Tag: thai veggie noodle salad

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?!
https://cleanfoodcrush.com/mediterranean-cauliflower-rice-quiche/

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.
https://cleanfoodcrush.com/greek-chicken-rice-bowls/

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.
https://cleanfoodcrush.com/eat-clean-lemony-avocado-tuna-salad/

Easy Grilled Chicken Thighs – New! Level up everyday chicken with this delicious marinade. We substituted low-sodium, gluten free tamari for the soy sauce.
https://cookinglsl.com/easy-grilled-chicken-thighs/

Thai Veggie Noodle Salad – Double or triple the recipe if serving a crowd. Don’t save it for leftovers, it’s best eaten fresh!
https://cleanfoodcrush.com/thai-veggie-noodle-salad-clean-eating/

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.
https://healthyfitnessmeals.com/baked-teriyaki-salmon/

Snack:
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.
https://barefootcontessa.com/recipes/hummus

Treat:
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!

Disclosure: In addition to occasional sponsored posts, Arthurized Home uses clickable affiliate links. That means that I may receive a small commission from sales at no extra charge to you. As always, my opinion is 100% my own, and I only recommend things that I truly love or use myself. Thank you for patronizing the brands that support Arthurized Home!

Copyright 2019-2020 © Arthurized Home – All Rights Reserved. This post is the original content of Arthurized Home. If you’re reading this on another site, it’s unArthurized.

Real Food Menu for Week of 4.27.2020

Well, it’s been about seven years since this coronavirus business fired up. Am I the only one who feels that way? I can’t imagine how stir-crazy shelter in place would make me. Props to all of you persevering right now. Hang in there, peeps! You’ve got this.

It’s so important to be good to yourself, especially right now; and one way we can do that is by eating as clean as possible. Here’s this week’s menu:

Mark’s Breakfast:
Chocolate Coconut Granola – Tasty with yogurt or milk. Keep an eye on this one while it bakes. Because of the cocoa, it’s difficult to gauge doneness by color. I substitute 1/3 c. honey for the brown sugar. Sprinkle chocolate chips on top while it’s still warm from the oven.
https://www.momables.com/chocolate-coconut-granola-recipe/

Lunch:

Chicken Pineapple Curry – Savory with sweetness from the pineapple, this recipe is an old favorite! For thicker sauce, use just one can of coconut milk.
https://www.5dollardinners.com/chicken-pineapple-curry/#wprm-recipe-container-78708

Dinners:

Waldorf Salad – New! I use Greek yogurt instead of mayo, but a blend of the two is delicious. Serve on a bed of your favorite lettuce.
https://www.simplyrecipes.com/recipes/waldorf_salad/

Thai Veggie Noodle Salad – New! Double or triple the recipe if serving a crowd. Don’t save it for leftovers, it’s best eaten fresh!
https://cleanfoodcrush.com/thai-veggie-noodle-salad-clean-eating/

Turkey, Bacon and Swiss on Lettuce Buns – My sandwich is based on the recipe linked below with a few substitutions. Assemble just before serving.
https://cleanfoodcrush.com/turkey-blt-sandwich-lettuce-bun-recipe/

Salmon in Roasted Pepper Sauce – So creamy and delicious!
https://cooktoria.com/salmon-in-roasted-pepper-sauce/

Dilled Tuna-Stuffed Tomatoes – My cousin shared this delicious tuna recipe with me. I might be just a little obsessed.

Dilled Tuna-Stuffed Tomatoes

  • Servings: 4
  • Difficulty: Easy
  • Print

adapted from The Supermarket Diet Cookbook

Ingredients

  • 2 cans (6 ounces each) solid white tuna in water, drained and flaked
  • 5 T. mayonnaise – I like Sir Kensington’s
  • 2 medium cucumbers, unpeeled, cut into 1/4 inch pieces – or 1 large English cucumber
  • 1/4 cup loosely packed fresh dill, finely chopped
  • 2 T. capers, drained and finely chopped
  • 2 T. fresh lemon juice
  • 1 T. Dijon mustard
  • 1/4 tsp. freshly ground black pepper
  • 4 large, ripe tomatoes (12 ounces each)

Directions

1) In medium bowl combine tuna, mayonnaise, cucumbers, dill, capers, lemon juice, mustard and pepper.

2) Cut each tomato, from blossom end, into 6 attached wedges, being careful not to cut all the way through. Spoon one-fourth of tuna mixture into center of each tomato. Serve.

http://www.arthurizedhome.com


Snacks:
Watermelon, Bananas, Apples

Secret Garden Popcorn – A tasty switch-up from traditional buttered popcorn. I found this recipe in Kroger’s My Magazine. I could not find an online link, so I made a printable recipe; in case you’re old-school like me and need paper.

Secret Garden Popcorn Drizzle

  • Servings: 4
  • Difficulty: Easy
  • Print

A savory, garlicky twist on traditional popcorn. Adapted from mymagazine.us

Ingredients

  • 4 Tbsp. butter
  • I clove minced or pressed garlic
  • 2 Tbsp. minced herbs – try parsley, chives, dill or oregano
  • freshly popped popcorn
  • salt, to taste – if using unsalted butter

Directions

Melt the butter in a small saucepan over medium-low heat. Add garlic and herbs and stir for one minute. Remove from heat and drizzle over warm popcorn. Toss to coat and serve. Enjoy! http://www.arthurizedhome.com

Strawberry Pina Colada Freeze – Remember that Strawberry Pina Colada from a couple of weeks ago? I had some left over, so I froze it in a round container and shaved it using my trusty Pampered Chef Ice Shaver. A little freshly whipped cream on top doesn’t hurt.

Happy Monday! All the best to you!

Disclosure: In addition to occasional sponsored posts, Arthurized Home uses clickable affiliate links. That means that I may receive a small commission from sales at no extra charge to you. As always, my opinion is 100% my own, and I only recommend things that I truly love or use myself. Thank you for patronizing the brands that support Arthurized Home!

Copyright 2019-2020 © Arthurized Home – All Rights Reserved. This post is the original content of Arthurized Home. If you’re reading this on another site, it’s unArthurized.