Dinner Menu for the week of 9/28/15

Happy Fall!  This season is my favorite.  I love the crispness, the soups, the colors and all things pumpkin.  Watch for pumpkin recipes in abundance in the weeks to come.

I was able to follow last week’s menu well, which reduced stress.  I did find that some meals I really enjoyed, while others we simply eaten to give my body nourishment.  While I planned for dinner, I struggled to find things that would satisfy for lunch and snacks.  I need to do a bit more prep in the evenings to have grabbables.

Last week’s menu in review:

I really enjoyed the chicken, bacon asparagus salad, and the mexican chicken chowder.  The scallop recipe I put on the menu last week is a super easy staple that I LOVE.  To my dismay, my husband admitted to not really liking the flavor combo, and requested that it not get much play in the future menus.  (Insert: SHOCKED FACE!!!)  The only meal I did not enjoy was the balsamic beef.  It may have been the cut of beef that I used, but something about the fatty cut and the flavor of the sauce did not work well.  I am still trying to choke down the left overs.  😦

Yummy Mexican Chicken chowder soup!

Yummy Mexican Chicken chowder soup!

In an attempt to have some breakfast and lunch options for the week, I chopped some russet and sweet potatoes and fried them up in the same skillet I used to cook some chopped bacon.  I reunited the bacon and the potatoes on a few different occasions, and topped with a runny fried egg.  So satisfying.


Other breakfast, lunch and snack options were carrots, hard boiled eggs, sliced cheese, cucumbers, grapes, bananas and left overs.

Here are the items on the dinner list this week:

Monday:  Italian Stuffed flank steak with roasted sweet potato wedges.

Tuesday: Cream of pumpkin soup. (Leaving out the flour)  I will add some shredded chicken to give make it more of a meal.

Wednesday:  Left over soup

Thursday: Chipotle chicken sweet potato skins

Friday: Spinach salad with chicken, hard boiled egg, avocados, raisins and parm cheese.  I typically use balsamic and oil for the dressing with a little dijon to give some flavor and zing.

Saturday:  Almond flour tilapia nuggets and roasted asparagus and broccoli.

Sunday: Pizza stuffed zucchini boats

Eat well this week friends!


Dinner menu for the week of 9/21


Well, tomorrow begins the Fall Food Foundation Detox.  (There is still time to join in!)  With it, comes weekly dinner menus.  I have to plan, or I will be rocking in a corner each day with a bag of chips.

Here is what is on the docket for this week.

Monday:  Our very favorite whole chicken in a crock pot.  I make this at least once a month because it is so good, but also because I use the carcass to make bone broth.  The boys will eat the chicken with some rice, and Dave and I will have the chicken on a yummy chicken, bacon, avocado and asparagus salad.  Yummo!

Tuesday: We will use the rest of the chicken, and the stock made overnight for soup!  Going to give some Mexican Chicken Chowder a go.

Wednesday: Aidells organic chicken meatballs (from Costco!!!) with roasted sweet potatoes and broccoli.

Thursday:  I have had a large grass fed roast in my freezer for a while, and could not find a recipe the seemed right.  I came across this crock pot balsamic roast beef one, and I am going to see how it goes.  We will have burrito bowls (a la chipotle) using the meat.

Friday:  Pork Chops with mushrooms, and spaghetti squash.

Saturday:  Left over night.  I plan to make double helpings of the pork chops, and we will surely have left over roast beef.

Sunday:  Scallops with quinoa and orange avocado salsa.

Have a wonderful week!

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.


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!

IMG_4128  IMG_4142IMG_4139 IMG_4151

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!


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!!!


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.  🙂

IMG_4113 IMG_4121 IMG_4116

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!

Food Foundation Detox – Week 2

I am happy to report that I survived my first week.  Dare I say….it was not as bad as I thought!

