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What’s On the Naked Menu This Week?

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I spent a lot of time on the menu this week because I wanted to make sure I covered a couple of different things that I have been forgetting in the past weeks.  First of all, NO MEAT ON MONDAYS.  Meatless Mondays used to be something that I participated in regularly, but it got away from me.  I am ready to welcome the routine once again!  Secondly, I have not been checking to make sure I have the right servings of fruit, veggies, and protein that we need during the day.  I’ve just been writing it up and trusting the recipes, which is not quite ideal for me.  I say this because I have a one year old that continues to grow and need the proper nutrition to stay healthy.  Plus, I need as much protein as I can get with the new baby being on the way!  I did the best I could.

Here is what is on the naked menu:

Sunday

Breakfast – Breakfast Burritos (Raw Milk)
Snack – Hummus & Veggies (Raspberry Tea)
Lunch – Chicken & Spinach Pasta Bake
Snack – Fruit & Coconut Butter (Raspberry Tea)
Dinner – Lighter Tuna Noodle Casserole

Monday

Breakfast – Cranberry, Nuts, & Chia Oatmeal (Raw Milk)
Snack –  Hard-boiled Egg & Apple (Raspberry Tea)
Lunch – Smashed Chickpea & Avocado Salad Sandwich
Snack –  Baked Corn Chips & Cultured Salsa (Raspberry Tea)
Dinner – Sweet Potato and Black Bean Enchiladas

Tuesday

Breakfast – Sausage and Broccoli Egg Muffins (Raw Milk)
Snack –  Celery & Peanut Butter (Raspberry Tea)
Lunch –  Black Bean, Carrot, and Goat Cheese Quesadilla
Snack – Apple Slices & Peanut Butter (Raspberry Tea)
Dinner – Reuben Cabbage Rolls & Loaded Cauliflower Casserole

Wednesday

Breakfast – Tater Tot Casserole Muffins & Raspberry Tea (Raw Milk) Tater Tot Casserole Muffins
Snack – Almond Butter Banana Wrap (Raspberry Tea)Almond Butter Banana Wrap
Lunch – Reuben Cabbage Rolls leftovers
Snack – Cheese & Fruit (Raspberry Tea)
Dinner – Chicken, Green Bean & Potato Bake

Thursday

Breakfast – Bacon Egg Cups  (Raw Milk)Bacon & Egg Cups
Snack – Kind Bar (Raspberry Tea)
Lunch – Chicken, Green Bean & Potato Bake leftovers
Snack – Spicy Roasted Chickpeas (Raspberry Tea)Spicy Roasted Chickenpeas
Dinner – Slow Cooker Southwestern Casserole

Friday

Breakfast – Baked Oatmeal Casserole (Raw Milk)
Snack – Sunflower Seeds & Watermelon (Raspberry Tea)
Lunch – Salsa & Turkey Wrap
Snack – Cheese & Fruit (Raspberry Tea)
Dinner – Chicken Penne RusticaChicken Penne Rustica (2)

Saturday

Breakfast – Pumpkin French Toast Bake (Raw Milk)
Snack – Kind Bar (Raspberry Tea)
Lunch – Tuna, White Bean & Spinach Quesadilla
Snack – Savory Stovetop Popcorn (Raspberry Tea)
Dinner – Chicken & Spinach Pasta Bake

You can link up your own weekly menus at Menu Plan Monday hosted by I’m An Organizing Junkie every Monday. It’s a great way to hold yourself accountable, share your ideas, and get new ideas from cooks and planners just like yourself!  This post is also linked up at This Flourishing Life’s Menu Monday Weekly Blog Hop, another great place to link up, find new recipes, and see what everyone else is eating this week!

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Kale Yeah! Sausage, Kale & White Bean Soup

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Kale Yeah

I realize that soup calls to mind chilly nights when you are warming yourself by the fire, but I couldn’t resist.  The hottest days of summer couldn’t keep me from trying out a new recipe for soup.  I was totally inspired by the Sausage, Kale and White Bean Soup I saw on Food in Jars!  It just looked so delicious!  I stumbled upon it completely by accident, which makes it even more fantastic.  I  rushed out to the store to get more kale and set to work on modifying it to my family’s eating preferences.

