MENU PLAN May Week 3

 Do you find that the more you eat foods that contain sugar or refined grains the more you crave them?  If you want to  break the craving cycle try crowding out these foods with more fresh vegetables, high quality fats, high quality protein and whole grains.  By following my menu plans for dinner and then eating dinner leftovers for lunch, you can  begin to crowd out the sugar and simple carbs.  Food becomes satisfying on a whole different level.  Before long you begin to realize that  the quality of food that you eat becomes more important than the quantity, and before you know it, the 3pm crazy cookie cravings will start to subside.

MEATLESS MONDAY Fish Tacos with Lime Sauce  I just made these tacos and my whole family loved them.  I made a few modifications to make them gluten free.  You will want to use cod, sole or haddock instead of tilapia.  Tilapia is high in Omega 6’s which women with PCOS need less of.   I used Garden of Eatin’ taco shells.  Instead of all purpose flour I used corn meal.  I also added green onions and cilantro to the slaw.  Served with steamed asparagas and some dandelion greens. 

TUESDAY Mustard Glazed Pork Chops  I purchased the most naturally-raised  pork available.  I am going to serve as suggested with roasted sweet potatoes.  I’ll also have a mixed green salad.

WEDNESDAY Mango Chicken Salad with Coconut My youngest son loves mango and coconut ,so I am fixing this dinner in his honor.  I’ll be serving over baby spinach and a side of sauteed yellow summer squash.

THURSDAY Rhubarb Lentil Soup with Creme Fraiche This  recipe looked really interesting.  Since it is rhubarb season and I have a bag of green lentils, I am going to give it a try –  probably without the creme fraiche.  I’ll serve with a big garden salad and some toasted Udi’s bread.

FRIDAY Macadamia Nut Chicken with Pineapple Papaya Relish – I saw that this recipe was from Sam Choy’s restaurant Breakfast, Lunch and Crab in Hawaii.  I ate there and met this celebrity chef on my honeymoon, almost 15 years ago.  It was one of the most delicious and memorable meals I ever had.  So, I have to try this recipe.  To make it gluten free, I will make my own bread crumbs using toasted Udi’s bread and will use Bob’s Red Mill Gluten Free baking flour to dredge the chicken.  When I make the relish, I will omit the sugar.