May Menu Planner

We have a busy week ahead of us as my husband finishes his final week of school and we prepare for a big birthday party and then a camping vacation next week. This week's menus include meals for company on Sunday and Wednesday, two make-ahead quickie meals on Monday and Thursday and dinner out on Friday before graduation. (We'll include a review of this new Fresno restaurant in an upcoming post.) Buon Appetito!

SUNDAY:
Pilaf
Salad
Falafel sandwiches with tomatoes and yogurt sauce
Carrot & Cucumber sticks
Juice Popsicles

MONDAY:
Baby greens salad with goat cheese
Quiche (Turkey bacon, zucchini and green onions)

TUESDAY:
Traditional Lasagna
Salad

WEDNESDAY:
Zucchini cakes
Spinach salad with strawberries and goat cheese
Pita Bread with Hummus
Grilled chicken
Strawberry-rhubarb tart

THURSDAY:
Chicken Sausage Jambalaya
Brown Rice

FRIDAY:
Vegetarian Stars Restaurant

SATURDAY:
Meilani's Noah's Ark Birthday Party
Animal Crackers
Couscous-stuffed mushrooms
Turtle dip with veggie sticks
Animal Fruit skewers
Panini sandwiches
Frozen Banana Monkey Pops



We decided to spoil our mothers at home this year. We've had far too much eating out in the last few months for anniversaries, birthdays and other special events. We picked some recipes out of our favorite food mags and some of the old family secrets. Try these suggestions for a dinner party or special birthday. Save yourself time during the week and make an extra pan of eggplant parmesan on Sunday for another evening's leftovers.

SUNDAY/MOTHER'S DAY:
Asparagus-Ricotta tart
Eggplant Parmesan
Tomato meat sauce with meatballs
Sourdough wheat bread
Chocolate Honey Tart

MONDAY:
Luscious Leftovers

TUESDAY:
Mahi Mahi Fajitas
Guacamole
Black Beans

WEDNESDAY:
Zucchini "no-crab" cakes
Walnut Pesto Pasta
with tomatoes, olives and artichokes

THURSDAY:
Filipino Chicken Adobo
Brown Rice
Pancit Noodles

FRIDAY:
Hamburgers
Fruit Salad
Chocolate Zucchini Cake

SATURDAY/COOKING CLUB: COOKING FOR KIDS:
White bean dip with veggie sticks
Bagel Smiley Personal Pizzas
Cookie Cutter Fruit Shapes
Lemon Bug Cupcakes
Juicy Fruit Popsicles


The flavors of summer are starting to appear at the farmer's market and on our plates. We've moved much of our cooking to the grill and our dinners to the patio to enjoy the cooler Fresno nights. My cooking tip this week is to make some meals like enchiladas and stuffed manicotti that I can make in quantity and freeze or share with friends who have recently had babies and need a little extra help in the dinner department.

SUNDAY:
Thai Peanut Chicken skewers
Basmati Rice Blend
Asian salad

MONDAY:
Mahi Mahi Enchiladas
Spanish rice

WEDNESDAY:
Pizza (packed to go to the track meet)
-black olives, turkey pepperoni, green onions, green peppers

THURSDAY:
Thai Steak salad
Whole Grain Bread

FRIDAY:
Crockpot Beef Brisket
Gouda Mac & Cheese with Sweet Peas

SATURDAY:
Luscious Leftovers

Any questions? Need a recipe? Feel free to leave a comment or question.

Bike to Work Day promotes health and the environment

Today, Ericlee dusted off his bike, pumped up the tires, oiled the chain and headed out for work on his bike. He joined hundreds of other men and women across our city who are biking to work to make a statement about health and the environment.

We live a 10-15 minute drive from Fresno Christian School where he teaches. It's definitely a commitment to ride there.

Why ride?

Today is Bike2Work Day in Fresno.

Ericlee told me last night he wanted to bike to work this last week of school to save money on gas. (Can you tell it's the end of the month for us?) Well, we're all feeling the affects of high gas prices. 'nough said on that one. We'd rather spend our four bucks elsewhere. I reminded my hubby that today is Bike to Work Day. What a perfect opportunity to get started!

