Tag: easy grilled chicken thighs

Real Food Menu for Week of 8.24.2020

Well, here is the sum total of my weekend’s work. 😉 I ventured out into yesterday afternoon’s rain and harvested a metric crapton of basil, which turned into three batches of this pesto for the freezer. Mine is a little dark because I combined both genovese and purple basil. I ran out of walnuts so I threw a few pecans into the mix. It’s a tasty little number.

Here is our menu for the week:

Mark’s Breakfast:
Mediterranean Cauliflower Rice Quiche – We left the feta out and sprinkled black olives on half of the quiche. And seriously, how cute is this plate our nephew painted when he was four?!

Mark’s Lunch:
Greek Chicken and Rice Bowls – One word: Yum! Great for meal prep, because all of the ingredients keep well in the fridge up to four days.

Lemony Cucumber and Tomato Tuna Salad – A perennial favorite. I still haven’t converted Mark to Team Avocado, so we sub English cucumbers for the avocado.

Easy Grilled Chicken Thighs – New! Level up everyday chicken with this delicious marinade. We substituted low-sodium, gluten free tamari for the soy sauce.

Thai Veggie Noodle Salad – Double or triple the recipe if serving a crowd. Don’t save it for leftovers, it’s best eaten fresh!

Baked Teriyaki Salmon – New! This preservative free sauce tastes just like restaurant teriyaki. We used low sodium tamari and Bob’s Red Mill gluten free flour to thicken.

Along with the usual watermelon, popcorn, apples, bananas and oranges, we’re snacking on black bean hummus with cucumber slices. I love Ina’s hummus and sometimes substitute black beans for the chickpeas in this recipe. Cucumber slices make low-calorie, low-carb ‘crackers’ for dips and spreads.

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.

I hope your week is off to a great start!

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