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



*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

*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

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


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



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