Hi friends, it's been a couple of weeks!
Things picked up at work, which meant that blog work had to take a back seat for a weekend, but I'm back. This week I felt like mixing things up a little bit. My meal plans are usually just batch cooked proteins with roasted veggies and a no-cook plate for lunch, but this week I had a couple of sauces on my mind, so I built my meal plan around those!
Here's this week's meal plan:
Breakfast: Chicken and Veggie Bowl with Tahini Sauce // The star of the show here is really the sauce, and I built the rest of the bowl around that! The base of the bowl is simply steamed carrots, yellow squash, bok choy, and chicken. I wanted to keep the flavors simple (and easy to digest), which is why I steamed rather than roasted. Here's what you need to know for the sauce: I started with about 1/2 cup tahini (lately I've been obsessed with the Soom brand, but I used a combo of Soom + Artisana to thicken it up a bit), added 2 tbsp coconut aminos, and 1/2 tbsp Red Boat Fish Sauce. Sometimes I add a little bit of water to thin it out, or adjust the flavor with a little more coconut aminos or some lemon or lime juice. It's pretty versatile and forgiving, and I use it on everything from veggies to sweet potatoes to seafood! Don't forget a hearty handful of cilantro on top.
Lunch: No Cook with Homemade Bitchin' Sauce // You have probably seen Bitchin' Sauce on my page pretty regularly. I love it! They have lots of flavors, but most have Braggs Aminos in them, which is soy. I usually avoid soy, but experimented a bit with a little bit of this sauce here and there, and unfortunately I did notice that it didn't make me feel my best, so I stick to their soy free flavors. However, the ingredient list is simple, and I figured it would be easy enough to re-create! I opted for cashews instead of almonds for a smoother texture and added in coconut aminos and lemon. It's not perfect yet, but it's not bad! I'll be sure to share the recipe when I get it down. For protein, I'm having a DNX bar (another Whole30 compliant option on the market!) and a soft-boiled egg.
Dinner: Spinach Asparagus Soup with Venison Meatballs // This was another "on the fly" recipe: 1 bunch of asparagus, 1 bunch of green onions (about 2 cups chopped), 1/4 cup olive oil, 5 oz bag baby spinach, 1 tsp salt, and 4 cups bone broth. I chopped the asparagus and onion and sautéed with the oil until tender, then added everything else and simmered until the spinach was wilted. I blended it up with my immersion blender (I get SO MUCH USE out of this thing!!) until smooth, then added some venison meatballs (used my basic meatball recipe) after I portioned it out!
Short and sweet this week. Have a good one!
-Tracey