The summer Whole Life Challenge is over! Beginning next week, we’ll likely add beans and white potatoes back into our diet, a bit more corn, and a peek of coconut sugar, honey, or maple syrup. For this week, most of our recipes are Paleo with a few Vegan options. The Chicken Larb was super-good, and I’m really proud of the Strawberry Nutella Scones, which is an original recipe I created to use the leftover pulp from fresh, homemade Hazelnut milk.
Breakfast – Chia Pudding is so versatile and easy to prepare! All it takes is fifteen minutes before you go to bed to blend all the ingredients together; refrigerate overnight. The next morning you’ll be able to enjoy a healthy and delicious Matcha Chia Pudding in five minutes! This version of the vegan recipe includes matcha green tea powder.
Sunday – If you’re avoiding grains or following a Paleo lifestyle, lettuce wraps are a great option. These Lao-inspired Chicken Larb Lettuce Wraps are really flavorful. We added a few cherry tomatoes for a pop of sweetness to balance the spice, and served Spicy Sesame String Beans (recipe below) as a side dish.
Veggie Side – Honestly, the name of this recipe describes it perfectly – Spicy Sesame String Beans. The blanched beans are tossed in a sesame oil and jalapeno dressing and sprinkled with white and black sesame seeds. Delish!
Monday – We adapted a recipe from the Whole Life Challenge to make a Pork Tomatillo Stew. Tomatillos are super-tart, so to balance them, we made a sweet mango and tomato salsa as a topper.
Tuesday – In our part of the world, Poke has become quite popular, with restaurants popping up in every neighborhood. We’ve made this recipe before and our entire family loves it. To make both of our boys happy, we combined fresh tuna and salmon and served our Tuna & Salmon Poke Bowls with steamed broccoli and Japanese rice.
Wednesday – We pulled together a colorful and delicious dinner salad, leveraging fresh rice peaches and plum tomatoes, grilled chicken, and crispy bacon, and aptly call it the Late Summer Salad. To prepare the homemade dressing, combine 2 parts extra-virgin olive oil with 1 part balsamic vinegar, a generous pinch of Kosher salt, and freshly ground black pepper to taste into a medium bowl and whisk to emulsify. Enjoy!
Anytime snack – My husband got a bit more adventurous this week and made fresh Hazelnut Milk. I didn’t want to waste the nut pulp which is a by-product of fresh nut milk production, so I brainstormed a recipe to utilize it. These Strawberry Nutella Scones (Paleo, Vegan) are a yummy combination of fresh strawberries, cocoa powder, and hazelnut flour.