The best half of the year is finally here!!! I’m still missing out on the warmth and sun, but it’s coming…it’s supposed to be 59° on Easter, so…that could be exciting. Let’s begin spring with a week of healthy, light, fast meals, k?

Monday: Thai veggie quinoa bowls– Gluten free and vegan. This only serves 2, but is easily multiplied.

Tuesday: Stuffed peppers- So many possibilities for these. Fill bell peppers with any combo of vegetables/protein/grain you’d like, put upright in a crockpot, and let it go for a few hours.

Wednesday: Buffalo Chicken Zucchini Boats– Whole 30, Gluten free. Serve with a bid salad for a filling, low carb meal.

Thursday: Taco salad with creamy cilantro dressing– Pretty self explanatory…gluten free, can be vegan if you sub the meat for beans, tofu, lentils, or meatless crumbles. Feel free to leave out the plantain chips and substitute homemade tortilla chips, or organic tortilla chips for a little crunch.

Friday: Spicy Peanut Chicken Soba Noodle Salad– Sub liquid aminos/coconut aminos/tamari for the soy sauce for gluten free; use almond butter instead of peanut butter for paleo; leave out the chicken, add more vegetables, and sub maple syrup or agave for for vegan. Whew! Now for the noodles…use any kind of pasta that pleases you! You can also bulk this up without the added calories by using zoodles &/or shirataki noodles.

Saturday: Tandoori Chicken and Curry Pineapple Cauliflower Rice– This one has a few parts…recruit come help and cut down your kitchen time. Gluten free and Whole 30. Just make the chutney and the “rice” for a vegan meal…I’m going to recommend that you eat something else besides cauliflower for a meal, though.

Sunday is Easter, so cook what makes you happy. We’re having beef tenderloin, whatever kind of green vegetable is fresh, smashed red potatoes, and banoffee pie….and wine. A lot of wine.

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