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.

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