I only had to change a few things, mostly because I didn’t have certain items on hand.  I had plenty of vegetable stock so I used it in place of ham stock.  I cook mostly with coconut oil these days, so there you go.  I didn’t have any fresh rosemary so I had to opt for what I had in my spice rack.  I added salt to provide trace minerals and because I am an addict.  In the end, it tasted as good as it looked! Kale, Sausage, & White Bean Soup

Sausage, Kale & White Bean Soup

Yield: 8 servings

Ingredients

  • 1 Tbsp coconut oil
  • 1 bunch kale, washed, stripped from stems, chopped
  • 1 onion, diced
  • 3 carrots, diced
  • 4 celery ribs, diced (always buy organic celery because it is among the produce with the highest level of pesticide contamination)
  • 4 cloves garlic, minced
  • 1 tsp sea salt
  • 1 tsp rosemary
  • 2 lbs. nitrate- and sugar-free sausage
  • 2 1/2 cups presoaked and cooked white beans or 2 cans white beans, drained and rinsed well
  • 6 1/2 cups filtered water
  • 2 qts Kitchen Scraps Veggie Stock
  • kale stems, chopped (optional)

Instructions

  1. In a medium saucepan, heat the coconut oil over medium heat. Add the kale stems, onion, carrots, celery, and garlic with the sea salt, saute for 2 to 4 minutes, until the onions are translucent.
  2. While the vegetables are sauteing, combine the beans and the stock in a large pot and heat over medium heat.
  3. Once the vegetables are ready, create a well in the center and add the sausage. When the sausage has cooked add the mix to the pot. Add rosemary, and stir well. Add kale and cover for 2 minutes. The kale should be a bright green and slightly wilted. Remove from heat and stir well. Serve immediately.
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If you know me at all you know I love meat.  I am definitely a carnivore!  In fact, sausage is my favorite!  It is the one thing that keeps me from being a vegetarian.  I could never let it go.  This recipe is perfect for satisfying that craving.

I am also always delighted to find new ways to include kale into my diet.  It is an amazing vegetable; low in calories, high in fiber, high in iron, rich in vitamins K, C and A, high in calcium, and filled with anti-oxidants.  We use it in smoothies, omelets, casseroles, lasagna, and now–soup.  We have even learned to love and appreciate kale chips!  Yum!

Beans are the one thing that I can really get hung up on.  I never liked beans growing up.  It is safe to say that “hate” might not even be a strong enough word for how I once felt about beans.  The very thought of coming up to a house that smelled of soup beans cooking on the stove all day turned my stomach.  Let us just say that I have now seen the light and am glad that I did!  It all began with some White Bean and Leek Soup and the realization,  “Beans are good!”  I can’t believe I missed out on so much.

 

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What’s On the Naked Menu This Week?

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If this menu looks familiar, it should.  I took last week’s menu and duplicated it, and then made very few changes.  Our schedule got thrown off this past week and I didn’t get to go grocery shopping like I had wanted until the end of the week.  For this reason we were not able to follow the menu I had laid out.  We went with the “whatever we can throw together quickly” approach.  Nevertheless, it also means I get another chance to cook these recipes in the upcoming week.  I am especially looking forward to the Sweet Potato and Black Bean Enchiladas!  What’s on your menu this week?

