Tag: carrot cake breakfast cookies

Real Food Menu for Week of 3.22.2021

March 22, 2021weekly menus, , , , , , , Leave a comment

Hooray for warmer weather and a pretty weekend! The past few days, I was finally able to spend a good bit of time outdoors. I trimmed up the rosemary shrub which was massively overgrown and replaced the fishing line around the herb garden. Pa Kettle told me which seeds I need to plant this week (beets, radishes and lettuces). I’m a little behind the game where the garden is concerned.

Here’s what’s happening in the kitchen:

Mark’s Breakfast:
A few weeks ago, Mark baked a double batch of breakfast cookies and packed the freezer with them. To make these gluten-free, substitute almond flour for the oat or wheat flour. We add a little extra cinnamon to the dry mix. These are great for breakfast on the go. 
https://kristineskitchenblog.com/carrot-cake-breakfast-cookies

Mark’s Lunch:
Weeknight Taco Soup – This one just never gets old. We lighten up this recipe by substituting ground turkey for the beef. Another good keeper, this stores well in the fridge for a few days, or in the freezer for several weeks.
https://cleanfoodcrush.com/clean-eating-weeknight-taco-soup

Dinners:

Copycat Alice Springs Chicken – New Recipe! Sometimes you want restaurant chicken, but you’re too lazy to put on pants and leave the house. We think this copycat is pretty darn close to Outback’s original. If you’ve got leftover honey mustard sauce, it’s delicious as a dip as well.
https://www.bhg.com/recipe/alice-springs-chicken

Carb Buster Breakfast – We {heart} breakfast for dinner. This savory, satisfying and simple (say that three times fast!) dinner comes together quickly on busy week nights.
https://www.thepioneerwoman.com/food-cooking/recipes/a11666/carb-buster-breakfast

Thai Veggie Noodle Salad – This fresh, crunchy salad is a good use for those veggies available this time of year. Don’t save this one for leftovers, it’s best eaten fresh.
https://cleanfoodcrush.com/thai-veggie-noodle-salad-clean-eating

Keto Meatballs and Sauce with Zoodles – This one is so tasty! The cream in the sauce cuts the acidity of the tomatoes. To make wide zoodles, slice a little off the side of the zucchini so that it lays flat on the cutting board. Use a vegetable peeler to slice thin, wide noodles. Saute them in coconut oil for a few minutes, just until tender. Very few things in life are worse than a mushy zoodle.
https://www.tasteofhome.com/recipes/keto-meatballs-and-sauce/

Snack:
Loaded Roasted Garlic Hummus – Greek Style – New Recipe! I used the linked recipe as a starting point and took some help from the grocery store in the form of premade garlic hummus. Top with your favorite toppers, give it a zhush of olive oil and your appetizer is ready!
https://cleanfoodcrush.com/loaded-roasted-garlic-hummus-greek-style

Treat:
Blueberry Lemonade Muffins – In celebration of Spring, we’re busting out these little goodies. I’m substituting blueberries for strawberries. They’re equally delicious.
https://deliciouslyorganic.net/strawberry-lemonade-muffins

I hope this week brings you sunshine and loads of enjoyable time outdoors!

Disclosure: In addition to occasional sponsored posts, Arthurized Home uses clickable affiliate links. That means that I may receive a small commission from sales at no extra charge to you. As always, my opinion is 100% my own, and I only recommend things that I truly love or use myself. Thank you for patronizing the brands that support Arthurized Home!

Copyright 2019-2021 © Arthurized Home – All Rights Reserved. This post is the original content of Arthurized Home. If you’re reading this on another site, it’s unArthurized.

Real Food Menu for Week of 9.7.2020

September 7, 2020weekly menus, , , , , , , , , 2 Comments

Well, I think I’ll go ahead and turn fifty today. Yikes. My mother-in-law used to say that “having another birthday sure beats the alternative” and I agree! Because I party like a baller, I’m planning to spend the day working in my happy place: the garden and yard. We’ve got a new compost tumbler to fill, Japanese stiltgrass to kill and a bat house to stain and figure out where/how to install.

