This brings me to another point that is totally unrelated to food (see, right there...trailing of thoughts...). The pastor at the church we attend recently spoke about Sabbath and what that really means. This has been weighing heavily on me, because I don't do Sabbath well...okay, I don't even attempt to do Sabbath at ALL!! Every week I am constantly checking my calendar making sure I've got all the kid swaps organized with my husband and trying to get every ounce of productivity out of my day. My friend Paula calls me a "professional parent planner," which I told her just made me sound less crazy!! I need to rest, and not the kind of rest that I do every night before bed where I catch up on all my social media sites. I need to refresh myself, rest with my family, and not worry about my fifty mile long to do list. It's good to rest and that is my goal this summer, to spend more time resting. So, you may hear some more about that....now back to food! Have a great week and rest well!!
Saturday:
- Grilled Chicken and Veggies: This isn't rocket science, I marinated some chicken breast in olive oil, chopped garlic, salt, pepper, and some Sunny Paris seasoning from Penzy's and then threw it on the grill with some zucchini, onion, bell pepper tossed in olive oil in my trusty grill basket
Sunday:
- Guacamole Burgers with Grilled Mango and Asparagus: I have seen lots of recipes for these out there and I just threw some stuff together from my head, it turned out really fresh and delish.
Ingredients:
2lb Grass Fed Beef (or whatever you can buy)
2 eggs
Salt/Pepper
Some shakes of homemade Onion Soup Mix
2 mangos
Your favorite guacamole (we like the stuff from TJ)
Your favorite salsa verde (we like TJ too, it's got no added sugar!)
Directions:
1.) Mix your meat with the eggs, salt, pepper, and onion soup mix
2.) Preheat your grill
3.) Slice your mango and prep your asparagus
4.) Make 8 fairly thin hamburger patties
5.) Put approx 2 Tablespoons guac on top of four of the patties, leaving a clean edge
6.) Place the remaining patties onto the guac ones and pinch the sides together
7.) Grill it all up
8.) We topped our burgers with chopped mango and salsa verde, it was delicious!
Monday:
2 mangos
Your favorite guacamole (we like the stuff from TJ)
Your favorite salsa verde (we like TJ too, it's got no added sugar!)
Directions:
1.) Mix your meat with the eggs, salt, pepper, and onion soup mix
2.) Preheat your grill
3.) Slice your mango and prep your asparagus
4.) Make 8 fairly thin hamburger patties
5.) Put approx 2 Tablespoons guac on top of four of the patties, leaving a clean edge
6.) Place the remaining patties onto the guac ones and pinch the sides together
7.) Grill it all up
8.) We topped our burgers with chopped mango and salsa verde, it was delicious!
Monday:
- Asian Drumsticks and Green Beans: Another day working, so throwing a super quick marinade on drumsticks for grilling after work and a quick steaming of veggies for this day!
Marinade Ingredients (for two pounds of drumsticks, have used this on thighs too):
Juice of one orange
Salt/Pepper
Ground Ginger
1/4 cup coconut aminos
Garlic powder
Tuesday:
- Spicy Spaghetti Sauce with Spaghetti Squash: Don't let the title fool you, the sauce has a little kick, but nothing that I thought was too overwhelming. The kids ate it without a problem but if you are concerned about it being too spicy cut the cayenne pepper out. It'll still be delicious. A note about cooking the spaghetti squash: There's always the "microwave" debate about it's effects on our health and even my bestie and I just had this conversation the other day about this very veggie in the microwave so I did a little research and this post by nom nom paleo addresses this issue...with some other links to VERY credible sites about the safety of microwaving food. While I'm still trying to avoid reheating EVERYTHING in the microwave, this might be a good alternative for my aversion to turning the oven on in the summer!
If you're using frozen salmon for tomorrows dinner set it out, and go ahead and set out the pork tenderloin for Thursday while you're at it...
Wednesday:
- Pan Seared Salmon and Curry Roasted Cauliflower: Another night needing a quick dinner...melt some coconut oil in a cast iron skillet, throw some salmon in there, sprinkle with salt/pepper/Sunny Paris (YES, I use this for EVERYTHING!!!) and cook until it's done to your liking. I did toss my cauliflower in melted coconut oil and then sprinkled it with some curry powder (a light dusting is fine, if you like more flavor add more) prior to roasting for a little twist. Cauliflower is the most amazingly versatile veggie ever, it really does pair well with sooo many flavors!
Thursday:
- Garlic Herb Crusted Pork Tenderloin and Roasted Broccoli: I've posted this one before, and you'll see it again...because it's that good. Sometimes there are just those recipes that you crave and this is one of them for me. It's so tasty and so easy. The key (in my opinion) is to use fresh herbs and to make them into a paste prior to rubbing them on the pork, that way the most flavor covers the whole thing.
Staples
- Olive Oil
- Garlic Cloves
- Salt/Pepper
- Sunny Paris Seasoning
- Onions Soup Mix (see recipe above, make your own. It's easy and the store stuff is filled with crap!)
- Ground Ginger
- Coconut Aminos
- Garlic Powder
- Onion Powder
- Cayenne Pepper
- Coconut Oil
- Curry Powder
- Olive Oil
Fruit
- Mango
- Oranges
Veggies
- Zucchini (3 total)
- Onion
- Bell Pepper
- Asparagus
- Green Beans
- 1.5 Cups Mushrooms, sliced
- Spaghetti Squash (I usually bake 2 at a time for a meal and then leftovers)
- Cauliflower
- Broccoli
Meat
- 1lb Chicken Breast
- 2lb Drumsticks
- 3lb Ground Beef
- Salmon
- Pork Tenderloin (I usually make two at a time so we can have leftovers b/c we eat one just for dinner!)
Etc
- Guacamole
- Salsas Verde
- 2 Cans Tomato Sauce
- 1 Can Diced Tomatoes
- 1 Can Sliced Black Olives
- Fresh Basil (must use fresh, it's the best for this!)
- Fresh Rosemary
- Fresh Sage
- Fresh Thyme
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