Plan: June 11-17, 2017 and Goodbye ’til July

I feel like every week I sit down and plan my menu I’m having to add the caveat that we are having a crazy busy week.  At some point, I’ll accept that I have a crazy, busy life.   And then things will settle down, and I’ll get bored and start a third blog.  Really, it’s better if I don’t end up with a sudden block for free time. I always find a way to fill it.

This week I don’t have many recipes because we have a schedule celebration for Tuesday and we are leaving on a two-week vacation Saturday morning.  I’ll be moth-balling the blog for two-to-three weeks so I can really enjoy the downtime with my family, but don’t worry, I’ll be back sometime in early July.

Sunday:  Magic Mushroom Wings and Basil-Lime Zoodle Salad*
Time in Kitchen: 10 minutes to prep marinade, but 40 minutes to cook

Shopping List: 4 pounds chicken wings (more for leftovers), 2 tbsp Magic Mushroom Powder, ½ tsp fish sauce (optional), 1 tablespoon melted ghee, coconut oil, or fat of choice, 3 limes, 2 large zucchini, a handful of fresh basil, olive oil, salt, and pepper

*I’m substituting basil for mint in my zoodle salad.

Monday:  Quick and Easy Gazpacho with Boiled Eggs and Leftover Chicken Wings
Time in Kitchen: 20-30 minutes

Shopping List: 1 hothouse cucumber, 2 red bell peppers, 4 plum tomatoes, 1 medium red onion, 3 cups tomato juice, 3 garlic cloves, 1/4 cup white wine vinegar, 1/4 cup extra-virgin olive oil, 3 tsp salt, 1 tsp freshly ground black pepper, chopped hard-boiled eggs

Tuesday: Eat Out
My son’s soccer team is having its year-end party at a local beer garden, so we’ll be eating there.

Wednesday:  Spicy Ground Turkey and Green Beans Stir-Fry with Jasmine Rice
Time in Kitchen: 20 minutes

Shopping List: 1 lb. green beans, 4 tsp coconut oil, 1 tbsp sesame oil, 2 garlic cloves, minced
2 tbsp ginger, minced, 1.33 lbs. 99% lean ground turkey (or any ground meat), 4 tbsp low sodium soy sauce (GF if needed or coconut aminos for Whole30), 2 tbsp rice vinegar, 2 tsp  Asian chili garlic paste, 1 1/2 cups jasmine rice

Thursday:   Bang-Bang Shrimp Tacos with Zucchini Tortillas*
Time in Kitchen: 40 minutes

Shopping List:  1 cup grated zucchini, about 4 small size zucchini, 1 egg, 6 tbsp arrowroot flour, 2 tbsp Coconut flour, 1 tsp oregano, 1/2 tsp sea salt, 1/4 tsp ground pepper, 1 lb shrimp, 2 tbsp tapioca flour, 1/3 cup coconut oil, 1 cup Nappa cabbage, shredded, 1/2 cup red cabbage, shredded, 1/2 cup minced cilantro, 2 green onions, sliced, 2 tbsp olive oil, 1 tbsp white wine vinegar, 1/2 tbsp honey, 1/3 cup mayonnaise, 2 tbsp sweet chili sauce, 2 tbsp  Sriracha, 1 cup grated zucchini, 1 egg, 6 tbsp arrowroot flour, 2 tbsp coconut flour, 1 tsp oregano, 1/2 tsp garlic salt or sea salt, 1/4 tsp ground pepper

*I am going to take the opportunity to make and freeze a bunch of extra tortillas to take with us on vacation.  It’s nice to have an easy extra vegetable, and my whole family loves them. Plus, it enables us to throw leftovers inside a wrap for a quick and easy dinner or lunch (or even breakfast taco).

Friday: Mini Egg Frittatas* and International Street Festival
Time in Kitchen: 35 minutes

Shopping List: 4 slices bacon,  1 cup roughly chopped sundried tomatoes, 1 and ½ cups roughly chopped broccolini – baby broccoli – florets, 2 tbsp water, 8 eggs, ¼ cup full fat organic canned coconut milk – heavy cream would work too if you tolerate dairy, ¼ tsp salt, generous pinch of black pepper, 1 tbsp fresh chives, finely chopped

*This is a great recipe to use substitutions for.  We are actually going to go with friends to the International Street Festival down the block from us, but I want to make sure to have a ready-made breakfast for Saturday morning so we can get on the road quickly. Our trip to the Bavarian Alps made me realize that when I try to cook dinner and breakfast WHILE packing up my kitchen and other things… I forget things… a ton of things.  Plus, I will only adhere to the basics (eggs and milk) and the rest of the ingredients will come from whatever I need to use up in my fridge. Egg muffins and frittatas are a great way to use up the odd leftover vegetables before heading out on vacation.  I’ll probably throw some cheese in there too, but then it won’t be paleo or Whole30 compliant.

Saturday: Begin Vacation Hiatus! Would you be on the computer blogging if this was a possible alternative view?

We are headed to Croatia and Slovenia.  Eat… your hearts out!

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