Ericlee also just started a new hefty workout routine. Admittedly, he has not be consistent in his workouts this spring because he had way too much on his plate in other areas. Now that our track season is over (we're coaches) and the school year is winding down he's committing to working out every day. We continue our healthy eating journey as well. The food choices alone have kept us "lean" this winter and spring, but it's time to take seriously our call to take care of our bodies fully by exercising.

Time to get all our bikes out and go for a spin.

Recipe of the Week: Cinco de Mayo Mahi Mahi Enchiladas

Cinco de Mayo is a great excuse to share one of my new creations this year - Mahi Mahi Enchiladas. I've always loved the tangy bite of green enchiladas. This recipe takes a traditional Enchiladas Suizas recipe and turns it on its head by adding mahi mahi fish and using chopped chard or spinach. Who can resist a great enchilada? !Estoy satisfecha!

Ingredients:

Sauce:

8-10 large tomatillos, husked & rinsed

3 large anaheim peppers

1/2 onion, chopped

1/4 cup fresh cilantro, chopped

2 cloves garlic, minced

1 cup chicken broth

1 teaspoon honey or evaporated cane juice

1/8 teaspoon black pepper

1/2 cup sour cream

Filling:

1 bunch swiss chard or fresh spinach, chopped

2 tablespoons organic butter

1/2 onion, chopped

1-8 oz. package organic cream cheese

2 tablespoons raw milk

1/4 teaspoon ground cumin

1/4 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

2 filets mahi mahi (approx. 2 cups chopped or 1.5 lbs.)

1 cup shredded cheese (cheddar or monterey jack)

1 dozen whole wheat tortillas

1 can sliced black olives

1. Cover baking sheet with foil. Roast anaheim peppers on baking sheet at 450 degrees for 15 minutes until skins are charred. (Turn over halfway through so both sides are blackened.) Remove from oven and fold tin foil over and seal edges to form an envelope. This steams the peppers and loosens the skin. Set aside.

2. Boil tomatillos in water for approximately 8 minutes or until tender. Drain water. Add tomatillos to blender or food processor.

3. Add cilantro, garlic, chicken broth, honey/sugar, black pepper and sour cream to blender. 

4. Open tin foil and peel off skin of peppers. (Note: I cover my hands in plastic bags to avoid touching the actual chile pepper. This prevents the spicy juices from getting into your skin.) Add peppers to blender.

5. Blend sauce and transfer to a small saucepan. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes. Set aside.

6. Meanwhile, sprinkle fish filets with salt and pepper. Roast in oven for 10 minutes at 350 degrees. 

7. Wrap tortillas tightly in foil in groups of 4-6. Heat in oven with fish.

8. For fillings, cook onion in butter until tender. Add chard or spinach until sauteed. Stir in cream cheese, milk and cumin. Flake fish and add to mixture. 

9. Spoon about 1/4 cup of filling onto tortilla. Roll up and place seam side down into a 13 x 9 x 2 inch pyrex or casserole dish. Top with sauce and cheese. Sprinkle black olives on top.

10. Bake at 350 degrees for 20-25 minutes or until heated through. Remove from oven and serve.

4-6 servings.

Cooking Club: Sandwich Soiree

We host a monthly Cooking Club at our house with 10 couples/families. Each month we pick a different theme and all bring ingredients. The ladies generally do the cooking and the men help with the eating and cleaning. Kids pitch in too or cook up their own concoctions in my daughter's pretend kitchen. This afternoon we had a "Sandwich Soiree" and shared decadent sandwich recipes. We thought we'd share some of the healthy ones with you...

TODAY'S MENU:
Italian Paninis
Healthy BLT with a Twist
Spinach Salad with Pears and Goat Cheese
Chocolate-Strawberry Ice Cream Sandwiches

ITALIAN PANINIS
1 loaf sourdough bread, sliced
1 package Italian pepperoni
1 package provolone cheese, sliced
Olive oil

1. Assemble sandwiches with cheese and pepperoni on inside.
2. Brush outsides of bread with olive oil.
3. Grill on panini pan, sandwich maker or George Foreman grill until golden brown and grill marks show. Serve.

HEALTHY BLT WITH A TWIST

1 loaf oatmeal flax bread made in breadmaker (recipe to follow)
2 tomatoes, sliced
2 avocadoes, sliced
Baby greens
1 package turkey bacon, fried
1 bottle goddess salad dressing

1. Slice bread and vegetables.
2. Spread goddess dressing on bread.
3. Assemble sandwiches with tomatoes, avocadoes, turkey bacon and greens.
4. Cut into quarters and use toothpicks to hold them together. Serve.

