Menu
October 2024
Week 1
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Serving sizes
Please note that while serving sizes may vary by blogger, we've found that their recipes generally provide enough for four servings, regardless of the listed portion size.
Diet tags
Each menu item includes diet tags that show which diets the recipe supports. Filled tags mean the recipe is suitable as is, while outlined tags indicate it can fit the diet with minor changes. Hover or tap on a tag to see more details about the adjustments needed.
Lemon Garlic Baked Cod
We remove the flour and add double the amount of cumin and replace Spanish paprika with 1/2 tsp smoked paprika, 1/2 tsp regular paprika.
mediterranean-inspired baked cod in a lemon garlic sauce; grilled peach quinoa salad with cherry tomatoes, corn, avocado and fresh basil; charred baby bell peppers with feta and tzatziki
homemade baked falafels, tabouli salad made with fresh parsley, mint and quinoa tossed in a citrus dressing; sliced tomatoes, cucumbers, red onion and radishes; topped with beet hummus, yogurt tahini drizzle, crumbled feta, and shredded romaine lettuce
Beet Hummus
We added more cumin to taste and garnished with aleppo pepper and za'atar.
Chicken Fajitas
We add 1 tbsp arrowroot powder and the juice of 1 lime to the recipe.
chicken breast with roasted bell peppers, onions, and poblanos; frijoles de la olla made with fresh herbs, scallions and pinto beans; warm flour tortillas; creamy jalapeño verde sauce
Frijoles de la Olla
- We sprout pinto beans in water overnight.
- We add 1 sprig sage, 4 sprigs thyme, 2 sprigs rosemary, 1/4 bunch cilantro and chicken broth.
- We pressure cook for 1 hour on high setting in Instapot.
Butternut Squash and Sun-Dried Tomato Chicken Pasta
We added 1/2 c of each: pan-seared english peas, asparagus chunks, zucchini in half moon, baby kale.
chicken breast and shell pasta tossed in a creamy and herby roasted butternut squash sauce, with sun-dried tomatoes, peas, zucchini half moons, baby kale, and roasted asparagus