Weekly Meal Plan #2

This one falls just after the Holidays and, I don’t know about you, but I need to lighten things up this week.

As always, I’m sharing some of the favourite, healthy recipes I have made for my own family this week. If you read my 8 Ways to Gently Re-set Yourself After the Holidays post, adding more veggies, meal planning, and supporting the liver to detox after indulging over the Holidays is key. So, here it goes!

Meal 1: Roasted Brussels Sprouts and Cranberry Salad, paired with honey-dijon chicken thighs and carrots with candied pecans. The chicken thighs I coated in a mix of dijon, honey and olive oil and roasted at 400F for 30-40 mins. The carrots I sliced lengthwise, drizzled with olive oil, a bit of maple syrup and sea salt. I then roasted them at 400F for 20 minutes, then added in 1/2 cup of pecan halves that I tossed in a bit of maple syrup and coconut oil. Continue roasting the carrots for another 10 minutes.

Meal 2: Mango black bean quinoa salad with honey chipotle lime dressing, and a side of vegan sweet potato white bean patties

Meal 3: My very own Salmon Cakes, with a side of mashed carrots and crispy green beans.

Ingredients for Salmon cakes:
8 oz salmon fillets
2 green onions
1/2 C hemp hearts or quinoa flakes
1 egg
2 tsp dill
1/2 tsp sea salt
1/2 tsp black pepper
1 C spinach
1/2 red pepper

Sides:
4 C green beans
2 cloves garlic
4 carrots

Method: Preheat oven to 400F.
Remove skin from salmon fillet and cross chop into very fine pieces. Add to a bowl, along with chopped peppers, spinach, onions, egg and seasonings.
Let mixture sit in fridge for 15 minutes, then form into 2-4 equal sized salmon patties. Lay flat on a parchment-lined baking sheet and bake for 20mins, flipping over half way through cooking.
Serve with green beans sautéed in garlic, and mashed, steamed carrots.

Snack 1: Pinch of Yum had me at “no-bake, extremely low maintenance” with these Sea Salt Dark Chocolate Bars. Once they harden up in the fridge or freezer, set them out on the counter until you can get a knife through them, and slice into little squares. It’s all you need!

Snack 2: Banana Walnut Muffins from the new Karlene Karst cookbook. A client gifted me this book for Christmas and I’m just loving it. Expect to see more of her recipes in my future meal plans as I make my way through the book.

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