Food Foundation Detox – Week 4

Pulling into the final stretch.  I am SO excited that I made it!  Feeling great!

Highlights from last week…

Hard boiled eggs, pancakes, and oatmeal were consistent breakfast options.  These pancakes are just awesome y’all.  Make them with 2 super ripe mashed bananas, 4 eggs, 1tsp vanilla, 1/2tsp baking soda, a heaping tsp of cinnamon, splash of milk, and 1/4 cup of almond flour.

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Scallops, pork tenderloin, beef tacos and the shrimp with zucchini noodles were ALL amazing dinners.  I thought for sure the zucchini noodles were going to be gross since they looked like slop, but they were SO good!

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The last highlight for the week was actually a rare treat!  My sweet friend found a recipe for almond butter protein balls.  I snacked on them all week!

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Here is the menu for this week:

Monday:  Chicken thighs stuffed with avocado and cheese, then wrapped in bacon, (inspired by this recipe) with roasted garlic butter asparagus.

Tuesday: Turkey and black bean burgers (using almond flour instead of breadcrumbs) with a garden salad.  Dave will have his on a bun, and I’ll just fork mine.  🙂

Wednesday: Planning to give this zucchini lasagna a go.  I will use a sugar free pasta sauce, and will add some ground beef.

Thursday:  Leftover night.  Either turkey burgers or lasagna.

Friday:  Rib eye steaks with a mushroom butter sauce.  Roasted red potatoes and steamed broccoli.

Saturday:  Asparagus with prosciutto and egg.  This might sound gross, but Dave and I LOVE this meal.  We do not go to all of the trouble in the recipe.  We simply steam the asparagus, frizzle the proscuitto and fry an egg to break over the asparagus.  You have to try it.

Sunday:  Since we did not get a chance to have these on a previous menu, we will try Fish tacos.  I will have these in lettuce wraps instead of on a tortilla.  Here is a pic of what they looked like the last time I made them.  Cannot wait!!!

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Eat well this week friends!

Food Foundation Detox – Week 3

First of all, I hope everyone had a wonderful celebration on the 4th.  Dave was off work on Friday, so it is making the weekend a long one!

Week two is in the book, and I am moving into week 3 with a comfort that I did not have the previous few weeks.

Thoughts on last week and a menu recap:

  • I did less “modifying” this week to reduce the cooking stress.  Short-order chef I am not.  For the love…
  • Breakfasts were great.  Oatmeal with fruit and milk, hard boiled eggs, pumpkin waffles and banana pancakes were key.
  • Lunches were mostly leftovers thrown into a salad, or a refrig scrounge that made a great meal as a whole.  (Brie on approved crackers, fruit, prosciutto, raw veggies)
  • Dinners were in flux a bit as we had some last minute plans.  We also had more food than was needed which allowed for a leftover night.  Fajitas, salmon, and chicken/avocado burgers were amazing!  I moved the chicken quinoa to tonight, skipped the fish tacos and curry stew, and then had an impromptu dinner at my parent’s house for the 4th.  I brought some pastured rib-eyes and chicken thighs to bbq, along with a salad and watermelon.  SO good.
  • I was able to resist treats and wine which might mean that my tastes are changing a bit.  We shall see if I dive into a tub of cookie dough once this detox is complete.  🙂

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Here is what is on the menu for this week:

Monday:  Scallops with orange, avocado and quinoa.  I have made this a few times, and it is a winner every time.  Plus I will have leftover quinoa from Sunday that will be lovely in this meal.

Tuesday: Pork tenderloin with steamed broccoli.

Wednesday: Beef tacos using this recipe for stew meat.  I will just have the meat with grilled veggies, or I will put it in lettuce.  Dave can add tortillas if he wants.

Thursday:  Leftover night!  I have evening plans, so the boys will be eating the items in the fridge, and I will pack something to bring to my event.

Friday: Shrimp with zucchini noodles.

Saturday:  Whole chicken will be cooked to supply chicken for a few meals/lunches.  The first one will be a Strawberry chicken salad with a strawberry vinaigrette that is also in the recipe.  (Can.not.wait to make this y’all)

Sunday:  Chicken salad with the remains of the whole chicken, plain yogurt, a touch of dijon, salt/pepper, sliced grapes, sliced apples and almonds.  I will have mine in a lettuce wrap and Dave will most likely choose a sandwich.

Eat well this week friends!