Real Food Menu for Week of 9.7.2020
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:
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. 🙂
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:
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.
Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles – An old favorite!
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
Crisp, light and full of summer-time flavors, this side salad pairs nicely with grilled salmon or chicken.
- 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
- In a small bowl, whisk honey and water until the honey is fully dissolved. Add vinegar; cover and refrigerate for two hours.
- 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.
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.
Grilled Pineapple with Ricotta and Honey – Yum! The pineapple is so sweet, I don’t think this needs the drizzle of honey.
Have a great week everyone!
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