Last week was super hectic, and I ended up not making everything on last week’s menu. So, I had to improvise (breakfast for dinner, anyone?) and will repeat some items this week.
Monday: Bison Burgers & Sweet Potato Fries: Basic lettuce wrapped burgers, but using ground bison instead, topped with tomatoes, avocados, and mustard. And of course, sweet potato fries on the side. For the fries: Slice close to matchstick thin and toss with coconut oil. Sprinkle with salt and pepper (and a little chili powder, if you want spicy). Bake at 425 for 20-25 mins, check midway through to flip them over.
Tuesday: Chocolate Chili: Using the recipe from The Clothes Make the Girl. Doubling the recipe this time!
Wednesday: Red Curry with Chicken & Veggies: My version of the recipe from It Starts with Food.
Thursday: Steak Fajitas with Cauliflower Rice & Guacamole: Grill flank steak seasoned with spices and salt. Slice against the grain, and add in the sliced red bell pepper and sliced mushrooms when it is almost cooked through. We serve the meat and veggies with the rice on the side, but sometimes we serve over lettuce as a salad and use salsa as dressing. Click here for PaleOMG’s recipe for Cauliflower Rice. I make my own guacamole with lime, chopped tomatoes, onion, garlic, salt, and pepper.
Friday: Salmon with Roasted Sweet Potatoes & Brussels Sprouts: I am going to grill the salmon and then serve the oven roasted veggies on the side. I like to roast the veggies in the oven on 425 for 20-25 minutes, tossing them midway through.