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Peel'd Aug Menu

49 Bicentennial Circle            916.718.4784

 

@Sacpeeld

 

/Peeld

DId you know that 1 cup of cooked spinach contains 987% of the Vitamin K that we need daily? 

  • watermelon
  • strawberries
  • cantaloupe
  • blueberries
  • peaches
  • apricots
  • kiwi
  • raspberries
  • cucumbers
  • tomatoes
  • summer squash
  • corn
  • green beans
  • lettuce


Foods in Season: AUGUST

** each morning upon rising: warm cup of lemon water. You can also add some cayenne and ginger for an extra zing....

Monday

Breakfast: Grapefruit cut in 1/2 with mixed nuts

Lunch:  Kale Salad with Balsamic dressing*

Dinner: Coconut Soup*

 

Tuesday

 Breakfast:Smoothie bowl w/ fresh fruit & seeds 

Lunch:  Brussels Sprout Salad*

Dinner: Broccoli Pilaf*

 

Wednesday

Breakfast: Fresh smoothie with apple dipped in almond butter with fresh berries

Lunch: Beet & Arugula Salad*

Dinner: Thai Cabbage Salad*

  

 

 

 

 

 

Weekly Meal Plan

You will of course need snacks between the meals we've suggested. You can always add Peel'd juices and smoothies to your meals or have them for snack.

 

 

Snack Ideas:

Handful of Blueberries with almonds

1/2 Grapefruit 

Apples dipped in Almond butter

Mixed nuts

Grilled Veggies 

Baked Sweet Potato Fries

1/2 Avocado

Baked Apple

Kale Chips

      2 tablespoons (30 mL) Olive Oil

      2 cloves garlic, minced

  • 1/2 red onion, finely chopped

  • 1/2 tablespoon fresh ginger, chopped

  • 1 celery stalk, finely chopped

  • 1 cup  shiitake mushrooms, sliced thinly

  • 1 3/4 cups  Veggie Broth

  • 2 cans 14 oz full-fat Coconut Milk

  • 2 small red chile peppers, minced

  • 1 fresh lemongrass stalk left whole, top cut off and pounded to release aromatics and flavors

  • 1 fresh lemongrass stalk, top cut off and thinly sliced

  • Small handful of Thai basil leaves

  • Juice from 1 lime

  • Salt & Pepper to taste

  • 1/2 cup (125 mL) red bell peppers, julienned
  1. Heat up the sesame and olive oil in a large pot and sauté the garlic, onion, ginger, celery, and mushrooms until translucent, about 4 to 6 minutes.
  2. Add the vegetable broth, coconut milk, chili peppers, and lemongrass stalks. Allow to simmer over low heat for at least 10 minutes. Add salt and pepper to taste.
  3. Add the Thai basil leaves and lime juice and serve garnished with julienned red bell peppers.

Coconut Soup

2 cups Carrots

1 tsp Garlic

2 cups Green cabbage

1 Red bell pepper, thinly sliced (about 1 cup), large

2 cups Red cabbage

1/2 cup Scallions

1/4 cup Coconut milk

1/2 tbsp Red curry paste

1 cup Cashews

3 tbsp Coconut aminos


Dressing ingredients: (simply mix it all together and pour over the salad)

cashew butter

red curry paste

coconut aminos

minced garlic

coconut milk 

Thai Cabbage Salad

Brussels Sprout Salad

¼ cup olive oil

3 tablespoons apple cider vinegar

¼ teaspoon black pepper

3 cups very thinly sliced Brussels sprouts (about 6 oz.)

1 small Fuji apple, thinly sliced

¼ cup loosely packed leaf parsley

1 cup spinach

 

whisk together the oil and vinegar in a medium bowl; season with the  salt and the pepper. Add the Brussels sprouts, apple, spinach and parsley and toss to coat.

 

 

Beet & Arugula Salad

2 cups arugula

 1 medium-sized beet

 1/2 cup cooked peas

 1/4 cup cherry tomatoes, sliced

 1 T balsamic vinegar

 1 T olive oil

 1. Slice ends off of beet and put it through the spiralizer. Set noodles aside.

 2. Fill bowl with arugula, peas and tomatoes. Add beet noodles on top.

 3. Drizzle with vinegar and oil. Enjoy!

Broccoli - quinoa pilaf

3 teaspoons olive oil ½ small onion, chopped

kosher salt and black pepper

1 cup quinoa, rinsed well

2 cups chopped broccoli

¼ cup raisins

½ cup roasted almonds, coarsely chopped

2 scallions, sliced

 HEAT 1 teaspoon of the oil in a medium saucepan over medium-high heat. Add the onion and season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until softened and starting to brown, 3 to 4 minutes.


ADD the quinoa and 1½ cups water to the saucepan and bring to a boil; reduce heat to low, cover, and simmer gently until almost all the water has evaporated, 10 to 12 minutes. Fold the broccoli and raisins into the quinoa, cover, and cook until the quinoa and broccoli are tender, 8 to 10 minutes more. Remove from heat and fold in the almonds, scallions, ½  teaspoon salt, and ¼ teaspoon pepper. 

Crunchy Kale Salad w/ Tangy Balsamic 

For the dressing:
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon pure maple syrup, or to taste
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon fine grain sea salt
  • Freshly ground black pepper, to taste
For the salad:
  • 8-10 cups destemmed and shredded dino kale (2 bunches)
  • 1 pear or granny smith apple, thinly sliced and chopped
  • 1/2 cup pomegranate seeds (if you have them)
  • 3-4 tbsp large flake coconut
  • sprinkle of cinnamon
  1. Remove all of the stems from the kale leaves and compost the stems (or if you are hard core you can save them for smoothies). Finely chop the kale leaves into tiny "shredded" pieces. The smaller the more tender the leaves will feel. Wash and spin dry. Place kale into a large salad bowl. You should have about 8-10 cups of kale for this salad.
  2. Toss the kale in all of the dressing until everything is coated nicely. The kale will reduce in volume substantially.
  3. Add the toppings (as much as you want - I recommend lots!), sprinkle with cinnamon, and serve immediately. Or let the dressing marinate the kale for a half hour or so. This salad is best served fresh, but it will keep chilled in the fridge for a day. if you don't think you will eat that quickly, I recommend making a half batch at a time or simply store the kale and dressing separately until ready to mix and consume.