Menu Plan Monday

Monday again!  I have the easiest menu to plan that I can remember in ages this week since it'll be a short week for us.  Hurray for vacation!

Monday: quinoa spirals with red sauce, asparagus and a big salad
Tuesday: rice and beans with steamed broccoli, sausages on the side for the boys
Wednesday: crunchy taco night-always a crowd pleaser
Thursday: airport dinner, oh yes, sweet Thursday you cannot come fast enough for me!!
Friday: Shabbat dinner at my sweet friend's house in sunny California, I am especially excited for Friday
Saturday/Sunday/Monday: Vacation!! 

Of course as much as I'm looking forward to vacation I actually enjoy cooking and controlling what goes into my body.  Eating healthy while out and about, in another state, can be very challenging.  Any tried and true tips and tricks to pass on before we fly out? 

What's on your menu this week?  For more inspiration visit Menu Plan Monday on Organization Junkie.

Brussels Sprout salad

I have finally found a way to serve Brussels Sprouts that my 7 year old LIKED!  Oh happy, happy day!  I find it ironic that I even try to serve this particular vegetable to my son, I loathed them as a child.  Despised them even.  I had to choke them down-because in my house you did not tell the cook that you did not like her food, it would not end well if you did-but every single bite was pure torture.  I revisited them, out of love for my sister, at a Christmas dinner a few years back and realized that it's true, everything tastes better with bacon.  I've since enjoyed them steamed, sauteed, roasted and raw.  Paulo was not yet convinced that the little cabbages were not the enemy. 

This simple salad though may have helped him turn the corner.  While not in love with the humble cabbage he at least no longer loathes them.

Brussels Spouts, outer leaves removed, washed and thinly sliced

1 apple, cored, thinly sliced

1 pear, cored, thinly sliced

walnuts, a handful

2 tablespoons Veganaise

the juice of one lemon

Sea salt to taste

Combine the Veganaise, lemon juice and salt, mix well.  Toss the vegetables together in a large bowl, pour the dressing on and mix well to combine.  EASY!

Potato and wilted spinach salad

After a few weeks of seriously uninspired cooking I made something tonight I liked well enough to share!

Citrusy warm potato and wilted spinach salad
A Krista Kitchen Creation

3 cups baby spinach, rinsed and dried
1 zucchini, thinly sliced
2 roma tomatoes, chopped
6 fingerling potatoes, sliced
1/4 cup onion, thinly sliced
1/2 fennel bulb, sliced
1/2 cup chopped mushrooms
1 grapefruit, segmented, juice reserved
1 orange, segmented, juice reserved
3 tablespoons olive oil, divided
1 tablespoon agave
1/4 cup red wine vinegar
1/2 tsp sea salt
1/4 tsp cayenne pepper

Heat 2 tablespoons of oil in a pan and saute the onion and potato slices until potatoes start to soften, about 5 minutes.  Add the mushrooms and the fennel, cover and cook through.

In a small bowl, combine the reserved citrus juice with the vinegar, salt, cayenne and agave, whisk well and add in the remaining tablespoon of oil.

Add the sauce to the pan and simmer until liquid is reduced and potatoes are fully cooked.

Toss the spinach with the tomatoes and zucchini, add the hot potato mixture and combine well, allowing the spinach to wilt slightly.  Serve topped with segmented citrus fruit.  Enjoy!

Maple mustard salmon

It's been a busy week!  I'm finally getting around to creating posts about what we ate for Easter!  I love fish, salmon in particular, and this one turned out great.

Maple mustard salmon

2 tablespoons grainy mustard
1 tablespoon real maple syrup
1/2 tablespoon white wine vinegar

Mix well and drizzle on salmon.  Season with salt and pepper and bake like normal.  When the fish is cooked through, turn the burner on high to caramelize the topping just a little.  Served with asparagus and shredded carrot and zucchini salad.