Hope your week is going well! My family has been trying to adjust to having a new pup in the house (well, she’s 9 months). It’s quite the adjustment while not having a dog in 18 years! At least it’s getting me out to take more little walks during the day.
Since more walking has been taking place, I’ve been more hungry at dinner time! Speaking of dinner, here’s this week’s dinner meal plan: **Oh, and Happy Mother’s Day coming up for all you mom’s out there**
Thursday, May 11: Whole30 Roasted Red Pepper Spaghetti Squash with Grilled Chicken (no sauce) **Never tried this recipe before, so I will update later** + Salad with Avocado Oil (Pasta noodles for my son)
Friday, May 12: Whole 30 Salmon Cakes, Deviled Eggs with Paleo Mayo, Salad with Avocado Oil
** No Fuss Salmon Cakes recipe comes from the book that started my Whole 30 journey “It Starts With Food” by Dallas & Melissa Hartwig (page 280).
Saturday, May 13: Whole30 Southwestern Frittata (page 50 of Against All Grain “Meals Made Simple” cookbook), Sliced Tomato & Avocado with Avocado Oil + Fruit
Sunday, May 14: Whole 30/Paleo Whole Roasted Lemon Pepper Chicken (drizzle entire chicken with olive oil, salt & lemon pepper then cook according to package directions), Broccoli with Lemon, Baked Sweet Potatoes with Clarified Butter (BBQ beans for my son)
Monday, May 15: Grilled Burgers (no sauce) in a Butter Lettuce “Wrap” topped with sliced Red Onion, Avocado & Sweet Potato Fries (peel, slice into fries, drizzle with olive oil, salt & pepper and bake on 425 for 20-45 minutes, depending on your taste. I like to top them with chopped cilantro or flat leaf parsley right out of the oven.)
Tuesday, May 16: Whole30 Roasted Red Pepper Bisque with Shrimp **Never tried this recipe before, so I will update later** + Salad
Wednesday, May 17: Pan Seared Aidelle’s Cajun Sausage, Orange Bell Pepper, Sliced Red Onion, Garlic (seared in olive oil, salt) + Fruit