I just returned from Dallas and boy oh boy do I need some of my own cooking!  Dallas is a great food town, but my husband seems to direct us towards a lot of barbecue and biscuits.  Yikes!  Green juice is my breakfast this morning and then I am headed by myself for a little restorative time at the Golden Door in Escondido. This mama needs a few days to recover from finishing my book and moving two kids into college this week.  I’ll set up my husband and Mr. Picky with a few basics in the fridge, but I’ll be resetting my system with clean, organic food and some much needed rest.  I’ll post on Instagram and Facebook if you’d like to come hang out with me. 🙂

Here is your dinner planner for the week:

Monday: Grilled vegetable buddha bowl with lemon tahini dressing (use the roasted veggie buddha bowl as a template and I’ll use zucchini, eggplant, cherry tomatoes and red onion)

Tuesday: Solterito, simple grilled fish

Wednesday: Italian fried rice (sub diced zucchini for asparagus), topped with sliced almonds and a fried egg

Thursday: Stuffed pizza zucchini boats with ground turkey meat or tempeh added to mixture

Friday: Steak fajitas, sautéed peppers and onions, spelt tortillas and guacamole (other veggies great in fajitas are zucchini and mushrooms)

Saturday lunch: Corn and zucchini frittata

Sunday: Grilled spiced chicken with chickpea and cucumber salad from Real Simple

Here’s what you can do ahead:


Make grain for buddha bowl and refrigerate — and make extra for Italian fried rice. Use quinoa, millet or rice.

Make lemon-tahini dressing for buddha bowl

Prep corn for solterito

Cook chickpeas for Sunday and freeze.


Marinate steak for fajitas

Prep peppers and onions (wash, dry, cut) and refrigerate


Saute vegetables for the frittata


Here is a link to all of my dinner planners!


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