Roasted veggies, fresh fish, and a birthday brunch for our now nine-year-old were the highlights of this week. We hope you enjoy!
Saturday- Our younger son tossed in the chocolate chips for his birthday morning Peanut Butter Oven Pancake. With this recipe, you can turn any batch of pancakes into an easy oven-finished brunch treat!
Sunday- We had a leftover head of cabbage from a farm basket. Although this Roasted Cabbage and Olive-Oil-Fried Eggs with Spicy Almond Relish dish looks fancy, it’s an easy – and delicious – breakfast prep. Roasted cabbage, boiled and pan fried red potatoes and fried eggs are drizzle with a spicy seasoned olive oil.
Monday- Parmesan Chicken with Caesar-Roasted Romaine is a fast and easy one pan meal; a warm salad flavored with vegan Parmesan, gluten-free bread crumbs, ginger, and anchovies (optional).
Tuesday- This Tuna Tartare with Avocado and Fresh Corn Salad is fairly simple; the key to a delicious meal is high quality, sushi grade tuna and fresh sweet corn.
Wednesday- All you need for this Salmon with Hot Sauce Vinaigrette and Pickled Veggies rice bowl is to add your favorite hot sauce to the chili lime dressing, slice up a batch of quick pickles, and prepare some Japanese rice.
Thursday – For our younger son’s birthday dinner, he requested Pulled Pork Sandy’s. A batch of pulled pork is low-cost and super efficient, since leftovers can last for 3 or more meals! We used this recipe from the Whole Life Challenge with green onion and no garlic, and he added a few dollops of Trader Joe’s Organic Kansas City Style BBQ Sauce.
Sweet Treat – I love PB2 organic peanut butter powder and I’ve been looking for different ways to use it in baked goods. These Peanut Buttery Brownies are awesome – not too sweet; rich and hearty; dairy-free; and definitely cure my chocolate cravings!
