First Half of January Meal Plan

Breakfast

Smoothies are such a great way to pack nutrition into yummy goodness. 
CT Smoothie
2 banannas
2 tbsp Very Green Trador Joes
2 cup So Delicious Coconut Milk Unsweetened
1 cup Simply Orange juice 1  cup frozen fruit 
4 tsp fresh ginger root 
5 tbsp anutra grain
Handful of spinach


Egg salad and CT Smoothie (3 breakfasts first week/ 3 breakfasts 2nd week)
(egg, avocados, and lemon juice)
http://www.theroastedroot.net/avocado-egg-salad-mayo-free/

Very Veggie Omelet and CT Smoothie (3 breakfasts first week/ 3 breakfasts 2nd week)
https://www.yahoo.com/health/mediterranean-recipes-3-breakfasts-to-start-your-118125076047.html?soc_src=unv-sh&soc_trk=pi&nf=1

Avocado and Tomato Flatbread and CT Smoothie (1 breakfasts first week/ 1 breakfast 2nd week)

Serves 1

½ ripe avocado, chopped
1 teaspoon fresh lemon juice
1 dash fish sauce
1 whole wheat pita, split in half and toasted
½ cup grape tomatoes, halved
2 teaspoons olive oil
1 tablespoon minced cilantro leaves
¼ teaspoon flakey sea salt

In a medium mixing bowl, combine the avocado, lemon juice, and fish sauce and coarsely mash with a fork. Spread the mixture evenly on both pita halves.

Arrange the tomatoes in an even layer over the avocado mixture, and drizzle with the olive oil. Garnish with the cilantro leaves and sea salt, and serve immediately.

https://www.yahoo.com/health/mediterranean-recipes-3-breakfasts-to-start-your-118125076047.html?soc_src=unv-sh&soc_trk=pi&nf=1

Lunches

Roasted Cauliflower Chickpea Quinoa

http://www.mydarlinglemonthyme.com/2013/08/roasted-cauliflower-chickpea-quinoa.html (1st week)


Tabouleh
http://norecipes.com/recipe/tabouleh-recipe (2nd week)

Dinner

Roasted Pumpkin Risotto

http://thecozyapron.com/roasted-pumpkin-risotto-and-the-legacy-of-the-littlest-pumpkin/ (3 dinners)


Shepherd's Pie (3 dinners)
(I always double or tripple be/ it is delicious, goes fast, and a lot of work- well worth it!)
coconut oil
1 onion...
3 carrots
2 ribs celery
mushrooms
garlic
1 tbsp salt
1 tsp oregano
3 tbsp tomato paste
1 lb ground turkey
1/4 cup stock or broth
1/2 ts Worcestershire sauce
pepper
4 cups from scratch mashed potatoes : (1 1/2 lbs russet potatoes peeled and quartered, tsp salt, 3/4 cup whole milk or alternative milk, 6 tbsp coconut oil, 2 tbsp fresh parsley, pepper.....put potatoes in a saucepan with cold water to cover by about an inch and add salt...bring to simmer over medium high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and coconut oil in a small saucepan and warm over low heat until the coconut oil is melted...remove from heat to keep warm by covering...drain potatoes and return to saucepan...toss over medium heat until dry and then add milk mixture and mash the potatoes until slightly chunky, then stir in parsley and season with salt and pepper to taste).
1/4 cup parmesan cheese or cheddar cheese (optional)

Directions:
heat coconut oil and veggies and sauté along with salt and oregano....once veggies soft, add tomato paste and cook for another 5-8 minutes, add turkey, broth, pepper, and Worcestershire sauce and cook until meat is done.... put in casserole dish and top with homemade mashed potatoes and cheese if using...can also dot with butter or coconut oil on top. Bake at 375 for about 40 minutes
*adapted from the food network's recipe


Butternut Squash Lasagna (3 dinners)

Cook 4 butternut squash halves in oven face down on 350 for 45 minutes.

Puree butternut squash in blender or food processor yielding 2 cups. 

Melt 4-5 tbsp. butter  in saucepan on medium heat.  Once butter is melted add 1/4 cup flour and stir for 30 seconds.  Add two cups unsweetened coconut milk slowly and stir.  Add a few shakes of nutmeg and then 1/2 ts salt.  Continue to stir until mixture starts to bubble and then cook for additional 2 minutes.  Taste.  Add more salt if needed.  Set aside. 

In a pan, melt some coconut oil- 2 tbsp. roughly and then a tad bit of sauce just to barely cover the bottom.  Lay lasagna noodles (I prefer no bake ones).  Spread a thin layer of pureed butternut squash.  Salt layer.  Spread roughly 2 ounces parmesan cheese.  Add another layer of noodles and pureed squash.  Salt.  Add roughly 2 more ounces parmesan cheese.  Add 1 cup mozzarella cheese.  Pour sauce over. 

Bake in oven on 375 for 20 minutes.  Turn oven off and let sit a little longer (I let it sit another 10 minutes).

Absolutely AMAZING!


Homemade chicken noodle soup (3 meals)

http://thisdailykitchen.blogspot.com/search/label/Soup


Chickpea Spaghetti (3 meals)
http://thisdailykitchen.blogspot.com/2012/05/spinach-and-chickpea-spaghetti.html