Here is what is on the naked menu:

Sunday

Breakfast – Breakfast Burritos (Raw Milk)
Snack – Luna Bar (Raspberry Tea)
Lunch – Chicken & Spinach Pasta Bake
Snack – Fruit & Coconut Butter (Raspberry Tea)
Dinner – Lighter Tuna Noodle Casserole

Monday

Breakfast – Overnight Crock Pot Oatmeal (Raw Milk)
Snack –  Hard-boiled Egg & Apple (Raspberry Tea)
Lunch – Smashed Chickpea & Avocado Salad Sandwich
Snack –  Apple Slices & Peanut Butter (Raspberry Tea)
Dinner – Sweet Potato and Black Bean Enchiladas

Tuesday

Breakfast – Sausage and Broccoli Egg Muffins (Raw Milk)
Snack –  Celery & Peanut Butter (Raspberry Tea)
Lunch –  Black Bean, Carrot, and Goat Cheese Quesadilla
Snack – Baked Corn Chips & Cultured Salsa (Raspberry Tea)
Dinner – Reuben Cabbage Rolls & Loaded Cauliflower Casserole

Wednesday

Breakfast – Tater Tot Casserole Muffins (Raw Milk) Tater Tot Casserole Muffins
Snack – Almond Butter Banana Wrap (Raspberry Tea)Almond Butter Banana Wrap
Lunch – Reuben Cabbage Rolls leftovers
Snack – Cheese & Fruit (Raspberry Tea)
Dinner – Chicken, Green Bean & Potato Bake

Thursday

Breakfast – Bacon Egg Cups (Raw Milk)Bacon & Egg Cups
Snack – Kind Bar (Raspberry Tea)
Lunch – Chicken, Green Bean & Potato Bake leftovers
Snack – Spicy Roasted Chickpeas (Raspberry Tea)Spicy Roasted Chickenpeas
Dinner – Slow Cooker Southwestern Casserole

Friday

Breakfast – Baked Oatmeal Casserole (Raw Milk)
Snack – Sunflower Seeds & Watermelon (Raspberry Tea)
Lunch – Salsa & Turkey Wrap
Snack – Cheese & Fruit (Raspberry Tea)
Dinner – Chicken Penne RusticaChicken Penne Rustica (2)

Saturday

Breakfast – Pumpkin French Toast Bake (Raw Milk)
Snack – Kind Bar (Raspberry Tea)
Lunch – Tuna, White Bean & Spinach Quesadilla
Snack – Savory Stovetop Popcorn (Raspberry Tea)
Dinner – Chicken & Spinach Pasta Bake

You can link up your own weekly menus at Menu Plan Monday hosted by I’m An Organizing Junkie every Monday. It’s a great way to hold yourself accountable, share your ideas, and get new ideas from cooks and planners just like yourself!  This post is also linked up at This Flourishing Life’s Menu Monday Weekly Blog Hop, another great place to link up, find new recipes, and see what everyone else is eating this week!

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What’s On the Naked Menu This Week?

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I decided that week should be more of a “salad” week.  I’ve been craving spinach, but thought I would branch out and include some other greens.  I know that I don’t get as much as I should in my diet.  I do take pride in the fact that my little guy gets plenty and loves them!

Here is what is on the naked menu:

Sunday

Breakfast – Eggs & Toast (Raw Milk)
Snack – Almonds & Orange (Raspberry Tea)
Lunch – Out w/Salli Schmallie!
Snack – Kind Bar (Raspberry Tea)
Dinner – Salmon Filets Over CouscousSalmon Filets Over Couscous

Monday

Breakfast – Crock Pot Apple Cinnamon Oatmeal (Raw Milk)
Snack –  Hard-boiled Egg & Apple (Raspberry Tea)
Lunch – Mexican Salad
Snack –  Baked Corn Chips & Cultured Salsa (Raspberry Tea)
Dinner – Sweet Potato and Black Bean Enchiladas

Tuesday

Breakfast – Fast & Easy Eggs w/Greens (Raw Milk)
Snack –  Hummus & Veggies (Raspberry Tea)
Lunch –  Wild Rice Salad
Snack – Baked Corn Chips & Guacomole (Raspberry Tea)
Dinner – Reuben Cabbage Rolls & Loaded Cauliflower Casserole

