Weekly Eats

Prior to the menu I posted last week we had been on vacation in Key West, Florida for 2 weeks so I was going out for almost every meal. We stayed in a house with a full fridge and grill but… it WAS vaca after all!

My Vitamix went on vacation with us and I made smoothies every morning. I used a ton of different fruits: blueberries, cherries, strawberries, bananas and oranges. Then I add my standard unsweetened almond milk/ vanilla protein powder/ some-sort-of-nut-butter that makes the best breakfast smoothie ever. A few times I made brunch or lunch at home by combining leftovers from restaurants the night before with a fried egg and some sauteed spinach. I think we made dinner a total of 3 nights: hamburgers one night, fresh snapper and asparagus on the grill another night and finally grilled key west pink shrimp with a veg.

Now I’m back home and it’s winter…I’ll get over it when spring gets here…

Sunday

Lunch: Salad bar at Whole Foods. That curry cauliflower with peas is amazing and you must try it!

Dinner: Wasabi Shrimp and a soba noodle stir fry with cauliflower, snap peas, green onions, cilantro and tossed with an Asian vinaigrette. I ate cauliflower twice today!

shrimp and soba noodles

Monday

Lunch: Leftover soba noodles and shrimp from Sunday night

Dinner: Beet salad  with arugula, cucumber, goat cheese, carrots (the beets were leftover from the batch I cooked last Friday for dinner) and seared yellow-fin tuna steaks marinated in a little soy sauce and ginger. Rare to medium-rare is best. Don’t overcook! Also, if you like to spice things up, make a little dry wasabi powder (you can buy it on the Thai/Asian ingredient isle of the grocery store) into a paste with water or sour cream and dip some of your bites of tuna in it!

Tuesday

Lunch: The last of the soba noodles with a fried egg on top!

Dinner: Caramelized chicken with lemons and olives and cheesy cauliflower soup.  I had a very large head of cauliflower that I used on Sunday for the soba noodles and I used less than half of it for that. I chopped it up in advance and saved the rest to make this soup.

2014-01-14 18.31.48

Wednesday

Lunch: Leftovers

Dinner: Slow Cooker Coconut Curry Beef…as suggested in the recipe I used coconut oil to sear the meat. I used my Dutch oven to sear and cook the meat until it was tender and falling apart (which took about 3 hours). I made cilantro lime quinoa to go with the beef and also made some iceberg lettuce “cups” to eat some of the meat with.

Thursday

Lunch: Salad bar at Whole Foods

Dinner: Out to eat at Selba for dinner and jazz with friends!

Friday

Lunch: Arugula topped with leftover quinoa and grouper from my dinner the night before and a dallop of avocado mashed with lemon juice on the side. No pic because I was on hold with Anthem at the time…for well over an hour!!

Dinner: Filets on the grill. Served with sauteed patty-pan squash with onions and steamed spinach.

Saturday

Lunch: Baked sweet potato fries and a half ham sandwich

Dinner: Going out to dinner at Julep’s for our friends birthday!

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