Lenten Meatless Meal Plan, Week II
Here is our 2nd Meatless Meal Plan Alms…We hope you enjoy it 🙂
With the special St. Patrick’s day dispensation for all the “Phoenix Pholk” from our beloved Bishop this year, I went back and forth as to whether I should post a “meat and potato” Irish recipe…OR…stick with the meatless meal plan. Since I don’t have a drop of Irish blood in my veins and I’ve never really succeeded in making a good corned beef, I’ve decided to stick with the original plan and hope the meatless meal plan comes in handy for next week perhaps!
This healthy meal is done lickety-split!
Herb Crusted Salmon
- 1 salmon fillet with skin on
- 1/3 c. coconut flour
- 1/2 c. chopped fresh herbs (I used mint and parsley and dill. Though usually I use basil and parsley. Just whatever floats your boat. Dried herbs will work too, just use less. Herbes de Provence is a favorite when using dried herbs for this recipe)
- Salt and Pepper
- Dijon Mustard
- Olive Oil
This is my go-to recipe for salmon when I am pressed for time. The recipe is not very precise, so I’ll just tell you what I do. Preheat oven to 400. Placing the salmon (skin side down) on a parchment lined sheet pan, squeeze some fresh lemon juice on it. Then put some dijon on and rub it into the salmon – so that the salmon is covered with a thin coat of mustard. Same with the Olive Oil. Then in a little bowl, mix together the coconut flour and herbs and salt and pepper. Using a spoon, sprinkle the flour onto the salmon and press it down to make it like a coating (you don’t want the flour mix to be too thick…so you may not use all of it.). Bake for 20 minutes (or until done).
Greek Quinoa Salad
- 1 c. raw quinoa (we use red)
- 2 c. Veggie Broth (or water)
- 1 chopped onion
- 4 chopped garlic cloves
- 1 can artichoke quarters in water, drained
- 1/2 c. pitted Kalamata Olives, cut in 1/2
- a handful of cherry tomatoes
- a handful of shredded red cabbage
- 1/2 c. chopped fresh parsley
- 1/2 c. chopped fresh mint
- salt and pepper
- Shredded Parmesan or Feta
- Olive Oil
- Fresh Lemon Juice
In a rice cooker, cook 1 c. quinoa with 2 c. veggie broth, along with the onion and garlic. (If I think of it, I cook the quinoa the day before so it is ready to go! I have used it for this salad when it is still hot, and it works. But cooled is better!). Once it is cooled, toss together with all the remaining ingredients. We have an abundance of lemons right now from our trees. So I used 2 full lemons and probably about 1/8 c. olive oil. But that can be adjusted to your taste.
We have kale chips at least once a week. Place pieces of kale on a parchment lined cookie sheet in a single layer. Mist with olive oil. Sprinkle with salt and pepper. Bake for about 10 minutes @ 400 or until it is nice and crispy (but not burnt…it’s a fine line!).
A blessed St. Patrick’s day (and upcoming St. Joseph Day!) to you all. Let us pray together that this Lent will be a truly transformative time of conversion, grace, and renewal.
When you do anything in sincere desire to serve God, not one gesture or word or thought is wasted – all the love you put into what you did will be with you for ever and ever.” – Caryll Houselander