Real Food Menu for Week of 9.8.2019
Birthday Month has officially started! Mark and I both have September birthdays so we decided to celebrate all month long. Actually, we kicked off the partying in August (why limit it to one month?!) with a family lunch at Wildflour, and then continued the celebration last weekend in Pittsburgh. My sister made beautiful and delicious keto Death by Chocolate Cake and Coconut Cream Custards.
Almond Flour Biscuit with Tomato – We’re still working those garden tomatoes and this is one of the simplest ways to enjoy them!
Chop Chop Fresh Veggie Salad – Crunchy and delicious! To reduce carbs, I left the chickpeas out altogether, and I’m serving the olives and feta on the side, because a certain someone still doesn’t care for them. *ahem*
Carb Buster Breakfast for Dinner – New Recipe! So simple and so yum! I could eat this once a week.
Perfect Roast Chicken – Earth Fare had whole chickens on sale this weekend, so we’ll have roast chicken one night and then make chicken salad the next day.
Quick and Easy Chicken Salad on Spinach – I’ll take extra celery, Hubs can have my grapes.
Salmon in Roasted Pepper Sauce – New Recipe!
Spinach Salad with Bacon and Eggs – New Recipe!
Celery and peanut butter, Gouda snacking cheese (Aldi)
Hubby: Tiny but Mighty popcorn, grapes, bananas, cottage cheese
Chocolate Dipped Strawberries – We’re keeping it simple this week with fresh strawberries dipped in melted Lily’s dark chocolate chips. I add about a teaspoon of coconut oil to 1/2 cup chocolate chips while melting them in a double boiler. If you don’t have a double boiler, simply boil about an inch of water in a saucepan underneath a tempered glass bowl. Make sure that the boiling water does not touch the bowl above. Dip the strawberries and sprinkle with unsweetened coconut if desired.
Have a great week, everyone!
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