After a week on lacking in the menu planning department I realized quickly we needed to get back to it! The week ahead is less busy but only ends with a crazy weekend. I want to limit weeknight cooking since we have 3 nights with planned activity, welcome to summer! So here’s what we have planned for the week so far…
- Tofu/Veggie Fajitas (leftovers make for great salad topping)
- Polenta Lasagna
- Panang Curry with Tofu and Sweet Potatoes
- Black Bean Burgers and Sweet Potato Fries
- Pre-run Almond Butter Toast and Fruit
The new recipe I tried last week was a hit, O loved it and Matt asked to make it a regular meal! Success, I love finding more ways to add in veggies and take out things like dairy that I can't eat...
8 large cloves garlic, minced
1 head cauliflower chopped
5-6 cups water
1/2 Tablespoon olive oil
1 teaspoon salt (more to taste)
1 teaspoon pepper (more to taste)
½ cup rice milk
½ teaspoon oregano
1 head broccoli
½ tsp chili flakes
Saute 2 cloves minced garlic with broccoli in nonstick skillet over low heat. Cook for several minutes or until the broccoli is soft, add chili flakes. Remove from heat and set aside.
Bring the water to a boil in a large pot. Add the cauliflower and cook, uncovered for 7-10 minutes or until cauliflower is fork tender. Do not drain.
Transfer the cauliflower pieces to the food processor. Add 1/2 cup cooking liquid, garlic, olive oil, salt, pepper, oregano and milk. Puree for several minutes until the sauce is very smooth, adding more water or milk depending on how thick you want the sauce.
Toss with broccoli and noodles.
What is on your menu for the week?
Don’t forget my Spartan RaceEntry and Race-Kred Giveaways still open!