Happy Friday, everyone!
Fridays are usually the day I do my menu planning and grocery shopping. With many of you enrolled in the Clean Up with Green Mountain CrossFit nutritional cleanse program, I thought I would share my menu plans and a few of the recipes for the coming week. Here I included the details for one day, including the morning smoothie, the midday solid meal, and the evening’s soup. These are some of my favorite, most flavorful recipes, especially the meatballs with the Asian-inspired pesto. For those of you unfamiliar with the Clean Up program, you can link to it here and enroll any time.
Main Meal Menu Plan for the week:
Friday: Asian Meatballs with Stir-fried Veggies and Brown Rice
Saturday: Fish Tacos with Broccoli & Cabbage Slaw
Sunday: Mushroom and Wild Rice Soup
Monday: Roasted Carrot Lentil Salad with Baked Fish
Tuesday: Roasted Chicken, Cauliflower/Carrot Puree, Salad
Wednesday: Chana Saag Curry
Thursday: Black Beans and Rice
Turkey Meatballs with Asian Pesto
For the Pesto:
2 large garlic cloves, peeled
1/3 cup raw cashews, toasted
1-2 tsp freshly minced ginger
1 ½ cups loosely packed fresh cilantro
½ cup loosely packed fresh parsley
2 T sesame oil
2 T coconut oil, melted
In a food processor, combine the garlic, nuts, and ginger and process until smooth. Add the cilantro and parsley and process into a paste. With the machine running, add the sesame and coconut oils through the feed tube and process until smooth. Set aside.
For the Meatballs:
2 T ground flax + 1 T water
1 pound ground turkey breast
1 T Asian Pesto
2 green onions, minced
½ medium carrot, shredded
1 tsp grated fresh ginger
1 T lime juice
1 T wheat-free tamari or coconut aminos
¼ cup cooked brown rice
salt and pepper to taste
Coconut oil for cooking
In a large bowl, let the ground flax seed and water sit for 5 minutes. Then add all other ingredients (except the coconut oil) and mix until uniform. Shape into meatballs and cook in a skillet using the coconut oil.
Serving suggestion: Serve with stir-fried vegetables of your choice and brown rice.
Chicken, Beans and Greens Soup
Adapted from my friend Sandy Bigglestone’s recipe
1 medium onion, diced
1/2 cup celery, chopped
1 clove garlic, minced
1 pound chicken breasts or thighs, cubed
4 cups chicken broth
2 cans white beans
4 cups (packed) kale
1/4 cup lemon juice
1 teaspoon dried cilantro or small handful of fresh
1/2 teaspoon cumin
Salt & pepper
Sauté onion and celery in olive oil for 4-5 minutes, then stir in the garlic and chicken. Sautee 2-3 more minutes. Add the remaining ingredients and simmer for 10/15 minutes.
Creamy Cashew-Cardamom Shake
Adapted from Vegan Planet
½ cup raw cashews
1 cup milk of your choice
1 tsp vanilla extract
½ tsp ground cardamom powder
1 medium-sized pear, cut in chunks and frozen (for those not on the Clean Up, try frozen banana chunks!)
Grind cashews to a powder, add milk, dates, vanilla and cardamom. Blend until smooth. Add pear chunks and blend until creamy.