Baked Falafel

Recipe from my sister, Chenae
(not sure of original source?)

15 oz chickpeas
2 T. olive oil
1 tsp cumin
1/2 tsp coriander
1 tsp salt
1/2 tsp pepper
1/2 c. breadcrumbs (sometimes I grind up some oats in the food processor and use that instead)
1 medium onion, grated or pulsed in food processor

Pulse chickpeas, oil and spices in a food processor (or mix with a hand mixer). Add breadcrumbs and onion. Pulse/mix. Form into balls and place on a baking sheet (like you're making chocolate chip cookies). You can either baked immediately *for 15 minutes and 425 degrees, or place the baking sheet in the freezer, then place in a ziplock bag (once frozen) for later. Note: frozen balls take slightly longer to heat in the oven). I usually triple or quadruple the recipe so I have plenty for the freezer.

Note: Chenae loads a soft pita with falafel, greens/lettuce, red pepper, cucumber and avocado, and a little ranch dressing. She's also made Greek tzatziki dressing...but in the end says the ranch is easier and so delicious. 

This Week's Menu: 10/16 - 10/22

Slow Cooker Applesauce from The Kitchn -- something I want to try this week!

Friday: Quesadillas + Fresh Veggies & Ranch Dip
Saturday: Veggie Flatbread Pizzas + Fruit
Sunday: Crock Pot Minestrone + Diced Pears
Monday: BBQ Chicken Cobb Salad
Tuesday: Ham & Veggie Omelets + Toast
Wednesday: Almond-meal crusted chicken + Roasted Sweet Potatoes + Kale Salad w/ Oranges
Thursday: Beef Taco Salad
(Ry's Preschool snack: gogurts & crackers)

Breakfast ideas:
Creamy Chia Pudding, Overnight Oats, Veggie Eggs/Omelets, Green Juice and/or Smoothies, Pumpkin Pancakes (from freezer), Yogurt w/ Granola & Fruit

Snack ideas:
Fresh Veggies w/ Ranch, Crackers & Cheese, Ham-wrapped String Cheese, Crackers & Guacamole, Cottage Cheese w/ Tomatoes, Apples w/ Peanut Butter, Pumpkin Seeds, Yogurt w/ Granola, Frozen Grapes, Frozen Mangoes

Other: 
Whole Wheat Oatmeal Chocolate Chip Cookies, Slow Cooker Applesauce

This Week's Menu: 3/6 - 3/12

Hawaiian Haystacks from Mel's Kitchen Cafe

Friday: OUT
Saturday: Ham Sandwiches + Strawberries + Carrots
Sunday: Crock Pot Baked Potatoes w/ toppings (chili, cheese, sour cream, diced onions) + Roasted Asparagus + Green Salad
Monday: Black Beans & Rice w/ toppings (sour cream, cheese, homemade pico de gallo) + Pineapple
Tuesday: Asian Chicken & Cabbage Salad + Pineapple
Wednesday: Roasted Veggie Tacos + Fruit
Thursday: Hawaiian Haystacks  w/ toppings (tomatoes, bell peppers, cheese, almonds, red onion, pineapple) over Brown Rice

This Week's Menu: 2/17 - 2/23

Lettuce Wraps from Healthfest Blog

Tuesday: Salmon Burgers + Kale Salad + Roasted Vegetables
Wednesday: "Chicken Parmesan" (Baked Chicken Tenders w/ Mariana) over Roasted Shredded Sweet Potatoes + Roasted Asparagus
Thursday: Jamie Oliver's Tomato Soup 
Friday: BFD - Veggie Frittata + Smoothies
Saturday: Slow Cooker Salsa Chicken Taco Salad w/ Crispy Sweet Potato Strings & Homemade Ranch
Sunday: Jenna's Hearty Chili w/ Avocado &  Crispy Sweet Potato Strings
Monday: Beef Lettuce Wraps (beef, onion, mushrooms, lettuce leaves -  Dressing: coconut aminos, rice vinegar, sesame oil, almond butter, honey, garlic, ginger, hot sauce)

Other:
Paleo Banana Chocolate Chip Muffins

Whole 30 {Week 2} Menu Plan

Day 8 - Monday
Meal 1: Kale Salad w/ Roasted Sweet Potato & Sliced Salami + Grapefruit
Meal 2: Chile Lime Chicken Burgers (2) over Kale + Cucumber wedges + Bell Pepper Slices
Meal 3: Asian Cabbage Salad

Day 9 - Tuesday
Meal 1: Breakfast Skillet (Onion, Bell Pepper, Garlic, 1 T. tomato paste, 12 cherry tomatoes, 1/2 lb ground beef, kale) topped with Fried Eggs
Meal 2: Chicken Salad over Romaine Lettuce (chicken, mayo, almonds, apples/grapes)
Meal 3: Almond Crusted Chicken Tenders + Mashed Cauliflower + Steamed Veggie or Salad

Day 10 - Wednesday 
Meal 1: Eggs + Veggie Hash + Chicken Sausage
Meal 2: Chicken Salad over Romaine
Meal 3: Not-so Shepherds Pie (note to self: use ginger in place of horseradish)