Here are a few things to report from the week:

  • I do still need coffee.  Turns out coffee is actually good with just whole milk or half and half.  Who knew!?
  • By the end of day 2, I was a jerk and my belly was not happy with me.  I gave up my fiber supplement for the month as it contains sugar. (This was an unexplainable loss folks.)  I was back to feeling “normal” in both my attitude and digestion by day 4.
  • Could it be possible that my complexion is improving already?  I did also switch to a cool new night creme, so it could be a coincidence.  Regardless, several people have made comments.
  • It is REALLY hard to be the only one in my house that is doing this.  Dave’s food journey is his food journey, so I did not force him to give this a go.  Cooking something different for my boys (hubs included), or a modified version of what I have been eating is pretty rough.  Most nights, I have served what I have served what I have served, and Dave got to benefit from a healthier meal.
  • I am SUPER grateful for my local butcher (go pay him a visit please and support local!), and my CSA because they both allow me the option to keep fresh, high quality food on hand.  I might even incorporate the farmer’s market next weekend.

Recap on things I ate last week:

  • Breakfasts went well.  Nothing life changing.  I did significantly under-boil close to a dozen pastured eggs, which was a crushing blow.  Besides that, I have not been challenged by my options.  Oatmeal with whole milk and applesauce carried me through.
  • Lunch was mostly left-overs and salads.  Generally, I struggle with getting my lunch packed up before heading out for the day, then find myself snacking on unhealthy things while I am out.  This week, I realized that it only takes a few minutes to plan ahead, and bring both snacks and a hearty lunch.  Victory.  When I was home for lunch, it usually looked something like this: IMG_4103
  • I stuck to the dinner plan.  Wins included my very favorite whole chicken in my crock pot which fed us for a few nights, and also was added to a few lunch salads throughout the week, meatballs (seared in bacon grease, then baked through), chopped salad with quinoa/apples/sweet potatoes, and the chipotle chicken sweet potatoes (no image because I ate them too fast).   All recipe links are in previous week’s menu.                                                                        IMG_4088  IMG_4094IMG_4107
  • The only dinner that was not a hit was the pho/shrimp soup.  I put in too many spices that competed with the flavor of my broth, and it was HOT that evening which made consuming soup less than ideal.  I might try it again with some corrections.

Here is what is on the menu for this week.  Only including links to dinners.  I will post what worked and did not work for breakfast/lunch in my recap next week.

Monday:  Steak fajitas.  I will have this without tortillas, maybe over salad or rice.  I will use the meat for lunch the first few days of the week.  I got a massive portion to supply meat for a few meals and lunches.  Cook once, eat multiple times y’all.

Tuesday:   Fajita bowl with leftover steak, beans, avocado, cheese.

Wednesday:  Salmon with mango/avocado salsa and zucchini spears.

Thursday:  Chicken avocado burgers.  I will have some yummy artichokes to accompany the burgers.

Friday:  Quinoa with paprika chicken and asparagus

Saturday: Fish tacos in lettuce wraps.  You guys, this fish with the avocado sauce is SO amazing.  I typically make fresh corn tortillas, but not this go-round.

Sunday:  This will be an adventure, but going to give some crockpot curry beef stew a try.  I adore this blogger, and almost everything I make from her collection is awesome.

Share your favorite clean recipes in the comments if you have found things that you love.

Eat well this week friends!

Food foundation detox, Week 1

How has it been almost a year since my last post?!?!  It has been an exhausting year, but still so good.

Cliff notes version of my last year…My tinys are bigger, I am no longer working full time in corporate america, and I am ready for another real food reset.

I recently met a fabulous gal named Jessica who is a nutritionist, and real food enthusiast.  She offers a guided month long detox with no additional supplements required, and I have jumped on for her program that starts on June 22nd.  It is a bit more intense than the one I did a few years ago, and it is also longer.  Given my previous dive into the real food deep, I feel prepared.  This time though, NO sugar of any kind, and also no alcohol.  Gulp!

food foundation

In honor of this detox, I am creating menus for the journey.  Here is what is planned for next week:

Breakfast options:

Hard boiled eggs

Bacon (sugar free option found at Whole Foods.  Happy dance!)

Whole fat yogurt with almonds and blueberries

Pancakes. (Can be frozen)  One very ripe banana, 2tbsp coconut flour, 1 tsp vanilla extract, 1tsp cinnamon, 1/2 tsp baking soda, 3 tbsp almond milk or whole milk, 1tbsp butter or coconut oil, 4 eggs.  Blend in blender until just combined and grill up.  I used a cast iron griddle, but I am also aggro about avoiding “non-stick” cooking surfaces.

