Last week went pretty well. My blood sugars have been great on this new diet. I had never tried almond butter before, but I love it!! The carrot sticks with almond butter was my favorite snack last week. Our favorite meal was the Korean beef with sesame green beans. I'll post the recipe below.
Monday--Breakfast:leftover Salmon and Chive Souffle Omelet
Lunch: Chicken cheddar cobb salad
Snack: celery sticks with almond butter
Dinner: glazed salmon with garlic cauliflower
Tuesday--Breakfast: Yogurt with Berries
Lunch: leftover glazed salmon with garlic cauliflower
Dinner: grapefruit, fennel, and chicken salad
Wednesday--Breakfast: Garden herd omelet
Snack: carrots sticks with almond butter
Lunch: leftover grapefruit, fennel, and chicken salad
Dinner: Pumpkin seed chicken and acorn squash
Thursday--Breakfast:Yogurt with berries
Lunch: leftover Pumpkin seed chicken and acorn squash
Dinner: salmon with lentil salad
Friday--Breakfast:Yogurt with pineapple
Lunch: leftover salmon with lentil salad
Snack: carrot sticks with almond butter
Dinner: pepper steak and herbed veggie saute
Saturday--Breakfast: Turkey sausage and cheddar frittata
Snack: pumpkin seeds
Lunch: leftover pepper steak and herbed veggie saute
Dinner: olive tapenade chicken with cucumber salad
Sunday--Breakfast: spicy cheddar omelet
Lunch: leftover olive tapenade chicken with cucumber salad
Dinner: peppered tomato beef with buttered green beans
The Korean beef with green beans was super yummy!! I don't have a grill, so I cooked mine under the broiler and it worked well!! The beef is pretty spicy, so if you don't like spice, cut down on the cayenne. This recipe comes from the Perfect Weight America website.
Sesame green beans:
1 red bell pepper
2 tsp sesame oil
1 tbsp sesame seeds
2 tbsp coconut oil
3 tbsp soy sauce
1 pound green beans
Prep: Cut green beans into 2-inch pieces on an angle. Thinly slice red pepper
To prepare: Fill a large pot with 2-inches of water and place a steamer basket inside. Heat water to a boil and place green beans in steamer. Cover and let steam for 5 minutes. Remove and set aside.
In a large saute pan heat coconut oil until very hot. Add the beans and peppers and fry for 3 minutes. Add sesame oil and soy sauce and cook for 1 minute. Transfer to serving dish and sprinkle with sesame seeds.
1 tsp cayenne pepper
6 cloves Garlic
1 bunch green onion
2 tbsp sesame seeds
2 tbsp toasted sesame oil
1 cup soy sauce
24 ounces Flank Steak
Prep: Chop green onions.
Using a very sharp and heavy knife, slice the flank steak as thinly as possible across the grain and on the diagonal. Mix other ingredients and marinate beef in the mixture, refrigerated, for several hours or overnight. Fold the strips and stick them on skewers, making 4 to 6 brochettes. Cook on barbecue grill, about 5 to 7 minutes per side. Meat should still be rare or medium rare inside. (I cooked mine more than this recommends.)
For more menu plan Monday fun, head on over to Laura's at I'm an Organizing Junkie!