Wednesday

Breakfast – Wake Up Shake (Raw Milk)
Snack – Sunflower Seeds & Watermelon (Raspberry Tea)
Lunch – Kale & Arame Salad
Snack – Mozzarella Cheese & Pear (Raspberry Tea)
Dinner – Slow Cooker Southwestern Casserole

Thursday

Breakfast – Green Smoothie (Raw Milk)
Snack – Orange Creamsicle Bites (Raspberry Tea)Orange Creamsicle BitesLunch – Baked Chicken w/Melon Cucumber Salad
Snack – Spicy Roasted Chickpeas (Raspberry Tea)Spicy Roasted ChickenpeasDinner – Quick Chicken Dinner

Friday

Breakfast – Orange Creamsicle Smoothie (Raw Milk)
Snack – Hummus & Veggies (Raspberry Tea)
Lunch – Speedy Green Salad
Snack – Almonds & Orange (Raspberry Tea)
Dinner – Slow Cooker Beef Stew

Saturday

Breakfast – Curried Egg Scramble (Raw Milk)
Snack – Kind Bar (Raspberry Tea)
Lunch – Quinoa Tabouleh
Snack – Savory Stovetop Popcorn (Raspberry Tea)
Dinner – Crock Pot Beef & BroccoliCrock Pot Beef & Broccoli

You can link up your own weekly menus at Menu Plan Monday hosted by I’m An Organizing Junkie every Monday. It’s a great way to hold yourself accountable, share your ideas, and get new ideas from cooks and planners just like yourself!

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What’s On the Naked Menu This Week?

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I am in the mood to try out new recipes this week.  I can only hope that I don’t disappoint myself.  While there is an element of excitement when it comes to trying out new recipes, for me, there is also an element of laziness.  It actually quite easy to talk myself out of trying something new.  Wish me luck!

Here is what is on the naked menu:

Sunday

Breakfast – Amaranth Porridge
Snack –  Yogurt, Berries & Almonds
Lunch – At Grandma & Grandpa’s!
Snack – Almonds & Orange
Dinner – Pasta Fagioli

Monday

Breakfast – Hot Oat & Quinoa Cereal
Snack –  Kind Bar
Lunch – Black Bean Mango Rice Bowl
Snack –  Peanut Butter Granola Bites
Dinner – Italian White Bean, Kale & Potato Stew

Tuesday

Breakfast – Bacon Eggs Cups

Bacon & Egg Cups
Snack –  Hard-Boiled Egg & Apple
Lunch – Broccoli Soup
Snack – Hummus & Veggies
Dinner – Gourmet Meatloaf & Loaded Cauliflower Casserole

Wednesday

Breakfast – Sausage & Broccoli Egg Muffins
Snack – Pineapple & Cottage Cheese
Lunch – Smashed Chickpea & Avocado Salad Sandwich
Snack – Corn Chips & Salsa
Dinner – Slow Cooker Southwestern Casserole

Thursday

Breakfast – Fast & Easy Eggs & Greens
Snack – Sunflower Seeds & Watermelon
Lunch –
Tuna, White Bean & Spinach Quesadilla
Snack – Mozzarella Cheese & Pear
Dinner –
Lacto-Fermented Sloppy Joe & Baked Zucchini Chips

Friday

Breakfast –  2 Eggs & Toast
Snack – Green Smoothie
Lunch – Turkey & Avocado Wrap
Snack – Kind Bar
Dinner – Marti’s Chocolate Chili

Saturday

Breakfast –  Sweet Potato Breakfast Hash
Snack – Hummus & Veggies
Lunch – Marti’s Chocolate Chili
Snack – Almonds & Orange
Dinner – Mediterranean Pizza

You can link up your own weekly menus at Menu Plan Monday hosted by I’m An Organizing Junkie every Monday. It’s a great way to hold yourself accountable, share your ideas, and get new ideas from cooks and planners just like yourself!

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What’s On the Naked Menu This Week?

