Last weekend Mark and I celebrated Easter with my parents and my brother and his girlfriend. Yummy food and good times! Since then I've been working hard and my brain has been filled with teaching and math, so not much else to report. The only blog post I starred this week was this almond joy smoothie which looks amazing and I can't wait to try it. I've been eating more coconut lately (coconut butter is amazing in my oatmeal with blueberries!), and I'm sure that this smoothie will be as good as it looks.
On the menu for you this week is two new recipes and two old favorites. Maple Walnut Chicken is a sweet twist on a traditional chicken, and Sticky Orange Tofu is a fun new way to have tofu. Get your daily dose of LOTS of vegetables with Creamy Polenta with Veggies, and if you didn't get a chance to try the Open-Faced Pineapple BBQ Tempeh Sandwiches a couple of weeks ago, hopefully you'll get a chance to try them this week! This week is a mix of vegetarian and non-vegetarian meals, with plenty of room for vegetables. Hope you enjoy!
This weekend I will be testing these cupcakes as a potential wedding dessert (my cousin's wedding!). I'll make sure to report back if they are a success! As always, let me know if you have any recipe requests.
Dinners for the Week
Sunday: Creamy Polenta with Kale, Mushrooms, and Tomatoes
- Make the full recipe and eat half tonight, have the leftovers on Wednesday
Monday: Maple Walnut Chicken with roasted mixed vegetables and grain of choice (if desired)
- Make the full recipe and eat half tonight, have leftovers on Thursday
Tuesday: Sticky Orange Tofu with orange sweet potatoes and roasted kale + garlic
- Make the full recipe and eat half tonight, have leftovers on Friday
Wednesday: Leftover Polenta with Vegetables
Friday: Leftover Orange Tofu + sides
Saturday: Open-Faced Pineapple BBQ Tempeh Sandwiches, on bread with salad and baked sweet potato fries on the side (or other sides!)
Have a great week!
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