The 2023 week 4 menu plan is complete. Let me begin by saying that I just finished listening to “The Age Defying Secrets Summit” over the past 7 days. What a learning experience for living life at its’ best. So much information about all facets of healthy living, including lots of information on diet. Implementation will require due diligence.
Breakfast
All plant based recipes are featured for breakfast this week. One is a particular stretch for us (the Savory Oatmeal) but I cleared it with the ‘Ole Buckeye in advance. Early mornings will be an adventure.
Mexican Breakfast Hash with Lime Crema
Lunch
I love great soups in the winter…in fact all year round. Both lentil soups are new recipes. The cabbage soup is a favorite and scheduled for game day so that I am not tied to the kitchen.
Dinner
Most of my dinners this week include poultry and red meat. Over the past weeks I have reduced the number of evening meals that include meat. I will say that I now receive all of our meat from Butcher Box. Butcher Box is committed to premium meat: 100% grass-fed beef, free-range organic chicken, pork raised crate-free, and wild-caught seafood. When we do eat meat, we have definitely reduced the portion size.
Roasted Butternut Squash
Bliss Burgers page 182 Plantyou by Carleigh Bodrug
Hits and Misses
This is a hold over recipe from week 2 when I used healthy recipes from Food Network. I used stevia brown sugar and THM baking blend to make it more healthy, as well as utilizing fresh fruits past prime along with the frozen fruit.
We love salmon and capers. I baked this in the oven rather than using the grill. This would be a great way to cook salmon in the summer however, if I make it inside in the future I won’t do the foil packets…that is more for the convenience of grilling. The flavors were wonderful and this recipe is a keeper.
Salmon with Lemon, Capers and Rosemary
Great salad. The only change I would make the next time is decreasing the amount of maple syrup. Although I like sweetness to a dressing, this was a little much for us.
Apple, Cranberry Spinach Salad with Goat Cheese
To be perfectly honest, this recipe took me back to my “Hamburger Helper” days. It needed more spice which I will add when it reappears on the menu. Not worth a repeat.
I almost didn’t make this chicken dish after rereading the directions. However, since I had all of the ingredients and we love Greek food, I went for it. I am so glad that I did. The flavors were spot on. The chicken was moist and very flavorful. We will also enjoy it a second time.
Recap
I hope to incorporate many of the things I have learned over the past week in my future menu plans as well as other lifestyle changes. It is challenging listening to so many renowned professionals and their varying viewpoints and educated opinions. These brilliant minds don’t always agree and navigating how to adapt our lifestyle will take further investigation. The more I am educated the more confused I am. The journey continues. Bon Appetit!
