Sorry for the delay in this week’s dinner planner. Wordpress was having some glitches, but all is resolved! I know many schools are out for summer already. Wow! My son still has another week and a half, but I told him I am done with making lunches. Perhaps I am a less than ideal mother in the home stretch, but I am tapped out! I will continue to nourish him with lovely, nutritious breakfasts and dinners, of course.
Starting Sunday, I am actually doing my second round of Prolon’s Fasting Mimicking Diet this year, my fifth time overall. So no homemade dinners for me Sunday through Thursday this week. I have mentioned on the blog and on Instagram many times that I have obsessively researched fasting and its myriad health benefits and I never feel as good as the tail end of the Fasting Mimicking Diet. It is not easy, but it’s not impossible either, and it’s also not a crash diet nor a “cleanse.” This modified fast is beneficial for healthy aging, metabolic health, and weight loss (disclaimer: in a clinical study, ProLon is shown over three cycles to help individuals lose an average of 5.7 lbs and 1.6 inches off their waist circumference), among other benefits. If you’re interested in learning more, here’s a link to Prolon’s site. They have given me a discount code for my followers if you’re interested in trying it out. Use code pamela25 for one 5-day kit or for a subscription if you want multiple kits.
Here’s your dinner planner for the week:
Meatless Monday: Grilled Carrots with Tahini Sauce served with my Lentil and Grilled Eggplant Salad
Tuesday: Quick Lemon Baked Salmon with Garlic Dill Sauce from the Minimalist Baker, sautéed spinach
Wednesday: Arugula and Farro Salad with Peaches, other stone fruit works too! I usually eat this as a meal, but a little shrimp or a simple piece of fish is a nice addition.
Thursday: Fattoush Salad, chicken souvlaki, rice or cauliflower rice if you need more
Friday: Corn, poblano and mushroom tacos from my cookbook, deconstructed guacamole salad
Saturday Brunch: Greek Pasta Salad with sparking lemon water and fresh basil garnish – so refreshing!
Sunday: Roasted Vegetable and Black Bean Enchiladas Verdes and a green salad (you can easily add leftover chicken or shrimp to the enchiladas)
Here’s what you can do ahead of time:
Sunday:
Make all dressings, sauces and sides
Wash and prep veggies
Tuesday:
Cook grains
Friday:
Make pasta salad
Make enchiladas, store wrapped in fridge, bake off Sunday!
Here’s a link to my previous dinner planners.
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!
