Menu Plan – Week of July 25-29

The above picture has nothing to do with the menu plan for this week. This is a peanut butter brownie. I’ve been working on the recipe for a while now for my upcoming book, and after what feels like the 1,234,766 try (in actuality, it’s probably near a dozen), I think it’s ready to go. It’s dense, fudgy, and chock full of chocolatey and peanut buttery goodness. And they are gluten-free, dairy-free, and refined sugar-free. (This is the plan for all of the recipes in the book – no gluten, no dairy, little or no refined sugar.) My coworkers are simultaneously cursing my name and cheering for my brownies today as they snack. I think I will be the one to blame for ruining their waistlines, unfortunately.

Meanwhile, I’m trying to balance these decadent treats coming from my kitchen with a lot of lighter, healthier fare in my menu. Lots of lean protein and veggies. It’s a good thing it’s summer and the fresh produce is plentiful, because every week, I stuff enough veggies into my fridge to completely fill the two veggie drawers, plus some of one of the shelves. The difference in the fridge between Saturday morning post-market visit and Friday night is astounding. I love it though – there’s nothing as delightful as cooking and eating a bounty of fresh vegetables.

Monday:

Breakfast: scrambled egg whites with salsa, spinach, tomato, and chia seeds sprinkled over

Morning snack: honey peanut butter

Lunch: leftovers – bison meatballs with peach-ginger chutney sauce (another recipe test for the book!), sauteed eggplant, green beans, and red pepper, and spaghetti squash

Snack: beef jerky, carrots

Dinner: grilled teriyaki chicken over a garden salad

Tuesday:

Breakfast: scrambled egg whites, leftover sauteed mixed veggies

Morning snack: frozen blueberries, Tanka bar

Lunch: grilled chicken over garden salad

Afternoon snack: pistachios

Dinner: venison picadillo, stuffed zucchini with beans, onion, and jalapeno, collard greens

Wednesday:

Breakfast: smoothie with banana, blueberries, spinach, Sunwarrior protein powder

Morning snack: peanut butter with celery sticks

Lunch: out at business luncheon (hooray for uninventive gluten-free dairy-free lunch at a hotel…)

Afternoon snack: Tanka bar, plus there are single-serving Justin’s nut butters in my desk, in case lunch is not safe to eat and I’m still hungry

Dinner: Liver and onions (yes, we love liver!), roasted potatoes, roasted beets, and steamed green beans

Thursday:

Breakfast: smoothie with blueberries, cherries, coconut milk kefir and Sunwarrior protein powder

Morning snack: handful of almonds

Lunch: leftover picadillo, stuffed zucchini, and collard greens

Afternoon snack: baby carrots, celery, and a Tanka bar

Dinner: slow-roasted salmon, mashed sweet potatoes, and broccoli

Friday:

Breakfast: scrambled egg whites, spinach, tomato, and salsa with chia seeds sprinkled on top

Morning snack: handful of almonds

Lunch: leftovers (if available) or sardine salad

Afternoon snack: frozen blueberries, Tanka bar

Dinner: honey-mustard grilled chicken breast, grilled yellow squash, brown rice (tenative – depends on what time my soccer game is!)

Don’t forget – I’m giving away two copies of  The Whole Foods Kosher Kitchen! Check out the giveaway here.

Comments

  1. says

    Don’t you love the over-stuffed veggie drawers in the summer!? Monday is my CSA pick-up day so Monday morning smoothies are interesting mixtures! =) Your menu plan (along with that brownie) sounds wonderful and tasty, but I have one question. Maybe I missed it along the way, but I’m curious about the whites-only scrambled eggs. Why just the egg whites? Looking forward to that peach-ginger chutney sauce! That sounds like it could be perfect on your slow roasted salmon.
    BTW, you have some lucky co-workers!

    • tastyeatsathome says

      Melissa – The egg whites are so I can pack as much protein as possible into my breakfast. I LOVE LOVE LOVE whole eggs (especially the ones I get from the farm down the street from me!), and about half the time (depending on what other healthy fats I have in my diet for the day) I’ll throw a whole egg or two in the bunch, but I’ve been giving a high-protein, lower carb diet a try. I’ve been doing a lot of strength training lately and have been trying to increase muscle mass (and cut body fat) as part of this process. This means those darn brownies surely don’t fit in with my plan – so I enjoy about half of one and bring the rest here to work! The peach chutney would be great over salmon – I think grilled would be even better though! I was happy to sneak spoonfuls of the stuff on its own.

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  1. […] Menu Plan – Week of July 25-29 | Tasty Eats At Home Dinner grilled teriyaki chicken over a garden salad. Tuesday: Breakfast: scrambled egg whites, leftover sauteed mixed veggies. Morning snack: frozen blueberries, Tanka bar. Lunch: grilled chicken over garden salad […]

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