Real Food Menu for Week of 12.8.2019
Oh, y’all. We are in the throes of it now. Christmas decorating, shopping, gift wrapping and cooking has begun in earnest. And I love all of it!
On Friday evening, we attended my company Christmas dinner at the historic Hotel Roanoke and Conference Center. The hotel absolutely sparkled from top to bottom with all the Christmas trees decorated by community groups. We’ll go back and stroll through one evening when it’s not as crowded. It’s a fun, local tradition and definitely worthwhile!
Here’s what’s cookin’ this week:
Breakfast:
Blueberry Coconut Chia Pudding –
https://kirbiecravings.com/blueberry-coconut-chia-pudding/
Lunch:
Hearty Stuffed Bell Pepper Soup – Hello, old friend! We’re subbing ground turkey for the beef in this recipe. The brown rice and ground meat make this a filling lunch.
https://cleanfoodcrush.com/clean-eating-stuffed-bell-pepper-soup/
Dinner:
One Pan Balsamic Chicken and Veggies – Take some help from the store and use baby carrots. Ain’t no shame in that game!
https://cleanfoodcrush.com/one-pan-balsamic-chicken-veggies/
Sukuma Wiki: A wintertime favorite dish. Again, lightening it up a little by subbing ground turkey for ground beef.
https://thedomesticman.com/2013/07/02/sukuma-wiki-kenyan-braised-collard-greens-and-ground-beef/
Simple Pumpkin Soup
Gluten-free, dairy-free and delicious, comfort food
Ingredients
- ½ c. onion, diced
- 2 T. olive oil
- 1 (15 oz.) can pumpkin puree
- 1 tsp. salt
- 1 T. maple syrup
- ¼ tsp. nutmeg
- pinch of cayenne (or to taste)
- ¼ tsp. ground pepper
- 2.5 cups chicken broth (or vegetable broth for vegetarian)
- 1 (13.5 oz.) can coconut milk
- Garnish with pepitas, if desired
Directions
- Dice the onions and gently brown with olive oil in a large saute pan.
- Add pumpkin puree, salt, maple syrup, nutmeg cayenne and ground pepper.
- Slowly add chicken broth and coconut milk. Heat through, but do not bring to a boil. Garnish as desired and serve.
Turkey Herbed Stuffing-Style Riced Cauliflower – Here’s a nice, light dinner or serve as a side dish with a piece of grilled chicken. For extra flavor, I like to add a tablespoon of poultry seasoning in addition to the other herbs.
https://cleanfoodcrush.com/cauliflower-stuffing/
Convert Kale Salad – We’re definitely getting our greens this week. It’s called ‘convert’ because people who think they don’t like kale, try it and convert. I usually sub in pecans for the pine nuts. Don’t skip the step of massaging the kale! Make this a day ahead, so the kale softens in the dressing. This is a good salad for meal prep as it keeps well in the fridge for a few days.
http://belated-bloomer.blogspot.com/2016/01/a-little-wrap-up-of-these-finals-days.html
Snacks:
Bananas, Mangoes, Avocados, Cukes, Celery and Almond Butter, Popcorn
Same ol’, same ol’.
Treat:
Maple Vanilla Baked Pears – This year’s crop of pears have been so sweet they haven’t needed jazzing up. If your pears could use a little something extra, try this recipe. So good!
https://sallysbakingaddiction.com/simple-maple-vanilla-baked-pears/
Have a fantastic week!
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