Monday: Curry Apple Salad with Spiced Chickpeas– Vegan, gluten free. I am well aware that this salad is probably not going to be enough food for many of you. That’s ok. This will pair well with a grilled/roasted/pan cooked salmon fillet. Or Big Mac.

Tuesday: Paleo Eggroll in a Bowl– Paleo, gluten free, dairy free- You could definitely buy bagged coleslaw mix to use for the cabbage and carrots…and save yourself lots of time. If you do that, this recipe will come together crazy fast. If you’re feeling Martha Stewart-ish, try making this Paleo Sweet and Sour Sauce. “Normal” condiments are loaded with sugar and preservatives, and many of them sneak some wheat in there to make them thick. Even if you’re not Paleo you should try this! You probably have everything you need. Sub cornstarch for the arrowroot, soy sauce for the coconut animos, and whatever ketchup you have in the fridge.

Wednesday: Spicy Peanut Chicken Soba Noodle Salad– Take out the chicken and honey (sub maple syrup) to make this vegan,  use g-free soy sauce to make g-free, and use whatever noodles you like. You can substitute almond butter for peanut butter to make this more paleo-ish.

****If you have time, cut and soak 2 sweet potatoes for dinner tomorrow****

Thursday: Cajun Sweet Potato Fries with Blue Cheese Yogurt Sauce–  Gluten free and can be dairy free if you use non-dairy yogurt and cheese. Or, skip the sauce, and drip your fries in whatever you fancy. Pair your fries with grilled chicken, pork, or  lean cut of beef. And, you can add a side salad to get your green on. Sidenote: Any kind of potatoes *need* to be soaked if you plan to make oven fries out of them. This helps to pull out the starch, so your fries will be crispier. You can leave the cut potatoes on a bowl of water and put them in the fridge for a few days, if you need to/forget them. Just don’t forget to take them out of the water and dry them on a tea towel (thoroughly) before you bake them.

Friday: One Skillet Spicy Ranch Chicken– Ok…I’m just going to advise you not to use the pre-made ranch mix. There was a time in my life when ranch was my life. But, now I make my own mix. It’s cheaper, easy, has 93498283579% less sodium, I can read each ingredient, and I know exactly what’s in it. I would also take the time to make the rice instead of using instant. This would involve using another pot, cooking the rice, and then adding it to the skillet when it’s cooked. You could also use quinoa instead of rice.

Saturday: Sweet Potato, Beet, and Goat Cheese Galette– This recipe is so good, it bears repeating…even in August. You can use your favorite crust recipe, but this one is very good and very easy. You can substitute another soft cheese for the chèvre, but…I can handle goat and sheep’s milk cheeses, so that’s what I do. I think you really need the tanginess of the cheese to add a little complexity to this meal. Serve with a salad and you are healthy as all hell.

Sunday: Slow Cooker Everything Chicken– Easy. This chicken can be used for whatever you want….salads, sandwiches, as a main, in tacos, with BBQ sauce for BBQ. When you’re done (hear me out) save the bones. I know. Just do it. Put them in a Ziplock and freeze them. We’ll make bone broth from them- tutorial to follow later in the week.

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