I don’t know about you, but when May rolls around I begin craving Mexican meals more than usual! Cinco de Mayo seems to be more celebrated here in the states than it is a holiday in Mexico but we participate as a family. Below is my weekly meal plan but here are some Mexican meals I’ve made in the past (newer posts are paleo friendly).
Thursday, 5-4-17: 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).
Friday, 5-5-17: Dinner Out (Mexican, of course)
Sunday, 5-7-17: Grilled Chipotle Lime Chicken (I drizzled olive oil, chipotle seasoning and lime juice on the chicken before grilling), Baked Sweet Potatoes with Clarified Butter, Raw Carrots with Whole30 Ranch
Monday, 5-8-17: Grilled Steak (no sauce), Grilled Peppers and Onions, Sliced Tomato & Avocado with Avocado Oil (Mashed Potatoes for my boys)
Tuesday, 5-9-17: Grilled Pork Chops (no sauce), Salad with Avocado Oil, Steamed Sugar Snaps + Fruit