Last week was a funny week, which makes my week this week much easier! I feel like I cooked and I cooked my way through my fridge and pantry, and I still didn’t get to all of the meals that I had planned for last week. Oh well, all that means is that I get to spill over into this week with my ingredients. It’ll be nice to not have to think too hard, and luckily a lot of items take a short time to cook or almost no prep, so meals should run rather smoothly, which is nice because I’ll have all five kids and let’s face it, I need all the help I can get!
Last week I got a little crazy at Whole Foods and purchased way too much squid, so you’ll be seeing that on the menu again. Also, Colin had a great idea for a Curried Cauliflower dish, so we’re throwing that into the mix as well. For lunches, I’ve been buying individually portioned tuna steaks from Whole Foods that come frozen. The bag that I buy is 2 lbs for $14!! I wouldn’t say the tuna is sashimi-worthy, but it’s such a great healthy lunch option. I simply pull out a steak and let it thaw on the counter starting in the morning. By lunchtime, it’s ready to saute or broil. I like to encrust mine in a touch of liquid aminos and sesame seeds. Yum! Also this week (per usual) I’ll be throwing together a soup with some leftovers. I’m going for light & healthy so this week’s soup will be a Carrot Ginger Miso made by adding my Carrot Ginger Dressing to a spicy chicken broth that I made last week. Since the dressing has miso in it, I’ll throw it in just before serving so as not to kill off that healthy miso bacteria. Perhaps I’ll even sprinkle my soup with thinly-sliced spinach and some scallion slivers.
All in all, I’m aiming for healthy and easy-to-prepare foods this week. Colin and I are still on our cleanse, so we’re avoiding Dairy, Gluten, Caffeine, Alcohol, Soy (minus Miso) & Sugar. We’re feeling so good on the cleanse that we’ve decided to keep it up through the end of the month. If you’re interested in starting a cleanse for yourself, look here at my original post on the subject.
Have a great week everyone!
Monday Curried Cauliflower with Chickpeas and Green Peas over Toasted Brown Rice + Carrot Ginger Miso Soup
Tuesday Grilled Squid with Preserved Lemon, Fermented Summer Vegetables & Arugula Salad
Wednesday Roasted Butternut and Japanese Squash with Baked Sweet Potatoes and Jerusalem Artichokes from the Garden over Cauliflower Rice
Thursday Italian Sausage & Vegetable Lasagna* with a Caesar Salad (I’m teaching a class tonight so I’m going easy on dinner)
Friday Breakfast for Dinner with Homemade Gluten-Free English Muffins, Poached Eggs and Spinach-Lemon Sauce
*I made a double batch over Christmas and froze half, so obviously this was before the cleanse. I’ll feed this to the kids and scrounge for something for myself–shouldn’t be too hard.0