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What I'm eating this week!

Sometimes the hardest thing about eating well is thinking of what to make and committing to a little cooking each week.  As much as possible, I'll share what I plan on making and perhaps you can be inspired to do a little cooking of your own.  I  use this beautiful thing called the internet to jump start my meal ideas but then I like to "off road" and put my own unique twist on items.  I'm not reinventing the wheel, just tweaking it to my taste!

Now, I don't usually eat breakfast (or I will just have butter coffee or hot tea with almond milk).  My first meal of the day is often at lunch and then I will have a snack in the afternoon and then dinner.  I try to eat all my day's food within 8-10 hours (some refer to this as a mild version of intermittent fasting.  You can read more about it here: http://www.mercola.com/infographics/intermittent-fasting.htm)

When remixing recipes I find, I will often add more veggies to them-even simple things like serving an item on a bed of baby spinach or kale can be an excellent way to cumulatively increase your intake of nutrient dense green things!  Ok, here are the items that I'm going to (most likely) be making this week.  Also including my really easy recipe that I made tonight for dinner.

Dinner tonight-Asian pork lettuce wraps (serves 4)

1lb ground pork (you could also use ground chicken, turkey or tofu)
1 head butter lettuce or romaine, leaves removed from base
1-2tbsp tamari (or coconut aminos)
1tbsp toasted sesame oil
4 cloves garlic, chopped
1/2in fresh ginger, peeled and grated
Juice of 1/2 lime
Cilantro for garnish

In a cast iron skillet (or any skillet), cook the pork on medium heat until nearly all pink is gone.  
Keep breaking up large chunks of meat with spatula.  
When pork is almost done, add garlic, lime and ginger and saute for 1-2 minutes.  
Remove from heat and drain any liquid.  
Add tamari and sesame oil and stir to season all pork
Scoop pork into lettuce cups/leaves and sprinkle with chopped cilantro
(Optional: Serve with cooked white or brown rice for a heartier meal)

Meals this week:

Monday and Tuesday lunch: Crustless quiche with green salad dressed with Braggs Apple Cider vinegar/olive oil/salt/pepper.
http://www.thekitchn.com/recipe-crustless-quiche-with-summer-vegetables-221550

Monday dinner: Leftover pork and lettuce wraps with rice

Tuesday/Wednesday lunch: Filling and fat-heavy green smoothie (see my last blog post for a current fave)

Tuesday/Wednesday/Thursday dinner:  Pot roast-served with roasted veggies and then two nights as tacos on sprouted corn tortillas with avocado, cilantro and maybe more veggies.
http://www.food.com/recipe/falling-apart-braised-pot-roast-with-vegetables-302490

Thursday/Friday lunch: Sauteed veggies and scrambled eggs.  If you check www.instagram.com/cassiegreenhealth, you will see I'm a huge fan of eggs and veggies.  Bonus points if you chop your veggies ahead of time so they are ready to be thrown into a pan

Friday dinner (there will be leftovers for weekend noshing):  Roasted chicken and zucchini fritters.  Zucchini fritters make for a great grain free base for poached eggs so that could be Saturday brekkie and we can throw the roasted chicken on a salad for a simple weekend meal.
http://www.epicurious.com/recipes/food/views/my-favorite-simple-roast-chicken-231348
http://stupideasypaleo.com/2015/03/28/paleo-zucchini-fritters/

 



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