Well this week got away from me quickly! Looking at the week ahead it looks like those Spring time temps might be coming, fingers crossed. It’s been a long winer and we all have cabin fever. Meal planning is a great way to spice things up and transport your tastebuds to warmer climates. And after looking through past recipes and new ones that I’ve bookmarked it’s clear I’m in a southeast Asian mood. I just love the bold flavors and use of fresh herbs that these recipes offer. Here’s to a new week!
MONDAY: Lemongrass Chicken Salad
I’m over these flavors and Alex always knows how to bring it!
TUESDAY: Pollo Pibil Tacos (Chicken Pibil)
I’ve been drooling over this recipe for a while and I can’t wait to make it.
THURSDAY: Thai Basil Beef Stir fry
I could eat this one weekly!
FRIDAY: Coconut Poached Salmon Curry
This is a favorite of mine and it’s been a minute since I’ve made it. It’s also super quick!
We got our first of many snow falls today and the first one is always magical and beautiful. With that in mind I’ve gathered some new and old favorites that I hope will warm you up and bring some more inspiration to your weekly rotation of family meals.
I’ll see you in the kitchen!
MONDAY: Thai Basil Beef
It’s an old favorite! Serve over rice or caulirice.
TACO TUESDAY: Tacos Al Pastor
It’s pretty hard to beat a good al pastor taco and I haven’t made them in so long! You’ll want to make the marinade the night before for best flavor.
THURSDAY: Tikka Masala Soup
This recipe sounds delicious! I love the idea of making it into a soup.
I have made this recipe more times than I can count because it’s that good! Warm crispy beef topped with a super fresh salad of basil, carrots and chiles all over cauliflower rice…its my kind of dish. I have adapted it from Bon Apetit to make it grain and refined sugar free. This recipe is easily made whole30 compliant by leaving out the honey.
Thai Basil Beef
- 2 tbsp coconut oil or ghee
- 2 lbs ground beef
- 6-8 cloves of garlic (sliced)
- salt and pepper (to taste)
- 3 cups basil
- 2-3 carrots (julienned )
- 3 scallions (chopped)
- 2 red chiles (sliced (optional))
- 4 tbsp lime juice
- 2 tbsp coconut aminos or gluten free tamari
- 1 tbsp fish sauce
- 1 tsp honey
- 1 lb cauliflower rice (cooked)
In a large skilled over medium heat add the oil, add the garlic and cook until fragrant.
Add the ground beef and bring up the heat to medium high.
Season with salt and pepper.
Cook beef until caramelized and slightly crispy. You don’t want any liquid left in the pan. This might take 10-15 minutes.
Turn off heat and stir in ½ cup of the basil leaves until wilted.
In a separate bowl mix the lime juice, aminos, fish sauce and honey.
Dress the additional basil leaves, carrots, scallions and chilies with the sauce.
On the plate place the cauliflower,top with beef and then the dressed carrots and basil.