Week 8: Focus on nourishing

Don’t miss this great deals at Vons this week:

12oz family pack Raspberries at U$1.99. Organic Bartlett pears U$1.99 lb. Organic Heirloom tomatoes U$1.99 lb (we have some tonight and it was “dealicious”).

Menu:

Tonight’s dinner: Organic Heirloom tomato salad and Spinach Bacon Tofu soufflé (with organic Tofu and organic spinach, bacon, egg whites and whole wheat Panko). I also made baked chicken strips for the kids and they really enjoyed it.

Thursday: I’ll try this new recipe for Melon/Cantaloupe mint  and yogurt chilled soup. Cantaloupe has concentrated levels of beta-carotene, folic acid, potassium and vitamin C. I definitely need to add more cantaloupe in our diet.

3 cups cubed melon
1/4 cup plain Greek yogurt (I use 0% fat) or regular plain yogurt
Zest of one lime
Juice of 1/2 lime
1 tsp agave nectar or honey
2-3 mint leaves
2-3 basil leaves (optional, but delicious)
A pinch of kosher salt
2-3 Tbsp water if needed to thin the soup to desired consistency

Combine all ingredients except water in a blender, and puree until smooth. Adjust consistency with water, if needed. Serve chilled.

Friday: Take out sushi

Saturday: Fruits, Salads, Chips, Beer and ND football

Sunday: Homemade pizza (making dough with almond meal), Minestrone soup.

Monday: Meatless Monday (the tempeh living in my fridge for 4 weeks will meet its destiny. I’m thinking something with spinach and peanut sauce…)

Tuesday: Leftovers…Hopefully!

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