Going along with Isla Magazine and my “How to Go Organic Without Overwhelming Yourself” article for last week. I’ve included a weeks worth of organic menu ideas, a green juice recipe along with a video on how to make your own garden fresh basil and pine nut pesto.
I hope this makes going organic a little easier for a lot of you out there. I know it can be super overwhelming with all the conflicting information out there. But these organic menu ideas should take some of the work and stress out of preparing meals this week. Let me know how your week goes, what recipes you liked the best, any new recipes you invented, and if you have any questions!
***And I forgot to note in the video that pesto can be stored in the freezer for up to a year, just use a teaspoon as you need it and add a little more olive oil to help the paste become more creamy again.***
Breakfast- Glorious Green Smoothie
Lunch-Smoked Salmon Tea Sandwich- wheat bread, avocado, smoked Salmon, cucumbers, sprouts and tomatoes.
Dinner- Smothered wheat berries with braised chicken breasts, broccoli and tomatoes
Breakfast- Sprouted toast with sunflower butter and local raw honey
Lunch-Kale salad and homemade gazpacho
Snack- Hummus and fresh veggies
Dinner- Farm-Raised Beef with Farro and sautéed greens
Breakfast- Plain Greek Yogurt with granola and fresh peaches
Lunch- Tuscan Tuna Salad Pitas
Snack- Seasonal Fruit
Dinner- Whole wheat or sprouted Pasta with homemade Basil Pesto
Breakfast- Muesli, unsweetened almond milk and fresh mixed berries
Lunch- Collard wraps
Snack- Heirloom tomato salad with lemon vinaigrette
Dinner- Grilled pork chops with herbs, lentils and roasted root vegetables
Breakfast- Homemade Protein Shake, with bananas, raw oats, plain Greek yogurt, almond milk, cacao nibs, spices
Lunch- Couscous salad with corn, tomatoes, avocado and fresh parsley
Snack- Trail mix with dried fruits, nuts, and dark chocolate
Dinner- Homemade veggie pizzas- Make your own sauce and load up your pizza with all your favorite, fresh veggies