My “What Do I Eat Today” menu with Almond Flour Crusted Chicken: Warm lemon water, Green Drink, Immunity Smoothie, Almond Flour Crusted Chicken, Mandarin Asian Salad, Chef V’s Chipotle Mango Avocado Burrito Bowl
My moussaka “What Do I Eat Today” menu starts with warm lemon water, then Green Drink. For breakfast, Easy Cereal with Chef V’s Almond Milk. For lunch, my Creamy Sweet Potato Soup, and for dinner, Vegan Moussaka, demonstrated in this month’s Chef V Cooking School video.
My “What Do I Eat Today” menu: Warm lemon water, Green Drink, ginger Apple Berry Smoothie, Spicy Vegetable Soup, and Turkey Risotto.
Mandarin Asian Salad – You can use lots of different greens to make this Asian inspired salad but I always include cabbage. If you are cleansing, just skip the mandarin oranges to keep it cleanse friendly.
Almond Flour Crusted Chicken – This is a new recipe I created recently that uses crushed almond flour crackers and is served with a honey mustard sauce. It makes a delicious main course, accompanied by my Mandarin Asian Salad.
This month’s “What Do I Eat Today” menu is a bit different. For May, I’m offering you a menu plan from one of my retreats. My retreats are three day wellness experiences in gorgeous locations with lots of activities and of course, great food.
For January, my “What Do I Eat Today” menu starts with warm lemon water, then Green Drink. For breakfast, Warm Cinnamon Quinoa, a hearty treat for cold weather. For lunch, my Mediterranean Stew, and for dinner, Chicken Pot Pie, a gluten-free recipe with a vegan option, demonstrated in this month’s Chef V Cooking School video.
My raw Almond Milk is easy to make and so versatile; I use it throughout my book. Or, an ice-cold glass of it is refreshing on a hot summer day.
Chef V’s Tip: My fool-proof way to cook quinoa is to use a rice cooker. Place 1 cup uncooked qunioa and 2 cups liquid (either 2 cups filtered water or 1 cup filtered water and 1 cup unsweetened almond or coconut milk)
My Mediterranean stew is made with mellow spices for a flavorful and healthy mid-day meal. This stew can be prepared a day ahead. It’s great to tale to work or enjoy for dinner the next day, or for a wasm and healthy meal for the kids to come home tp and easily reheat.
Sweet potatoes are the uber tuber – packed wth fiber and antioxidant, anti-inflammatory, and blood sugar regulating nutrients. The best ways to prepare them for maximum health benefits are boiling, steaming and stir frying.
Here’s my Mango Avocado Burrito Bowl, a spin on Chipotle Mexican Grill’s awesome burrito bowls. Use my recipe as a starting point and add any of your favorite ingredients like grilled chicken or fish to make your own. You can also turn this into an easy wrap with gluten-free tortillas.
Chia seeds are tiny superfood heroes. They come in either white or dark brown/black and have a huge nutritional profile. They contain Calcium, Manganese, and Phosphorus and are packed with fiber, protein, and healthy Omega-3 fats. They are basically tasteless so you can add them to nearly any kind of dish.