What’s for dinner?

Good evening!

Following your numerous requests, here’s a look at last week’s menus at Nutri Family Coach’s house 🙂

∗ Monday night:

Going back to school/at nanny’s on Mondays, after spending the weekend as a family, usually means that Monday evenings are spent hugging, playing and requiring un-divided attention. Hence, Monday night’s dinners are usually simple in the kitchen!

Grocery shopping was done on Saturday so on the menu are meat and veggies that have a short shelf-life.

Tip of the day: I usually buy meat at my local organic butcher’s rather than at the supermarket. The butcher always asks if he can help by dicing the chicken or turkey fillets. It takes him an additional few seconds and it saves me a bunch of time (and less washing up!)

Starter: Baby spinach salad with pears (the last ones of the season) and walnuts

Main course: Chicken fajitas (with onions, red and yellow bell peppers, chicken) with home-made guacamole (you can also add a little bowl of sweet corn on the table, to add to your fajitas)

∗ Tuesday night:

A little more free time on Tuesdays: hence, I go all out with a ratatouille (a little advice: if time and motivation permits, on Monday night, once the kids are in bed, chop up your veggies for the ratatouille. It will save you a ton of time for the next day!)

Starter: Avocado and shrimp salad with olive oil and lemon

Main course: Quinoa with ratatouille (aubergines, courgettes, tomatoes, leeks, bell peppers) and fried tofu with turmeric

∗ Wednesday night:

No school on Wednesdays means it’s a day dedicated to my kids – therefore, not much time to cook! My 4 year old son loves to help me in the kitchen. Beetroot and feta are easy to cut with a butter knife so he’s in charge of the starter!

Starter: Beetroot and feta salad, sunflower seeds and basil

Main course: Fish (frozen) baked or steamed, with sautéed carrots, potatoes, and creamy spinach (also frozen)

∗ Thursday night:

Tip of the day: In the morning, before leaving home, put the rice and lentils to soak (separately). Soaking the rice for a few hours makes it easier to digest. It also helps in separating the grains, resulting in a fluffier rice. Additionally, it is important to rinse rice as studies have shown that rice can contain residues of arsenic (naturally found in our environment, arsenic is also found in certain fertilizers, pesticides etc. and penetrates in the water underground, used to irrigate rice fields) https://www.fda.gov/food/foodborneillnesscontaminants/metals/ucm319870.htm

The combination of ‘rinsing and soaking’ reduces the load of arsenic by 80%.

If you have a rice-cooker, you can put your asparagus to cook in the steam basket, while the rice cooks. Less washing up and you’ve saved time 🙂

Starter: Asparagus with vinaigrette

Main course: Rice with lentils (with carrots, sweet potatoes, onions and garlic)

∗ Friday night:

TGIF 🙂 With the week behind us, not much energy or motivation to cook an elaborate meal! So off to a quick, simple but tasty dish 🙂

Starter: Grated carrots and apple with pumpkin seeds

Main course: Pasta with a seafood mix  

∗ Saturday night:

A little more time to spend in my kitchen on Saturdays! I start off my curry during my boys’ nap. A curry is always better if it had time to marinate and cook gently for a few hours before it is served 🙂

Starter: Chick-pea salad with tomatoes and shallots

Main course: Cauliflower, potato and pea curry served with rice

∗ Sunday night:

Sundays are usually spent outside, especially with the beginning of spring/summer! Hence, I have planned for another quick, balanced and delicious recipe 🙂

Starter: Cucumber and feta salad with olives and hemp seeds

Main course: Omelette with mushrooms, garlic and parsley

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