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I am sincerely striving to overdo the green leafy vegetables and protein in my diet.  I am simply not getting enough and my body is telling me this.  I decided the best approach would be some exciting new recipes, smoothies, and chia seeds!  I am certainly looking forward to getting back into the routine of drinking green smoothies.  They are easy to make, full of nutrition, and, not to mention, oh-so-tasty too!

Here is what is on the naked menu:

Sunday

Breakfast –  Breakfast Oat Patty & 2 Eggs
Snack –  Pineapple Mango Spinach Smoothie
Lunch – Quinoa, Mango, & Mint Tabouleh
Snack – Hard-boiled Egg & Apple
Dinner – Lazy Sunday Casserole

Monday

Breakfast –  Spinach Egg Cups
Snack –  Strawberry Banana Chia Seed Smoothie
Lunch – Power Protein Quinoa Oat Patty & Grippos’ Zucchini Chips
Snack –  Almond Butter Banana Wrap Almond Butter Banana Wrap
Dinner – Broccoli SoupBroccoli Soup (4)

Tuesday

Breakfast – Sweet Potato Breakfast Hash
Snack –  Coconut Mango Green Smoothie
Lunch – Tuna, White Bean, & Spinach Quesadilla
Snack – Hummus & Veggies
Dinner – Slow Cooker Southwestern Casserole

Wednesday

Breakfast – Sausage & Broccoli Egg Muffins
Snack – Strawberry Peach Green Smoothie
Lunch – Power Protein Quinoa Patty & Cucumber Salad
Snack – Chia Seed Protein Bites
Dinner – Slow Cooker Beef Stew

Thursday

Breakfast – Sausage & Sweet Potato
Snack – Carrot Mango Green Smoothie
Lunch –
Black Bean, Carrot, & Goat Cheese Quesadilla
Snack – Mango Chia Pudding
Dinner –
Crock Pot Beef and BroccoliCrock Pot Beef & Broccoli

Friday

Breakfast –  Breakfast Burrito
Snack – Raspberry Banana Green Smoothie
Lunch – Smashed Chickpea & Avocado Salad Sandwich
Snack – Hummus & Veggies
Dinner – Gourmet Mini Meat Loaves & Loaded Cauliflower Mash Gourmet Mini Meat Loaves

Saturday

Breakfast –  Curried Egg Scramble
Snack – Pineapple Banana Green Smoothie
Lunch – Black Bean Mango Rice Bowl  Black Bean & Mango Rice Bowl
Snack – Hard-boiled Egg & Apple
Dinner – Chicken Enchiladas w/Tomatillo Chili Sauce

You can link up your own weekly menus at Menu Plan Monday hosted by I’m An Organizing Junkie every Monday. It’s a great way to hold yourself accountable, share your ideas, and get new ideas from cooks and planners just like yourself!

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What’s On the Naked Menu This Week?

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I have not written out a menu in two weeks.  *Hangs head in shame.*  I would like to say I have been too busy, but the truth of the matter is that I have just been too lazy.  My husband was out of town one week so I didn’t bother.  He went on Spring Break the week after he got back so I basically put him in charge of the menu.  He had dinner prepared everyday when I got home so I was not worried about it.  We’re back to out old routine again though, which means I have to reengage my menu planning skills.

Here is what is on the naked menu this week:

Sunday

Breakfast – Eggs & Toast
Snack –  Pineapple Mango Spinach Smoothie

Pineapple Mango Green Smoothie (3)
Lunch – At Great Grandma’s!
Snack – Hard-boiled Egg & Apple
Dinner – Dinner out in!

