non-dairy cheese. Pretty self explanatory. Serve with a salad to bump up the veggies.

Wednesday: Creamy Vegan Mushroom Fettuccine Alfred0– Vegan, use gluten free pasta if needed. Ok…this recipe might be a bit much for a normal Wednesday. So, you could just make the pasta, add the vegetables, and use butter or olive oil and some of the pasta water as your sauce. You can go for it and make the cashew sauce. You can make your favorite alfredo sauce. Or, you can say f*&k it, and buy a bottle of Ragu.

Thursday: Sandwiches…try baking these Gluten free Sandwich Rounds– This can be as simple or as complicated as you’d like. It could be a Wonder Bread PB&J; Grilled Cheese; or a baguette with slow roasted turkey, bacon, lettuce, tomato, and a Sriracha aioli. Options.

Friday: Lentil Taco Salad– Vegan and gluten free, but you can easily use ground beef/chicken/or turkey instead of the lentils. Load up your plate with salad toppings, and then add this and whatever else you like to eat with tacos.

Saturday: Liver Support Quinoa Bowl with Sweet Sesame Dressing– Do you need this today? I really like beets. If you don’t skip this recipe. If you haven’t cooked/eaten beets: try them. Warning: they turn everything they touch red, if you eat too many you could feel a lil sick (they are serious detoxers), and they might make your pee a lil orange/red….every time I eat beets I forget this and think I’m dying.

Sunday: Bourbon Marinated Pork Tenderloin with Watermelon Peach Salsa– Be sure to use tamari, coconut aminos, or liquid aminos to make this gluten free. To save a lot of time, skip making your own salsa. There are tons of “fruity” salsa options. The key to this recipe will be marinating the pork early enough (toss everything in a Ziplock the night before and forget about it until it’s time to cook), and letting the pork sit for 10 minutes (UNCUT!!!) after it cooks. If you slice right in….ciao ciao juiciness, and hello dry pork.

Again…sorry for bouncing on you. But, I knew you could figure things out for yourselves. So, wave “see ya later” to the pizza guy, forget the number to Szechuan Palace and try some of these:

Monday: Vegan Turmeric Quinoa Power Bowls: This is a great way to get back on track after the weekend. Naturally gluten free and vegan. Great to double or even triple the recipe so you have extra meals for leftovers and lunch. As always, meat can easily be added for those who “need” meat at every meal.

Tuesday: Easy Jalapeño Shrimp Veggie Bake: Low carb, grain free, gluten free…recipe includes modifications for dairy free. Can be made vegan if you leave out the shrimp, and follow the dairy free modifications. It’s still summer, so there is still beautiful squash and tomatoes available- buy them and make this! This dish will keep well, so you can warm it up for lunch leftovers. If you don’t want/like shrimp (shrimp is another ingredient that we HAVE to be careful with, load this up with more vegetables, or try chicken or white fish. For shrimp, try to purchase raw, wild-caught shrimp from Argentina or the US. It’s not difficult; just read the label or ask your fish monger. Be sure to thoroughly clean and cook your shrimp (and any meat, for that matter).

Wednesday: Baked Pasta with Creamy Spinach and Brussels Sprouts: Vegan; use gluten free pasta if that serves you. This can be easy…you don’t have to make the sunflower seed cream (if you’re interested in this step but don’t have sunflower seeds, try cashews or almonds). OR you can sub this cream for cashew butter. If you can consume dairy, try using Greek yogurt instead.

Thursday: Avocado Chicken Salad Lettuce Wraps: Naturally gluten free, can be made dairy free if you sub non-dairy yogurt or “sour cream,” for the sour cream. This recipe is easily multiplied for a crowd, or for leftovers. For a heartier meal, serve with pitas, naan, or as a sandwich. To save time, use a rotisserie chicken. Did you know that you can buy all white meat rotisserie chicken (as in: the meat is taken off of the chicken for you and packaged up nicely) from Costco? Well, you can.