Day 11 - Thursday
Meal 1: Scrambled Eggs + Veggies
Meal 2: Easy Spaghetti Sauce (browned ground beef, clean marinara) over sautéed zucchini noodles or sautéed broccoli slaw mix.
Meal 3: Beef Tacos with Cilantro Lime Cauliflower Rice + Dreamy Avocado Dressing (from "It Starts With Food" book)

Day 12 - Friday
Meal 1: Veggie Frittata
Meal 2: Big Salad
Meal 3: Chicken Lime Fiesta Soup

Day 13 - Saturday
Meal 1: Eggs + Hash  + Chicken Sausage
Meal 2: Completo-sytle hotdogs on Applegate Beef hot dogs + Sweet Potato "Chips"
Meal 3: Cafe Rio-syte Salad (Cauliflower rice, romaine, pico de gallo, chicken, Dreamy Avocado Dressing (from "It Starts With Food" book)

Day 14 - Sunday
Meal 1: Breakfast Skillet (Onion, Bell Pepper, Garlic, 1 T. tomato paste, 12 cherry tomatoes, 1/2 lb ground beef, kale) topped with Fried Eggs
Meal 2: Burgers w/ tomatoes and pickles served on Romaine lettuce + Sweet Potato (shoestring-cut) Fries
Meal 3: Stir Fry (chicken breast, bell pepper, onion, pineapple, cashews, coconut oil, coconut aminos, pinch of ginger) + Cauliflower Rice

My Whole 30 Food Journal

Day 1

Breakfast: 3 slices turkey + 1 apple + handful almonds

Snack: Cherry Pie Larabar

Lunch: Spinach salad w/ grilled chicken, tomatoes, sauteed carrots, broccoli, onions dressed w/ lemon and salt + grapefruit

Snack: Banana w/ almond butter

Dinner: sliced beef + lime cilantro cauliflower rice + tomato-avocado-cucumber-onion salad + orange

Thoughts: Pretty easy day. I noticed how much I tend to just graze: eating kids’ pretzel scraps, asking my son for some of his bubblegum, popping some of my daughter’s snack in my mouth while prepping it for her, seeing a treat and eating it. After doing some grocery shopping and prepping and then a mediocre dinner, I was tired, feeling uncreative and not feeling very optimistic about the variety the next 30 days would bring me. 

Day 2

Breakfast: 2 fried eggs + 1 chicken apple sausage + veggie hash (diced zucchini, red onion, red bell pepper, mushrooms, shredded sweet potato) 

Snack: Apple slices w/ almond butter

Lunch: spinach salad w/ cucumbers, bell peppers, tomatoes, chicken, boiled egg, 1/2 avocado dressed with avocado oil & balsamic vinegar

Dinner: Turkey burger on spinach topped w/ sautéed mushrooms, yellow bell pepper, onions + 1/4 avocado + sweet potato fries + mustard

Thoughts: Lots of energy this morning. Around noon feeling a little headachy — not super painful, just a little groggy. Headache this afternoon. Drinking water seemed to help. Not a hard day, I’m just starting to wonder if I’m going to be able to get enough variety mentally. Already a little tired of spinach and eggs and sweet potatoes. 

Day 3 

Breakfast: Fried Eggs w/ veggie hash + bananas/almond butter + peppermint herbal tea

Lunch: sautéed kale (massaged with olive oil & salt), avocado, lemon + chicken sausage + tomatoes + boiled egg + banana

Snack: Almonds and pomegranate seeds

Dinner: Frittata (carmelized onions, garlic, mushrooms, broccoli, spinach w/ s&p and 10 eggs w/ a dash of cayenne. Baked at 350 for about 23 minutes + sliced sweet potatoes + sliced avocado + a few grape tomatoes + raspberry leaf tea. 

Snack: sliced bananas w/ almond butter

Thoughts: Today has been harder mentally. Not completely down-in-the-dumps hard, but I keep having slivers of doubt about my ability to stay strong, see positive results, push through the food boredom, etc. I’m craving more comfort foods, mouth is watering at some of my kids’ snacks, and I’m feeling like I want to snack. A positive from this is that I feel like I have a better idea what sorts of meals I want to have on my menu next week. I want marinara sauce! I want soup! I want variety!!!!! 

Day 4

Breakfast: Leftover Frittata w/ Trader Joe’s Homesyle Salsa + 1/2 avocado + Raspberry Leaf tea

Snack: Almonds

Lunch: 1.5 chicken & apple sausages + cilantro lime cauliflower rice + raw tomatoes, cucumbers, yellow bell peppers, carrots + pomegranate seeds & pineapple. 

Snack: Avocado slices w/ pomegranate seeds

Snack: Almonds

Dinner: 1.5 Grass-fed Angus Burger (Trader Joe’s) over bed of raw spinach w/ mustard + veggie hash + 1/2 an apple, sliced 

Peppermint Tea before bed.

Thoughts: Today was not too hard. I had a very clear cravings this afternoon. I wanted my son’s popcorn and almost went to the pantry to get a Larabar to satisfy the craving. I realized that might be defeating the purpose of trying to shake off cravings so I grabbed a handful of almonds instead. Had a couple of “digestive” pains this afternoon. Detoxing? I hope so.

