Monday: Chocolate Chili: Recipe from The Clothes Make the Girl. Ok, I made this tonight for the first time, and it is amazing. I would have never thought to add cocoa powder as a spice. Next time I am making a double batch! You have to try it! It is so flavorful.
Tuesday: Red Curry with Chicken & Veggies: Repeat from Week 1. I use the curry recipe from “It Starts With Food”, here is how I make it…
Wednesday: Meatloaf with Roasted Veggies: Using meatloaf recipe from Everyday Paleo again. Why mess with a good thing?
Thursday: Stuffed Salmon and Green Salad: Preheat oven to 425. For the salmon, I slit the fillets two thirds of the way to make room for stuffing. Then I combine fresh spinach, tomatoes (sundried or chopped fresh), homemade pesto, and pine nuts in a bowl. If you can find a ready made, compliant pesto sauce you can use that instead of making your own. Just read the label to make sure. (For the pesto, I just blend a couple tablespoons of extra virgin olive oil, about a cup fresh basil, and a little garlic in a food chopper. I sort of wing it on this!) Add a couple spoonfuls of the mixture inside each fillet. Place in a glass baking dish or pan. Bake for 8-10 minutes. Add your favorite green salad on the side. I love to either make my own dressing or use Tessemae’s dressings. They are delicious, and most are Whole 30 approved.
Friday: Chicken with Baked Sweet Potatoes and Asparagus: Pretty basic. I cook my chicken breasts in coconut oil with salt and pepper. Rub a little olive oil on potatoes, pierce several times with fork, and bake in oven on 400 for about 40 minutes, or until tender. I like to open mine up, and smash with a little coconut milk and cinnamon. Toss asparagus with a little olive oil, salt, and pepper, then roast in the oven for 10-15 minutes.