Miso soup is super fast and fits the “meatless” theme of the day. For extra veggies, add baby spinach or thinly sliced bok choy. You could also add sliced mushrooms, although I can’t get away with that in my house. Use sprouted organic tofu cut in small cubes. I’ll also make a pot of steamed short grain white rice and let my kids make their own hand rolls. Just season the white rice with a little rice vinegar, spread it on a sheet of seaweed and roll it up with cut veggies (avocado, carrot, cucumber and red pepper slices are what I use). I’ll show you how to make these on Instagram Stories Monday.
Carne asada tacos with all the fixings. Season a flank steak with taco seasoning and place it in a ziplock bag with the juice of two limes. Seal the bag and let the steak marinate all day. Cook the steak on a grill pan warmed over high heat or on a preheated outdoor grill. After the meat rests, cut it against the grain and then chop into small pieces. Serve with pico de gallo, guacamole and jalapeño sauce. To make it easier on yourself, you could use store bought salsa and make a super simple guacamole with just a little lemon, garlic powder and salt. If you have an Instant Pot, make these black beans to serve on the side.
My youngest has been requesting chili non-stop, so let’s make it happen. We’ll make a batch of kale chips to snack on during homework time, as well as carrots and ranch. Try this Whole30 ranch recipe for a dairy-free alternative to my recipe.
We’re heading out to dinner tonight, but if you’re home make the best turkey burgers. For a Whole30 version, leave out the cheese, use almond meal instead of bread crumbs and pile your burger on a lettuce leaf with pickles and your favorite fixings.