Day 5

Breakfast: Omelet w/ Bell Peppers, onion, mushrooms + extra filling on side + sliced chicken apple sausage - all topped w/ Trader Joe’s Homestyle Salsa Especial + Peppermint Tea.

Snack: Coconut Cream Pie Larabar

Lunch: 3 applegate beef hot dogs w/ raw onions & annie’s mustard + roasted sweet potatoes + roasted broccoli 

Dinner: big bowl of Turkey Chili (ground turkey w/ sautéed onions and diced carrots and chopped spinach w/ trader joe’s marinara) + 1/2 apple

Thoughts: This morning I was bugged about food. I haven’t felt angry towards my kids or anything yet — just sort of angry that I’ve already spent more than my weekly budget on groceries and I feel like we are almost out of food for the week and need to get through the weekend without spending much more. We’ll make it…but I don’t want to have to go to the grocery store every other day and I mentally NEED some variety to what we’ve got left in the fridge for the next few days. I’m also really tired this morning and just want to get back in bed. On a positive note, I love doing this “experiment with DJ and knowing that we’re in this together. And we made it to Day 5. 1/6th of the way through. :) And maybe halfway through the “hardest” part? P.S. while ground turkey isn’t my favorite flavor I loved the bowl of chili tonight — variety from same the meat & veggies on a plate.

Day 6 (Saturday)

Breakfast: 2 Fried Eggs w/ dill + leftover steak slices (blugh!) + bowl of diced cucumber w/ rice vinegar, s&p, dill + Banana w/ Almond Butter + Peppermint tea

Lunch: on-the-go...Egg Salad (boiled eggs, mustard, dill, cucumbers, rice vinegar, s&p) + Almonds + Pellegrino water w/ lemon & lime

Snack: Cashew Cookie Larabar

Dinner: 2 Applegate Beef Hot Dogs "Completo" style -- topped with avocado, tomatoes, red onions + 1/2 a "Bubbie's" Pickle + Sweet Potato Chips + Handful Blueberries
Snack: Blueberries & Almonds

Leek and Potato Soup

Photo and original recipe from Jamie Oliver

Recipe from my sister Chenae (who got it from Jamie Oliver's Food Revolution cookbook -- I'm posting the recipe because the only one I can find online uses UK measurements.) So simple and so good!

2 carrots
2 celery stalks
2 medium onions
1 lb leeks
2 cloves of garlic
1 3/4 quarts chicken or vegetable broth, preferably organic
1 lb potatoes
olive oil
sea salt
freshly ground black pepper

Peel and roughly slices the carrots. Slice the celery. Peel and roughly chop the onions. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them in 1/4-inch slices. Peel and slice the garlic. Put the broth in a saucepan and heat until boiling.

Place a large saucepan on a high heat and add 2 Tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden. Peel the potatoes and cut them into 1/4-inch dice. Add the boiling broth to the vegetables. Add your potatoes. Give the soup a good stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on.

To serve:
Season with salt and pepper. Serve as is, or pulse until smooth using an immersion blender. Divide into serving bowls. "Usually eaten hot, it's also surprisingly delicious eaten refrigerator-cold on a summer's day with a  squeeze of lemon juice and a dollop of natural yogurt."

This Week's Menu: 11/10 - 11/16

Quinoa & Brown Rice packets from Costco.
Photo and a detailed review found at Melanie Cooks

Monday: Creamy Corn Chowder
Tuesday: Fried Eggs + Sweet Potato Hash + Green Smoothies
Wednesday: [Work Dinner]
Thursday: Black Beans & Quinoa/Rice (this was just too easy and yummy last week...couldn't resist adding it to the menu again. We served the black beans over Seeds of Change Quinoa & Brown Rice microwavable packets I found at Costco) topped with shredded cheese, greek yogurt, and diced avocado + Fruit
Friday: Pumpkin Oat Pancakes
Saturday: Veggie Quesadillas + Fruit
Sunday: Crock Pot Minestrone Soup + Fruit

Egg Frittata

Recipe from my friends at Strong Fit Mamas

Alli & Lacey -- real-life sisters and Strong, Fit Mamas

This Summer I joined a 7-day Clean Eating support group on Facebook through my good friends, the Strong Fit Mamas. Go follow them on Facebook or Instagram -- you will love them and for their relatable tips and the inspiration you'll gain toward being a physically, emotionally, and spiritually healthier you.

Anyway, this recipe. Love it. It's super versatile and I can throw in as many veggies as I want or leave stuff out and it's still gonna be good. I'm off to make it for dinner right now.

6-8 eggs
1/2 c. almond milk (or dairy milk)
1 c. protein (chicken and ham are favorites -- but I often leave this out)
Veggies (peppers, onions, spinach, tomatoes)
1/4 c. feta cheese
Garlic salt, to taste
Seasoning salt, to taste

Place veggies, protein, and cheese in the bottom of a 9x9 baking dish. Season. Beat eggs, add milk and pour over veggies. Bake at 350 for 30-35 minutes.