Pumpkin waffles (Can be frozen)

Oatmeal with whole milk, a spoonful of unsweetened applesauce and almond slivers.

Lunch and snack options will be mostly left-overs, but in addition, I will have these on hand:

Fruit (If I did not have any for breakfast)


Celery with unsweetened peanut butter

Carrots/red peppers/cucumber, celery with homemade hummus

Tuna salad wraps: Tuna, 1/2 avocado, diced, diced red onion, 1tsp fresh lemon juice, pinch of tumeric, pinch of salt all mashed up, and wrapped in large lettuce/chard/spinach leaves.  This can also be served on celery sticks and/or on hollowed out cucumbers.


Monday: Whole chicken in the crock pot. (My fave!!!)  I got a chicken from my local butcher, and will also roast up some zucchini.

Tuesday: Using the remaining chicken, I plan to make a chicken, asparagus, bacon and avocado salad.

Wednesday:  Meatballs, (with sugar free marinara) steamed broccoli with almond slivers and butter, and parm cheese.

Thursday:  Pho with shrimp, carrots and bok choy.  Trying this for the first time, sans “flavoring” packet.



Friday: Chipotle chicken sweet potatoes

Saturday: Left over rice bowl.  Quinoa/wild rice, beans, avocado, remaining chipotle chicken, sour cream

Sunday:  Quinoa, sweet potato and apple chopped salad  (Will cook the quinoa in bone broth)

I should be ok if I stick to the plan, but I am still trying to figure out what I do about my coffee.  My coffee cannot be sweetened y’all.  Drop to a knee on my family’s behalf.

Dinner Menu for the week of February 2nd

Well hello February.  I guess this means I should finally take my wreath off the front door.  Oy!

Despite having not posted  a menu last week, we have been eating.  Many meals were from the freezer, but nonetheless, they were tasty.

Over the last couple weeks, the scallop quinoa salad was my favorite.  SO easy, and light.


Second favorite we actually made last night.  On a whim, I bought some grass fed steak at whole foods because it was on sale.  We lightly seasoned it, and used a cast iron grill pan on the stove.  Roasted some red potatoes in olive oil, salt, pepper, sage and rosemary, and steamed some baby broccoli.  SO flippin good.



Here is what is on the menu for this week:

Sunday: I plan to give this pulled pork recipe a go.  Will make corn tortillas.  Yumm-o!

Monday:  Left over pulled pork on a whole wheat bun for Dave.  I have a dinner commitment this eve.

Tuesday:  Tossing in a brinner meal mid-week and planning omelettes.  We can add bacon, avocado and tomato.  Even the boys gobble these up!

Wednesday: Enchilada soup from the freezer.

Thursday:  Chopped Salad with quinoa, sweet potatoes and apples

Friday:  Using the grass fed beef from our CSA delivery this week to make Meatballs alla Parmigiana with whole wheat spaghetti

Saturday:  Pizza night!!!  We use this crust.

Eat well this week!

Dinner Menu for the week of January 19th

Dave reminded me on Friday that we do not have to work on Monday due to the holiday.  I nearly cried.  I limped into the weekend.

My favorite meal of the week was the broccoli cheddar soup.  It was so easy, and came out really great.  Even the boys loved it!

I spent most of today doing prep for the freezer.  I shredded some blocks of cheese from costco, and made another batch of applesauce in the crock pot.

apples cheese

I plan to do some freezer stocking tomorrow, and also prep the veggies for our morning juice for the week.  Yay for productive days off!

Here is what is on the docket for the coming week:

Sunday:  Broccoli cheddar soup from last week out of the freezer

Monday:  Whole chicken in the crock pot with parmesan zucchini and wild rice

Tuesday:  Chicken and Broccoli pockets (using left over chicken from Monday)

Wednesday: Super easy bean, cheese and avocado roll ups.  Using these beans from the freezer.

