Monday: Spring Rolls: Fast, easy, and healthy. Chop up a whole mess of vegetables (and use what’s leftover for the rest of the week), wrap the veggies in rice paper, dip in peanut sauce. Add any protein you like, or skip it.
Tuesday: Avocado Salmon Rice Bowls: This is a very simple recipe, and the link is no longer working! So, rub salmon filets with salt, pepper, lime juice, and a little honey (really, any seasonings that you like). Bake at 400° for 20 minutes. Make some rice, and while you’re at it, make extra rice or quinoa for the week. Smash up some avocados with some cilantro, lime juice, salt, and pepper…and toss a little of everything into a bowl.
Wednesday: Anything-Goes Kale Salad: There’s a plan here! Using leftovers from Monday and Tuesday, you have dinner for Wednesday!
Thursday: Whole 30 Mango Chicken with Coconut Cauliflower “Rice”: Sounds good to me. I keep frozen organic mango on hand, so I plan to thaw some and puree it, as opposed to buying mango or orange juice (which we won’t drink). To save time, buy pre-riced cauliflower. It’s everywhere now.
Friday:Gluten free Butternut Squash Falafel Salad Bowls : Bear with me on this one….I’m using this more as an idea, than a recipe. There are a lot of steps and a lot of elements to this..and I plan to skip most of them.
1) Not making the falafels. Instead, I’m using pre-made organic veggie tots that I got from Costco. Veggie burgers would also work here.
2) Not frying the shallots. Stomach can’t handle them, and it’s just another step.
3) Using the grain that I made earlier in the week.
Boom. That just saved at least an hour.
Saturday: Crock Pot Fajitas: Again, an idea. Use any kind of protein you like, or sub portobello mushrooms for the meat.
Sunday: Chicken Shawarma : This chicken rub is so delicious. Try and get the chicken (or tofu or jackfruit) marinating as early as you can in the day. If you’re not into pitas, serve atop any grain, cauliflower rice, or make into a big a$$ salad.