Meal Plan / Week 30 October 2019

This week began and ended with muffins – Pumpkin Spice to kick off the week, and Pear Blackberry to end it! Both were amazing and I strongly recommend you give them a try. We also enjoyed large dinner salads, one vegan and the other topped with poached chicken.

I also have exciting news – I was featured as a Paleo Voice on PaleoMenu’s website:! I shared my journey to incorporating Paleo principles into our food planning.

Pumpkin Spice Muffins

Since we’re still participating in the fall Whole Life Challenge, we’re basically opting out of every commercially available form of pumpkin-goodness that’s available this time of year. Lattes, cakes, ice cream, and breads all include sugar (and usually, wheat and dairy, too). I was craving something sweet and spicy, and did a little happy dance when I saw a recipe for Pumpkin Spice Superhero Muffins in my favorite cookbook “Run Fast. Cook Fast. Eat Slow“. I made a few changes to keep my yummy Pumpkin Spice Muffins dairy-free and sugar-free.

Whipped Avocado Salad

On our 11+ hour flight home from Paris, I took a few notes on recipe ideas that I wanted to try when we got home. They both revolved around fresh fruits and veggies (perhaps because we didn’t have that many while on vacation and I was missing the colors and flavors of plant-based foods). I dreamt up this bright Whipped Avocado Salad, which was filling enough to serve as a weeknight family dinner.

Poached Chicken with Brussels Sprouts and Cabbage Salad

The other recipe I played around with on our flight back from Paris was an adaptation of a raw Brussels Sprouts Salad I made a few months ago. I imagined how beautiful it would look (and taste) with the addition of purple cabbage, and I thought that slices of mildly seasoned poached chicken would pair well. We poached the chicken in chicken stock instead of water, with carrot, parsnip, and green onion added to further flavor the liquid. The result, Poached Chicken with Brussels Sprouts and Cabbage Salad, is a family-friendly meal that we all enjoyed. We added a side of homemade baked french fries, which made our sons quite happy.

Turmeric Fish Curry with Japanese Rice

I’ve been adding turmeric to my diet via tea and supplements because I have chronic inflammation and turmeric is known to have antioxidant and anti-inflammatory effects. I was excited to try a recipe for turmeric coconut curry sauce from “Run Fast. Cook Fast. Eat Slow” and we decided to serve it over white fish and Japanese rice. The resulting Turmeric Fish Curry is rich, creamy, and satisfying.

Braised Chicken Legs with Green Bean and Cherry Tomato Salad

I listened to a podcast with Alice Waters, the founder of Chez Panisse Restaurant (and arguably of the seasonal, local, sustainable, and organic food movement), a few weeks ago, which lead me to peruse our old copy of “The Art of Simple Food“. I discovered a recipe for braised chicken legs and another for fresh green bean and cherry tomato salad that sounded like they’d be delicious served together. I was so happy with how much my boys enjoyed the Braised Chicken Legs with Green Bean and Cherry Tomato Salad, and I can’t wait to try more of Waters’ recipes!

Pear Blackberry Muffins

The Pumpkin Spice Muffins were such a hit, I decided to use the batter recipe from “Run Fast. Cook Fast. Eat Slow.” as a base for a new variety that leveraged pears and blackberries. My husband was the first to break into the warm, fresh-from-the-oven Pear Blackberry Muffins, and he told me that they are the best muffins we’ve ever made!


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