Oh people, if you follow me on Instagram you know that I came down with the nastiest of nasty colds en route from NY to Utah on December 29th and I am still not over it. Let me tell you that I never get sick. Last time I was sick was two years ago and I knocked that cold out in 24 hours. But I have been getting message upon message that this cold is the mother of all colds. I was supposed to be taping my online class for January early next week, but I have no voice at the moment (par for the course of this cold) and I postponed it to Friday. So all my online cooking class subscribers are going to have to wait a few more days than usual. Thanks for understanding.
Also, I pulled together a great dinner planner for you all this week, but I am actually going to do what I always do in January – USE WHAT I’VE GOT! I am going to keep grocery shopping to a minimum and try and bring my freezer down to nothing and use as much from my pantry as possible. It’s a great challenge to get creative; you’ll save money; and you’ll help the environment by not throwing food away. I am also going to try to make as many soups for dinner as possible. I have found that soup is the best way to end the day. It is very digestible and light meal and can help promote better sleep, more balanced blood sugar and help maintain/lose weight.
Lastly, I am likely going to do my next Prolon Fast on January 12. If you would like to join me, my discount code still works: pamela25 and my advice is to order the original soups and not the new ones!
Here’s your dinner planner for the week:
Meatless Monday: Immune boosting soup (Lots of people have come down with crazy viruses over the holidays and I am one of those people!! If this is you, this soup will fix you up!)
Wednesday: Shirataki noodle stir fry. You can treat them like pasta and add whatever you want.
Friday: Cod provencal from feedfeed, roasted seasonal vegetables
Saturday Brunch: Savory strata or a twist on this version with jarred roasted tomatoes, peppers, mozzarella, and your favorite fresh herb. This is a great way to use up end of breads and frozen hamburger buns that you’ve had since Labor Day weekend!
Here’s what you an do ahead if you need to:
Wash and dry all vegetables
Strip kale and cut into strips
Trim and cut brussels sprouts
Boil, drain, and blend chiles for enchilada sauce. Store in an airtight container.
Poach chicken or buy a rotisserie chicken
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!
Click here to learn more about my online cooking classes! If you like my recipes, you’ll LOVE my cookbook! If you have 1 minute, would you mind leaving a review on amazon? I would be so grateful, thank you!