with our schedules being so busy, groceries should be made easy so use my link http://thrivemarket.com/AliaZaita to join Thrive Market and get 25% off your first order with a free gift delivered straight to your door

hi lovely people, I hope you had a great weekend and wish you a good week ahead! these recipes might seem a little complicated some more than others, but it is a true representation of what I managed to eat in a week or so by making double the amount at dinner and having the leftovers for breakfast or lunch. it's been working so well and these recipes are sooo delicious! everything is linked and explained here:

MONDAY:
Breakfast:
scramble 2 eggs while bread is toasting.
once eggs are done slice one garlic clove
lil olive oil in the same pan add the garlic for 10 seconds and then wilt 2 handfuls of spinach

Lunch:
Whole wheat tortilla
Bell pepper
Cucumber
Carrot (grated)
Hummus
Roast chicken
Spinach
Jalapenos
Dressing of your choice

Dinner:
Brothy rice w/ pouched chicken and cilantro scallion sauce
RECIPE CREDIT: @mollybaz
Cook rice per package instructions

In a large pot add:
2 garlic heads
1 (5 inch) fresh ginger
4 green onions (only green ends)
1 cilantro bunch (only the stems)
1 lbs. chicken breast with bone and skin
2 tbsp salt
+ 6 cups of water & bring to a boil
Simmer for about 20 min, remove chicken and add 3 cup water to broth and warm back up

Sauce:
Chop leftover cilantro leaves and tender stems
Thinly slice scallion whites
Dice 2 jalapenos (without seeds)
One lime
¼ cup olive oil
Salt

Assembly: spoon rice in a bowl, ladle broth on top and top with chicken slices (removed skin and bones) and finish with cilantro sauce

TUESDAY:
Breakfast: Carrot Cake Baked Oats
https://minimalistbaker.com/carrotca...
*I would add a little more maple syrup as it was as sweet as I wish it was

Lunch: leftover brothy rice with chicken

Dinner: Shakshuka
https://cookieandkate.com/foolproofs...
*also added chickpeas, zucchini, and fresh oregano and used diced tomatoes instead


WEDNESDAY:
Breakfast: leftovers
Heat up leftover shakshuka with a little water
Create two holes in the sauce
Break an egg in each hole
Cover with lid and let eggs cook

Lunch:Grilled Salad recipe credits:   / co3gmrfh8vl  
@pierceabernathy

1 head of radicchio
Olive oil
Salt
1 leek, white and lighter green part only, halved and sliced thin (about 1 cup)
1/2 mandarin, sliced
1/2 D’Anjou pear, sliced thin

Bring a pot of salted water to a boil and add blanch leeks for 23 minutes. Transfer to ice bath, drain, and set aside.
For the radicchio, Remove 1/2” piece of stem and quarter. Coat each quarter in olive oil and season lightly with salt. Bring a large pan coated in olive oil to mediumhigh heat and sear all sides, around 5 minutes total.

While searing make dressing:
1 inch piece of ginger, peeled and grated
1 lime, juiced
1 tsp honey
2 tsp soy sauce
2 tbsp neutral oil
Add all of the ingredients into a small bowl and stir to fully incorporate.

To plate, add the leeks, pear, and mandarin to a plate. Top with radicchio quarters. Spoon on dressing and serve immediately.
*I used grapefruit because I didn’t have mandarins oranges and still was delicious

Late night snack: Pumpkin Bread
https://cookieandkate.com/healthypum...


THURSDAY
Lunch/Dinner: Dashi Noodles w/ squash and mushrooms | recipe credits   / cvzr7dglex6  
@sophia_roe

610 cups filtered water
23 5inch pieces kombu seaweed1/3 cup bonito flakes
1 green onion stalk, finely minced
45 tbsp coconut aminos (use 23 tbsp if using soy sauce) *taste and add more if not salty or flavorful enough for you
1/2 1lb. kabocha squash, peeled and cut into 1inch pieces
1 cup mushrooms choice (I used oyster and cremini)1 package soba noodles
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt

In a large pot, combine kombu and cold water.
Let sit until kombu softens, 25–35 minutes.

While waiting for kombu, preheat oven to 375 degrees.
Cut kabocha squash and then cot it and the mushrooms in oil and an even sprinkling of garlic powder, onion powder, and kosher salt.

Back to the dashi:
Uncover and heat up the kombu pot at medium heat and let it simmer for about 30 minutes.
Make sure not to boil which ruins the delicate flavor of kombu.

While dashi is simmering roast squash for 3035 minutes, and mushrooms for 1520 minutes.

Take dashi off heat, take out the kombu seaweed and then immediately add bonito flakes and finely minced green onions, stir to submerge them.
Return to a gentle simmer, skimming off any foam.
Strain mixture and add the coconut aminos/soy sauce.

Cook soba noodles according to package instructions.
To plate, ladle dashi broth in a bowl, and add noodles, squash, mushrooms, and green onions as a garnish!

luv
als