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.
Tuesday: Optional Vegan/Vegetarian
Buckwheat Noodles with Sesame Lime Vinaigrette
(served with optional tofu, cooked shrimp or chicken)
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.
Coconut, Shrimp and Corn Chowder (Cooking Light)
Sweet Potato Burgers
Pineapple Cucumber Salad (Weight Watchers)