Yogurt Lemon Sauce- combine 1 1/2 cups full fat Greek yogurt + zest and juice of 1 lemon + 1/2 teaspoon cumin + sea salt to taste.
Parsley Drizzle- 1/2 cup chopped parsley + 1/4 cup olive oil + 1 small diced shallot + pink peppercorns and sea salt to taste
Mid Week Meal:
Roasted squash and grapes arugula salad w/ steak and a simple olive oil + vinegar drizzle.
Week 2 Batch Cooking Example
Bring 1 cup water to a boil and add 1/2 cup rolled oats. Lower to simmer and cook until oats are tender. Add a little almond milk, raw honey, pinch of salt, cinnamon or favorite spice, and any toppings you want!
Cooked Wild Rice Medley
Roasted carrots and mushrooms in avocado oil w/ s+p
Tahini/Miso Dressing- 1⁄2 cup fresh lemon juice, 1⁄4 cup tahini, 1⁄4 cup extra virgin olive oil, 2 tbsp chickpea miso paste, 2 tsp pure maple syrup, 2 tsp onion powder, 1 tsp garlic powder, 1⁄2 tsp sea salt, black pepper to taste- combine in blender and blend until smooth.
Could add smoked salmon or fried egg to change it up!
Mid Week Meal- Sheetpan Salmon and Broccoli w/ Miso Dressing:
Preheat oven to 425. Combine two heads of washed and chopped broccoli with 2 tablespoons avocado oil, s+p. Lay out on a baking sheet and roast for 15 minutes.
Make the dressing- Combine juice of 1 lime, 2 tbsp maple syrup, 2 tsp minced ginger, 1⁄4 cup chickpea miso paste, and 1⁄4 cup hot water in a bowl and whisk.
Remove broccoli from the oven and place salmon on the sheet, skin down. Drizzle with broccoli and salmon with the dressing. Place back in the oven and continue to cook for 8=10 minutes, or until the salmon is cooked through.
Week 1 Batch Cooking Example
Hard boiled eggs
Washed and chopped cabbage + romaine
Washed and chopped tomatoes and avocado
Dressing: 1/3 cup olive oil, 1/3 cup apple cider vinegar, 1 dollop dijon mustard, 1 teaspoon maple syrup, salt + pepper