MEAL PLAN!

Ask and you shall receive! I got an overwhelming response from so many people that would love for me to post my weekly meal plan in advance. So, in my attempt to be helpful I will start posting my plans here with links to recipes. My plan is to post 4-5 dinner meals that can be used to fit your week. I typically have one night a week where I’m not eating at home and I also love leftovers so use these as they suit your taste and families needs.

MONDAY : Thai Basil Beef 

http://www.bonappetit.com/recipe/thai-beef-with-basil

this recipe can be modified to be grain/gluten/soy/refined sugar free by using cauliflower rice, coconut aminos instead of soy and replacing the sugar with honey.

TACO TUESDAY : Grilled Fish Tacos

https://pamelasalzman.com/grilled-fish-taco-recipe/

This recipe includes the choice of a marinade or dry rub. I have tried them both ways and they are equally great.

WEDNESDAY : Cumin Beef Sirloin with Peppers + Chickpeas

I’m using the recipe included with my Butcher Box.

4 6oz top sirloin steaks

6 T olive oil

2 T red wine vinegar

1 t cumin

4 garlic cloves minced

1 large onion, chopped

3 medium bell peppers, chopped

15 oz cooked chickpeas, rinsed

½ t chili powder

½ t paprika 

salt and pepper to taste

In a bowl combine 4T olive oil, vinegar, 2 minced garlic cloves and cumin. Marinade the steaks covering both sides at room temperature for 30 min.

Heat 2 T olive oil in a large skillet over medium high heat. Add peppers, 2 cloves garlic, and onion and saute for 10-12 minutes. Rinse an pat dry the chickpeas and season with chili powder, paprika, salt and pepper. In the last 5 minutes of cooking the vegetables add the chickpeas and cook until golden brown. Remove from skillet.

Bring skillet to high heat. Remove steaks from marinade an pat dry. Season with salt and pepper and sear for about 3-5 minutes per side until cut reaches 130 degrees.

Remove steaks an allow to rest for 5-10 minutes. Serve over pepper and chickpeas.

THURSDAY or FRIDAY : Spring Green Thai Curry Mussels + Asparagus

https://www.washingtonpost.com/recipes/spring-green-thai-curry-mussels-and-asparagus/15274/?utm_term=.836e3e675fb5

You can use clams, shrimp, pieces of cod or halibut instead of the mussels. This curry is adaptable; try it with chicken, too. You can also buy good green curry paste which is a lot simpler on a week night then making your own. Coconut sugar could be used in place of palm sugar as well.

 

I hope this helps or at least gives you some inspiration to add to your weekly meals. Happy cooking!

Julia

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