Menu: 5/8

I finished my Whole 30 experiment and after looking forward to adding a few things back into the rotation (some strong cheeses, homemade bread), I just don't feel as good as I did on the Whole 30, so I am thinking about going back on it, who knows.

Farmers market finds: spring onions, broccoli, green beans, parmesan, strawberries, carrots

Saturday:

Chicken pesto pizza: chicken, pesto, spring onions, parmesan

Califlower dough for me

Family Favorite dough

New whole wheat recipe we are trying

Sunday:

Sofrito chicken

green beans

Monday

BBQ beef We will be using on of the roasts from our grass fed cow

sweet potato fries

Tues

Kafta kabobs

grilled peppers and onions

Wed

Thurs

Grilled tomatoes with rosemary and garlic

Menu 5/1

Friday: Fajita salads: greens topped with chicken, grilled onions and peppers, guac, and salsa

Sat: bbq from Saws and salad (blueberries, strawberries, almonds, and homemade strawberry basalmic dressing)

Sun: Rotisserie chicken and roasted veggies: we use whatever veggies we have in the fridge, cut them up and cover them with coconut oil and salt and roast them at 400-425 for 20-25 min

Mon: grassfed burgers (minus buns) topped with avocado, tomato, and bacon
and grilled asparagus
recipe: http://www.health-bent.com/proteins/chorizo-burgers

Tues: Roasted whole chicken: cover with coconut oil, salt pepper, and other favorite spices and roast at 450 for one hour

Wed: twice baked sweet potatoes, used this recipe as a guide, but left out syrup and instead topped with bacon, green onions, and broccoli
recipe:http://www.health-bent.com/sides/twice-baked-sweet-potatoes

Thurs: pasta made from spag squash (roasted in oven for an hour and then shred out "noodles") Sugar free pasta sauce and turkey sausage

Friday: tortilla soup
recipe: http://feedmepaleo.blogspot.com/2010/01/chicken-no-tortilla-soup.html