March 3, 2019

A few more keto-friendly meals this week, including one of the Fresh Market meal deals. You’ll see two different lunches this week – one for me (not keto!) and one for my husband. Also, I should note, my husband eats hard boiled eggs for breakfast and that’s it – anything else you see if for me, as is the fruit! (The recipes I follow for each meal are listed at the very bottom.)

The Gist

Breakfast: kale pineapple smoothies

Lunch: veggie sandwiches, bunless burgers w/ cheese

Snacks: frozen fruit, nuts

Dinner: cauliflower crust pizza, lettuce wraps, and pot roast from Fresh Market

The List

• Romaine lettuce
• Butter lettuce
• Avocado (3)
• Basil
• Cucumbers (1 large or 3-4 small)
• Kale (1 bunch)
• Bananas (3 – chop them up and freeze them!)
• Mushrooms
• Bell pepper – 1 red
• Ground turkey (2 lbs)
• Pepperoni
• Ground beef (2 lbs for burgers)
• Provole
• Yogurt (1 tub of plain)
• Eggs
• Mozzarella
• American cheese slices (for burgers)
• Frozen pineapple
• Mayonnaise
• Sandwich bread
• Frozen cauliflower crust for pizza
  • $55.31 at Lidl
  • $25 at Fresh Market for the Meal Deal

The Details

Sunday night: Lettuce wraps

Monday night: Lettuce wraps

Tuesday night: Cauliflower crust pizza

Wednesday night: Fresh market pot roast

Thursday night: Fresh market pot roast

 

• Kale and pineapple smoothie recipe can be found here and adapted to any way you like it.
• My veggies sandwiches of the week: slice of provolone cheese, thinly sliced cucumber, avocado, romaine lettuce, and basil mayo. You can always add meat!
• Burger: my husband just seasons up the ground beef, makes patties and tops with American cheese 🙂
• Lettuce wraps: season the ground turkey (we use salt, pepper, granulated garlic, and cumin) and cook with the chopped mushrooms and bell pepper. Add some hoison sauce or spicy Szechuan and put into some romaine lettuce. You can add a grain to bulk up the filling if desired.
• Cauliflower crust pizza: We like the Whole Foods frozen cauliflower crust topped with garlic oil, mozzarella, and pepperoni.
• Fresh Market pot roast deal is available at our store from March 6 – 12, but you can always check out the recipe and items in the meal and re-create if you don’t have a Fresh Market nearby!

 

February 10, 2019

It’s been a while… who knew having one tiny person to take care of could take up ALL of your time? Well, I do now. Back to meal planning now, and looking to lose the last few baby pounds!

The Gist

Breakfast: yogurt

Lunch: veggies w/ yogurt dip*, crispy chickpeas**

Snacks: fruit/frozen fruit

Dinner: pork chops with asparagus***, cauliflower crust pizzas****, lettuce wraps*****

The List

• Blueberries
• Mushrooms (2 packages sliced baby bellas)
• Red bell pepper (1)
• White onion (1)
• Asparagus
• Lettuce (I got romaine hearts)
• Carrots
• Cucumbers
• Sausage (I got 3 links, but enough for 2 pizzas)
• 1 lb ground turkey or chicken
• Pork chops (we have some in the freezer, but if you don’t – you should buy some!)
• Eggs
• Mozzarella
• Greek yogurt (2 single serving cups of plain)
• Cauliflower pizza crust (2)
• Chickpeas (2 cans)
• Frozen fruit
  • Total: $73.26 from Lidl and Whole Foods

The Details

Sunday night: Pork chops with asparagus

Monday night: Pizza

Tuesday night: Pizza

Wednesday night: Lettuce wraps

Thursday night: Lettuce wraps

*I’m over hummus so I wanted to make a different dip for veggies. I mix together the yogurt, a tiny bit of lemon juice, and dried dill, salt, pepper, garlic powder, onion powder, and a few chili flakes to taste.

**I like this recipe for crispy chickpeas

***We had some pork chops in the freezer, so add whatever spices you want and pan sear those while asparagus roasts in the oven with some garlic.

