Here’s this week’s menu. And if you like chocolate and coconut, don’t forget to try these Raw Choconut Bites for dessert!
Monday: Honey Sesame Shrimp with Roasted Butternut Squash
2 lbs peeled medium shrimp
few tablespoons olive oil
garlic salt, to taste
couple teaspoons sesame oil
1-2 TBSP dried parsley
honey to drizzle
Combine all ingredients except honey in a large Ziploc bag and allow to marinate for a few hours. Preheat broiler and line a baking sheet with aluminum foil. Put shrimp on skewers and lay on baking sheet. Drizzle with honey. Put on rack close to heat for 2-3 minutes, flip each skewer over, drizzle with more honey, and cook another 2-3 minutes.
Tuesday: Turkey Avocado Wraps with sliced apples and sweet potato chips
Romaine lettuce leaves (however many you need to serve your family)
Sliced turkey (I buy Applegate brand)
Sweet bell pepper (whatever kind you like)
Layer ingredients on lettuce leaves and serve!
Wednesday: Foil-wrapped Salmon with Brussels sprouts and pineapple
4-6 salmon fillets
olive oil for basting
garlic salt to taste
red chili pepper flakes to taste
chili powder to taste
1 lemon, sliced, with ends saved for squeezing on top
Preheat oven to 375 degrees. Place each salmon fillet on a square of foil large enough to wrap it individually. Baste with olive oil,sprinkle garlic salt, red chili pepper flakes, and chili powder on each fillet. Top each fillet with 2 slices of lemon, and squeeze a bit of lemon juice on each one. Wrap in foil and place in oven for 18-20 minutes, until done in the middle.
Thursday: Simple slow-Roasted chicken with green beans and fruit salad
2 whole chickens
olive oil to rub over
1 large apple, quartered
couple tablespoons garlic salt
couple tablespoons Herbes de Provence
Preheat oven to 275 degrees. Line the bottom of a broiler pan with foil. Place chickens on broiler pan and rub olive oil all over. Sprinkle generously with garlic salt and Herbes de Provence. Place two quarters of apple in each chicken. Place in oven and cook for 2 hours. Check temp and if not at 165 degrees yet, put back in oven and check every 20 minutes. Remove and let set for 10 minutes before carving.
Friday: Leftovers from previous days and whatever else you have in your fridge and pantry!
Have a wonderful week!