Real Food Journey – Traveling and making yummy meals!

Trader Joe’s, 4 toaster ovens and some Pyrex. One hour later have a week full of food.

The menu:

Sockeye Salmon bruschetta in romaine lettuce boat, cook salmon, flake, then add my bruschetta dressing of fresh basil, chopped tomatoes, garlic, balsamic, salt and olive oil and serve in lettuce boats. Add goat cheese or feta crumbles for extra kick.

Coconut curry rice, soak 2 cups brown rice in 3 cups water in Pyrex for 4 hours. Add 1 cup coconut milk, 4 tablespoons of curry powder and sea salt, stir and bake at 350 for 45 minutes, fold and fluff every 15 minutes. Add shredded veggies when finished.

Swedish meatballs, mix 1lb grass fed beef with garlic, dried Italian seasoning, tamari or coconut aminos and an egg. Form into meatballs and bake at 375 for 20 minutes, add 1c coconut milk and two tablespoons balsamic vinegar, return to toaster oven for 15 more minutes with 1/4c fresh chopped onions.

Pad Thai chicken and cucumbers, marinate 1lb chicken thighs in 1/2c fresh squeezed lime juice and 1 tablespoon sea salt. Bake at 350 for 30minutes, add 1/2 c fresh chopped cilantro, 1/4c sliced green onions, and two tablespoons raw almond butter. Shred chicken, cool and toss in 2 cups chopped Persian cucumbers.

Roasted cauliflower rice and veggie stir fry, toss two cups diced cauliflower in two tablespoons butter and salt. Roast 425 on a metal sheet pan for 25 minutes until dark. Toss in 1c chopped veggies, 1/4 cup tamari and roast for another 18 minutes.

Bratwurst with roasted sweet potatoes, onions and broccoli, take 1lb uncured brats with one red onion chopped, broccoli heads, and diced sweet potatoes. Coat in butter, olive oil, salt, and a drizzle of apple cider vinegar. Roast 375 for 35 minutes. Add shredded basil and fresh oregano.

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