December 06, 2013

Week 48 - Dairy Free, No Problem!




PDF Version of Meal Plan

Wow... Week 48 already!!  I've been spending a lot of time lately contemplating where to go with this blog at the end of 52 weeks.  It's had so many personal benefits that I can't see giving it up, yet in it's current format it's a bit too time consuming to keep up while working full time.  I have some ideas that I'll share in a recap post at the end of the year but I'd love to hear any thoughts you might have!  Feel free to either comment or send me a Facebook message if you have ideas or would like to share what you felt worked or didn't work.

Recipe Quick Links


Almond Milk, Oh She Glows
Granola, Civilized Caveman Cooking Creations
Raspberry Chia Jam, Eat Good 4 Life
Avocado Corn Salad, Sobey's Inspired
Whole Wheat Tortillas, 100 Days of Real Food
Maple Soy Salmon, Chatelaine
Vegan Parmesan, Oh She Glows
Slow Cooker Pineapple Chicken, Skinny Ms.
Ginger Mushroom & Kale Beef Stir-fry, Gimme Some Oven

Week in Review


The dairy-free trial continues and I didn't find it so hard this week.  Here are the highlights...

Almond Milk - I would drink this over dairy milk anytime and trust me when I tell you, it's really simple to make and far superior to store-bought!

Granola & Raspberry Chia Jam - I made the granola to use up some almond pulp and paired it with So Good Coconut Yogurt and Raspberry Chia Jam.  Awesome replacement for my typical Greek yogurt & berry snack.  This raspberry jam is ridiculously easy to make and really delicious!!  Making homemade granola happens only on rare occasions in this house... this is my latest favorite store-bought variety.

Love Grown Granola


Black Bean & Avocado Salad Wrap - This was basically the Avocado Corn Salad that I've made numerous times, with the addition of black beans to make it more of a meal.  Then I scooped it up with a warmed fresh tortilla.  Mmm, mmmm....

Quinoa & Pomegranate Salad with Arugula - This was a simple recipe.  I mixed quinoa and bulgar, added pomegranate seeds and a mix of peppers and sugar snap peas.  For the dressing I used a pomegranate vinaigrette.  To pack it for lunch I laid arugula in a bowl and topped it with the quinoa and then mixed it up just before eating.  I think the arugula was a key ingredient.  It's a bit strong and peppery so it's a good balance for the sweetness of the pomegranate.  I mention this one because it was quick, easy and made lunch for two days, and also because we were able to reinvent it so it wasn't just a repeat lunch.  The first day it was paired with black beans and the second day with leftover pineapple chicken and worked well with both.

Maple Soy Salmon - It was so good last week we had it again.  This recipe is a winner!

Vegan Parmesan -  Our typical Arugula and Kale salads have Parmesan cheese (I typically use shaved fresh Parm).  This week I substituted with Vegan Parmesan.  I would say it more closely replaces grated Parmesan but I thought it was really good and was able to totally enjoy my favorite salads.

Kale Salad all dressed up with Vegan Parmesan



Slow Cooker Pineapple Chicken - This was one of those "super-easy-do-all-the-prep-the-night-before- leave-it-for-the-day-and-come-home-to-a-fully-cooked-delicious-meal" slow cooker recipes.  And it used just a few basic ingredients.  And it made enough to have leftovers for lunch.  Love!

Slow Cooker Totally Awesome Pineapple Chicken


Ginger Mushroom & Kale Beef Stir-fry - I actually thought this was just ok but Dave totally enjoyed.  I'd say it was his favorite from the week.

So basically I loved everything this week!

Note:  Dave and Marin did not eat dairy free - they had things like milk, yogurt, cottage cheese and cheese.

Happy Weekend!

Sandra

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