BREAKFAST
Quinoa Oatmeal:
From Thug Kitchen
4 cups of water
½ cup quinoa
1 tsp olive oil or coconut oil
1 cup steel-cut oats
Pinch of salt
½ cup almond milk
1. Heat up the water in a kettle on the stovetop o in the microwave until it is near boiling. Put the quinoa in a strainer and rinse.
2. In a saucepan, heat the oil over medium heat. Add the oats and stir them until they smell toasty for about 2 minutes. Add the quinoa and the hot water and bring it all to a boil.
3. Once boiling, turn down the heat on the pot and let it simmer uncovered for 25-30 mins. Add almond milk and turn off the heat.
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LUNCHES
Almond Caesar Salad with Homemade Croutons:
From Thug Kitchen
⅓ cup sliced almonds
⅓ cup hot water
1-2 garlic cloves
¼ cup olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp rice vinegar
1 tbsp capers (optional)
1 head of favorite lettuce, chopped
Handful of homemade croutons (recipe follows)
1. Put the almonds in a glass with the hot water and soak for 15 mins. Chop up the garlic. When almonds are soft, toss almonds and water in a blender with garlic, olive oil, lemon juice, mustard & vinegar. Blend until creamy. If using capers, add them now just until chopped. Chill until ready to eat.
Homemade Croutons
½ loaf of day-old LOW CARB BREAD (5 cups)
3 tbsp olive oil
1 ½ tbsp lemon juice
1 ½ tsp garlic powder
1 tsp dried thyme
¼ tsp paprika
¼ tsp salt
1. Heat oven to 400 F
2. Cut bread into bite-sized cubes. In a big bowl, combine the rest of the ingredients and mix. Add pieced bread and mix. Pour out evenly onto a baking sheet and bake for 20 mins, stirring halfway through to make sure it doesn’t burn. Serve or store in an airtight container in the refrigerator.
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DINNER
Lentil Tacos with Carrot-Jicama Slaw:
From Thug Kitchen
Lentils:
3 cups water
1 cup black lentils, rinsed
½ tsp olive oil
½ onion, chopped
8 ounces mushrooms (bite size)
1 tbsp soy say
2-3 cloves garlic, minced
2 tbsp apple juice
1 tsp toasted sesame oil
Carrot-Jicama Slaw:
½ pound jicama
1 small cucumber
1 carrot
2 tbsp rice vinegar
1 tbsp lime juice
¼ tsp salt
Sweet Fresh Herb Salsa:
(Throw everything in a food processor and run until everything is minced up)
1 cup torn basil
½ cup chopped cilantro
½ cup sliced green onion
1 jalapeno, minced
1 clove garlic, minded
3 tbsp rice vinegar
1 tbsp orange juice
1 tbsp lime juice
1 tbsp olive oil
1. For the lentils: Bring the water to boil in a medium saucepan over high heat and add the lentils. Turn the heat to low and simmer until tender, about 30 mins. Drain the excess water and set aside
2. In a large wok or skillet, heat the oil over medium heat and add the onion. Cook until the onion becomes translucent, about 3 mins. Add the mushrooms and cook until they release some of their liquid about 3 mins. Add the soy sauce, stir and then add the lentils. Mix and then add garlic and apple juice. Cook until most of the liquid has evaporated, about 2 mins. Turn off the heat and stir in the toasted sesame oil.
3. Now, the slaw. Cut jicama, cucumber, and carrot into matchsticks no more than 1 inch long. Toss with the rest of the slaw ingredients and refrigerate before you serve it up.
4. To make the tacos, warm the tortillas and fill with lentil mix, shredded cabbage or lettuce, the jicama slaw, and top with that herb salsa.