Thursday: Quinoa Stuffed red peppers

Friday:  Sauteed scallops with quinoa and orange and avocado salsa  (I am a huge fan of making a large batch of something, and then making two meals.  Hence the second night of quinoa.  I use the amazing stock from our whole chicken carcass to make quinoa and wild rice.  The flavor is ridiculous.)

Saturday:  Roasted asparagus with a runny egg and bacon.  Inspired by this recipe.  We LOVE this meal.

Hope everyone has a very enjoyable week.

Dinner Menu for the week of January 12th

What a week!  The first week of the month is usually FULL for me.  I have a few meetings that consistently meet in the first week, so it always takes planning, and grace from Dave.  I was out of the house 4 of the 7 nights.  Yikes!  The evenings this week should slow down considerably.

Oh…having the Chargers AND the Forty Niners in the playoffs for the last two weeks has done slight damage to our obedience to 100% real food.  There may or may not have been a snack or 7 that are not technically “allowed” in the rules.  We will imagine this did not occur, and there will be grace all around.  kthnxbye

Last week’s menu had some real winners.  My favorite item was the crab cakes.  They were a bit of a labor of love, but so so worth the effort.  I used a large biscuit cutter to shape them, and used bread crumbs in place of panko.  They turned out really delish, but next time I make them, I will have to do something about the breading.  It was a little crumbly.


My second favorite was the beef pot roast.  I ordered a grass-fed beef roast from my local CSA.  Honestly, grass-fed beef has such a different flavor.  The only change I made was to add potatoes to the crock pot for the last hour.  Pretty yum!

Here is what is on the docket for this week:

Sunday:  Left over pot roast from Friday.

Monday: Seared Scallop salad

Tuesday: Cilantro chicken and wild rice (using avocado oil instead of veg)

Wednesday: Broccoli cheddar soup

Thursday: A slightly modified version of this spicy peanut chicken salad.  I plan to use whole wheat noodles and less kick.

Friday:  Veggie tacos inspired by this recipe.  I will make home made corn tortillas.  Yay!

Saturday:  Filled pancakes with strawberries and blackberries.  Will used the rest of the cream from the soup to make a bit of honey whip cream.

It is a goal of mine to slowly reduce our wheat consumption this year.  Looking at this menu makes me think that it will be quite a struggle.  Oy!  Baby steps though.

Enjoy your food adventures this week!  🙂

Dinner Menu for the week of January 5th

It is 2014.  This is my year.  Pretty sure I say that every year, but I do have big plans.  Personally, spiritually, and also in business.  Looking forward to getting my plans down on paper/blog and then mapping out activities to reach my goals.

Last week, I was so eagerly anticipating the crab cakes, but they had to be moved to this week due to some scheduling issues that prevented me from having time to shell the crab.  Tomorrow…

My favorites from the week were the pot pie and the meatballs.  These are both go-to meals, and each time I make them, I remember why they continue to land on my menus.  I had a slight issue with the pot pie this time around because I let the pie crust get too warm before rolling it onto the top. Here are pictures of the yummy filling, and the top-crust FAIL.


Another fail this week was that I did not get to make stock out of my chicken carcass.  I stripped the whole chicken that I cooked in the crock pot for the pot pie, and left everything in the pot to make overnight stock.  Forgot to turn the darn thing on when i went to bed!  It crushed me to have to toss it into the compost in the morning.

This week, we plan to cook up this yumminess:

Sunday:  Take two on crab cakes.  Also planning on cooking a LARGE pot of Chili for the freezer.  I modify this chili recipe quite a bit.  I leave out the sugar, bacon bits, hotsauce, corn chips and beef boulion.  I use one whole beer.  Honestly, this turns out AMAZING.

Monday:  Chili cooked on Sunday.

Tuesday: Chicken cobb salad with egg, avocado, bacon and cheese.  (Can you say chicken stock redemption this week?!?)

Wednesday:  Chipotle Chicken potato skins.  (Sweet potatoes for me and boys, and russet for Dave)

Thursday: Grilled cheese sandwiches with tomato bisque

Friday: Beef pot roast

Saturday:  Spinach, cheese and bacon omelettes

Have I mentioned that I am excited about 2014?!?!

Happy and healthy eating this week friends!