Don't consider this post a scam. The fruitbowl is pre-Weekend. But, hey - it's applicable because we're still living on it.
- I used almond butter instead of cashew butter which, I think, is why my loaf isn't white. This bread is more like a regular loaf of bread than last week's recipe and toasts really well!
- Tip #20: Read the reviews of recipes found online. I actually planned on making a different recipe this week but, triggered by being 1 egg too short, I started looking for other recipes. The more I read about my original recipe, the happier I was to not have enough eggs. So, I ended up with this recipe in the oven. The bottom ended up being pretty moist - almost like it soaked all the moisture up, but it evened out once it sat on a rack for about 20 minutes.
- The jam is really simple to make and has wonderful flavor. Plus, the health benefits packed in with the chia seeds are plenty.
- Monday & Tuesday lunch: Leftover Chicken Pot Pie* from Sunday night
- Monday dinner: Leftover Chicken Pot Pie* from Sunday night; Dessert: 1/2 Banana with sunflower butter, honey & sliced almonds
- Yes, we ate the same thing for lunch and dinner in one day. It's really good leftover! I had a paper due Tuesday afternoon, so really - the less planning/thought dinner took, the best. I just put the leftovers into a small casserole dish and heated it in the oven at 375 for 20-25 minutes, stirring half-way through.
- Dessert is an easy sweet treat that takes about 3 seconds to make and will satisfy a sweet tooth. Next time I make it, I'll post a picture.
- Tuesday dinner: Roasted Red Pepper Cauliflower Soup * (from the freezer) with Garlic Rolls+; Dessert: Paleo Chocolate Chunk Cookies & Strawberry Almond Milk
- The soup was just as good as the first time! And, once again, the rolls were amazing. The better the olive oil, the better this recipe turns out!
- We used 90% dark chocolate for the cookies which made them less sweet than usual; but, they were still yummy, especially with the Strawberry Almond Milk which was my concoction from a cup of thawed strawberries that was siting in the refrigerator. I had planned to make salad dressing with them until I realized we were out of lettuce. So, I mixed the thawed strawberries with all of their juices with 3 cups Original Unsweetened Almond Milk in the blender and split it among three of us.
- On a side note, I didn't like this cookie recipe as much as I like the cookie recipe in the Recipe Book. I used this one, though, because it uses less almond flour and I didn't want to have a ton of cookies.
- Wednesday dinner: Bacon-Wrapped Chicken Tenders with Honey Mustard & Roasted Brussel Sprouts & Garlic Cloves*
- I used Dijon mustard instead of the Prepared Ground Mustard because I didn't have the latter. This recipe is really easy and really good! I used 4 chicken tenders & 6 pieces of bacon; so, two tenders were double-wrapped. They didn't need any extra sauce which surprised me.
- For the veggies, I added peeled garlic cloves to the Roasted Brussel Sprouts recipe from the Recipe Book.
- Thursday lunch: Turkey Meatballs* with leftover Roasted Brussel Sprouts* & Homemade Ketchup (Recipe Book)
- Told you I'd be making turkey meatballs soon. (Cooking with Chancey) I used basically what I had on hand (Don't throw anything away.) I used 1 large clove garlic (pressed), tomato paste (I had 1/2 can left in the refrigerator) to hold it together, Italian Seasoning, sea salt & pepper
- Thursday dinner: Kool Beanz Cafe
- Friday lunch: Turkey Meatballs*+ with Salad*+ (lettuce, avocado & sliced almonds)
+Recipes that can be made ahead