This week, breakfast mostly consisted of either kiwi or mango, almonds, and coffee with coconut milk. Occasionally I’d have a bowl of GF Chex Cereal with coconut milk too. For the first week of GF-DF June, we did pretty well! And I didn’t really miss bread or flour that much at all.
Day 154: Monday, June 3, 2013
- Lunch: Leftover Stirfry (teriyaki chicken with jasmine rice, carrots, mushrooms, daikon, and broccoli)
- Dinner: Curried Beef + Rice + Roasted Broccoli and Cauliflower
- Dessert: Coconut Milk “Ice Cream” with Banana, Peanut Butter, Cocoa Powder and Vanilla – so yummy!
Day 155: Tuesday, June 4, 2013
- Lunch: Leftover Curry, Broccoli, and Cauliflower
- Dinner: Spinach Omelets
- Dessert: Leftover Coconut Milk “Ice Cream”
Day 156: Wednesday, June 5, 2013
- Breakfast: after last night’s dessert, I put the “ice cream” in the fridge instead of the freezer and ate it for breakfast–it was thick and creamy like chocolate pudding but healthy like a smoothie!
- Lunch: Salad with Dried Dates, Slivered Almonds, Grape Tomatoes, and Celery Seed dressing
- Dinner: Made Homemade Hummus with Spinach wrapped in corn tortillas
Day 157: Thursday, June 6, 2013
- Lunch: Layered Corn Tortillas with Leftover Hummus, halved grape tomatoes, and sliced bell peppers
- Dinner: Grilled Lemon Pepper Salmon + Coconut Lime Rice + Mango and Red Onion Salsa
Day 158: Friday, June 7, 2013
- Lunch: Leftover Salmon + Coconut Lime Rice + Mango Avocado Salad
- Dinner: Picked up a Rotisserie Chicken and made a quick batch of Warm Red Potato Salad (sometimes you just have to cheat)
Posted in Bio, Health & Nutrition
Tagged coconut lime rice, corn tortillas, dairy-free, DF, gf, gluten-free, hummus, mango salsa, salmon, week of meals
Today was fun. After church, we decided to postpone our lettuce wrap experiment until the evening (primarily because we were hungry and the chicken still needed to cook in the rotisserie for an hour). So, we ate a quick meal and then we each got a small chicken to season.
Bryan did his with garlic, butter, salt and pepper. I used my Sweet & Spicy rub and stuffed it with a poked lime and a chopped shallot. It turned out pretty well, but I think I still like Bryan’s version the best. Bryan’s chicken will go in our Valentine’s Stirfry tomorrow night. And mine will be used with tonight’s recipe: Lettuce Wraps with Mango Salsa.
Here are the ingredients:
Organic Lettuce (leaves washed, separated and dried), Organic sliced tomatoes, Organic Rotisserie Chicken (season to taste), Organic Mango Salsa (recipe below), and Kame's All-Natural Sweet Chili Sauce.
Place about 1 oz. chicken, 1 Tbsp. salsa, and a few tomatoes in the center of the lettuce. Top with a touch of sweet chili sauce.
Fold like a burrito and enjoy! Fresh, crisp, and delicious!
Mango Salsa Recipe:
Dice the following ingredients:
- 1 organic mango, peeled and pitted
- 1/4 organic red pepper, seeds removed
- 1/4 small organic red onion
- 2 cloves organic garlic
- 1 Tbsp. dried cilantro
- 2 Tbsp. lime juice
- 1/8 tsp. dried crushed red pepper
- 1/4 teaspoon cumin
- 1/8 teaspoon cinnamon
- 1/8 tsp. sea salt
- 1/8 tsp. raw sugar
- (optional: avocado, black bean, corn, pineapple)
Enjoy on tortilla chips, in your lettuce wrap, or on a taco. Bon Appetit!