Friday: Pizza! Who doesn’t love a good pizza Friday? I told you to ditch the pizza guy…but you can still have pizza without the preservatives and junk. Here are a few recipes to peruse, or, you can use your favorite dough recipe.

  • This Wolfgang Puck recipe can not get any easier…it was my favorite back in the day when I could handle it. My husband still requests it, and I recently followed this recipe but subbed Cup4Cup to make it gluten free (Just follow the recipe, but skip the kneading steps. This will still look like a batter instead of a dough, so just make sure you oil your pan well before you spread it out and bake). This dough is amazing cooked on the grill, btw.
  • Hawaiian Pizza– Gluten and egg free crust…use whatever toppings you’d like.
  • Emeril Lagasse’s Gluten free Pizza
  • I’m pretty sure you can still buy raw dough from Trader Joe’s, and save yourself some time. I’ve also been introduced to Cappello’s , which sells gluten and grain free pizza. They sell just the crust, and versions with Mozzarella or Sheep’s milk cheese. Their products can be ordered, or bought from Whole Foods and other local organic markets (their website will tell you the store closest to you.)

Saturday: Peanut Chicken Zucchini Noodles: Yes, I’ve posted 2983498374 versions of this dish, but, it bears repeating. It has everything you need!

Sunday: Sweet Potato Salad with Bacon and your choice of protein: This can easily be made vegan by leaving out the bacon, or by substituting with a vegan/vegetarian “bacon.” This would pair well with grilled chicken/shrimp/salmon/steak and side salad, or with grilled portobellos, Gardein, or (my new favorite) Tempeh. Tempeh is made from soy, so be sure to make sure it’s organic. I found some with flax seed added at my local Whole Foods. Yes, world, I now have a local Whole Foods.

Apparently I took a break😳 I really am so sorry! I guess I forgot how busy moving can be! The past couple of weeks have flown by, and Amazon Prime has already paid for itself. I promise there will be a new menu up on Monday morning! Until then, just don’t go to McDonald’s for every meal. Or do. How much damage can you do in 4 days?

An entire week of salads…but these salads will not leave you hungry (and there’s meat for the carnivores). I love salads because there are so many options, and it is minimal work. You can take a day to prep all of your vegetables if you want, and mix and match all week, or you can test out some of these babies. If the thought of making dressings doesn’t do it for you, just use olive oil, balsamic vinegar, and some sea salt.  So, get a couple of more hands to help with the washing and chopping, and don’t turn your oven on for a week.

Monday: Low Carb Pad Thai Salad– You’ll definitely need to multiply this recipe to serve a family. If you don’t have a spiralizer, just use shredded carrots and thin pieces of zucchini. You can leave out the chicken and fish sauce to make this vegan (replace the fish sauce with more soy sauce).

Tuesday: Rainbow Chicken Salad with Almond Honey Mustard Dressing–  This is summer in a bowl, my friends. I’d add some strawberries, but that’s just because I like food that tastes good.  To save time, you could buy a rotisserie chicken.

Wednesday: Ginger roasted Pumpkin Quinoa Salad– Changing it up a little🙂 It’s not exactly pumpkin weather, so you can use sweet potatoes or butternut squash. Again, you CAN roast this in the oven, but you can also cut whatever you’re using up in small pieces and pan fry. Again, you can multiply this recipe to serve more- and quinoa dishes freeze very well.  ***While you’re making quinoa, make extra for Saturday’s dinner.***

Thursday: Tahini Kale salad with Crispy Chickpeas–  Gluten free and vegan.  Ok, I lied a little….you CAN cook the chickpeas in the oven, but you don’t have to. You can get a similar result from making sure the chickpeas are very dry, and pan frying in a small amount of oil. If you don’t like/can’t find kale, try spinach or romaine lettuce. If you do use kale…make sure you massage it. I know….but, the key to raw kale tasting good it to break down some of it’s fibers. My tip is to take 1tbsp of the oil (that’s meant for the dressing), pour it on the kale, and massage it for a few minutes. Then continue with the recipe.

Friday: Shrimp Cobb Salad with Cilantro Lime Vinaigrette– Feel free to leave out the meat/use a different kind of meat. The Emeril’s seasoning is also not imperative- just use something spicy.

