I changed it up a little this week and I decided to not watch the news. I needed a break from the “breaking news” every hour of every day. I may have been “out of it,” but I was healthier for it. I still enjoy my walks every morning outside and I listen to podcasts instead. I choose the information that I want to hear and learn more about. Hint: I’m keeping it positive ;). Here’s your dinner planner for the week:
Meatless Monday: Butternut squash and chickpea stew
Thursday: vegan mac n cheese to which I am going to add steamed cauliflower and bake it all together.
Friday: Balsamic glazed chicken from delish served with potatoes and sautéed green beans
Saturday brunch: Chickpea “Tuna” Salad in lettuce cups
Sunday: Roasted in-season wild fish. I recommend asking your local fish monger what they recommend in terms of fish and method. However, you can always brush your fish with unrefined extra virgin olive oil and season with sea salt and freshly crushed black pepper. Add fresh organic vegetables to your sheet pan when you roast the fish – reference the citrus-chili cod with fennel p. 248 from Quicker than Quick, seasoned the same way. After, If you’re craving something sweet, these Pumpkin Cashew Truffles are a perfect end of week dessert!
Here’s what you can do ahead if it helps you:
Make salad dressing
Cut veggies for stew
Roast spaghetti squash
Cook chickpeas for stew and “tuna” salad if making from scratch
Make cheese sauce
My new cookbook, Quicker Than Quick, is here! 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! 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”!