Don’t want to order meals but love the menu? These are the recipes I’m using for inspiration next week:
Turkey, Mushroom & Spinach Lasagna
Hamburger Steaks with Caramelized Onions
Pot Roast with Potatoes & Carrots
Want to be added to my weekly email list to receive my weekly delivery menu or just get some menu ideas? Sign up here!
Paleo Yellow Cupcakes
adapted from comfybelly.com
yields 9 cupcakes
3 large eggs
4 Tbsp honey
1 tsp baking soda
1 tsp vinegar
1 Tbsp lemon juice
1/4 cup oil (I used avocado oil but you can also use melted coconut oil or ghee)
1 Tbsp vanilla
1 cup almond flour (finely ground, blanched almonds)
Preheat oven to 325F. Line cupcake tin with 9 liners.
Separate egg whites and yolks into separate bowls. Add vinegar to egg whites and whip until soft peaks begin to form.
To the yolks add the honey, baking soda, oil and vanilla and whisk to blend well. Add lemon juice to egg yolk mixture and whisk to combine. Fold the whipped egg whites into the yolk mixture until just combined. Add almond flour and stir to blend well. Scoop batter into cupcake liners, filling to about 3/4 full.
Bake for 20 minutes, or until tops are golden brown and a toothpick inserted in the center comes out clean.
Let cool for 5 minutes and then remove from pan and allow to cool completely. Top with your favorite frosting.
Enjoy!
Corn & Black Bean Salsa
serves 4-8 people, depending on serving size
1 can black beans, drained and rinsed
1 cup sweet white corn kernels, fresh corn cut off the cob works best but frozen can be used in a pinch
1 poblano pepper, roasted, skin, seeds and stem removed, then diced
1 red onion, diced
1/2 cup chopped cilantro
1/4 cup lime juice, plus more to taste
1/2 tsp salt
1/4 tsp freshly ground black pepper
Combine all ingredients in a bowl. Serve immediately or let rest for a few hours in the fridge so the flavors have a chance to meld together.
Serve as a garnish on tacos, rice bowls, salad; or as a side with protein or veggies of choice.
Glazed Salmon and Snap Peas
serves 4
Glaze
1 tsp grated ginger
1 tsp minced ginger
1/4 cup coconut aminos
1 Tbsp rice vinegar
1 Tbsp fish sauce
1 tsp sesame oil
1 Tbsp coconut palm sugar
1 lb salmon filet, cut into 4 oz pieces
1 cup snap peas
In a small bowl, combine all glaze ingredients. Stir well, until coconut palm sugar is dissolved.
Place a large skillet over medium heat. Add 1 tsp coconut oil. When oil is melted and hot (it will look shiny), Add salmon skin side down. Let cook 3-4 minutes. Pour glaze mixture over the top of the salmon and let cook 2 additional minutes. Distribute snap peas over the top of the salmon and cover pan. Cook a few more minutes, until salmon is cooked through and flaky.
Serve over rice.
Roasted Broccoli with Lemon
serves 6
4 cups broccoli florets
2 Tbsp avocado oil
1 tsp salt
1/4 tsp pepper
2 cloves garlic, minced
zest from 1 lemon
juice from 1/2 lemon
Preheat oven to 400F.
In a large bowl, combine broccoli, oil, salt, pepper and garlic. Mix until broccoli is evenly coated. Transfer to a rimmed baking sheet. Bake for 15 minutes, remove from oven and stir. Bake for 10 more minutes, or until edges of broccoli begin to crisp and brown.
Remove from oven and let cool for 5 minutes. Sprinkle zest and juice evenly over top of broccoli and toss briefly to distribute.
Enjoy!
Shrimp & Sausage Gumbo
serves 6-8 people
2 Tbsp avocado oil
1 small yellow onion, diced
1 medium carrot, diced
1 stalk of celery, diced
1 red bell pepper, diced
2 cloves garlic, finely minced
1/4 tsp cayenne pepper
1 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp arrowroot powder
4 cups chicken broth
1 lb kielbasa sausage, cut into 1/2-inch slices
1 lb shrimp, peeled and deveined
1/4 cup sliced green onions
In a large dutch oven or saucepan, heat oil until shimmering over medium-high heat. Add the onion, carrot, celery, and bell pepper. Let cook for a few minutes until vegetables begin to soften and slightly brown. Add garlic,cayenne, salt, and pepper and let cook for an additional minute. Add the sausage, stir to distribute. Sprinkle arrowroot powder over the top of the sausage and vegetables. Stir until evenly coated. Add the chicken stock and thyme sprigs and bring to a simmer. Reduce heat to low and let simmer for 10 minutes.
Add shrimp and scallions to the pot and add salt and pepper to taste. Simmer, stirring occasionally, until shrimp are opaque and cooked through - this only takes a few minutes. Discard the thyme sprigs. Serve with white rice or cornbread.
Pho with Cilantro Chicken Meatballs
serves 4
Broth (adapted from mynewroots.com)
3 medium onions, skin and ends removed, quartered
2 inches fresh ginger, skin on and sliced into pieces
1 Tbsp. fennel seeds
3 cardamom pods
3 star anise
5 whole cloves
½ tsp. black peppercorns
1 cinnamon stick
1 tsp. coriander seeds
2 Tbsp. sea salt
6 cups water
Cilantro Chicken Meatballs
1/2 lb ground chicken breast
1/2 lb ground chicken thigh
1/4 cup finely chopped green onions
1/4 cup finely chopped cilantro
1 clove garlic, finely minced
1/2 tsp salt
1/4 tsp freshly ground pepper
Fixings
Pho rice noodles
optional: bean sprouts, sliced fresh jalapeños, cilantro, basil, green onions, sriracha, thinly sliced onions, mushrooms, fish sauce
To prepare broth, place all ingredients in a large stock pot over medium-high heat and bring to a boil. Reduce heat to low and let simmer for 1 hour. Remove from heat and let cool slightly. Strain out spices and onions.
While broth is cooking, you can make the meatballs. Preheat oven to 350F. Combine all ingredients in a bowl. Scoop 1 Tbsp sized balls and place on a parchment or silicone baking sheet lined sheet pan. Bake for 15 minutes, or until cooked through and edges begin to brown slightly.
Assemble pho bowls as desired starting with noodles, adding broth and then meatballs, and garnishing with desired veggies and additional sauces.
Enjoy!
Although the weather here in Austin has been a little sporadic lately, I woke up to a chill in the air this morning, so I'm craving my favorite hot chocolate treat. Every year when cold weather rolls in, I want to rush to the nearest coffee shop and order a peppermint hot chocolate. But, these days I've been trying to cut refined sugars out of my diet so I came up with my own recipe to make at home!
Peppermint Hot Chocolate
makes 1 12-oz serving
3 dates, pitted
2 Tbsp cocoa powder (you can also use raw cacao, but I find that gives me a bit too much energy at night, so I stay away if I'm making this in the evening)
a few pieces of whatever dark chocolate I have on hand (I usually add about 1oz)
1/4 cup coconut milk (or whatever non-dairy milk I have in the fridge)
3 drops peppermint essential oil (or peppermint extract)
1 cup boiling water
Combine all ingredients in a high speed blender and blend on high until well blended and frothy. Pour into a mug and enjoy!
Cuyana Purse