Brrrrrrr!!!!!  It’s cold EVERYWHERE except where I live in southern California and also the tip of southern Florida.  Hoping you stay safe and warm, wherever you are.  Whatever you choose to eat, focus on warming foods, not cooling foods.  In a nutshell, eat what is in season, eat warm and hot foods, not cold, raw foods.  Cooked vegetables, soups and stews, lean proteins are all good.  Summer fruits, raw salads, cold smoothies and drinks are all going to cool you down.

Some news! I am repeating my Plant-based 2.0 (my more advanced plant-based course and my favorite of all my bootcamps) and my very successful Raising Healthy Eaters course both beginning the week of February 7th!  I will not be repeating these until the fall, if at all in 2022, so take advantage now if you have any interest at all.  You will not be disappointed in either bootcamp!  Please click on the links above to learn more.  As always, for my community members, I offer a discount and there are also payment plans available. For $100 off the bootcamps, use the code YESPB2 for the Plant-based 2.0 course and KIDS100 for the Healthy Eaters course.  Here’s your dinner planner for the week:

Meatless Monday: Tortilla soup, served with sweet potato nachos with vegan queso if you need more.

Tuesday: Mixed green salad with green beans, almonds and dried cherry vinaigrette, simple broiled fillet of sole or flounder (there’s a recipe in KM p. 198)

Wednesday: Black rice salad with edamame and broccoli and stir fried tofu (check this recipe for the tofu). You could also add any leftover animal protein from another night.

Thursday: Moroccan sheet pan chicken p. 221 from QTQ served with couscous, cauliflower rice or steamed rice. 

Friday: One Pan Chicken and Farro with Butternut Squash, Chickpeas, and Dates from Amanda Frederickson 

Saturday brunch: This Warming Winter Smoothie from The Minimalist Baker

Sunday: Chicken posole verde with radish, cabbage and avocado garnishes (My son also likes tortilla chips.  We are fine eating just this, but a quesadilla or salad is a nice accompaniment if you need something more.)

 

Here’s what you can do in advance if it helps you: 

Sunday: 

Make stock

Make vegan queso

Make cherry vinaigrette

Measure spice mixture for sheet pan chicken

Monday: 

Trim and blanch green beans

Tuesday: 

Cook black rice

Wednesday: 

Marinate chicken for sheet pan

Thursday: 

Cook chickpeas if making from scratch

Cube butternut squash

 

I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out!

My cookbook, Quicker Than Quick, is discounted for the first time on Amazon!  If you have 1 minute, would you mind leaving a review on amazon?  I would be so grateful, thank you!

Take a peek at my first cookbook “Kitchen Matters”!