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!

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