Tag: green beans almondine

Real Food Menu for Week of 10.6.2019

I quit keto last week. I’ve been solidly in ketosis since late May and lost 13 pounds over the summer, but I don’t think the results were worth the restriction. I recently switched primary care doctors and my new doc feels that the Mediterranean diet is a better fit for me.

So I quit. I mixed up a salad of chickpeas, cucumbers, garden tomatoes (which are soon coming to an end), tuna, black pepper, apple cider vinegar and olive oil. And it was good. So good that I had the leftovers before my run this morning. Weird breakfast, huh? Going forward I will continue to focus on eating foods made in nature, and keeping the carbs low to moderate. Until the doctor tells me otherwise!

Strawberry Overnight Oats – Overnight oats are back and I’m so excited! I’m decreasing the Greek yogurt slightly, and leaving the honey out of mine.

Mediterranean Green Lentil Soup – It’s officially soup weather! My mother-in-law made the best lentil soup. So tasty and filling. It’s one of Pa Kettle’s favorites, so he orders lentil soup whenever we go to Zoe’s Kitchen.


Cedar Plank Salmon – {UPDATE: We found this salmon to be dry and flavorless. The green beans were delicious, however!}
Earth Fare had these on sale this weekend, and the ingredients all appear to be clean. I wish the package stated the source of the salmon, because we try to buy wild caught if possible. I’m serving the salmon with Green Beans Almondine and a little brown rice.

Perfect Roast Chicken – Again. But seriously, we never tire of this, and love turning the leftovers into something amazing the next day. Carrots and potatoes for Mark, Brussels sprouts for me.

Creamy Tuscan Soup – New Recipe! We’ll use leftover roast chicken in this soup.

Garlic Butter Sauteed Spinach with Salmon – We’re subbing in olive oil for butter.

Summer Squash Oregano

  • Servings: 4-6
  • Difficulty: easy
  • Print

This old Southern Living magazine recipe is a favorite. It’s so old that I can’t find the recipe online!


3 T. butter
1 onion, minced
1 garlic clove, minced
1 small, green bell pepper, chopped
1 T. chopped fresh oregano
3/4 lb. yellow squash, sliced
3/4 lb. zucchini, sliced
4 tomatoes, chopped
1/2 tsp. salt
1 tsp. pepper
1 cup grated Parmesan cheese


Melt butter in a large skillet; add onion, garlic and bell pepper and saute until tender. Stir in oregano, yellow squash and zucchini. Cover, and cook, stirring occasionally for 15 minutes. Stir in tomato, salt and pepper; cook, uncovered, until squash is tender. Spoon into a serving dish, sprinkle with cheese.

Black Bean Hummus with Cucumber Slices – Hummus, how I have missed you! Not the prettiest dish to photograph, but this one is slap yo’ mama good! (Don’t worry, no actual mamas were injured in the making of this snack.) I swapped out chickpeas for black beans. Go easy on the lemon juice, but the more garlic, the better. We should not have any vampire problems leading up to Halloween.

Treat: We’ll give the Mediterranean practice of fruit for dessert a try this week. I will likely stick with fresh berries. Or dragon fruit.

Happy Monday, and have a great week!

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