Recipes

Disclaimer about the menu: This is my family's personal weekly menu and I was pregnant with a toddler, nursing mom (lots of protein needed). It's not perfectly nutritious but we try to eat 80/20. 80% well and 20% indulgent/life happens. 

Featured Recipe:

 

Homemade Pecan Pie

Crust and whipped cream- my own.

Pie filling and picture- adapted from

spendwithpennies.com

 

 

 

 

 

 

Yield: 1 pie

 

Crust: Makes 1 bottom + a little extra. I use the extra to thicken the sides but you can also use it for a latticed top crust

Mix lightly and keep cool until ready to use

  • 2 cups flour (white or all purpose is best)

  • 1/2 cup coconut oil

  • 1/4 cup butter

  • 6 tbsp cold water

 

Filling:

  • 1/2 cup brown sugar

  • 1/2 cup brown rice syrup

  • 1/2 cup melted butter

  • 2 eggs

  • 1 1/2 tbsp flour

  • 1 tbsp milk

  • 1 tsp vanilla extract

  • 1 1/2 cups chopped pecans, lightly toasted

 

Instructions

  1. Preheat oven to 400F

  2. Whisk eggs in a large bowl and stir in butter. Add in remaining ingredients and stir well.

  3. Pour mixture into pre-made crust.

  4. Bake at 400 degrees for 15 minutes, reduce heat to 350 degrees and bake for an additional 35 minutes. Cool completely.

 

Whipped Cream:

In a large bowl beat together until stiff peaks form:

  • 1cup heavy cream

  • 1/2tsp vanilla extract

  • 2tbsp sugar (or less, to taste)

Weekly Menu

Monday:             2 eggs sunnyside up + Banana pancakes + Bacon

                             Chicken Taquitos + Salsa + Sourcream + Avocado

             Pear and Ground Pork Stuffed Acorn Squash + Asparagus with Buttered Browned Sage

 

Tuesday:             Smoked Trout + Wild Rice Cake + Arugula/Tomato salad

                             Chicken Taquitos + Salsa + Sourcream + Avocado

             Pear and Ground Pork Stuffed Acorn Squash + Asparagus with Buttered Browned Sage

 

Wednesday:       2 eggs sunnyside up +Banana pancakes + Bacon  

                   Pear and Ground Pork Stuffed Acorn Squash + Asparagus with Buttered Browned Sage

                            Mexican Beef Skewers + Poblano Roasted Sweet Potatoes

 

Thursday:           Smoked Trout + Wild Rice Cake + Arugula/Tomato salad

                             Korean Beef + Basmati RIce + Side Salad

                            Mexican Beef Skewers + Poblano Roasted Sweet Potatoes

 

Friday:                 Smoked Trout + Wild Rice Cake + Arugula/Tomato salad

                            Mexican Beef Skewers + Poblano Roasted Sweet Potatoes

                             Eat out day! Taco Truck

 

Saturday:            Egg/Cheese omelet + Bacon + Sprouted French Toast

                             Leftovers Homemade Pizza

                             Korean Beef + Basmati RIce + Side Salad 

 

Sunday:               2 eggs sunnyside up +Banana pancakes + Bacon  

                             Korean Beef + Basmati RIce + Side Salad

Chicken Taquitos + Salsa + Sourcream + Avocado

                            

Snacks: Greek yogurt + banana slices, cheddar cheese stick, pistachios, homemade jello, clementines, cafe latte and vanilla shakeology

Desserts: Prunes, dates, oatmeal raisin cookies, homemade pecan pie (no high fructose corn syrup, low sugar, coconut oil/buttery crust)

Featured Recipe:

 

Crunchy Spicy Shredded Pork Tacos with Pineapple Salsa

Recipe and Picture from: 

teambeachbody.com

 

 

 

 

 

 

Yield: 4 servings, 2 tacos each

 

Ingredients

  • 1 lb. raw pork loin, cut into 4 large pieces

  • 1 (7-oz.) can sliced jalapeños (optional)

  • 1½ cups tomatillo salsa (or salsa verde)
  •  

    ½ cup finely cubed fresh pineapple

  • 2 medium shallots, finely chopped

  • 2 Tbsp. fresh lime juice

  • ¼ tsp. ground cumin

  • 8 corn tortillas (or 6-inch whole wheat tortillas), warmed

  • ½ cup thinly sliced radishes

 

Instructions

  1. Place pork loin, jalapenos, and tomatillo salsa in a slow cooker. Cook on high for 3 to 4 hours, or until pork is no longer pink and shreds easily.

