This Week’s Menu (Week 2)

Sweet Potato & Kale
3 Tbsp EVOO
2 Tbsp minced garlic
1 Tbsp Garden Gourmet ginger paste
1/2 C water for deglazing
5oz baby kale
1 lemon, zest and juice
14oz Sweet Potatoes
Sea salt

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*I sliced down 5, 1/2inch thick pieces and then skinned and smashed the remaining sweet potatoes. I also have a thing for cooked lemons so I had to put some pieces of the lemon in the pot. The sauce is great.

Chive Marinara
2 Tbsp EVOO
1 SM can Muir Glen organic crushed tomatoes
1 Tbsp minced garlic
Fresh Chives

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*Tossed with rice pasta ziti.

Grilled Eggplant
1 large eggplant, sliced 1/4inch thick
1 large egg reduced with water
Gluten free flour
Sea salt
Orgreenic stovetop grill or similar

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**This is a must try and new favorite. The eggplant gets crispy on the outside and soft on the inside.

Lunches
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Snacks
Hard boiled eggs
Ezekial bread with PB2
Fresh fruit, cold or grilled with cayenne

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