Saturday: Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing–  Gluten free and vegan. This just tastes so good, and that’s all I can say. The recipe is written with modifications, so there’s an option for everyone. You could also use this as a side dish, and serve this with grilled chicken or salmon.

Sunday: Lentil Taco Salad– Vegan and Gluten Free…although, you can skip the lentils and use grass-fed ground beef if you prefer. You’ll see how to put the salad together when you scroll down- however it’s for a single salad (why?). So, just use the same ingredients, but multiply for each person being served.

 

This is my last post that will be written in Germany. We head back to America tomorrow morning! My excitement level is akin to a child on Christmas morning, whose birthday is also on Christmas, who knows they’re getting a Power Wheel and a puppy, and that there’s  an ice cream buffet for each meal of the day.

“If you are depressed you are living in the past.

If you are anxious you are living in the future.

If you are at peace you are living in the present.”

~Lau Tzu

Just gonna leave you with that for today…

 

Monday: Southwest Pepper Jack Salad with Creamy Avocado Salsa Dressing– Naturally gluten free; can be vegan if you substitute the milk for non-dairy milk, and the sour cream with non dairy sour cream/yogurt, tofu, or coconut cream. You can easily add chicken or shrimp to this for added protein. The dressing does have a few ingredients…but just toss it all in a blender, and it’ll be done before you know it.

Tuesday: Crockpot Thai Chicken Quinoa Bowls– Crockpot meals are clutch in the summer…you can make a healthy, filling meal without heating up the house. This recipe is gluten free if you use g-free soy sauce, and is dairy free if you replace the greek yogurt for a dairy free version.  ***Make extra quinoa, and use for Friday’s dinner.***

Wednesday: Creamy Chili Sauce with Zucchini and Spinach Pasta– Vegan, use g-free pasta for gluten free. This is not a difficult recipe, but when you look at the actual recipe you’ll see a lot of explanation. That’s good! The author is very thorough. I don’t have cashew milk, so I’ll substitute coconut milk…fingers crossed that it turns out! Of course if you consume dairy- just use the milk you have.

Thursday: Baked Teriyaki Portobellos– This can not get any easier….2 ingredients! I plan to use these whole and make sandwiches with them.

Friday: Banh Mi Bowls– Gluten free and Paleo- Buy shredded carrots instead of DIY’ing it. I’ve never seen lemongrass paste, so just buy fresh or jarred and chop it up as small as you can (it’s not enough to bother with the Vitamix or food processor), if you’re going for a cauliflower rice option- buy it frozen.

Saturday: Cook out!  Throw something on the grill and keep the heat outside. Marinate vegetables, meat, tofu, etc. Be careful that you’re not taking this healthy meal and turning it into a sugar-fest with your marinades. Check out this pack of condiments and dressings that are organic and Whole 30 approved: Tessamae’s Organic Whole 30 Pack. You get 8 bottles for $52. You’ll get 15% off your first purchase, and you can Subscribe and Save, which will also lower the cost.

Sunday: Pulled pork with Green Chile Slaw– Another crockpot recipe. This recipe calls for guajillo peppers. I have no idea what that means. If you do, snaps to you. Just use jalapeno. It’ll be fine. You can lighten the slaw up a bit by using half mayo half yogurt. You can also substitute a few drops of stevia for the honey. This would be great with tortillas, rice, quinoa, cauliflower rice, lettuce wraps. Lots of healthy choices.

I work it out

You know what’s really easy to not do? Exercise. And the more you neglect it, the easier it becomes to just forget about its existence and live in a blissful state of ignorance until you put on jeans. Screw you, jeans. You truth-telling ambassadors of Autumn. Anyway. We must participate in some form of exercise, as it really is essential for physical and mental health. There are two keys for being successful in any exercise regimen: enjoyment and time. Both can be a bit tricky, because this can involve trial and error.

