Menu planning – 9-18-16

Hello! It’s been a while since I have done a meal planning post! It’s all about quick and easy meals these days. In case you need some extra inspiration this week, I’m linking up with Laura and!

Sunday – Black bean tacos 

Monday – Easy Mediterranean collard wraps and roasted sweet potatoes

Tuesday – Butternut squash soup, veggies and hummus and Paleo dinner rolls (new)

Wednesday – Veggie chili nachos

Thursday – Stuffed peppers, roasted potatoes

Friday – Pizza night! Everyone likes to choose their own toppings, but I will be making a cauliflower/almond meal crust. Recipe below.

Saturday – Jamaican Chickpea Stew – over potatoes for the non-rice lovers 🙂

I also made some nut/date caramel sauce for dipping apples! Yum!

Cauliflower Crust

 3 cups riced cauliflower

¼ tsp. sea salt

½ tsp. dried basil

½ tsp. dried oregano

½ tsp. garlic powder

4 T. almond meal

1 T. nutritional yeast

1 T. olive oil

2 eggs

Preheat oven to 350. Cut off the florets. Pulse in your food processor for about 30 seconds, until you get cauliflower “rice.” Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. You can also steam or water saute. Dump cooked cauliflower onto a clean towel and cool. Once cauliflower is cool, wrap it up in the dish towel and wring the water out of it. You want to squeeze out as much water as possible.

Put cauliflower into a bowl. Now add spices, almond meal, nutritional yeast, olive oil. Stir the mixture to incorporate all the ingredients. Now add your egg and mix again.

Once mixed together, form the dough into a crust onto parchment paper about 1/4 inch thick.

Bake for 15-20 minutes, or until it starts to turn golden brown and the edges crisp up. Flip and bake another 5 minutes. The edges should start to be crispy brown but not too much because you will pop it back in the oven after adding the toppings.

Add your sauces & toppings (I recommend already cooked toppings)  and place back in the oven. Cook for another 5 minutes until the toppings are warm.

What’s for dinner at your house this week? Do you have any non-rice lovers at your house?


Crock pot stuffed peppers

Happy Monday! I love Mondays. I’m usually super productive on Mondays. I’m not sure why except that weekends are usually crazy and I like to get my house back together on Mondays. However, it is also usuallly the toughest school day for at least one of my girls. I guess no school on the weekends throws her off. And yes, I am that mean homeschool mom who still has school on Martin Luther King  day. I figure it gets us one day extra of summer break, and I LOVE summer. You know what else I love? My crock-pot. How about you? It makes life so much easier.


Stuffed Peppers

This dish freezes well for future meals.

1 medium onion, finely chopped (1 cup)

2 Tbs. olive oil

2 ribs celery, finely chopped (½ cup)

1 Tbs. ground cumin

2 cloves garlic, minced (or 1 tsp. garlic powder)

1.5 cups frozen chopped kale

1 15-oz. can diced tomatoes, drained,

1 15-oz. can black beans, rinsed and drained

3 large carrots, grated (1½ cups)

4 large bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion and celery, and cook until crisp tender.  Add cumin and garlic. Stir in kale, drained tomatoes, beans, carrots and about 1/2 cup water. Cook until liquid has evaporated. Season with salt and pepper, if desired.

Preheat oven to 350°F. Coat pan with heat safe oil to prevent sticking.

Fill each bell pepper half with heaping ¾-cup bean mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

I also do these in the crockpot on low for 6 hours.

Menu Plan – 1/17/16 and January Reset

The January 21-day reset is going great! I have been enjoying the strength workouts, and it really makes me appreciate how much I really do LOVE running.

I also love hearing how my clients are feeling great by detoxing from sugar – more energy, less bloating, etc…   It’s amazing what real food can do FOR you and what “chemicalized” food does TO you.

As I was prepping for the week, Little Lady helped me make some protein bites.


Sunday – Butternut squash soup – We LOVE this soup

Monday – Bean burgers, coleslaw, roasted potatoes

Tuesday – Individual pizzas on cauliflower crust

Wednesday – Spaghetti squash with basil and creamy cauliflower alfredo

Thursday – Leftovers

Friday – Easy Black bean tacos (crock-pot – see below for recipe)

Saturday – Veggie chili

Black bean tacos

2 green peppers, chopped

1 medium onion, chopped

2 cloves garlic, minced or pressed

1 cup salsa

2 can black beans, drained and rinsed

Add all ingredients to slow cooker and cook on low 4 hours.  Serve with your favorite toppings on corn tortillas or lettuce wraps.

What’s on our meal plan this week?


Black Bean Burgers

Yesterday was Little Lady’s 9th birthday. How is that even possible?!  She requested that we go roller skating in between worship services. I’m so glad they are loving roller skating because I love it too!


She loves these bean burgers and requested them for her birthday supper. What is great about them is that you can make them ahead of time.  They freeze and reheat very well. When I freeze them, I place parchment paper between each burger.

1 T. ground flaxseed

1 can black beans (15 oz.), drained and rinsed

1 cup grated zucchini*

½ cup chopped onions

¾ cup rolled oats (GF if needed), processed into a flour (process in food processor until flour consistency)

1-2 T. low-sodium soy sauce or coconut aminos

1 t. chili powder

1 tsp. garlic powder

1 t. dried oregano

1 t. ground cumin

Preheat oven to 350. Line a baking sheet with parchment paper or spray with cooking spray.

In a large bowl, mash the black beans into a paste, leaving a few beans intact for texture. Stir in the rest of the ingredients. Adjust the seasonings to taste, if desired. Mix well until combined.

Shape the dough into 8 patties. Pack the dough lightly to help it hold together during cooking and place the patties on the prepared baking sheet.

Bake the patties for 15 minutes, gently flip them, and bake for 15-20 minutes more, until the patties are firm and golden.

Serve with toasted Ezekiel buns or lettuce leaf “wraps.”

Can be frozen and re-heat well.

*I use the frozen zucchini from my garden. Just make sure you squeeze the extra moisture out if you use frozen.

Amanda’s Tomato Cream Sauce (Dairy free)

I love creating recipes. Unfortunately, I’m a “little bit of this, little bit of that,” kind of a cook. So, I’m excited that I actually measured and wrote this one down. I may or may not have used my finger to clean the food processor after I was finished.


Amanda’s dairy free tomato cream sauce

½ cup raw cashews

1 – 15 oz. can diced tomatoes

1 T. nutritional yeast

1 tsp. garlic powder

1 tsp. dried basil

¼ tsp. sea salt

Soak cashews for 2 hours. Drain. Add everything to food processor and blend well. Pour over spaghetti squash and mix well in a pot. Heat over low heat until warm.

Are you a strict recipe follower?

My favorite veggie chili!

This is so easy, peasy to throw in your slow-cooker and we stretch it 2 meals. We usually eat it once as chili and enjoy leftovers on top of tortilla chips (aka nachos) or on top of sweet potatoes. Enjoy!

Begin by chopping up your veggies! Sometimes I even do this part the night before while cleaning up supper dishes.

1.5 cups chopped onion

12 oz sliced mushrooms

1 cup chopped green pepper

1 yellow squash, chopped into bite sized pieces

2 cloves garlic

2 – 15 oz. cans tomato sauce

1 cup water or vegetable broth 1 – 15 oz. can diced tomatoes, undrained

1 T. cumin

1 T. chili powder

0.5 tsp. smoked paprika

2 – 15 oz. cans of black beans, drained and rinsed well

Throw it all in a slow cooker and cook on high for 4-5 hours.

Do you love to use your slow-cooker?