We’re half way through August….and it’s still mega hot. Only one of these meals suggests using an oven. I know it’s more difficult to find the time to cook healthy meals with school and activities beginning again, but you and your family are worth it! It may require a little weekend prep, but these meals will not keep you in the kitchen. Unless that’s your thing; then just stay in there.
Monday: Simple Tofu Scramble– Gluten free and vegan. I understand that, “tofu scramble,” is not the most appetizing phrase…but they’re always delicious (to me). If you don’t like or want tofu, just use eggs. Use whatever vegetables and seasonings you like. This would be great with a side of potatoes or toast and avocado.
*The key to a good scramble (if using tofu) is to squeeze as much of the water out as you can. Open the container, take out the tofu, and set it on a plate with paper towels or a kitchen towel, then place more paper on top, followed by a heavy can to weigh it down. I leave mine for a while, and will sometimes change the towels after they’re soaked.
Tuesday: Chicken Parmasean Zucchini Boats– Gluten free; to make vegan, use textured soy crumbles and non-dairy cheese. Pretty self explanatory. Serve with a salad to bump up the veggies.
Wednesday: Creamy Vegan Mushroom Fettuccine Alfred0– Vegan, use gluten free pasta if needed. Ok…this recipe might be a bit much for a normal Wednesday. So, you could just make the pasta, add the vegetables, and use butter or olive oil and some of the pasta water as your sauce. You can go for it and make the cashew sauce. You can make your favorite alfredo sauce. Or, you can say f*&k it, and buy a bottle of Ragu.
Thursday: Sandwiches…try baking these Gluten free Sandwich Rounds– This can be as simple or as complicated as you’d like. It could be a Wonder Bread PB&J; Grilled Cheese; or a baguette with slow roasted turkey, bacon, lettuce, tomato, and a Sriracha aioli. Options.
Friday: Lentil Taco Salad– Vegan and gluten free, but you can easily use ground beef/chicken/or turkey instead of the lentils. Load up your plate with salad toppings, and then add this and whatever else you like to eat with tacos.
Saturday: Liver Support Quinoa Bowl with Sweet Sesame Dressing– Do you need this today? I really like beets. If you don’t skip this recipe. If you haven’t cooked/eaten beets: try them. Warning: they turn everything they touch red, if you eat too many you could feel a lil sick (they are serious detoxers), and they might make your pee a lil orange/red….every time I eat beets I forget this and think I’m dying.
Sunday: Bourbon Marinated Pork Tenderloin with Watermelon Peach Salsa– Be sure to use tamari, coconut aminos, or liquid aminos to make this gluten free. To save a lot of time, skip making your own salsa. There are tons of “fruity” salsa options. The key to this recipe will be marinating the pork early enough (toss everything in a Ziplock the night before and forget about it until it’s time to cook), and letting the pork sit for 10 minutes (UNCUT!!!) after it cooks. If you slice right in….ciao ciao juiciness, and hello dry pork.