Menu For Week 4/27 thru 5/2

Well just so you all kind of understand the direction I'm going in. Here it is!!! I know a lot of you are use to the unhealthy , gluten , carb loaded items I have offered in the past. But this is a new way of life a new you. With  a healthy life style of working out along with satisfying balanced GMO free, Gluten free farm to table life style. You will lower your chances of future health issues. Please join this movement with me. If you would like to see any of my recipes off this menu please ask. For those of you whom have any input on these items you have tasted please share. Lots of love and healthy living to you all. Peace!!!

Menu 4/27 thru 5/2

Lunch

(GF)(DF)(V)(R) Marinated Portabella Stuffed Burger with cashew cheese, spinach, red peppers and chives served with coconut carrot soup

(GF)(DF) Tequila Lime Grilled Chicken topped over Daikon Noodle Salad with Ginger Lime Dressing and acai berries

 (GF)(DF)Turkey Sausage Vegetable Quiche with a Wilted Kale salad Avocado Chipotle dressing

(GF)(DF)(V) Santé Fe’ Quinoa stuffed Pepper with Black Beans and Avocado Salsa

(GF) (DF) Waldorf Chicken Salad on a whole grain roll with a Carrot pepper salad

DINNER

(GF) (DF) Albacore Tuna topped over Cucumber Arame Seaweed Salad

(GF)(DF) Almond Curry Spiced Chicken served with Sautéed Spinach Cabbage Slaw

(GF)(DF)(V) Pesto Roasted Vegetable Spaghetti Squash Bake served with a Side salad

(GF)(DF) Shrimp Pad Thai (Substitute Salad for noodles)

(GF)(DF) Marinated Sirloin served with Roasted Mashed Garlic Cauliflower with a Raw Mushroom Gravy with Raw Italian Artichoke toss

 

 

 

 

 

Kombucha BBQ Ribs

1 Baking Pan
Aluminum foil
Preheat 325 degree oven
1 Rack of Pork ribs
1 c Pork Rub
2 tbls. Liquid smoke
Place ribs on a baking sheet with foil placed over baking sheet. Rub ribs with pork rub then drizzle liquid smoke over the ribs. Wrap foil tightly around ribs place in oven for 3 hours.

Kombucha BBQ
1/2 c Homemade Ginger Kombucha
2c Organic Ketchup
2 tbls Siracha
1/2 c Molasses
1/2 c agave
2 tsp. red pepper flakes
1 tsp. salt
1 tsp. pepper
1tsp onion powder
1 tsp. garlic
Place ingredients into sauce pot and simmer. Once ribs are cooked .Easily able to pull of the bone. Baste with BBQ sauce re[place into oven on 400 degrees for 15 mins. Or until ribs are caramelized in color.
Place on a plate and enjoy with some roasted brussel sprouts and sweet potato mash.
This is a great dish to throw in the oven early Sunday morning and take to the pool ready to go. Or on a lovely Sunday pic-nic. Let me know how it works out for you. If you have any questions please ask. I sometimes take for granted how easy things come to me being I've been doing it forever.

Butternut Kale Lasagna with Cashew Cheese and toasted pecans

Ok, here's a healthy recipe for you all. I know all I've been serving up are deserts and queso. This is a new one for me. Completely vegan and super tasty. I hope you enjoy it. Its a little lengthy but what good recipe isn't. Enjoy and here's to a healthy happy GMO free life.

3C Cashews
Soak in water overnight.
After soaking drain off water. Place into a food processer. It should be gritty similar to grated parmesan

1 box of organic lasagna noodles
1 large about 2 -3 pounds butternut squash
3 cloves of garlic minced
1 small onion diced
1tbls. fresh oregano
2 tbls. fresh basil
2 tsp. fresh thyme
2 tbls.coconut oil
S&P to taste
6C Kale
13 by 9 deep baking dish

First cut butternut squash in half. Its a bit tough so please be careful. Place on a cookie sheet and place in a 350 degree preheated oven. Roast for about 25-30 minutes or until completely softened.
Let your squash cool. Scoop out of skin, it should come out very easily. Place half in a food processer and puree'. The other half you will slice thinly and set aside.

Sauté 
onion , garlic in coconut oil add puréed butternut. Simmer on low add fresh herbs.

Assembly
Start with sauce place noodles down. Top with butternut slices then with kale s&p then cashew cheese. repeat and end with sauce on top. Top with pecans cover with foil and bake on 350 for 30 -40 mins. Uncover and toast pecans for another 5mins. Take out of oven let sit for about 5 mins.  Makes 8 servings. Serve with a kale salad and enjoy!!! Let me know if any of you try this out an how you like it. You will feel satisfied and a little healthier afterwards.
Lots of Love!!!
Your personal chef
Samantha