What I’m Cooking This Week
Project 365, Day 24
We made it to another Sunday, friends. Yay us! As I’ve been doing this month, I’m sharing the recipes I’m going to be cooking this upcoming week in case it helps you in any way. Gives you ideas. Nearly every week, I get a text from “Lorena“—”What should I cook tonight?” READ MY BLOG, “LORENA”!
I’m turning the corner on my last week of Whole30 and frankly, I can’t wait for it to be over. I’m going to finish it because completion is something I’m working on. What’re seven more days in the grand scheme of things? That CVT soft-serve will be waiting for me, just in time for my birthday. Well earned, I’ll say. My skin is quite clear, the bloat I carry around with me every day like a hair tie at the bottom of my purse is diminished…it’s not all bad. That said, the following recipes are all technically Whole30, but you can adjust them however you want! Make them vegetarian, swap out the heart of palm “noodles” for real, glorious gluten-stuffed pasta…it’s your meal. Make personal magic happen, folks.
OKAY, in no particular order, here’s what I’m making this week:
Paleo Breakfast Tacos (for lunch! I’m wild like that)
These tortillas are 100% a Whole30 loophole which actually means they are not compliant, but again, I’m not doing this whole thing for the mental game but rather seeing how the elimination of certain foods affects my body, so…I’m letting it slide. Having these for lunch one day and literally can’t wait!
No Bean Instant Pot Chili
While I always prefer my chili with beans to give it some body, beans aren’t allowed on Whole30, so giving this recipe a try. However, how dare the recipe developer take a photo with delicious bread that I cannot currently eat. Does she know nothing who my personal weaknesses?!? 😉
Patacon Hamburgers w/ Massaged Kale Salad
Last week, I mentioned I was part-plantain in my blood, and this continues to prove it. I had some leftover beef patties in the freezer and I’m giving this a whirl! I love serving a tart, lemony massaged kale salad as an accompaniment to richer foods. Maybe this week, I’ll photograph myself making it (or at least the finished product) and share my recipe and process for it with you!
Shrimp Foil Packets
I’ve written about this recipe before when I told you about my easy weeknight dinners I turn to regularly. It’s a solid, make again and again staple in my house. I’ll be skipping the corn here (another Whole30 no-go sadly), but it’ll be #goodenough, I’m sure.
Pot Roast w/ Mashed Sweet Potatoes & Massaged Kale Salad
I’ve never made a pot roast. Not sure how that’s happened, as someone who cooks regularly and enjoys the low and slow process, but I’m pretty excited about this one! Will probably be a Friday or Saturday night treat. Charles doesn’t know it yet, but he’ll be PUMPED (how cliche…a man who gets excited about meat ::eye roll::).
Whole30 Chicken Lettuce Wraps
A simple swap of soy sauce to coconut aminos makes these Whole30 compliant. Coconut aminos aren’t as salty or umami-y as soy sauce, but I think they’ll still be quite delicious!
Whole30 Turkey “Noodle” Soup
Have you ever tried heart of palm noodles? I bought some the other week to give them a try and curious how this will turn out. Wish me luck!
Mash Banana Egg Bowl
When I first tried this recipe, I was highly skeptical. Mashing a banana with scrambled eggs, cooking them and eating it with almond butter and apples. Gah-ross. But you heard it here first: It’s spectacular. I’ve eaten this for breakfast, lunch and dinner because it’s very quick to come together and sits in this strange, lovely land between savory and sweet. A meal with definite je ne sais quoi.
And that’s that. My last week of Whole30 and what I’m making to get through. Anything here you’re interested in trying??
See you tomorrow, friends!