Monday: Maple-Glazed Ham, mixed veggies and blueberries
1 ham, bone-in
1/2 cup pure maple syrup
1/4 cup coconut oil
pinch cayenne pepper
Preheat oven to 300 degrees and line a broiler pan with foil. In a small saucepan, heat maple syrup, coconut oil and cayenne pepper to boiling. Reduce heat, simmer for a few minutes, and remove from heat. Place ham on broiler pan, and baste with syrup mixture. Bake for about 2.5 hours, basting every 1/2 hour or so. Check temperature, and if it’s at 160 degrees, you’re done! Otherwise, keep baking until 160 degrees is reached.
Tuesday: Chicken-Bacon-Broccoli Stir Fry, carrots and strawberries
2 lbs boneless, skinless chicken thighs
1/2 lb bacon, chopped
3-4 cups chopped broccoli
salt and pepper to taste
Heat a large skillet over medium heat, and add bacon. Cook until starting to crisp, then add chicken and broccoli. Cook until chicken is done and sprinkle with salt and pepper.
Wednesday: Herbed Salmon, roasted spaghetti squash and fruit salad
4 salmon filets
4 TBSP coconut oil
Herbes de Provence
Raise oven temperature to 375 degrees. Place salmon filets individually on pieces of foil. Put 1 TBSP coconut oil on each filet, then sprinkle with Herbes de Provence and garlic salt:
Seal each filet in the foil and place in oven for 15-20 minutes, until salmon flakes easily. Remove from oven and serve over spaghetti squash.
Thursday: Leftovers from previous days
Friday: Pork steak with Balsamic Reduction, cauliflower and grapes
4 pork butt steaks
1/2 cup balsamic vinegar
2 TBSP honey
1/4 cup chopped fresh basil
4 TBSP olive oil
2 cloves garlic, minced
salt and pepper
Preheat broiler and line a broiler pan with foil. In a small saucepan, bring balsamic vinegar, basil, garlic, cayenne, olive oil, a bit of salt and pepper, and honey to a boil. Reduce heat and simmer until the sauce has thickened a bit (about 10 minutes). Place chops on broiler pan, sprinkle with salt and pepper and broil about 6-8 minutes per side, until done. Top with balsamic reduction and enjoy!