Some weeks are a struggle for me to find recipes that sound good. 99.9% of the time, these are the meals we’re eating for dinner too. Really, the only times I deviate is when we’re traveling. Finding recipes and reading them to figure out which ingredients I need, is how I grocery shop. I’m a big planner and list-follower. I will say that living back in the states makes it a little harder remain on script. I mean, if I didn’t improvise last week, I never would have picked the one bag of organic “Sour Patch Kids” that was marked for 50 cents. I know there was only one, because I dug through the rest in a ravenous mania. Annnnnnyway. This week, I am ready to eat all of these meals. I hope at least one peaks your interest.
Monday: Sweet and Salty Fall Harvest Salad– Gluten free, easily made vegan. This salad is one of the greatest things I have ever eaten. It’s just so delicious. There are a couple of changes that I make to make it a lil bit healthier/easier….
1- Buy pre-cut butternut squash. Huge time saver. I used frozen last week, and that worked well too (boiled, drained, and then roasted in the oven).
2- Substitute the butter for coconut oil or ghee, and substitute the brown sugar for coconut palm sugar.
3- Use dried cranberries with no added sugar or oil, or (what I do) use chopped dates instead. Dates have no added sugar, and are a great source of fiber, vitamins, and minerals.
4- Use goat cheese, or use a dairy free cheese to keep this vegan. I’m really loving Treeline Cheese, which I just found out is made in the city where my dad grew up. Huh. Small world.
Tuesday: Tuna Wasabi Ginger Burgers- This is a recipe I saw Gwyneth make back in the day. It’s a favorite of ours, and I hope you like it to.
Serves 4-ACTIVE PREPARATION TIME: 15 minutes
TOTAL PREPARATION TIME: 15 Minutes plus at least 1 hour chilling
The patties can be pre-formed and refrigerated.
2 teaspoons Dijon mustard
1 teaspoon water
½ teaspoon freshly ground black pepper
½ teaspoon coarse salt
1 Tbsp peeled and finely minced fresh ginger
1 Tbsp peeled and finely minced garlic
1 ½ Tbsp oil, plus more for cooking
1 pound highest quality tuna, cut into 1-inch pieces
2 Tbsp extra virgin olive oil
3 shallots, peeled and thinly sliced
½ cup Soy & Sesame Mayo (recipe to follow)
Handful fresh arugula
Combine the wasabi, mustard, water, pepper, salt, ginger, garlic, and oil in a food processor.
Pulse it all together to make a flavorful paste. Add the tuna and pulse just to combine—be careful not to overprocess the tuna as you want your burgers to have texture.
Form the mixture into 4 burgers and set in the refrigerator for at least an hour (up to overnight) to let the flavors really settle in.
Meanwhile, heat the olive oil over medium-high heat in a skillet. Add the shallots and sauté for about 10 minutes, until they get soft and sweet and a little brown. Reserve.
Preheat your grill or grill pan over high heat. Rub the tuna burgers with a little oil and grill for 2 or 3 minutes a side, to desired doneness. Grill the buns alongside the burgers. Spread the buns with the mayo, pile on the sautéed shallots and a bit of arugula and tuck in the burgers.
Soy and Sesame Mayo
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
Wednesday: Low Carb Mexican Tamale Skillet Pie– Gluten free- You can really simplify this and use a store bought cornbread mix and enchilada sauce. Serve with a side salad and guac to bump up that veggie game.
Thursday: Spicy Shrimp with Cauliflower Mash and Kale– This just checks a lot of boxes for me. And finally, a cauliflower mash that doesn’t seem awful.
Friday: Pizza! What can I say? Those Domino’s commercials are really getting to me. For some reason, pizza and Friday just go together. So many options. Maybe have yourself a Joey special (Friends reference, anyone?). Have you tried Cappello’s pizza? You can order from their website, and can also find which stores close to you carry their products. They sell grain free pizza (paleo)…as well as pasta and cookie dough.
Saturday: Spicy Sushi Bowl– This is vegan, but you could easily add meat. You can also make the mayo using store-bought, by replacing the tofu with mayo and mixing in the rest of the ingredients. Add/take away whatever vegetables are fresh and look good to you.
Sunday: Homemades! Relax; it’s Sunday. Why not toss a bunch of stuff in the crock pot and call it good?