Well, the 59°F thing didn’t happen yesterday, but it was still a great weekend. Full of friends, wine, good food, some exercise and fresh air…what else could you want?

Back at it today…put down the chocolate and jelly beans and pick up a carrot.


Monday: Veggie Korma– Vegan, paleo, gluten free- Lots of vegetables, lots of nutrition, lots of deliciousness. You can leave out the “garnishes”to cut out some calories. Serve with naan, rice, quinoa…

Tuesday: Paleo Bacon Carbonara “Pasta”–  Gluten, grain, dairy free, low carb…leave out the bacon/sub faux bacon for vegetarian. You could use actual pasta instead of squash noodles, if you’d like.

Wednesday: Balance Bowl– You know by now that I love a good bowl! They’re so easy, quick, and you can add/leave out ingredients to suit.  This particular recipe is paleo, gluten free, grain free, and dairy free. Sub tofu or beans for the chicken to make it vegetarian. This is a small recipe that will multiply well.

Thursday: Pesto Basil Sauce over Chicken and Zoodles– Pretty self explanatory! Use pre-made pesto to save time…just look for added sugars and fillers.

Friday: Paleo Plantain Beef Pie– Once you get past the name…gluten free, paleo, grain free, dairy free. Try subbing the grass fed beef for tofu crumbles, or maybe black beans for a vegetarian option. You can try using an egg replacer for a vegan option…can’t attest to the results, though. Don’t be afraid to try plantains. They’re so versatile; inexpensive; and have a lot of Vitamins A, C, B6, and Magnesium.

Saturday: Shrimp Cobb Salad– It’s a salad…go crazy. Feel free to use whatever protein you’d like.

Sunday: Vegan Potato Cakes Stuffed with Mushrooms– Be sure to use gluten free flour if you’re g-free (probably any single flour or blend will work…I plan to use oat flour). This would be good paired with a big ol salad. And dessert, because you need something to balance out all of the vegetables.

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