The 2023 week 7 menu plan is complete. I have a feeling that I am much too aggressive coming off of a week in Florida away from a busy kitchen. There is not only cooking ahead, but restocking the refrigerator. I actually had the weekend off since we had a family dinner of chili and all the fixings followed by a King’s Cake celebrating upcoming Mardi Gras. As it turns out we had the leltover chili and fresh guacamole again on Sunday as we enjoyed watching the Super Bowl together. Great weekend with family.
Breakfast
I am planning all new plant based breakfast selections, as well as prepping the cranberries for another farro creation planned for next week.
Coffee Almond Fudge Shake Valentine’s Day!
Farro Breakfast Pudding with Dates and Cardamon
Roasted Cranberry, Maple and Brown Sugar Farro
Lunch
It will be plant based all the way for lunch this week as well. Once again I have selected a variety of new recipes with an emphasis on soup.
Creamy White Bean Enchilada Soup
Dinner
The dinner plans have several rotation worthy meals as well as several new additions. Both of the salmon preparations are new and sound delicious. Last month we enjoyed Gigi Hadid’s Vodka Pasta that my grand daughter requested, and although it was absolutely delicious, I will attempt a more healthy rendition. The Italian vegetable bake is a recipe from a new resource that I have found and hope to rely on for future plant based choices.
Gigi Hadid’s Spicy Vodka Pasta Sauce Recipe, Veganized
Recap
What a wonderful week we had on Marco Island. Not only was the resort beautiful, but our villa opened up directly to the beautiful sand and sounds of the Gulf. The weather was perfect and we were able to reconnect with old friends and meet new ones as well. We hope to return. I can’t say the we ate totally healthy all week, but we did enjoy our meals and our fellowship. Now that we are home we will return to our focus of educating ourselves on health and wellbeing. The journey continues. Bon Appetit!