Monday

Breakfast – Sweet Potato Breakfast Hash
Snack –  Strawberry Banana Chia Seed Smoothie
Lunch – Power Protein Quinoa Oat Patty & Grippos’ Zucchini Chips
Snack – Hummus & Veggies
Dinner – Slow Cooker Southwestern Casserole

Tuesday

Breakfast – Sausage & Baked Sweet Potato
Snack –  Coconut Mango Green Smoothie
Lunch – Tuna, White Bean, & Spinach Quesadilla
Snack – Chia Protein Seed Protein Bites

Chia Seed Protein Bites (2)
Dinner – Sautéed Chicken w/Lemon & Herbs & Asparagus

Wednesday

Breakfast – Curried Egg Scramble
Snack – Strawberry Peach Green Smoothie
Lunch – Power Protein Quinoa Patty & Cucumber Salad
Snack – Mango Chia Pudding
Dinner – Nut-Crusted Pesto Chicken & Baked Sweet Potato

Thursday

Breakfast – Eggs & Toast
Snack – Carrot Mango Green Smoothie
Lunch –
Black Bean, Carrot, & Goat Cheese Quesadilla
Snack – Hummus & Veggies
Dinner –
Sesame-Crusted Salmon & Roasted Brussels Sprouts

Friday

Breakfast – Huevos Rancheros
Snack – Raspberry Banana Green Smoothie
Lunch – Smashed Chickpea & Avocado Salad Sandwich
Snack – Hard-boiled Egg & Apple
Dinner –  Maple Sage-Glazed Pork Tenderloin & Fully-Loaded Cauliflower Casserole

Loaded Cauliflower Casserole

Saturday

Breakfast – Eggs & Toast
Snack – Pineapple Banana Green Smoothie
Lunch – Spiced Blueberry Soup
Snack – Kind Bar
Dinner – Ginger Beef Stir-Fry

Ginger Beef Stir-Fry

You can link up your own weekly menus at Menu Plan Monday hosted by I’m An Organizing Junkie every Monday. It’s a great way to hold yourself accountable, share your ideas, and get new ideas from cooks and planners just like yourself!

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What’s On the Naked Menu This Week?

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You may notice a theme with this week’s menu.  I believe I have made it quite obvious, but just in case you are still wondering I’ll go and spill the berries.–blueberries!  That’s right!  This weeks menu theme is blueberries.  Surely you do not believe it is entirely coincidental?  Of course it is not!  You see, starting tomorrow, I will begin my week-long series to honor the world’s most super super-food!  This means that each day I will dedicate one blog post to a favorite blueberry recipe of mine.  I certainly hope that you love them as much as I do.

As for what is on the menu for the rest of time we are not consuming yummy blueberries, I am still focusing on working as much protein and green leafy things into my diet as possible.  For me, this means hiding those greens in smoothies, casseroles, and soups.  I’m trying to come to better embrace salads, but is is a work in progress.  I have come to love the Chicken, Blueberry, & Avocado Salad though and have already taught my husband out to make it.  This way when I don’t feel like cooking or am busy nursing I can still have some of my favorite foods!  You will also notice that I remembered “Meatless Mondays” this week.  I really hope to keep this up for the future!  Without further adieu, here is what is on the naked menu this week:

Sunday

Breakfast – Leftovers
Snack – Uh oh!
Lunch – Joe’s Crab Shack
Snack – Spiced Blueberry Soup

Spicy Blueberry Soup
DinnerNut-Crusted Pesto Chicken & Baked Sweet Potato

Nut-Crusted Pesto Chicken (7)

Monday

Breakfast – Vanilla Chia Pudding
Snack – Chia Protein Seed Protein Bites

Chia Seed Protein Bites (2)
Lunch – Mexican Bowl

Mexican Bowl (2)
Snack – Blueberry Cheddar Dip

Blueberry Cheddar Dip (2)
Dinner – Creamy Broccoli Soup

Broccoli Soup (4)

Tuesday

Breakfast – Paleo Sweet Potato and Sausage Egg Scramble
Snack – Coconut Mango Green Smoothie
Lunch – Tuna, White Bean, & Spinach Quesadilla
Snack – Hummus & Veggies
Dinner – Chicken, Blueberry, & Avocado Salad

Chicken, Blueberry, & Avocado Salad

Wednesday

Breakfast – Blueberry French Toast
Snack – Kind Bar
Lunch – Power Protein Quinoa Patty & Cucumber Salad
Snack – Hummus & Veggies
Dinner – Slow Cooker Southwestern Casserole