****We put olive oil and garlic as the base, and top with cooked sausage, mozzarella, some onion and mushrooms!

*****Cook up the ground chicken or sausage with the bell pepper, some onion, and mushrooms. We mix in some hoisin and Szechuan spicy sauce and pop it into the lettuce.

August 13, 2017

The Gist

Lunches: Sorry to be unoriginal, but we made lettuce wraps* again. It was a loooong week.

Snacks: grapes, cantaloupe

Dinners: Roast chicken thighs with farro (w/ tomatoes and onion) and broccolini, potato hash**

The List

• Lettuce
• Green pepper – 1
• Yellow onion – 2
• Potatoes – about 1 lb
• Cherry tomatoes – 1 container
• Broccolini
• Rosemary
• Cantaloupe
• Garlic
• Grapes
• Farro
• Chicken thighs (4 bone-in, skin on)
• Ground turkey
• Chorizo
• Eggs
• Olive oil and coffee (because we’re almost out!)
• English muffins
  • Total: $84.67

Most of the produce and the eggs came from the farmers market, and we had leftover mushrooms from last week to add for the lettuce wraps. I bought the 10 minute farro (2 packs but ended up only using one so we have an extra) and olive oil from Trader Joe’s, and the rest came from Whole Foods. The fruit I only bought because it was on sale at WF!

The Details

Sunday: Chicken w/ farro and broccolini

Monday: Leftovers from last night

Tuesday: Potato hash

Wednesday: Leftover hash

Thursday: Ordering in!

*For the lettuce wraps: my husband made a Szechuan sauce because people are going insane over the McDonald’s version recipe being released (quick note: sub rice wine vinegar for plum sake!) We cooked the mushrooms and ground turkey together, added the sauce and voila! Wrap it up in a big lettuce leaf. Delicious.

**We LOVE breakfast for dinner. For potato hash, I cook the chorizo (or sausage or bacon) and remove it from the skillet. Lightly coat the bottom of the pan with olive oil or butter (this is added to the rendered fat already in the pan), add in the diced pepper and onion, some garlic, the potatoes, and season with salt and pepper. Cook them on medium-high (tossing occasionally) for 15 minutes or until the potatoes are at your desired doneness. Add the chorizo back in and top with a fried egg.

We’ve got english muffins and eggs to cover us for breakfast, along with all the yummy fruit.

Cheers to your week!

August 6, 2017

The Gist

Lunches: Lettuce wraps w/ ground turkey and mushroom*

Snacks: Hummus w/ veggies

Dinners: Lentil bolognese pasta with broccolini and bread, fajitas**

The List

• Lettuce (romaine or butter lettuce – anything big enough to use for a wrap)
• Mushrooms
• Peppers – 2 green, 2 red
• Onion – 1 white, 1 red
• Broccolini
• Ginger
• Garlic
• Lemon
• Peaches
• Carrots – 2
• Celery – 4 stalks
• Cucumber
• Loaf of bread
• Eggs
• Corn tortillas
• Chicken breasts – 4 skinless, boneless
• Ground turkey
• Bacon
• Lentils
• Tomato paste
  • Total: $78.90 (most of the produce came from our farmers market, the rest from Whole Foods)

The Details

 

Sunday night: Lentil bolognese with broccolini and garlic bread (rub bread with a clove of garlic, butter it up and pop it in a 475 oven)

Monday night: Leftover pasta

Tuesday night: Leftover pasta

Wednesday night: Fajitas

Thursday night: Fajitas

*For the lettuce wraps: my husband made a Szechuan sauce because people are going insane over the McDonald’s version recipe being released (quick note: sub rice wine vinegar for plum sake!) We cooked the mushrooms and ground turkey together, added the sauce and voila! Wrap it up in a big lettuce leaf. Delicious.

**Our ‘fajitas’ aren’t really fajitas… we cook sliced chicken breast (covered in salt, pepper, and whatever other seasonings you want) then add in sliced peppers and red onion. Add in dashes of cumin, pepper, salt, and pepper flakes until softened. Plop them on warmed corn tortillas and call it a night.

The leftover bread, along with the bacon and eggs, is used for breakfasts on Saturday and Sunday morning. The peaches are my favorite week day breakfast, and the leftover celery and cucumbers are eaten with the jalapeno hummus Whole Foods blessed us with.

Happy Sunday!