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!

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