Thursday

Breakfast – Blueberry French Toast leftovers
Snack – No-Bake Energy Bites
Lunch –
Cantaloupe, Blueberry and Chicken Salad
Snack – Hard-boiled eggs
Dinner –
Sesame-Crusted Salmon & Roasted Brussels Sprouts

Friday

Breakfast – Spinach Artichoke Egg Casserole
Snack – Cucumber-Blueberry Smoothie

Cucumber-Blueberry Smoothie
Lunch – Smashed Chickpea & Avocado Salad Sandwich
Snack – Zucchini Chips
Dinner – Slow Cooker Beef Stew

Saturday

Breakfast – Sweet Potato Breakfast Hash
Snack – Coconut Chips
Lunch – Bacon, Blueberry, & Pear Salad
Snack – Seasoned Cucumbers
Dinner – Chicken Enchiladas w/Tomatillo Chili Sauce

You can link up your own weekly menus at Menu Plan Monday hosted by I’m An Organizing Junkie every Monday. It’s a great way to hold yourself accountable, share your dishes, and get new ideas from cooks and planners just like yourself!

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Sapphire So Good: Cantaloupe, Blueberry & Chicken Salad

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Welcome to another installment of Sapphire So Good.  Last month I highlighted some of my favorite blueberry recipes, including:  Spiced Blueberry Soup, Crock Pot Blueberry Cheddar Dip, Chicken, Blueberry, & Avocado Salad, Cucumber-Blueberry Smoothie, and Bacon, Blueberry, & Pear Salad w/Feta Cheese.  It’s been a delightful experience sharing these tasty dishes with my readers.  I hope I have inspired at least one person to love blueberry season as much as I do!

As for the following recipe, there are two things you need to know about me to appreciate how it came about.  First of all, I have chosen, for the time being, a profession where I work with the world’s super hero of foods, the blueberry.  The blueberry’s superpowers include:  decreasing the risk for certain cancers, lowering the risk of cardiovascular diseases, protecting against premature aging, assisting in weight lost, and enhancing our immune system.  It’s a pretty amazing food.

Cantaloupe, Blueberry & Chicken Salad

The second thing you need to know is that my mother suffers from a terrible disease called diverticulitis and no two doctors say the same thing about what it is she can eat.  Seeds or no seeds?  Low-fiber or high-fiber?  When is celery good?  When is celery bad?  It’s been a roller coaster of flare-ups and downs.  Everyone’s dietary needs are different and I have determined that this is even more so true when it comes to diseases like diverticulitis.

Diverticulitis is a digestive disease found in the large intestine and develops from diverticulosis, a condition that occurs when pouches form in the lining of your large intestine and colon.  Over time these pouches can become inflamed, irritated, infected and painful.  Many people use diet to control the symptoms of diverticulitis, which is why I couldn’t believe that a food with actual superpowers could not be good for my mother.  So I set out to understand her disease and why there was such controversy over what foods are good and bad.

The conclusion, in a nutshell, is that when you are having an attack an all liquid diet is best.  You need to avoid fibrous foods like celery and blueberries at all costs.  After a few days it is safe to introduce low-fiber foods like cantaloupe and sweet potatoes.  Limiting fiber during an attack can help reduce symptoms.  The important thing to remember is to introduce fiber slowly.  Once symptoms subside you can slowly phase high-fiber foods back into your diet.  After that it is essential to maintain a high-fiber diet.  The recommended daily amount of fiber for women is 25 grams per day.  That is why I am encouraging my mother to eat the heck out of beans, avocados, pears, and all other good-for-you high-fiber foods.  At 3.6 grams of fiber per every cup, blueberries are definitely among these foods!

As I am constantly surrounding by all things blueberry related, I was perusing the Fresh From Florida magazine some time ago when I came across a recipe that put everything together for me.  It was brilliant!  Not only can my mother eat it, but it is high in fiber and contains antioxidant-rich, yummy blueberries!  The original recipe did not quite reflect the food of a naked lifestyle so I “tweaked” it a little in order for naked food lovers to enjoy it too.

