Week One Recipes

Here are some of the recipes from this week’s meal plan:

Roasted Cauliflower with Peanut Sauce

Slice two heads of cauliflower in four slices. Put on a cooking sheet and brush with olive oil. Roast at 400 for 25-30 minutes turning once. Make the sauce by heating 3 heaping tablespoons of peanut butter with 3 tablespoons of Coconut Amino on low.  After the cauliflower is roasted, brush on the sauce and roast for another 3 minutes.

Fruit Salad

Peel 2 apples and 2 pears and cut into bite-sized pieces. Prep 1 cup of strawberries and 1 cup of blueberries and cut 4 pineapple spears into bite-sized pieces. Mix together with 1 can of coconut milk and coat with unsweetened shredded coconut.

Pureed Vegetables

Peel 2 rutabaga and 1 parsnip and cut into bite-sized pieces. Prep 1 head of cauliflower and cut into small pieces. Steam vegetables (I use steam bags in the microwave). Combined steamed veggies 1/4 cup of canned coconut milk and 2 tablespoons of butter in a food processor and puree.

Stuffed Eggplant

Brown 1 pound of hamburger. Slice two medium sized eggplant lengthwise after removing the stems. Using a small spoon, scoop out the eggplant from the middle, leaving a very thin eggplant shell. Coat the shells in olive oil. Chopped up the scooped eggplant. Saute 1 diced onion in olive oil with 1 teaspoon of minced garlic for 5 minutes- add 2 teaspoons mint, salt, oregano and basil. Add chopped eggplant, 1/2 cup of diced red pepper, and 1 cup of diced mushrooms, saute for another 8 minutes. Add browned hamburger and 1/2 can of tomato sauce to the veggies. Simmer on low for 5 minutes. Spoon meat/veggie mixture into the shell and cook for 30 minutes at 350.

Breakfast Casserole

Chop 1 cup each of broccoli, red peppers, mushrooms and roast turkey. Saute the veggies in olive oil on medium heat until the broccoli turns bright green (and can be pierced with a fork) then add the turkey. Let the mixture cool. Beat a dozen eggs. Spread meat/veggie mixture into a 9×13 Pyrex dish and cover with eggs. Cook at 350 until eggs are set (don’t remember the time- maybe 25 minutes)

Chicken Salad

Boil 3 pounds of boneless, skinless chicken in 1 cup of milk and 4 cups of water (again- until done, I don’t really time it). While the chicken cools, chop 1 cup of celery, slice 1 cup of grapes in half, and chop 1/2 cup of pecans. Once cooled, shred or chop chicken (don’t use food processor it makes it too fine) and mix in the other prepped ingredients with 1 cup of mayo and 2 tablespoons of tarragon.

All other vegetables for the week were either roasted or sauteed. For roasting, I coat the veggies in olive oil and roast at 400 until they can be pierced easily with a fork. For sauteing, I usually heat 2 teaspoons for butter in pan at medium heat and add the finely chopped/sliced vegetables. As for the sweet potato chili, I just used the Health Bent Pumpkin Chili recipe and subbed sweet potatoes for pumpkin.