Monday: Zucchini Burgers, apples and Blueberry Muffins to Die For
3 pounds ground beef
3 zucchini squash (I used the green kind)
1/2 a red onion
1.5 tsp red chili pepper flakes
1 tsp salt
1-2 cloves garlic, minced
1 tsp pepper
1 egg (optional–it’ll help hold the burgers together better, but it’s not vital)
Heat a large skillet, grill, or griddle over medium heat. Using the grating blade of a food processor, grate the zucchini and onions (they can be done together). Note: if you don’t have a food processor, you can do this with a hand grater. Add all the ingredients to a large bowl and smoosh around (yes, that’s a technical term) with your hands. Then, form them into patties (whatever size you like). Place onto the heated grill or griddle and cook to desired doneness (5-7 minutes per side). Let cool for a few minutes before eating.
Tuesday: Chicken-Zucchini Stir Fry with Hot Chili Oil, bananas
Recipe: Chicken-Zucchini Stir Fry
2 lbs thigh meat, sliced kinda thin
4 TBSP sesame oil
1 tsp salt
1 tsp pepper
2 TBSP olive oil + 2 TBSP olive oil (separated)
3 green zucchini
1 small onion, sliced thin
1-2 cloves minced garlic
In a large Ziploc bag or bowl, combine the chicken, sesame oil, salt, pepper and 2 TBSP olive oil. Set aside to marinate for at least a 1/2 hour. Heat 2 TBSP oil in a large wok or skillet. Cook onion until tender, then add garlic and chicken. Cook chicken for a few minutes, then add zucchini. Cook until done, stirring occasionally. Meanwhile, make hot chili oil (if desired):
Recipe: Hot Chili Oil
1 tsp red chili pepper flakes
1/4 cup sesame oil
3/4 tsp coconut aminos
Blend the ingredients with a hand blender or food processor until well combined. Drizzle over stir fry.
Wednesday: Macadamia-Crusted Salmon with homemade tartar sauce, broccoli, blueberries
Recipe: Macadamia-Crusted Salmon with Homemade Tartar Sauce
3 salmon filets
1/2 cup macadamia nuts
1 egg
2 TBSP butter or olive oil
salt and pepper to taste
Grind macadamia nuts into crumbs with a food processor or coffee grinder:
Heat oil in a large skillet over medium heat. In a small bowl, whisk egg, add salt and pepper and dip each salmon filet in the egg mixture. Coat with macadamia crumbs and place directly into heated skillet. Cook for about 4-5 minutes, flip over, and cook another 4-5 minutes, until the salmon flakes easily. Serve with some homemade tartar sauce!
Thursday: Leftovers from Previous Days
Friday: Carne Asada Fajitas, grapes and cauliflower
Recipe: Carne Asada Fajitas
2 lbs carne asada steaks
1/3 cup white vinegar
1/2 cup coconut aminos
4 cloves garlic, minced
2 TBSP lime juice or lemon juice
1/4 cup olive oil
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1 lb sliced bell peppers
1 small onion, sliced
1 head cabbage
couple TBSP olive or coconut oil
Lay the steaks flat in a 9×13 glass dish. In a bowl, whisk together the remaining ingredients, and pour over meat. Cover and marinate for a few hours, flipping a couple times to ensure the marinade covers everything.
Bring a large pot of water to a boil and then turn off burner. Cut the head of cabbage in half and remove the stem and tough parts, keeping the leaves as intact as possible. Place the two halves into the hot water and let sit for about 10 minutes, until leaves are soft. Remove one leaf at a time with tongs and set aside onto a plate.
Heat oil in a large skillet over medium-high heat. Add peppers, onions and a bit of the marinade and cook for a few minutes, until beginning to get tender and sprinkle with some salt. Remove from skillet and set aside. Cut carne asada into small strips and add to skillet, stirring constantly until meat is cooked through. It shouldn’t take long as carne asada is generally cut pretty thin. Add veggies back in and cook together for a few more minutes. Scoop into the cabbage leaves and top with salsa if desired.
Like what you read? Sign up here and get my Top 10 Recipes ebook for free!
Leave a Reply