We have a busy schedule the next several days and our challenge at the gym this week is to drink eight glasses of water each day and to avoid fast food. This is hard as a mom of three busy kids. When rushing back and forth to taekwondo practice, PTA meetings and guitar lessons, we sometimes stop for chicken nuggets.
To coincide with the challenge at the gym, and to make up for my lapse in New Year’s resolutions, I am trying to follow more of a whole foods/paleo diet.
There are a lot of great recipes on Mens Fitness and All Recipes and I’ve listed links below. Drizzling vegetables with olive oil, sprinkling them with a few spices and roasting until tender at 400 degrees helps me fit in a lot of vegetables.
Here is our menu plan for the week:
Cilantro Basil Chicken (see recipe below), Roasted Beets with Feta Cheese, Stir Fried Kale with Bacon
Asian Chicken Thighs with Roasted Cauliflower and Broccoli
White Pizza with Lemon Basil and Grilled Chicken (from my friend Katie’s blog) and Salad
Avocado-Bacon Omelet with fruit salad
Cilantro Basil Chicken Recipe
To make the Cilantro Basil Chicken, I marinate boneless chicken thighs in a mixture of 1/4 cup olive oil, 2 tablespoons soy sauce, 2 table spoons lemon or lime juice, 2-3 minced garlic cloves, 3 green onions diced, 3 table spoons fresh basil minced and 3 table spoons fresh cilantro minced. After this marinates for an hour or more, cook it in a skillet on the stove top until done. You can also make a fresh mixture of olive oil, minced garlic and minced basil to use as a sauce for the cooked chicken. Do not reuse the previous marinade.
Check out Menu Plan Monday at The Organizing Junkie. She lists hundreds of other menu plans.
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