Dorina's Oatmeal Flax Bread

in the bread maker

1 1/4 cups water
3 tablespoons raw honey
3 tablespoons raw milk
1 teaspoon salt
1/2 cup uncooked oatmeal
1 cup Bob's Red Mill unbleached all-purpose flour
2 cups Bob's Red Mill white whole wheat flour
1 package active dry yeast
2 tablespoons ground flaxseed
2 tablespoons sunflower seeds or other seeds (add later)

1. Add all ingredients to your bread maker in order.
2. Select the Whole Wheat setting on your bread maker and begin.
3. When bread maker beeps before the end of the last kneading, add the sunflower seeds.
4. Remove bread from bread maker and cool on rack.

SPINACH SALAD with BLUE CHEESE, BOSC PEARS & POPPY SEED VINAIGRETTE

1 package/bunch baby greens lettuce
1 container blue cheese
1 bosc pear, thinly sliced

3 tablespoons grapeseed oil
1 teaspoon balsamic vinegar
1 teaspoon pomegranate juice or lime juice
1/4 teaspoon salt
1/4 teaspoon rosemary
1 teaspoon poppy seeds

1. Assemble salad with baby greens, blue cheese and pears.
2. Add oil, vinegar, juice, salt and rosemary to a small mason jar and shake.
3. Pour vinaigrette over salad and toss. Serve.

Double Chocolate Strawberry Ice Cream Sandwiches

For cookies:
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup plus 2 teaspoons whole wheat pastry flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup organic evaporated cane juice
5 tablespoons unsalted butter, room temperature
3 large cage free eggs
1 1/2 teaspoons vanilla extract
6 ounces (1 cup) semisweet chocolate chips or grain sweetened chips

1 container strawberry organic ice cream (Or, make your own if you feel inclined. We mix up raw milk, strawberries and honey in our Vitamix blender and then freeze it for a healthy strawberry ice cream treat.)

1. Heat oven to 350 degrees. Line two baking sheets with parchment paper.
2. Melt bittersweet chocolate in double boiler or in a glass bowl on top of a small pot of boiling water. Whisk until smooth. Set aside to cool.
3. In a mixer, blend butter, evaporated cane juice and eggs until light and fluffy. Add vanilla.
4. Add dry ingredients, including cocoa powder, baking powder, salt and whole wheat pastry flour.
5. Mix just to blend. Add chocolate chips.
6. Use 1/4 cup to scoop portions. Form into balls and flatten onto parchment paper.
7. Bake approx. 15 minutes until little cracks form on top. Cool.
8. Scoop large spoonful of softened ice cream on one cookie and press another on top. Wrap in plastic wrap and freeze to hold shape or serve right away.

Restaurant Review: Sierra Restaurant at Tenaya Lodge at Yosemite

Over the last five years I've developed a new creative muse: food.

I'm a writer. When I have writer's block, I head for the kitchen. When I need a little inspiration, I twirl my spice rack. When I'm ready to paint, I take out a plate. My blank canvas. Ericlee and I recently celebrated our fifth wedding anniversary. We headed for Tenaya Lodge in Yosemite where we were married on a snowy April Sunday. We celebrated by eating at the Sierra Restaurant and recounting our last five years together. The evening was romantic. The food was dynamic. It was one of those experiences I'd like to taste again and again.

Our meal commenced with the Mulligatawny soup made with madras curry, root vegetables and coconut milk. The Indian flavors melded into a surprisingly smooth, yet complexly flavored stew. This was comfort food with a twist. Ericlee said he wanted to whole meal to be soup.

Sierra has a "culinary credo" printed in their menu. Chef Frederick Clabaugh uses locally grown sustainable products whenever possible as a "commitment to the land and the sea and our environment." Pretty impressive and right in line with our family's quest to find healthy, fabulous-tasting foods. (We happen to think the two are not mutually exclusive.)

Ericlee ordered the Special - a Roasted Mahi Mahi with an artful display of vegetables served on a bed of plump Israeli Couscous. This is the kind of dish that wows me with colors and textures and even aromas. My husband, however, was still talking about the soup.

