An Easy Weekly Meal Plan
Let’s make this fast — it’s a beautiful Saturday afternoon in Houston, and we’re making the most of breezy spring weather. Since I’m trying to lighten up our meals and focus on vegetables instead of cookies, this is a healthy and mostly Whole30 meal plan. It felt good to get back on track last week with simple dinners that were full of whole foods and heavy on the greens and veggies.
My youngest requested Sloppy Joes, and we’re having them stuffed in baked sweet potatoes instead of buns. I like to add a cup of riced cauliflower to the meat after it cooks, but don’t tell my kids. Serve with kale caesar on the side. To make my easy weeknight caesar with kale instead of romaine, just remove the kale’s center stem and sliced the kale very thin. I use one whole bunch of curly kale for this, or two smaller bunches of Tuscan kale.
Baked Asian salmon in foil sounds full of flavor. I don’t love cooking in foil (heated aluminum can leach into your food), so I’ll let my kids make their own parchment paper packets with this sauce. Roasted broccoli and carrots tossed with avocado oil and coconut aminos on the side; roast at 425 on a parchment paper-lined sheet pan for about 40 minutes. If you’re up for it, coconut lime cauliflower rice would be a good call!
Happy Cinco de Mayo! Today at 5pm central time I have my first class in our new monthly live stream cooking class series. Email me for more information and the monthly schedule! Individual classes are $25 each or a monthly subscription of 4 cooking classes is $27. Today we’re cooking Instant Pot pinto beans, creamy jalapeño cilantro sauce and one pan fajitas marinated in tequila and lime. My family will have leftovers for dinner, naturally! I have a similar fajita recipe on my site here. Make yourself a mango margarita to go with it!
We’re grilling our favorite turkey burgers. Keep them gluten-free by using almond meal or gluten-free breadcrumbs. You can skip the cheese if you’d like, but I don’t suggest replacing it with dairy-free cheese which is not my fave. I’ll have mine on a lettuce cup with pickles, sriracha mayo and pickled red onions. Oven roasted Cajun fries on the side.
We’re doing grilled lemon-caper chicken cutlets and making a big spinach salad with pesto and peas. To make the chicken cutlets, marinate 4-6 chicken cutlets in 2 tablespoons extra virgin olive oil, 1/4 cup lemon juice, 2 tablespoons chopped capers, 1 tablespoon caper brine, 2 tablespoons chopped parsley, 1/2 teaspoon kosher salt, fresh ground pepper. Grill on medium heat until internal temp is 165 degrees, about 12 minutes. I’d love a burrata and tomato salad on the side.