Menu Monday, New Years Vegetarian Kick Start

It's officially the beginning of the year and the un-official kick off to "diets" around the world. But I don't diet. My food intolerance list is quite long enough that I refuse to eliminate even more! What I do believe in is healthy eating and that sometimes the body can use a little recharge, a cleanse if you will. To rid the system of too many rich holiday food and drinks. And I have to get into a bathing suit in a week.

These recipes are all vegetarian, because I find I feel much better when I cut out meat. They're also seasonal recipes so you're sure to get the most flavor. Certain ingredients overlap too so you get the most bang for your buck. Join me this week and kick start your 2012 with taste!


{m: herb, chard, and feta soup, t: persimmon and hazelnut salad, w: quinoa, fennel, and pomegranate salad, th: kale-walnut pesto pasta, f: fennel, orange, and avocado salad, sa: citrus and endive salad, su: cauliflower steaks with olive relish and tomato sauce}
And no good cleanse would be any fun without a few treats and snacks. The Food Lover's Cleanse (see number 1) has a lot of fun suggestions in their 2 week menu like celery sticks with meyer lemon relish and chevre. Hello yum! I gathered up a few others that I'll be making for this week.


{1: the food lovers cleanse, 2: gluten-free, egg-free, rosemary crackers, 3: almond-cranberry quinoa cookies, 4: fruit and nut bars,
5: rosemary infused olive oil, dark chocolate, and salt popcorn, 6: garlic parmesan edamame, 7: no bake energy bites}

Easiest Chocolate Chip Cookies

These literally took fifteen minutes to make, including bake time.

This recipe makes a small batch. They will disappear quick and since they're so easy to make, feel free to repeat as necessary.

They're also gluten-free, egg free, and dairy free. But not taste free, promise!

Easy Chocolate Chip Cookies
1/2 cup gluten-free rolled oats (or quick cooking), ground
1/4 cup coconut flour
2 tablespoons brown sugar
1 tablespoon white sugar
1/4 teaspoon baking soda
1/8 teaspoon salt

1 tablespoon oil
4 tablespoons coconut milk (or other non-dairy milk)

2 tablespoons chocolate chips

Pre-heat oven to 375º.

Combine dry ingredients into medium bowl and mix. Add in oil and coconut milk to combine. Stir in chocolate chips.

Form into 1 tablespoon sized balls and place onto cookie sheet.

Bake for 6-8 minutes or slightly browned. Enjoy!

Menu Monday, *Mostly* Vegetarian

I've been feeling heavy this week. Weighed down, physically.

When I start to feel this way, I always notice a great difference when I cut out (gluten of course...which I'm not perfect at) meat for a week. As a sort of restart for my body.

So this week, there's lots more veggies in new (Wednesday) and old (Monday) ways. Finishing off the week with a tasty organic, grass-fed chuck roast.

I love fall cooking.

 {m: vegan black bean burritos, t: quinoa, roasted grapes and garlic, w: braised artichokes with olives and feta, th: yumm bowl, f: grape and rosemary jam, serve with cheese and bread, sa: rosemary red bean soup, su: organic grass-fed chuck roast with bouquet garni}

Menu Monday

I've got a couple of sandwiches for you this week. They seem so summery and carefree don't they? I love a good sandwich. And a good pasta salad. Like on Tuesday. The lemon plays on the asparagus' flavors so well. It's guaranteed to be a favorite of yours too.

Be sure to serve the simple arugula salad alongside Wednesday's chicken and blue cheese dish. And I'm thinking a finger-food Friday would be delicious with the mushroom and goat cheese phyllo bites.

Have a flavorful week my friends!

Find links to the recipes below.

 {m: california sandwich, t: asparagus and lemon pasta, w: balsamic chicken and blue cheese, th: veggie quiche casserole, f: mushroom goat cheese phyllo bites, sa: rosemary chicken salad sandwiches, su: drunken mexican beans with cilantro and bacon}

Menu Monday, Back to School

School starts this week around these parts, and while some of you have already been back to the grind for a week or two, I thought I'd kick off September with a little help in the mealtime planning department, with a meal planner.

At the beginning of each month I plan on changing up this planner to get you into the mood for the month. This month, as you could guess, is geared towards back to school.

Print this off, one for each week in September, and hang it in your kitchen for everyone to see. You could even frame it and use it as a dry erase board. There's space to plan out your meals as well as snacks.


(click on the image to take you to the download) 
And since school is starting back, hectic schedules are surely in tow, so easy, yet healthy, recipes are in store this week. Ok, maybe the mac & cheese isn't the healthiest, but Monday's need all the help they can get!

Friday's your chance to get outside and enjoy the beginning of the weekend bbq'ing and enjoy the fact you made it through the week.

The kids will go nuts over Saturday's dinner of a ham and cheese sandwich made in the waffle maker. Get them in the kitchen with you and make them chef for the day.

As always, click on the links below to go to each recipe's website.


{m: crack-n-cheese, t: chicken and cheese sliders, w: smashed white bean and avocado club, th: greek quinoa and avocado salad, f: honey-glazed chicken, peach, and sweet potato skewers, sa: waffled ham and cheese sandwiches, su: fresh tuna tacos}

Menu Monday

What can you look forward to this week?
A little fish, a little vegan, chicken done a few ways and a pizza that will make you drool.


{m: lentil stuffed peppers, t: baked fish tacos, w: boursin stuffed chicken, th: loaded tuna salad,
f: hungry-man's pizza, sa: rosemary meatballs, su: chicken chimichangas}

Menu Monday

It's a colorful menu this week with lots of ways to take advantage of the last of summers bounty. As always, click on the links below to take you to each recipe's website.


{m: blackened salmon tacos, t: creamy avocado pasta, w: french tartines, th: goat cheese nachos, f: caprese pizza,
sa: tuna antipasto salad, su: chicken souvlaki with lemon mint tzatziki}