I think you’ll find that this week’s recipes are easy peasy. It looks like the sun might be coming out for a bit…not trying to jinx us poor slobs on the EC. So, if you’re lucky enough to feel that beautiful Vitamin D, take some extra time outside and spend less time in the kitchen. This week’s recipes are half DIY recipes, and half “real” recipes.

Monday: BLT salad- You’ve had a BLT before, yes? Take the B, L, and T, and put them in a bowl. Spruce it up by adding more “salad” ingredients like avocado, carrots, hard boiled eggs, onion. You can skip the bacon and use turkey or chicken instead (or a combo for added protein). Lightly dress the salad with olive oil and your preferred seasonings.

Tuesday: Taco Tuesday- Oldest trick in the book. There are so many possibilities, all of which will taste great if topped with homemade guacamole. If you’re looking for inspiration, search on Pinterest. You can be specific with your keywords (Whole 30 Mexican, Paleo Mexican, Gluten free Mexican, etc.).

Wednesday: Asian bowls- Another meal that can be thrown together with finesse.

-Begin with a base (rice, quinoa, or cauliflower “rice”- whatever you choose, make enough to last for tomorrow and Saturday).

-Pick a lean protein (chicken, tofu, shrimp, tempeh) and marinate it in soy sauce/coconut or liquid aminos/tamari (all will lend the same flavor, but some are NOT gluten free).

– Grab a bunch of vegetables and stir fry in a small amount of sesame oil

-Put it all in a bowl. You can top this with peanut sauce, sriracha, or anything else that makes you happy.

Thursday: Vegan Dal with Spinach– Read the directions….I’m going to go with the red lentil version, because it will cook so much faster. This is a dish that can stand up to your freezer. If you don’t have mustard seeds…don’t worry- I never do. You can use fennel seeds, fenugreek (seeds or ground), cumin seeds, or just skip it completely.

Friday: 5 Spice Paleo Chicken Tenders–  This is an easy recipe, that (I think) will not require you to buy much. If you have a well stocked spice cabinet, you’ll be set. To save time, buy raw chicken tenders. When I bake chicken like this, I like to take a metal cooling rack and put it on top of my baking tray, before laying the chicken on it. This way, the chicken cooks all over and gets crisper.

Saturday: Seared Scallops with Quinoa and Apple Salad over Butternut Squash Puree– Fear not. I’mma break this down for you:

  1. Buy organic butternut squash puree (mine is in a can). This will save all the time of peeling, chopping, cooking, and pureeing the squash.
  2. You were supposed to have made a grain earlier in the week! If not, jokes on you, my friend.
  3. You can use another protein if you don’t like/want/have scallops. Although, once you know how to properly cook scallops, you’ll feel like a baller and will want to do it all the time. I get my scallops from Costco. No shame. The key is to thaw them (you can transfer them to the fridge the night before, and then THOROUGHLY dry them. I take a plate, cover with a couple layers of paper towels, put the scallops on the plate, more layers of paper towels. Don’t press down…you don’t need to. Just let them set that way for 10-15 minutes. Then season. Then cook in a hot, greased skillet. Depending on the size, only 2-3 minutes per side is all that’s needed. Don’t flip them around a lot…you won’t get that beautiful, tasty carmelization that you want. Also, I don’t cook enough for leftovers….re-heated scallops? Vom.

Sunday: Mini Paleo Burger Bowls– What can I say? I like the whole, “bowl” scenario. These bowls can have whatever kind of toppings you like on a burger. If you don’t like/want/have plantains, substitute roasted potatoes.

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