Sunday, April 28, 2013

Weekly meals

My mom flew in from Scottsdale Friday morning and we are already having so much fun! It is so nice to have someone to grocery shop and meal plan with. Here's what we are eating this week (somehow heavily Asian inspired)

*Stir fried kelp noodles with beef and broccoli slaw
*Pad thai chicken
*Tandoori Chicken with Cauliflower rice
*Stuffed Mushroom caps with rosemary beets (didn't get around to making them last week)
*Salmon (coconut oil, sea salt, & crushed pecans) with butternut squash and roasted veggies
*Frittata (a weekly staple over here) I usually make ours with whatever leftover veggies we have & goat cheese. Sautee the veggies then pour in the eggs / spices / cheese and bake at 350 until set


  1. What kind of dish do you make the frittata in?

    1. I make mine in a cast iron skillet. I saute the veggies first and then pour the eggs in and then just stick the whole thing in the oven which makes it so easy. If you don't have cast iron I would use a pie plate probably!