  2. Remove pork from liquid. Cool for 20 minutes. Shred pork, discarding any visible fat.

  3. Combine pineapple, shallots, lime juice, and cumin; mix well. Set aside.

  4. Top each tortilla evenly with pork, salsa, and radishes.

Weekly Menu

Monday:             Shake + Whole Wheat Bread + Butter + Cucumber + Lox 

                             Baked Chicken with BBQ sauce and Cheese + Broccoli

             Roasted Garlic and Rosemary Burgers + Pickles + Coleslaw + fresh salad 

 

Tuesday:             Pumpkin Protein Muffins + Breakfast Sausages

                             Grilled Chicken Dijon + Green Beans + Couscous

             Roasted Garlic and Rosemary Burgers + Pickles + Coleslaw + fresh                                                             salad 

 

Wednesday:       Shake + Whole Wheat Bread + Butter + Cucumber + Lox 

                             Grilled Chicken Dijon + Green Beans + Couscous

                             Shredded Pork Tacos + Spinach Dip + Carrots

 

Thursday:           Shake + Raspberry Muffins

                             Buffalo Tenders + Spinach Dip + Carrots

                             Grilled Porkchops with Peach and Jalapeno Salsa +

                              Roasted Brussels Sprouts and Carrots

 

Friday:                 Raspberry Muffins + Breakfast Sausage

                             Buffalo Tenders + Spinach Dip + Carrots

                             Eat out day! Taco Truck

 

Saturday:            Raspberry Muffins + Breakfast Sausage

                             Shredded Pork Tacos + Spinach Dip + Carrots

                             Ground Pork and Pepper Stirfry + Mashed Squash 

 

Sunday:               Shake + Whole Wheat Bread + Butter + Cucumber + Lox 

                             Ground Pork and Pepper Stirfry + Mashed Squash

                              Grilled Porkchops with Peach and Jalapeno Salsa +

                              Roasted Brussels Sprouts and Carrots

Snacks: Greek yogurt + berries, mozzarella stick, tropical fruit salad, almonds, raw peppers + hummus, carrots + guacamole, cafe latte shakeology

Desserts: Grapes, raspberry chia pudding, cherries

Weekly Menu

Monday:             Oatmeal + Cinnamon + Banana + Nuts + Bacon 

                             Caribbean Pork with Pineapple + Brown Rice

             Chicken Teriyaki + Kale-Broccoli Stir-fry + Baked Potato Wedges 

 

Tuesday:             Blueberry pancakes + Breakfast Sausage

                             Korean Beef + Basmati Rice

             Chicken Teriyaki + Kale-Broccoli Stir-fry + Baked Potato Wedges

 

Wednesday:       Blueberry Pancakes + Breakfast Sausage

                             Korean Beef + Basmati Rice

                             Brisket with Potato and Onion + Seedy Salad

 

Thursday:           Oatmeal + Cinnamon + Banana + Nuts + Bacon 

                             Caribbean Pork with Pineapple + Brown Rice

                             Brisket with Potato and Onion + Seedy Salad

 

Friday:                 Bagel + Cream Cheese

                             Korean Beef + Basmati Rice

                             Eat out day! Taco Truck

 

Saturday:            Oatmeal + Cinnamon + Banana + Nuts + Bacon 

                             Baked Salmon + Butternut Squash

                             Brisket with Potato and Onion + Seedy Salad

 

Sunday:               Omelet + Ham + Waffle 

                             Caribbean Pork with Pineapple + Brown Rice

             Chicken Teriyaki + Kale-Broccoli Stir-fry + Baked Potato Wedges 

Featured Recipe:

 

Stir-Fried Kale and Broccoli Florets

Recipe from: allrecipes.com

 

