I took last week off. Honestly, I forgot to post last Monday….and then I just kinda went with it. Apologies. My heart just wasn’t in it. Thankfully the sun has instilled me with some life again!

Most of these meals are vegetarian, but all of them can very easily have meat added to them.

Monday: Carrot BBQ: Vegan and gluten free. I’m a little obsessed with this recipe. I made it 3 times last week. It’s so good, fast, easy, and really makes you feel like you’re eating pulled pork bbq. I made the bbq sauce included in the recipe, but if you have your own recipe or a pre-made sauce that you like…this will come together in a minute. The sauce recipe can easily be multiplied. I buy bags of pre-shredded carrots…another time saver. I like to top this with coleslaw. It’s good.

Tuesday: Sweet Korean Lentils: Gluten free and vegan. You can substitute the brown sugar with coconut sugar, maple syrup, or honey to make this refined sugar free. Serve this over rice, quinoa, or cauliflower rice. If you’re feeling it, make extra (rice, or whatever you plan to make) so you don’t have to make it again for tomorrow’s meal.

Wednesday: Sushi: This is very easy to do on your own, but if you can find some good quality pre-made sushi from a local shop, or can order out…do it! If you want to make your own sushi, buy some sushi rice (at any grocery store). Sushi rice is stickier than other varieties. When it’s done cooking, add a few tablespoons of rice vinegar and one tablespoon of sugar (whatever kind you normally use). This will also work for quinoa. You can use any vegetables you want to here. You can also use ahi tuna, crab, and/or salmon for more protein and variety. To make this really, really, easy…throw it all in a bowl instead of making rolls.

Thursday: Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce: Gluten free, vegetarian, can be vegan (no feta). This requires basically no cooking! You’ll need to make the quinoa and blend the sauce, but if you buy jarred red peppers, the cooking is all done for you!

Friday: Spaghetti and Meatballs: My husband likes red sauce, and has requested it. I hate red sauce. I’m a terrible Italiana. I plan to eat leftovers. Since it’s Friday, and I have a life to live…I plan on buying him a jar or Organicville sauce and calling it good. Organicville is the only pre-made organic sauce that I have access to…I’m sure there are a ton of good options out there. For the meatballs, take some ground beef or ground chicken or ground turkey and add spices, a squeeze of tomato paste, and some chia seeds (to replace breadcrumbs), let it set for about 30 minutes. You can bake them, or cook them in a pan (very little added oil will be needed).

Saturday: Coq Au Riesling: Gluten free…can’t get around the chicken in this recipe, though. We’ve already inventoried our wine shipment out of here, and it’s time to get rid of all of the Riesling one acquires when living in Germany! You can use full-fat coconut milk, and Earth Balance or coconut oil to make this dairy free.

Sunday: Mexican Steak Cobb Salad with Cilantro Vinaigrette:  Gluten free, grain free, dairy free, paleo, I think it’s Whole 30 compliant too. Feel free to add any other salad toppings that you like.

 

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