Monday, February 10, 2014

Fuel for Life: My Meal Plan for the Week

Stovetop citrus carnitas in lettuce wraps with sunshine sauce, from the last meal plan. This was SO awesomely good.
I've managed to stay remarkably healthy this season, but alas I seem to have finally caught a winter bug, so I'm taking it easy today. Thankfully, I'd already planned a healing chicken soup to kick off this week's meal rotation. I'll be alternating between bowls of soup and cups of ginger tea today. The weather's going to warm up this week, so I'm determined to feel well enough to take advantage (i.e. get out on some trail runs!).

Monday: Sick day = Classic Chicken Soup

My dad always made this perfect chicken soup when I was growing up. It's the ideal antidote to whatever winter malady ails you: colds, flus, chilly weather, or general doldrummery. The recipe itself couldn't be simpler. Add a whole chicken (the best quality bird you can afford) to a large pot with diced garlic, onion, carrots, celery, kosher salt, black pepper, fresh parsley, and enough cold water to cover it all. Bring your pot to a low boil, skimming off any bits that rise to the surface. Simmer for about 40 minutes to an hour. Serve hot with an optional (but recommended) sprinkle of parmesan.

Tuesday: Zucchini Lasagna with a green salad
This is a Paleo take on an Italian favorite, made with zucchini "noodles" instead of pasta. I'll round out the meal with a simple green salad (Bibb lettuce, cucumber, red onion, and - my newest obsession - Tessemae's dressing).

Wednesday: Ahi Tuna Poke Lettuce Bowl
The weather's supposed to warm up dramatically this week (highs in the high-50's and low-60's) so I figure I'll celebrate with a light spring-like meal. This tuna dish will come together in minutes. It's meant as an appetizer, but I'll serve it over a big bowl of lettuce with lots of avocado and call it dinner.

Thursday: Leftover Zucchini Lasagna
I have a work event Thursday evening, so I won't have time to make a meal from scratch. Leftover lasagna to the rescue!

Friday: Bacon-Wrapped Scallops with smoky mayo and sautéed greens
Friday is Valentine's Day, so I'm planning a bit of a special meal. My husband and I don't go too crazy for the holiday; however, it is a fun excuse to cook something fancy.

Saturday: Dinner Out in Denver 
We're planning to spend Saturday visiting the Wild Animal Sanctuary in Denver, so we may take the opportunity to try a new-to-us farm-to-table (and Paleo/Primal-friendly!) spot for dinner.

Sunday: Coconut Chicken over salad greens

I have some chicken breasts in the freezer that need to be used. This chicken will be great over salad greens with a drizzle of salad dressing. I'll probably add some sliced avocado and red pepper to jazz things up.

What are you cooking and eating this week?

Check out past meal plans here for more inspiration. 

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