Weekly Menu Recap - Week of March 15

Thai Coconut Corn Stew (Eat Drink & Be Vegan)
This is soup is amazing. It's got a lot of flavor and wonderful texture. Both Joey and I really really enjoyed it and Joey definitely went back for a second bowl. It was amazing in my lunch the next day also. I'll definitely be making it again!! I was also excited as I was finally able to find some lemongrass! It added yummy flavor to the soup.

Lemon Garlic Pasta (made with gluten free pasta) (ED&BV)
This had to be the most surprising meal of the week. I chose this recipe because it looked fairly simple and I knew I wouldn't want to be cooking anything complicated after my belly dancing class. As I was making it, it didn't look too impressive and I wasn't sure that it was going to be very good. I warned Joey... "it's a very simple dish" and he was a little concerned. When we both tasted it, we were amazed - it was delicious!! The flavors were simple, but they worked really well together and it was creamy!!! Joey enjoyed it with a special bun on the side and I had some gluten free toast with Earth Balance. It was an awesome meal and the leftovers were great as well!  With all my sensitivities I wasn't sure what I would be able to have on pasta, so this is a keeper. I will definitely be making this again!

Pork chops with squash & brown rice
I had Joey put the squash in the slow cooker, which is the easier way to make squash. I didn't use any sweetener or anything on it, but the squash came out amazing! I seasoned the pork chops with some thyme and rosemary and it was a nice simple, yummy dinner. 

Steak with sweet potato fries 
I put Joey in charge of the yummy organic steaks that I had picked up and he did a great job! We love sweet potato fries in our house and they were delicious! I seasoned them with some chili powder, paprika and cinnamon. A great Friday night meal because it felt like "junk food", but wasn't at all!!