Here is our weekly menu:

Mark’s Breakfast:
Carrot Cake Breakfast Cookies – New Recipe! So good! To make these gluten-free, substitute almond flour for the oat or wheat flour. I add a little extra cinnamon to the dry mix. While these are great for breakfast on the go, if you enjoyed them as a not-too-sweet treat later in the day, I wouldn’t judge. 🙂
https://kristineskitchenblog.com/carrot-cake-breakfast-cookies/

Mark’s Lunch:
Taco Salad Bowls – Thoroughly brown the ground meat of your choice (beef, chicken, turkey) with a diced onion and a couple tablespoons of taco seasoning. To assemble the bowls add toppings of cheese, salsa or fresh tomatoes, guac, etc. to a bed of lettuce or cooked brown rice. I used this taco seasoning recipe:
https://cleanfoodcrush.com/homemade-taco-seasoning/

Dinners:
Cauliflower Pizza – We love this one! This savory crust doesn’t crumble and reheats well as leftovers. I substitute ground flaxseed for the psyillium husks.
https://thestonesoup.com/blog/2016/09/27/cauliflower-pizza/

Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles – An old favorite!
https://www.eatwell101.com/garlic-butter-meatballs-with-lemon-zucchini-noodles

Thai-Style Cucumber Salad – New Recipe! If you’re from the American South, you know all about ‘cucumbers and onions’. It’s a favorite with Pa Kettle; and on his dinner table while the cukes are rolling in from the garden. This recipe adds a Thai twist to that refreshing summer side dish.

Thai-Style Cucumber Salad

  • Servings: 4-5
  • Difficulty: Easy
  • Print

Crisp, light and full of summer-time flavors, this side salad pairs nicely with grilled salmon or chicken.

Ingredients

  • 2 tablespoons honey
  • ¾ cup hot water
  • ½ cup apple cider vinegar
  • 2 large English cucumbers, peeled and thinly sliced
  • ½ cup carrot, thinly sliced
  • ¼ cup green onions, thinly sliced
  • 2 tablespoons red bell pepper, diced finely
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons fresh mint, chopped
  • 1 teaspoon fresh ginger, peeled and grated
  • 1 teaspoon jalapeno, finely minced
  • ½ teaspoon sea salt
  • 1 clove fresh garlic, crushed

Directions

  1. In a small bowl, whisk honey and water until the honey is fully dissolved. Add vinegar; cover and refrigerate for two hours.
  2. Combine cucumber and remaining ingredients in a bowl. Pour chilled dressing over cucumber mixture and toss gently.

Perfect Roast Chicken – You just can’t go wrong with this recipe. It really is perfection, every time.
https://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe-1940592

Snack:
Superhero Muffins – A long overdue return of these meals-in-a-muffin. These incredibly versatile muffins work for breakfast, snacks, treats, pre or post workout. Because these freeze well, we usually make a double batch.
https://runfasteatslow.com/blogs/news/superhero-muffins

Treat:
Grilled Pineapple with Ricotta and Honey – Yum! The pineapple is so sweet, I don’t think this needs the drizzle of honey.
https://cleanfoodcrush.com/grilled-pineapple-ricotta-honey-clean-eating/

Have a great week everyone!

Disclosure: In addition to occasional sponsored posts, Arthurized Home uses clickable affiliate links. That means that I may receive a small commission from sales at no extra charge to you. As always, my opinion is 100% my own, and I only recommend things that I truly love or use myself. Thank you for patronizing the brands that support Arthurized Home!

Copyright 2019-2021 © Arthurized Home – All Rights Reserved. This post is the original content of Arthurized Home. If you’re reading this on another site, it’s unArthurized.

