I’m on vacation this week, and as I type out this blog post weeks early (with my cast no less), I’m dreaming about the crystal clear waters and Caribbean foods that await me. And about getting this damn cast off!
This is one week that I’m not gonna be cooking along with y’all, but I hope to give you a little beachy inspiration in the menu.
Monday:
Pork and Plantain Hash (Cooking Light)
Cilantro Lime Rice
Tuesday: Optional Vegan/Vegetarian
Buckwheat Noodles with Sesame Lime Vinaigrette
(served with optional tofu, cooked shrimp or chicken)
Wednesday: Vegetarian
Stuffed Sweet Potatoes
(roast an extra sweet potato or two for burgers on Saturday!)
Roasted Green Beans
*Preheat oven to 450 degrees. Toss trimmed fresh green beans with olive oil, salt and pepper and roast 20 minutes, stirring once or twice.
Thursday:
Coconut, Shrimp and Corn Chowder (Cooking Light)
Friday: Vegan (I swear you won’t miss the meat or dairy with this meal!)
Polenta Pizza with Caramelized Onions
Slow Roasted Tomatoes
Saturday: Vegan
Sweet Potato Burgers
Pineapple Cucumber Salad (Weight Watchers)
Leave a Reply