Made With Love
by T. Delaplain
La Gringa’s Weekly Menu is a useful tool to help me eat real food at home, use the abundance of fruits and vegetables that I buy and stop the “what’s for dinner?” woes. I’m trying to get back on the real whole food wagon and planning is everything for me.
Have you kept your New Year’s intentions?
I have definitely kept my workout schedule full but I can’t seem to shake the sugar “monkey on my back”. I think skipping meals and/or not planning a high protein lunch is my biggest downfall. If I eat a piece of toast on the run in the morning then I’ll be starving by noon and go foraging for granola bars, candy, tortillas, muffins: all carbs, all the time. Yuck, a high carb diet zaps my energy and I swear it causes more chronic pain.
So here’s La Gringa’s Weekly Menu with a few links to inspire you.
Chard and Potato Pie I think I’ll add a little bacon or chorizo for flavor but it would be a great vegetarian dinner.
Chicken in Salsa Verde, not really a recipe but add chicken pieces to prepared Herdez salsa verde or make your own with tomatillos and green chili’s, chopped cilantro, onion and ground cumin. Slow cook it 4-6 hours. Shred with a fork and serve with cumin rice or cauliflower cumin rice. I’ll save the leftovers for quick, high protein lunches on salad or with a small tortilla.
Zucchini Patties. These look delicious and I’ll serve them with Swiss chard topped with lemon and garlic tossed with toasted panko bread crumbs. Recipe in development.
Taco Seasoned Ground Beef and Quinoa One Pan Meal, recipe under development.
Lunches and snacks
I will fill in the gaps with lots of greens, baby lettuces that I’m growing on my deck, roasted beets, fresh pineapple salsa, roasted green beans, peppers, cherry tomatoes, zucchini noodles and Brussel’s sprouts.
What’s on your menu this week?
Pin it for later to your Pinterest Menu Board.