The week is here again. Let’s make suppers rock with easy and healthy meals! *Note: All recipes serve 4.
Zucchini Ribbon Pasta
Cut 2 zucchini and 2 summer squash into long thin ribbons. Cook 16 ounces of red lentil or brown rice pasta (wide noodles) in boiling water seasoned with salt and 1 tablespoon of olive oil. Heat 2 tablespoons of olive oil over medium high heat in a large skillet. Add garlic, diced onions, and a dash of red pepper flakes to the pan to cook for 5 – 8 minutes before adding in ribbons of zucchini. Add 1 – 2 tablespoons of butter (grass-fed) to pan followed by the drained pasta. (Reserve ¼ cup of cooking water to add to pan at this time.) Turn the heat down and combine noodles with ribbons gently. Season to liking and add chopped Italian parsley for a touch of freshness.
Asian Turkey and Vegetable Lettuce Wraps
Prep vegetables by dicing 1 yellow onion, 1 large (or 2 small) zucchini, 1 cartoon of mushrooms, and 3 carrots into small match sticks. For extra color, slice one head of purple cabbage into thin strips and add to vegetable mixture. (For a an easy prep, visit your groceries’ salad bar to get your vegetables pre-chopped.) Heat large skillet to medium heat, add 1 pound of ground turkey (pastured raise, no hormones, no antibiotics) to pan. Allow meat to brown for 4 – 5 minutes before adding vegetables. Lightly season with salt and pepper. While the mixture is cooking, prep the Asian sauce: 2 tablespoon of apple cider vinegar, 2 tablespoons of raw honey, 2 tablespoons of tamari sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of chili sauce, ½ tablespoon of ground ginger. Pour sauce over the turkey and veggie mixture, turn heat down to low, and allow to simmer for a few minutes. Cut the core out of the Napa cabbage and slowly peel each leaf off of the head. Fill each cabbage wrap with ¼ cup of filling. Enjoy!
Quinoa, Avocado, and Chickpea Salad with Rotisserie Chicken
Toss 2 cups of cooks quinoa, 1 15-ounce can of chickpeas, 1 diced avocado, 1 diced cucumber, and 1 cup halved cherry tomatoes. Drizzle 2 tablespoons of extra virgin olive oil and the juice of one lemon. Season with salt and pepper to liking. Shred one store cooked rotisserie chicken and toss with salad. **(This recipe is curtsey of Dr. Sara Gottfried in her book The Hormone Reset Diet.)
Grilled Salad with Shrimp
Fire up that grill and see my post entitled Grilled Salad with Shrimp!
4 Yellow onions
2 summer squash
1 cartoon (8 ounces) of mushrooms
1 head of purple cabbage
1 head of Napa cabbage
2 heads of romaine lettuce
3 bell peppers (any color)
1 cup cherry tomatoes
1 pound of ground turkey (pastured raise, no hormones, no antibiotics)
1 pounds of medium to large shrimp (it’s a preference thing here)
1 rotisserie store cooked rotisserie chicken (organic, if possible)
Whole fat Greek yogurt (grass fed, if possible)
Extra Virgin Olive Oil
Pasta: red lentil or brown rice
Apple cider vinegar
Tamari sauce (gluten free soy sauce)
Salt & Pepper
Dried herbs (oregano, basil, thyme, rosemary…)
Red pepper flakes
Chipotle chili flakes
1 7-ounce can of Salsa Verde
Old Bay Seasoning
Coconut Oil (expeller pressed)