Hi again! Another week has blown right past us, right? Now that spring has arrived and the temperatures are beginning to moderate, I’ve begun planting flowers and soon to plant herbs/veggies. I’m a little later than usual but winter just wasn’t seeming to let go! One herb I’ll be planting this week is a huge pot of basil. All spring and summer long I make homemade basil pesto. If you’ve never made it, you must! The pine nuts are pricey, but it’s worth it. I’ll post my pesto recipe below along with this week’s meal plan. Here it is:
Basil Pesto recipe here
Check out this basil pesto tip here!
Sunday, 4-30: Whole 30/Paleo Whole Roasted Lemon Pepper Chicken (drizzle entire chicken with olive oil, salt & lemon pepper then cook according to package directions), Chipotle Lime Butternut Squash Fries
Monday, 5-1: Whole 30 Crock Pot Beef Roast (cook with 1 quartered onion, 1 tsp. minced garlic & 1/2 cup beef broth on low for 10 hours), Baked Sweet Potatoes with Clarified Butter
Tuesday, 5-2: Grilled Chimichurri Chicken Breasts (I’m grilling chicken breasts rather than baking drumsticks or wings) with Whole30 Ranch, Salad
Wednesday, 5-3: Whole30 Hearty Vegetable Soup + Fruit Salad (crackers or croutons for my boys)