Meal Plan / Week 7 May 2019

This week’s menu is global, with recipes originating in Africa, India, and Japan. It includes duck and lamb, two varieties of protein we don’t typically prepare but certainly enjoyed. We’ve also incorporated more standard fare like chicken and salmon, along with bright and flavorful vegan meals and two desserts. All of the recipes are low-FODMAP friendly and omit sugar, wheat, or dairy. Enjoy!

Chana Masala Vegan Burgers

Saturday – Enjoy homemade Chana Masala Vegan Burgers, inspired by a classic Indian dish starring chickpeas (garbanzo beans). Our original, mildly spicy tomato gravy is a perfect accompaniment to the burgers. We didn’t intend for this meal to be monochromatic, but sweet roasted sweet potato and steamed carrots were delish with the burgers!

Mother’s Day Lamb with Flageolet Beans, Asparagus Spears, and Olive Relish

Sunday – My husband celebrated me with this complex, rich, and layered meal of Mother’s Day Lamb with Flageolet Beans, Asparagus Spears, and Olive Relish. But you don’t have to wait for a special occasion to prepare this feast originally from David Tanis!

Japanese Grilled Duck Breast with Turnips and Cucumber-Shiitake Salad

Monday – It may look sophisticated, but this Japanese Grilled Duck Breast with Turnips and Cucumber-Shiitake Salad is surprisingly simple and absolutely stunning. Duck breast is more flavorful (some say gamier) than chicken thigh; nutty turnips and a chilled cucumber salad with sesame seeds complete the meal.

Salmon Tacos with Fresh Tomato Salsa and Roasted Sweet Potatoes

Tuesday – When you have leftover salmon, why not make Salmon Tacos with Fresh Tomato Salsa and Roasted Sweet Potatoes? Roasted sweet potatoes complement these savory salmon, spicy guacamole salsa, and juicy tomato tacos.

Oyakodon (Japanese Rice Bowl)

Wednesday – We do so love Oyakodon (Japanese Rice Bowl) from our favorite Japan cookbook, and we hope you’ll love it, too! These chicken thighs are cooked in a ginger-soy sauce and a fried egg sits atop a scoop of soft and creamy Japanese rice.

Spicy Smashed Potatoes with Carrot Salad

Thursday – We bring together two African-inspired vegan side dishes from Bryant Terry’s “Afro-Vegan” cookbook to create a balanced plant-based meal, Spicy Smashed Potatoes with Carrot Salad.

Balanced Date Nut Scones

Sweet Treat – We took the Date Nut Scones from The Whole Life Challenge and created a lighter version. To balance out all of the heavily caloric ingredients, we replaced coconut oil with unsweetened applesauce. These scones totally hit the spot when we were looking for a fast hot breakfast. They’re great toasted and paired with a cup of coffee; or smeared with nut or vegan butter for extra creamy goodness.

Strawberry-Rhubarb Chia Vegan Parfait

Sweet Treat – You won’t believe this Strawberry-Rhubarb Chia Vegan Parfait is sugar-free! We enjoyed it for dessert on Mother’s Day; it would also make a great on-the-go breakfast, especially with the addition of sliced bananas and slivered almonds.

 

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