Let’s use me as an example. I am inherently lazy. There is nothing I love more than laying around watching Investigation Discovery or The Golden Girls. I could literally do this 16 hours a day. However…I also love food. And I also love wine. Mmmmm, and brownies. And sugar cookies with frosting. Man, those are so good. And, you know, french fries with fry sauce are some next level shizz. So, clearly, something has to give. Thus, I exercise. I didn’t start, “working out,” until my early 20’s…and then I would spend a lot of time on the Elliptical…because? I don’t know why. But I hated it, so it became really easy to just not do. This also led me to the realization that I detest going to the gym. Through lots of trial and error, I have come to find a regimen that works for me. I like to combine walking/hiking, lifting (for my upper body), Pilates, and Yoga. I do not do each one of these every day. But, I do try and do something every day. I enjoy each of these activities, and I feel the best, and feel that I look the best when I am able to maintain my routine. Weekends are not structured, and are definitely lighter…or, nothing at all- which is also essential for muscle recuperation.

Like I said, I do not like going to the gym…and I really don’t like paying for exercise. Years ago I bought a Pilates reformer on Groupon, and it was some of the best money I’ve ever spent. Yoga mats- chump change. Shoes to walk in…you need those anyway. The weightlifting  rack…ok, that was in investment. But think of all the gas money saved! And the fact that I know exactly who has sweat on our bench, makes it worth it.

Right now, I’m in a transitional phase, and don’t have access to my usual gear. Weather permitting, I still like to get outside everyday for a walk. On days when that’s not feasible, I like to supplement with this video by Relentless Jake. It’s low impact and only 25 minutes, but you will be sweaty and tired at the end of it. I find Jake to be relatable…he messes up, falls over, gets tired. He’s goofy, but not on an annoying Tony Horton level. I do this workout with 5lb weights…by round three I want to toss them out the window.

YouTube is an incredible resource for Yoga and Pilates. My favorite Yoga channels are Yoga with Adriene and Brett Larkin Yoga. Again, I find Adriene to be relatable. She’s great at explanations for beginners, and not too…yoga-y (you don’t have to imagine yourself as a grain of sand in the bottom of the ocean). She also offers (free) programs like 30 Days of Yoga and Yoga Camp. Now, Brett Larkin Yoga will leave you a sweaty mess. She is no joke. I just signed up for her Chakra Challenge (again, free) that begins on September 12. Sign up and do it with me!!! Another great (free) Yoga series…especially for beginners is 30 Days of Yoga with Erin Motz. Each video is only about 15 minutes, and it’s a great way to see if you actually like yoga. I just started Erin’s Bad Yogi Perfect Body Yoga Program. This one is not free, but it’s a structured 8 week program, and I needed something to keep me in line until my life is once again organized. The “Perfect Body,” refers to creating the healthiest version of the body you already have, fyi. As for Pilates…there are lots of reformer-free workouts available. Fitness Blender has a good video…it’s an hour, though. But, there are so many 30 minute workouts available.

The whole point of this incessant rambling is: You have the time and the resources to exercise. You just have to prioritize! I know that there are tons of obstacles that can get in the way, but you have to figure out a way to get around them. Don’t have 30 minutes? Well, do 10 minutes, pause the video, and come back when you can. This doesn’t have to be difficult, and there are so many options that cost nothing.  You don’t have to kill yourself for hours a day. There are other ways to get in shape besides running and HIIT. If you ever hear me say that I went running or did a burpee, have me committed. Clearly aliens have taken over my body and I am a shell of my former self.

Does this still sound daunting? Well, contact me and I’ll help you through it!

Y’all: It’s July (pretty sure you know how to read a calendar). Let’s get this month started with some healthy meals! Mmmmkay???

