|Honey Mustard Pecan Baked Salmon & Broccoli|
- Sunday lunch: Honey Mustard Pecan Baked Salmon & Broccoli
- I made this up as I went to put the salmon in the oven. I used ~1 tsp. honey, 1 tbs. dijon mustard & 1/4 tsp. rice wine vinegar and coated the fish with it. Then, I hand-chopped ~5 pecans and put them on top. Then, I baked it at 375 for 15 minutes. SUPER easy & yummy!
- I accidentally dropped extra pecans on the pan as I was making the salmon, so I decided to let them go in the oven too. I took them out after about 8 minutes - AWESOME toasted pecans.
- Sunday dinner: Paleo Spaghetti*+
- Breakfasts: Egg-White Bites (picture below) with Turkey Bacon+
- I used spinach (stems torn off and shredded), ~1/2 red onion, diced & 1/2 red pepper, diced for these. They're so cute!
- Monday lunch: Leftover Paleo Spaghetti
- Monday dinner: Apple Cinnamon Pork Loin with Roasted Sweet Potatoes and Spinach with Pecans
- I accidentally used white onion instead of yellow onion for this. And, I omitted the honey and added about 1/4 cup of beef broth to the bottom of the crock pot.
- Roasted Sweet Potatoes: I sliced them to 1/4"-1/2" slices and put them on a cookie sheet, drizzled with olive oil and sprinkled with cinnamon & a small amount of nutmeg. I roasted them at 400 for about 20 minutes, flipping them half-way through.
- Spinach with Pecans: I heated some crushed pecans and then added coconut oil and sauteed the spinach.
- Overall, this meal was a great combination of flavors. The continuity of the cinnamon (paired with apples and pecans) really pulled everything together. The pork was not as flavorful on its own as I would like, but it was a super easy recipe that is great with the right pairing.
- Tuesday & Thursday lunch: "Open-faced" Tuna Cucumbers with Bell Peppers*+
- I decided to mix it up and get creative with lunch today. I peeled a cucumber and sliced it lengthwise as many times as I could. The pieces were about 1/2" thick. Then, I topped it with tuna salad (1 can tuna, 1 avocado, 1/4 cup red onion & a few bell pepper slices (chopped), salt & pepper) and a few crumbles of honey goat cheese. Although cucumbers have basically 0 calories, eating the tuna this way really made it seem like a lot more food.
"Open-faced" Tuna Cucumbers with Bell Peppers
- Tuesday dinner: Leftover Pork Loin and Roasted Sweet Potatoes with Spinach (sauteed in coconut oil with onions)
- Wednesday dinner: Herb & Citrus Roasted Chicken with Roasted Sweet Potatoes with Rosemary and White Wine Spinach; Dessert: Paleo Chocolate Avocado Pudding+ with Cacao Nibs & Roasted Pecans
- This dinner turned into something amazing just by using what I had in the kitchen. Originally I planned to do the chicken and spinach and that's it. Then, I realized I had 1 sweet potato left and 1 extra avocado.
- The Roasted Sweet Potatoes with Rosemary were wonderful! The olive oil and rosemary give it such a different flavor from the ordinary sweetness of cinnamon something-or-other; and, it really paired nicely with the flavors of the chicken.
- The chicken was great; although, my sister and I are kind of over the drumsticks. I have a hard time with bone-in chicken pieces in general. But, there is great flavor with this recipe! I used all dried seasonings instead of fresh.
- For the spinach, I tried to emulate something from last week but it wasn't successful. Basically, it was just spinach wilted in olive oil and white cooking wine.
- The pudding was yummy! This was a different recipe than last time. I made it ahead of time and refrigerated it which I think really helps the flavor and hides the avocadoness. The pecans were roasted at 325 while we ate dinner - this makes them crunchier and more flavorful!
- There was also an extra drumstick after dinner that I shredded and put over spinach, onions & a hard-boiled egg for my sister's lunch on Thursday.*+
+Recipes that can be made ahead
|Onion, Orange & Lemon for Herb & Citrus Roasted Chicken|
|Egg-White Bites pre-baking|