Cantaloupe, Blueberry & Chicken Salad (2)

Sapphire So Good: Cantaloupe, Blueberry and Chicken Salad

Yield: 6 servings

Ingredients

    For dressing:
  • 1/2 cup yogurt
  • 1/4 cup sour cream
  • 1 Tbsp freshly squeezed lemon juice
  • 1 1/2 tsp grated lemon zest
  • 1 1/2 tsp coconut sugar
  • 1/2 tsp ginger root
  • 1/2 tsp Celtic sea salt
  • fresh ground pepper to taste
  • For salad:
  • 2 cups pastured chicken, cooked and shredded
  • 2 cups blueberries, rinsed and dried
  • 1 cup celery, finely diced
  • 1 cup seedless green grapes, halved
  • 1/2 cup pecans, chopped
  • 3 cantaloupe, halved and seeded

Instructions

    For dressing:
  1. In a small mixing bowl, combine all ingredients; mix well.
  2. For salad:
  3. In a large mixing bowl, combine chicken, blueberries, celery, grapes and pecans. In a small mixing bowl, mix dressing ingredients. Pour the dressing over the chicken mixture and toss gently. Spoon salad into cantaloupe halves. Enjoy!

Notes

Add blueberries to batters or mixes at the last minute to prevent them from splitting.

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Sources:  Livestrong.com, Webmd.com

Disclaimer:  The opinions expressed on Whey Beyond the Naked Truth are written for educational and informational purposes only, and are not intended as a diagnosis, treatment or as a substitute for professional medical advice, diagnosis and treatment.  Please consult a local physician or other health care professional for your specific health care and/or medical needs or concerns.

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Sapphire So Good: Orange Blueberry Quinoa Salad

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Orange Blueberry Quinoa Salad (2)

Quinoa is amazing!  You can use it to make anything from Mango & Mint Tabouleh to Stuffed Bell Peppers.  Pair it with my favorite superfruit, the blueberry, and you have something truly inspiring, as well as something to add to my Sapphire So Good recipe collection!  The following recipe for Orange Blueberry Quinoa Salad does just that.  It brings together all the fragrant and flavorful tastes of summer in one simple dish.  Not only that, I love the fact that it is crammed full of protein, vitamins, and the antioxidants that my body craves.

Orange Blueberry Quinoa Salad

While the honey mustard was essentially the ingredient that sold me on the recipe, my husband and son enjoyed other aspects of this delicious dish.  The hubby was fascinated by how well the mint pulled together all the citrus flavor.  My son decided his favorite ingredients were the oranges and blueberries so he spent most of meal time picking them out.  No matter for what reason it is you toss together this tasty summer salad, you will glad you did.  Serve it for lunch or alongside your favorite chicken or fish recipe for dinner.

Orange Blueberry Quinoa Salad (3)

Sapphire So Good: Orange Blueberry Quinoa Salad

Ingredients

  • 2 cups quinoa
  • 4 medium oranges, peeled and sectioned
  • 1 cup fresh blueberries
  • 2 medium carrots, shredded
  • zest of 1 lime
  • juice of 1 lime
  • 2 Tbsp fresh mint, finely chopped
  • 2 Tbsp olive oil
  • 1/4 cup orange juice
  • 1 Tbsp honey mustard

Instructions

  1. Soak, rinse, and prepare quinoa accordingly (I like to use veggie stock to cook my quinoa). Set aside; allow to cool.
  2. Meanwhile, in a large mixing bowl, combine orange pieces, blueberries, shredded carrot, lime zest, lime juice, and mint. Add quinoa; mix well and set aside.
  3. In a small mixing bowl, mix together olive oil, orange juice, and honey mustard until well blended.
  4. Add dressing to quinoa mixture and toss together. Serve immediately, or chill well and serve later.
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