Monday: Happy 4th of July! Hopefully you’re enjoying a sun-filled; easy-paced; red, white and blue accessorized day. The cops will be out today making sure that you’re eating something on a bun and having an icy cold beer. It’s mandatory; don’t fight it. If you have the bun, beer, AND some kind of pie- you have reached the Americana Trifecta and will have good luck and fortune all summer long. Looking for some tasty gluten free buns and beer??? I got you. Udi’s is always a great bun option….but don’t forget to toast them! This step is seriously crucial. Canyon Bakehouse is also a great brand (they also have amazing Everything Bagels that freeze very well).  I love beer. So, the past 5 years have been a struggle. Gluten free beer can be so watery and tasteless. But, through lots of tasting…I can share my favorite 3 brands: Omission, Estrella Daura Damm, and Green’s. All of these can be purchased at Total Wine. You can go online, and see what’s available at your Total Wine…they’ll even tell you what aisle it’s in.  Even if you’re not gluten free, buy a 6 pack and keep it in the fridge just in case. I can’t tell you how exciting it is to find out that you can have beer with your friends!

Tuesday: Peanut Chicken Zucchini Noodles–  Be sure to use g-free soy sauce; the chicken can easily be taken out to make this vegan. Want to reduce the fat and sugar? Sub peanut butter powder (I like Naked PB) for the peanut butter, OR use pb that only contains peanuts, and replace the honey with about 10 drops of pure stevia. To save lot of time, and to prevent the onset of Carpal Tunnel, buy shredded carrots and cabbage (a bag of coleslaw mix would do the trick). You can also buy pre-spiralized zucchini. Obviously you can double this recipe.

Wednesday: Vegan Chickpea Tikka Masala– Vegan and gluten free. I know that this has a lot of ingredients- don’t be scared! It’s mainly a lot of spices, and you’ll be happy you used them! They give such a deep, delicious flavor. And if you present this dish in the pineapple? We’ll all be cheering for you.

Thursday: Basil Chicken Salad– Gluten free can be paleo and Whole 30- This can’t get easier…BUT…y’all know I’m not an advocate of low-fat options. You could use all yogurt (dairy or non-dairy), but go for the full fat option. The whole recipe has 3 Tbsp….it’s fine. Sir Kensington’s mayo (they also have a vegan option now) or Primal Kitchen mayo are great. Or, you can make your own: Homemade Paleo/Whole 30 approved mayo. Eat this chicken salad with lettuce wraps to keep it low carb, or use up those leftover buns from Monday.

Friday: Pumpkin, Spinach, & Walnut Pasta: Gluten free and vegan- This recipe actually uses butternut squash, not a pumpkin. I say, cube the whole thing, and use the other half for tomorrow’s dinner. You could also use sweet potato instead. Quinoa could also be used instead of pasta. As for gluten free pasta, my favorite is the Vitacost brand.  The ingredients are brown rice and rice bran. So many g-free pastas have many starches and sugars added. Vitacost.com is my favorite. They have just about everything you’ll ever need. Their brand is always non GMO and BPA free. They have sales all the time.

Saturday: Low Carb Butternut & Nut Butter Curry– Gluten free, vegan, paleo- Use whatever nut butter you have open. I have a bit of cashew butter that needs to be used up, so that’s what I’ll sub. Peanut butter would also work…you really won’t taste it; it’s more for a creamy mouth-feel. PB will undo the paleo-ness, though. Buy frozen cauliflower rice to save time. Or use rice or quinoa if you don’t like cauliflower.

Sunday: Grilled Adobo Chicken Burgers– Gluten free and paleo (with no buns). When I read this recipe I was like, “Where’s the effin’ adobo?!” So, I plan to add 1-2 of the chilies in adobo sauce and some of the adobo sauce to the chicken mixture. Turkey would also be a great alternative here. That’s what I plan to use, as I normally grind up my own chicken (the ground chicken brand that I have access to is…in a word: DISGUSTING), and since all of my kitchen supplies are gone- ground turkey is where it’s at. Also, I plan to make this into a burger bowl. SO, lots of lettuce as a base, with the normal burger toppings. That way we reduce the carbs, allowing you to enjoy some crispy baked fries🙂 As a reminder: after cutting your potatoes soak them in water (you can even do this overnight) to remove as much starch as possible. Make sure to drain them and dry them thoroughly before baking at 425° for about 40 min. The only oil you need is a teensy bit sprayed on the foil, so they don’t stick.