MEAL PLAN: March 25th

Happy Spring! I know I keep saying it but I’m so ready for this new season. I love the longer days, more sunshine and warming temps mixed with some rain. This past week I wasn’t able to do as many demo’s with having family in town but I’m back this week with some new recipes (hello Moo Shu Pork!) and a shrimp stir fry that I love but haven’t made in some time. All of these recipes are either Whole30 friendly or easily adaptable.

MONDAY: Moo Shu Pork 

Moo Shu Pork i.e. the Chinese Taco! Growing up this was one of my favorite things to order when we went out for Chinese. Michelle from @nomnompaleo has made this a paleo friendly recipe that sounds awesome.

TUESDAY: Ground Goat Tacos with Blackened Tomatoes

Teri from @nocrumbsleft gave me some ground goat to use and of corse I thought tacos! If you can’t find goat you can sub lamb or ground beef. Serve over tortillas, cauliflower rice or lettuce cups.

THURSDAY: Pad Priew Wan Goong: Thai Sweet and Sour Stir-Fry with Shrimp

I love this recipe! It’s super simple to make and has tons of flavor. It’s also Whole30 compliant. Serve alone with rice or cauliflower rice.

FRIDAY: Roast chicken with dates, olives and capers

Another recipe from one of my favorites! Ottolenghi never fails me and this chicken recipe looks fantastic. Plan ahead and marinade the chicken a day or two before for optimal flavor. If you can’t find date syrup I have found pomegranate molasses easier to find and would work great. If you want to keep it alcohol free use chicken stock instead. Serve with rice, cauliflower rice and a salad.

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