 

 

 

 

 

Yield: 6 servings

 

Ingredients

  • 1/8 cup olive oil

  • 7 garlic cloves, sliced

  • 1 chili pepper, chopped

  • 1 head fresh broccoli, chopped

  • 1 bunch kale, stems removed and chopped

  • 1/4 cup sun-dried tomatoes, julienned 

  • juice of 2 limes

  • salt

 

Instructions

  1. Heat olive oil in a large wok or skillet over high heat.

  2. Stir in garlic and chili pepper; cook for 2 minutes stirring frequently.

  3. Stir in broccoli, cook 1 minute.

  4. Add kale and cook 2 minutes, stirring frequently.

  5. Stir in sun-dried tomatoesm pour in lime juice, and salt to taste.

  6. Toss well and serve.

Peanut Butter & Chocolate Scones

Original Recipe and photo found on: alldayidreamaboutfood.com

 

 

 

 

 

 

Yield: 16 scones

 

Ingredients

 

Scones:

  • 2 cups almond flour (slightly more)*

  • 3/4 cup peanut flour

  • 1/2 cup brown rice syrup*

  • 1 tbsp baking powder

  • 3/4 cup Semi-sweet chocolate chips

  • 1/2 cup creamy peanut butter 

  • 1/4 cup butter (a little less than 1/4 cup)*

  • 2 large eggs

  • 2 tbsp cream

  • 1 tsp vanilla

 

 

*modified from sugar so wet/dry measurements need adjustment

 

Glaze:

  • 2 tbsp creamy peanut butter

  • 1 oz very dark chocolate (85% cacao or higher)

 

Instructions

  1. For the scones, preheat oven to 325F and line a baking sheet with parchment or a silicone mat.

  2. In a large bowl, whisk together almond flour, peanut flour, sweetener, and baking powder. Stir in chocolate chips.

  3. In a small pot or double boiler, combine peanut butter and butter and cook on low until melted, stirring.

  4. Add peanut butter mixture, eggs, cream and vanilla to almond flour mixture and stir until dough comes together.

  5. Divide dough in half and transfer to baking sheet. Pat into 2 circles about 6 inches in diameter and 1 inch high. Cut each into 8 wedges and carefully lift the wedges and spread out on baking sheet, leaving 1 inch between each scone.

  6. Bake 15 to 18 minutes, or until just firm to the touch and lightly browned. Remove from oven and let cool.

  7. For the glaze, melt butter and chocolate together in small pot or double boiler, stirring  until melted.

  8. Stir to combine and then drizzle over scones. Let set 10 minutes.

Weekly Menu

Monday:             Irish Soda Bread + Soft Boiled Eggs + Tea

                             Coconut-Basil Cod + Brown Rice

                             Lentil Soup + Lemon Herb Chicken + Red Cabbage

 

Tuesday:             Irish Soda Bread + Soft Boiled Eggs + Tea

                             Coconut-Basil Cod + Brown Rice

                             Lentil Soup + Lemon Herb Chicken + Red Cabbage

 

Wednesday:       Irish Soda Bread + Soft Boiled Eggs + Tea

                             Curried Chicken Salad + Toasted Pita Bread

                             Pollo Asado + Cauli Rice + Roasted Brussels Sprouts

 

Thursday:           Peanut Butter Chocolate Scones

                             Curried Chicken Salad + Toasted Pita Bread

                             Pollo Asado + Cauli Rice + Roasted Brussels Sprouts

 

Friday:                 Bagel + Cream Cheese

                             Italian Sausage + Peppers + Brown Rice

                             Eat out day! Taco Truck

 

Saturday:            Peanut Butter Chocolate Scones

                             Italian Sausage + Peppers + Brown Rice

                             Pollo Asado + Cauli Rice + Roasted Brussels Sprouts

 

Sunday:               French Toast + Bananas + Bacon + Coffee  

                             Italian Sausage + Peppers + Brown Rice

             Chicken Teriyaki + Kale/Broccoli Salad + Baked Potato Wedges 

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Have questions? Contact me at mindbodybabie@gmail.com or 347.398.6801

© 2020 by Anna Lopez