You can read last week's post for our typical breakfast, snacks and lunch plan. I need to share a yummy breakfast recipe that we have been eating for the past few days. These apple carrot breakfast cookies from "Super Healthy Kids" are just perfect. We absolutely love them! They are a super easy breakfast and snack and are packed full of vegetables and fruit. And, they have no added sugar at all---the fruit sweetens the cookies nicely and the cinnamon make sugar completely unnecessary. If you wanted to make them gluten free, just grind some oats into oat flour instead of using the whole wheat flour.
Here is this week's dinner meal plan:
Monday: We actually have plans to eat out with friends tonight. A local farm to table restaurant has a kids eat free night on Mondays, so that is a bonus! But, before we made these plans this weekend, I was planning on making what I am making on Tuesday night--the Chili. That meal feeds us for several nights (or a couple of dinners and a couple lunches (for me)!
Tuesday: Amazing 3 Bean Sweet Potato Chili from "My Whole Food Life". This recipe is very simple and delicious. Plus, it is Vegan and gluten free--so it is a great "Meatless Monday" recipe. Serve this with some clean organic tortilla chips. We like the Central Market Organics Blue Corn tortilla chips.
Wednesday: Leftovers
Thursday: Pakistani Kima: This one is a regular hit at our home. We have it at least once per month. The seasonings make this dish delicious! I have tried it with chicken, but it is much better with beef. Also, I usually use 1.5-2 large sweet potatoes as the potatoes in this dish. When making this recipe, the first thing I do is dice the sweet potatoes and stick them in the oven (coated with a bit of olive oil) for about 20 minutes while I am doing the rest of the recipe. Then, when it is time to add them, they are cooked through. Otherwise, it takes a while for sweet potatoes to cook in the skillet with the other ingredients in there. I serve this one pot meal with brown rice.
Pakistani Kima (Beef Curry)
Ingredients
2 – 3 Tbsp oil (I recommend coconut oil.)
1 cup chopped onion (i actually use more like 1/3 to 1/2 a cup)
1 clove garlic, minced
1 lb ground 100% grass fed beef (or other meat or even chicken.--it is better with beef though)
1 1/2 Tbsp curry powder (See Sweet Curry Powder Recipe- Do It Yourself)
2 1/4 tsp salt
1/8 tsp pepper
1/8 tsp cinnamon
1/8 tsp ginger
1/8 tsp turmeric
2 1/2 – 3 cups tomatoes (about 1 1/2 14 oz cans)
3 potatoes or sweet potatoes (If using sweet potatoes, I only use 2 since they are usually so big)
2 1/2 – 3 cups peas (I actually only use 1.5-2 cups of these)
Method
1. Melt coconut oil or butter in a large pan.
2. Add onion and garlic (if using minced, add a bit of water to reconstitute).
3. Cook until onion softens and garlic begins to brown (watch it carefully – garlic burns easily!)
4. Add meat and cook thoroughly.
5. Add curry, salt and spices. Stir well.
6. Dice potatoes.
7. Add potatoes, tomatoes and peas to the pan.
8. Bring to a simmering boil. Reduce heat, cover and simmer for 25 minutes, or until potatoes are done.
Notes:
- Dice the potatoes small. It’s pretty disappointing to wait the whole 25 minutes and still have crunchy taters! (also, I usually use sweet potatoes and pre-roast them in the oven until they're soft.)
- Add the peas later in the cooking time to keep their color more vibrant.
- Substitute ingredients and add more or less to your taste. However, if you add more potatoes, onions, or peas, you will need to increase the seasonings.
- For a low carb option, sub green beans for the peas and cauliflower for the potatoes — any low carb option you like. How about radishes for the potatoes :)?
Friday: Leftover Kima
Saturday: Chicken Enchiladas This recipe is awesome because not only do you make one dish of enchiladas (with enough for leftovers the next day), but you make another dish at the same time to freeze. I will pull the other dish out on a night when I don't have a lot of time to cook later this month! The recipe calls for corn tortillas. We have a very simple corn tortilla recipe that we use: http://www.thekitchn.com/how-to-make-corn-tortillas-from-scratch-cooking-lessons-from-the-kitchn-85904. Corn tortillas are just about the easiest thing there is to make. They take two ingredients: masa harina and water. You just roll the dough into balls and put them in a tortilla press. A tortilla press was a good investment for us, because we are nuts about tacos in our house! But, you don't have to have a press to make the tortillas. Alternatively, you can take a fast route and find excellent quality tortillas at whole foods. Just make sure to read the ingredients and they should only list corn (masa harina), water, and maybe lime or salt. Serve the enchiladas with a side salad or yummy homemade mango corn black bean salsa (recipe below):
- 1 large mango (or 2 small mangos) diced small
- 1 can of black beans - washed and drained
- 1 cup of corn (I use frozen corn--i don't worry about defrosting)
- 1 organic red bell pepper - diced
- about 1/4 cup red onion - diced (or more or less to your liking)
- Bundle of Cilantro - chopped
- 1/2 to 1 lime, juiced
- 1 tsp. garlic salt
Instructions:
- Dice, chop and throw everything into a big bowl and mix together! I think the flavors come out more if you refrigerate it for a couple of hours, but it can be eaten right away.
Sunday: Leftovers!
Enjoy!
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