Tag: sheet pan salmon with sweet potatoes and broccoli

Real Food Menu for Week of 3.29.2021

Saturday I started the long overdue task of painting the porch floor. With about 12 hours of rain in the forecast, I was racing against the weather. We chose a deep, moody blue that looked for all the world like navy. In the store, at least. At home, it looked like “Oh hey, come on in. Welcome to daycare!”

(Those little brown seeds are from the cedar tree next to the porch. They. Are. Everywhere.)

Once the torrential rain ended, I went back to the store to have the paint retinted. The ladies at the paint counter explained that it’s easier to go darker than lighter, so that’s what we did, adding green and a touch of black to that awful crayon blue. In the afternoon the wind picked up and blew seeds and blossoms off the trees and onto the porch. Mark was constantly sweeping ahead of my paint roller.

The paint is wet in this picture; it dries a little darker. I’m much happier with the result. And yes, that orange sock is mine. I left my shoes on the sidewalk so I could paint my way off the porch and go inside through the back door.

But enough about that. Let’s get on to this week’s menu:

Mark’s Breakfast
Apple Pie Overnight Oats – Mark really never tires of breakfast oats. We use Aldi’s unsweetened natural applesauce in this recipe.

Mark’s Lunch
Paleo Broccoli Salad with Bacon – This one has *just enough* mayo without being gloppy. The apple cider vinegar adds a little tang to that dressing.


Sheet Pan Salmon with Sweet Potatoes and Broccoli – New Recipe! – That chili-mayo sauce with fresh lime juice is amazing.

Olive Garden Salad – New Recipe! So crisp and refreshing! We use g-free croutons and sweeten the dressing with about 2.5 teaspoons of monkfruit sweetener instead of white sugar.

Cumulus Spiced Eggs – Quick and savory! Dinners that come together in minutes, mean more time for evening gardening. This one is simple and flavorful.

Double Baked Chipotle Chicken Sweet Potatoes – That smoky adobo sauce makes this dish sing! Have some extra on hand for topping these goodies.

Snacks: Bananas, apples, popcorn and since we’re in Blue Ridge training season, Larabars.

Treat: The strawberries in the grocery store are looking tempting this week. We like to dip them in Lily’s dark chocolate. 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.

Happy Monday! I hope your week is easy and not too breezy!

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