Part of our Sunday ritual is meal planning, grocery shopping (okay, I do that one…) getting the kitchen organised + batch cooking for easy meal prep during the week.
This week, we are focusing on Whole30-ish, low-carb, high protein meals and incorporating as much seasonal and nutrient dense produce that we can.
For a quick and protein-rich breakfast (and salad topper) I batch cooked this skillet. This is an original K+K recipe and was a breakfast-life-saver my first round of AIP. It is made up of lean ground turkey and any veg that I have on hand. I top it over sautéed stir-fry veggies or dark leafy greens. It is also perfect piled on a cauliflower rice with avocado for a heartier option. I love it with fermented veg and Ryan loves it with fried eggs.
Stuffed Peppers / Buddha Bowls
When we have a busy week, I batch cook for the both of us. Dinners that are easy for us to reheat and can double as breakfast (#putaneggonit) or lunch. Ry will love these peppers from The Kitchen Confidante. I love the idea of bulking them up with meat + some healthy fiber from the lentils.
I will be relying on some grain-free ‘Buddha Bowls’ to get me through the week. The best thing about Buddha Bowls… anything goes. This recipe from Empowered Sustenance is a winner. Get your favourite things in a bowl and pile them on the dark leafy stuff… wha-la! See my previous post here.
This week we are hosting a Mexican themed dinner with our small group. I am in charge of the main dish, shredded chicken and fajita style vegetables and I’ll be using this fabulous recipe for AIP friendly seasoning from Whole New Mom.
We are so excited to host a friend in Edinburgh this weekend. Planning on a nice dinner at our flat with some local Scottish salmon. We have made this recipe before from The Real Foods Dieticians… such a winner. Light, healthy and a good one for hosting. [P.S. I wish we had Tessemae’s dressing here… go to Whole Foods and stock up, people. They are so delicious!]
Burgers + Sweet Potato Buns
We like to make our dinners one to look forward to! This week we will have a burger night with all the fixin’s that we can possibly fit between these sweet potato buns from Lexi’s Clean Kitchen. Delish!
Spring Salads + Sides
Snap pea + Coconut Salad I re-introduced peas with success after several months of strict AIP. This salad from Bon Appetit looks soooo springy and fresh. I will pick up whatever veg is on sale, asparagus, green beans, garden peas, courgette… (which usually means, in season). I do LOVE pairing mint + veg. I will be batch cooking this for some light dinners and lunches this week. For filling additions, I will add some shredded chicken and avocado.
Paleo Cookies We eat salads so we can have cookies, am I right? Last week I made date and banana cookies. I did not use a recipe. I just experimented really. Funny thing with Whole30 baking… hmm, sometimes the final product just isn’t that pretty. They were delicious but I thought they looked like sausage patties. Anyways, since I haven’t blogged the recipe yet, this one from The Detoxinista (healthiest cookies ever) seem to be close to the version I made and they were a real crowd pleaser.
Strawberry + Rhubarb Salad And… for something a ‘lil sweet and fruity, I have decided to finally give rhubarb a try! I think this duo I found on Bon Appetit will make a great side or dessert option this week.
I hope you have delicious week and that you are enjoying slightly warmer weather + brighter days, wherever you are!
peace + grace