I hope you’re reading this from home; enjoying a day off. Thanks for getting lost, Columbus. You are so good at exploring.
Here are some recipe ideas for the week:
Monday: Curried Butternut Squash Soup (gluten free and vegan) I plan to use canned pumpkin to make things even easier.
Tuesday: Potsticker Burgers and Asian Slaw (gluten, dairy, nut free; paleo) Calls for turkey, but any ground meat will work. Eat as is, on a bun, as a lettuce wrap, on top of rice…
Thursday: Spicy Kale and Coconut Stir Fry (gluten free and vegetarian; can be vegan if you leave out the eggs) This recipe can easily be doubled or tripled. Use frozen kale to save time, or if you can’t find fresh. Chicken or shrimp could easily be added.
Friday: Chicken Sharwama There are so many options for this recipe. I’ve baked the chicken for this many times, and it’s just as good as grilling it…the marinade is the key. You can buy store-bought tzatziki and pitas or flatbreads to save time. I like to serve the chicken with hummus, lettuce, tomatoes, homemade tzatziki (made with dairy free yogurt) olives, and onions on top of homemade flatbread. You could make this vegetarian by subbing the chicken for grilled or roasted veggies (using the same marinade).
Saturday: Quinoa Enchilada Casserole (gluten free and vegetarian; can be made vegan by using non-dairy cheese) Could easily be doubled and frozen for another time. Try to use organic corn, since corn is almost always genetically modified.
Sunday: Pumpkin Harvest Pizza – (gluten and grain free; leave off the meat and cheese for vegan, or use “meat”crumbles and non dairy cheese) When I last made this crust, I subbed 1/4 C coconut flour for the almond flour, and used a chia “egg” instead of the xanthan gum.
I hope you’re off to a great start of the day. And a shortened work week? It’ll be Friday at 5pm before you know it!