Meal Prep for the week of 3.17.19

March 18, 2019meal prep, , , , , , , , , Leave a comment

With St. Pat and his truckload of potatoes in the rear-view mirror, it’s time for a fresh week of clean eating. We’re trying some new recipes and eating a few meals from the freezer, which is the beauty of double batching during meal prep. The taco and bell pepper soups are ready to heat and eat. Here’s what’s on the menu this week:

Baking Chocolate and Coconut Granola. Your kitchen will smell amazing while this is in the oven!

Breakfast:
Berries and Cream Overnight Oats. If it ain’t broke, why fix it? We make this recipe as is and add a handful of blueberries. https://cleanfoodcrush.com/clean-mornings-strawberries-cream-overnight-oats/

Lunch:
We’re trying a couple of new recipes this week.
Sheet Pan Steak Fajitas https://kirbiecravings.com/sheet-pan-steak-fajitas/
and
Creamy Coconut Lentil Curry https://www.theendlessmeal.com/creamy-coconut-lentil-curry/

Sheet Pan Steak Fajitas – The flavor is amazing and the spice mixture is spot on. The next time we make them we’ll try grilling the steaks and sauteing the onions and peppers separately.

Dinner:
Southwest Sausage and Egg Breakfast Casserole. My sister-in-law, Kathy gave me this recipe, so I don’t have a link but I’ve shared it below.
Taco Soup https://cleanfoodcrush.com/clean-eating-weeknight-taco-soup/
Pizza Baked Chicken https://cleanfoodcrush.com/clean-eating-pizza-baked-chicken/
Bell Pepper Soup https://cleanfoodcrush.com/?s=bell%20pepper%20soup
Grass Fed Beef Burgers with Steak Fries

Taco Soup

A note about pepperoni:
We try to eat 90/10. 90% foods made in nature, and less than 10% foods made in a factory. This is part of the 10%. Try to find uncured pepperoni without added nitrates.
We eat pepperoni sparingly, as a condiment.

Snacks:
Bananas, Apples, Oranges, Cantaloupe, Grapes
Cucumbers, Bell Peppers, Cherry Tomatoes
Chocolate Coconut Granola with Greek Yogurt – I left out the brown sugar and added some honey. I also reduced the baking time to about 12 minutes, each round. Watch this carefully so that it doesn’t burn. I sprinkled some Lily’s chocolate chips on while the granola was still warm and let them melt into it. The next time, I will sprinkle some extra coconut along with the chocolate. https://www.momables.com/chocolate-coconut-granola-recipe/

Treat: Carrot Cake Breakfast Cookies https://kristineskitchenblog.com/carrot-cake-breakfast-cookies/

Kathy’s Southwest Sausage and Egg Breakfast Casserole – Great for guests and brunch potlucks. Bake it the night before and warm gently before serving.
Recipe:
1 lb. Sausage – I use Jimmy Dean’s Natural
1 medium onion, minced
1 4oz. can green chilies, drained
1 t. garlic powder
Cook all of the above together and spread evenly in the bottom of a 9 x 13 pan.
10 eggs, beaten
1 T. crushed red pepper flakes (or to your taste)
4 oz. sharp cheddar cheese, grated
Mix the eggs with the crushed red pepper flakes and pour over sausage mixture. Sprinkle the cheese on top and bake for 45 minutes at 350°.

If you try these recipes, let me know in the comments. Have a great week!

This is not a sponsored post. I am not in partnership with, nor do I own any of these websites or the recipes linked here.

Disclosure: In addition to occasional sponsored posts, Arthurized Home uses clickable affiliate links. That means that I may receive a small commission from sales at no extra charge to you. As always, my opinion is 100% my own, and I only recommend things that I truly love or use myself. Thank you for patronizing the brands that support Arthurized Home!

Copyright 2019-2021 © Arthurized Home – All Rights Reserved. This post is the original content of Arthurized Home. If you’re reading this on another site, it’s unArthurized.