We’ve got loads of Mexican flavors going on this week; and I guess we’ve officially become those cauliflower-can-become-anything people! The cheesy cauliflower nachos are a surprise hit and while they don’t have the crunch of nachos made with tortillas, all the flavors are there. Here’s what’s cooking this week:
Oatmeal with raisins, walnuts and bananas – While I’m fasting in the morning, Mark is loving this simple and satisfying breakfast. Prepare rolled oats (gluten free if needed) according to the package directions, add raisins to the cooking liquid so they rehydrate while the oats cook. Top as desired. He likes a drizzle of maple syrup and a pat of butter with this breakfast.
Low Carb Taco Casserole – Meal prep this on Sunday and you’re ready for the week. Substitute ground turkey for the beef to lighten these up a little. To punch up the flavor, I add an extra tablespoon of Clean Food Crush’s taco seasoning. Mix up some extra to keep on hand. We use it on all things taco.
Strawberry Chicken Salad with Avocado Dressing – Time to fire up that grill. It’s important to use an avocado that is guac-ready in this dressing. If not, the dressing will be bitter, instead of creamy. Listen to the voice of regret.
Cheesy Cauliflower Nachos – New Recipe! These are sensational and perfect for Meatless Monday. We tried these for the first time a few weeks ago, and it’s safe to say this dish will be in regular rotation.
Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles – An old favorite!
Fresh Cucumber Salad – New Recipe! Because the balsamic darkens the color of the cucumbers, this salad doesn’t photograph well. Don’t let that deter you. She’s a good one!
Snacks: Apples and peanut butter, bananas, popcorn – we’re not feeling particularly inspired in this department. Sometimes tried and true is best.
Grilled Pineapple with Honey and Ricotta – Yum! While you’ve got the grill screaming hot for that chicken, place a few rings of pineapple on the side. Dessert is done in no time!
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