Saturday, December 31, 2016

This week's menu

 Second breakfasts: Waffles, boiled eggs, fruit + yogurt

Sunday- Black eyed peas with cornbread, roasted cabbage
Monday- Shrimp tacos
Tuesday- Chicken nuggets and roasted potato
Wednesday- Turkey wraps
Thursday- Veggie soup
Friday- Salmon with salads

Happy New Year!

Wednesday, December 28, 2016

roasted brussels sprouts and sweet potato salad

For the past 3 years or so, I've been living without a decent oven. Besides being a bit of an eyesore, the oven in our house heated unevenly and the temperature fluctuated. Plus it was too small to fit my pans.
*cue sad music*

I managed to make do with a pretty badass little toaster oven, but things like frozen pizzas and anything larger than 6 inches were impossible.

However, recently I purchased a new, gorgeous, modern, DOUBLE oven. I can make a turkey and a cheesecake at the same time, nbd.
*cue angels singing*

What's the first thing I did? I roasted some brussels sprouts and sweet potatoes. They turned out absolutely beautiful. Then I used them to trick out my salad.

[How to roast them? Cut into smallish pieces, then coat with olive oil, salt, and pepper. Spread out on a cookie sheet and bake at 400 degrees for about 30 minutes, giving them a bit of a stir/shake every 10-15 minutes.]

I forsee a bit of a salad series on the horizon, since this former salad-hater is actually digging salads lately. They're an easy way to get veggies, and my body needs them after this particularly pudgy holiday season. Plus I started to like them more when I realized I could do more than the standard 'lettuce-cucumber-tomato' routine.

My salad motto is: More substance. Less lettuce. I can add Mexican rice if I want and call it a burrito bowl. Nice.

This salad includes:

Iceberg lettuce chunks
Shredded carrot
Cubed squash
Roasted brussels sprouts and sweet potatoes
A dollup of a chickpea + olive oil puree
Balsamic vinegar dressing


Sunday, December 11, 2016

One pan Salmon and Roasted cauliflower

gluten free salmon roasted cauliflower

Ready for an easy one-pan dinner?

Grab some salmon. Put it on a pan. Next to it, place thawed (or fresh) cauliflower. (I prefer frozen cauliflower over fresh because it doesn't smell like farts.)
Moving on.
Top the whole shebang with olive oil, salt, pepper, garlic powder, fresh parsley, and freshly squeezed lime juice.
Sprinkle parmesan over the cauliflower only.

Bake at 400 degrees for 30 minutes, until the salmon reaches 145 degrees.
(Serve a wedge salad while it cooks.)

Serve with a wedge of lime.

Easy. Peasy. Noms.


I've totally been avoiding dinner prep and grocery shopping by cooking various soups for the past week or so. Hey, soup is quick, weather-appropriate, and uses up freezer and pantry staples so there's no hassle.

But having a menu makes things a lot easier, especially when things get busy, so here it is. Plus it's pushing 70 degrees here today, so soups are less easy to pass off. Ugh. I hate this weather.

Second breakfasts:
GF Chex mix, waffles with peanut butter

Sunday- Salmon + roasted cauliflower
Monday- Honey sesame chicken
Tuesday- Spaghetti
Wednesday- Shrimp tacos
Thursday- Chili (Except it turned into girls night)
Friday- Stir Friday

Have a nice, productive week.