Monthly Archives: August 2014

Weekly Menu – August 24 – 28

San Clemente sunsetSUN: Chicken and zucchini poppers with guacamole and spicy sweet potato fries – Serves 4
*using green onion instead of red

MON: BBQ slowcooker baby back ribs with roasted okra – Serves 4
*making the spicy BBQ sauce w/chili powder

TUES: Chicken tacos in the crockpot with stir fried red and yellow peppers – Serves 4
*slice peppers and cook in skillet with 1-2 tbsp of coconut oil
*using lettuce wraps for shells
*using stewed tomatoes instead of salsa

WED: Five veggie stir fry – Serves 4
*coconut aminos is a great alternative to soy sauce, but if you do wheat, soy sauce works too

THURS: Lemon and spice grilled shrimp with root vegetable fries – Serves 2
*need to marinate shrimp for 2 hrs

It was another beautiful weekend in San Diego. I tried to enjoy the outdoors as much as possible again. We were at the beach all day yesterday and stayed until sunset. It is just so beautiful to watch and never gets old.

This week I am cooking with my slow cooker twice. It is a great way to cook a meal at home when you are on the go and having a busy week. I plan to make the spicy BBQ sauce today in order to save some time during the week. You can use commercial BBQ sauce if you want, but most of them are full of unnecessary chemicals, sugar and wheat. It really is simple and non-expensive to make your own. Give it a try.

Here is the Word version of the menu with grocery list Weekly Dinner Menu – Week 22.

I hope you all have a wonderful week! Enjoy this beautiful Sunday!

~Eat well, be well.

 

 

Weekly Menu: August 17-21

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SUN: Chicken spinach salad with strawberries – Serves 2-4
*Adding avocado
*Can sub olive oil for the walnut oil

MON: Balsamic Chicken with roasted zucchini and squash – Serves 4-5

TUES: Tex-mex plantain taco bowls – Serves 4
*omitting the tomato sauce
*you can add cheese if you do dairy

WED: Ground beef with sliced red peppers – Serves 4
*My husband does not like sautéed spinach so I will serve this over white rice for him
*Spices- cumin, cayenne pepper, garlic and chili powder

THURS: Coconut chicken satay with roasted broccoli – Serves 4

Today, is Day 7 of my own coffee detox. I am doing this to get my digestive system a rest, as well as for better blood sugar control. It has been a great experiment, but I REALLY wanted some coffee this morning. I stayed strong and committed to the cause though and had my green tea with coconut milk and a dash of cinnamon instead. One more week, then I might try to reintroduce coffee back into my diet. I have never been a person who needed coffee, I just love the taste. What is your experience with coffee? Do you think it affects your health?

It has been so HOT in Southern California lately, but I am enjoying every minute of it. Yesterday, my husband and I took full advantage of the beautiful weather by riding our beach cruisers to breakfast, then to the beach for a few hours followed by floating in the pool for a couple of hours. It was an absolute perfect summer day. Today, I plan to do more of the same and looking forward to making a summer salad for dinner. When it is hot outside, I like to eat a little lighter and the chicken spinach salad with strawberries will be perfect.

The other recipe I am really looking forward to making this week is the Tex-mex plantain taco bowls. Plantains are something new I have recently added into my diet. I didn’t even know what they were until a few months ago. If you ever want an alternative to tortilla chips, I suggest Trader Joe’s plantain chips. They are delicious and perfect to use in place of tortilla chips.

Here is the Word version of the menu and the grocery list Weekly Dinner Menu – Week 21.

Have a great week!

~Eat well, be well

 

 

 

Weekly Menu: Aug 10-14

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SUN: Paleo jalapeno chicken burgers (Recipe cut in half) with simple roasted green beans – Serves 4
*using sea salt instead of truffle salt on green beans

MON: Paleo breakfast pizza with sautéed spinach with bacon
*minus the vinegar for the spinach

TUES: Crockpot carnitas lettuce wrapped tacos topped with tomatoes, avocado, and cilantro –Serves 4
*can use water instead of chicken stock

WED: Paleo Chicken Fingers with baked sweet potato chips (w/o the aioli) – Serves 4
*using olive oil instead of macadamia oil

THURS: Garlic, ginger chicken, with garlic and lemon roasted cauliflower, simple cucumber salad – Serves 4
*using ghee instead of butter for the chicken

The picture above is from our community garden. My husband and I are really enjoying organic gardening, but it hasn’t been easy. Our plants have been very slow growing and lots of animals have been eating them. We finally got some organic food and insect repellant and the plants have really flourished now. Going to our community garden is so peaceful, almost meditative. It really gives you appreciation for food in regards to how much effort goes into growing it and how long it really takes. We are very fortunate to live in a world that we can just go to the grocery store and pretty much get whatever we want. I think everyone should try gardening once, even if it’s just a small herb garden.

This week I tried to keep the menu very simple as we have a busy week. This is why I am omitting some things, like the aioli, to cut down on the prep time for the meal. During the week, I like quick meals, but on the weekend I enjoy making more involved meals. Also, I tried to keep the grocery bill down a little so I chose things that are in season, like cucumbers, and swapped less expensive oils, like olive oil for macadamia. The food will still taste delicious! I am looking forward to breakfast for dinner tomorrow night. What are you looking forward to this week?

Here is the Word version of the menu and grocery list Weekly Dinner Menu – Week 20.

~Eat well, be well

 

Weekly Dinner Menu: Aug 3-7

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SUN: Fajita Meatza (minus black olives) – Serves 8
P:35 F:28 C:13 Fib:3
MON: Beef with Broccoli – Serves 4
P:47 F:16 C:35
TUES: Paleo Taco Pie – Serves 4
WED: Chicken Fajita Salad – Serves 4
P:29 F:11 C:21 FIB:7
THURS: Cumin Spiced Chicken Kebobs – Serves 4
P:35 F: 42 C:5

This week I am keeping things simple. The fajita meatza makes so many servings, but that is great because it leftovers will be my lunch all week.

I am also excited to share that I am doing an 8 week PiYo group and loving it so far! It’s a great total body workout with just your body weight that included pilates and yoga moves. I will keep you posted over the next 8 weeks.

I have been attending a Functional Thyroid Seminar all weekend in Irvine, CA. I have learned SO much information, but the two biggest takeaways so far are 1)always request a full panel thyroid panel (not just TSH and T3) and 2) regulating blood sugar, cortisol and stress levels can help almost all thyroid disorders. A great way to regulate blood sugar is to eat meals and snacks that consist of protein, fat and a few carbohydrates.  I will be talking about this on more upcoming posts.

Here is the weekly menu and grocery list Weekly Dinner Menu – Week 19.

I am off to bed now, as I have another long day at my conference tomorrow.

~Eat well, be well
Kristi