I ordered the Line Caught Pacific Halibut with a Macadamian nut crust, tropical salsa and vanilla bean butter served on a bed of coconut risotto. This was, indeed, the show-stopper. The salmon looked better - more bursts of colors perhaps - but the halibut was a fireworks show of flavors in my mouth.

Please understand: I don't usually order fish in restaurants. I'm not a seafood lover. I make lots of dishes with mahi mahi at home or grill up a nice filet of salmon for my brother when he's in town, but I don't *choose* fish. It's rarely appealing to me. I have a new appreciation for fish after this Sierra meal.

The halibut was tender - perfectly coupled with the tropical salsa made with tiny cubed melon and mango. The coconut risotto was a creative twist to complete this meal. Risotto-making is an art. One has to keep a close eye on the rice in the pan and add just the right amount of liquid. My compliments to the chef who mixed this one up just right. This fusion approach adding coconut milk (often used in Asian cuisine) to the traditional Italian rice was ingenious.

We ordered our dessert to go so we could enjoy it in our room at the Apple Tree Inn (next door) sitting by the fire. Ericlee picked out an oversized chocolate chip cookie with a scoop of ice cream on top. They even packaged up whipped cream, chocolate and caramel for us to add. A great American finisher.

Let's just say this meal was definitely worth the moolah. We are not ones to spend big money on dinner out. My hubby would rather enjoy one of my creative concoctions at home if he had the choice. As for me, I welcomed the chance to watch another food artist throw paint on a blank canvas.

April Menu Planner

Spring has sprung! That means April showers are mixed with beautiful sunny days hinting at summer. That also means spring produce is starting to appear at the markets. Get a little head start on next week's eats by planning a trip to the market this Saturday. Here are some new menu ideas with spring in mind. Bon Appetit!

sun
Spinach dip & cracker appetizer
Sun-dried tomato and artichoke ravioli
Alfredo sauce
Garlic bread
Caesar salad

mon
Pecan-crusted Dinner salad
with goat cheese and fresh tomatoes
Strawberry clafouti

tues
Turkey wraps
Basmati rice blend

wed
Almond-crusted mahi mahi with mango vinaigerette
Sauteed bok choy
Leftover basmati rice

thurs
Luscious leftovers

fri
Grilled tri-tip
Armenian pilaf
Grilled asparagus with lemon sauce
Strawberry-spinach salad with gorgonzola

sat
Tri-tip sandwiches on Ciabatta bread
Broccoli salad



Week #2

sun
Grilled Italian Chicken (see Recipe of the Week)
with Balsamic Strawberry salsa
Grilled Asparagus
Quinoa (cooks up just like couscous or rice)

mon
Baby greens salad with goat cheese & blood oranges
Roasted salmon
Potato gnocchi with pesto sauce

tues
Dorina's spring alphabet soup
Quesadillas

wed
Thai Chicken Pizza
Strawberry-Mint Lemonade

thurs
Luscious Leftovers

fri
Caesar Salad
Feta burgers
Grilled zucchini

sat
Pineapple-pepper chicken stir fry
Brown Jasmine rice

Recipe of the Week: Carrot Birthday Cake with Honey Cream Cheese Frosting

My husband requested a carrot cake this year for his birthday. I went to work trying to create a healthy, yet still yummy carrot cake. I'm still tweaking it and looking for ways to make it healthier. This recipe made 2 dozen carrot muffins (for our track team) and a personal carrot cake for Ericlee, which he kindly shared with his wife.

Carrot Cake

Ingredients:
3 cups grated carrots
4 cage free eggs
1 cup plain yogurt
1/2 cup organic butter, melted
2 cups whole wheat pastry flour
2 cups sucanat (or 1 cup evaporated cane juice/organic sugar or 1 1/4 cup maple syrup)
2 teaspoons baking soda
1 tablespoon cinnamon
1 cup chopped walnuts

Directions:
1. Preheat oven to 350 degrees. Grease pan.
2. In a blender or with a high-powered mixer, blend carrots, eggs, yogurt and butter.
3. Transfer to a bowl if not already in a bowl. Add walnuts.
4. Mix in dry ingredients: flour, sucanat (sugar or maple syrup), baking soda and cinnamon.
5. Bake approximately 25 minutes for muffins and small cakes; 1 hour for 10-inch tube pan.

Honey Cream Cheese Frosting

1 8-oz. package softened cream cheese
2 tablespoons raw honey (approximate)

1. Blend cream cheese until smooth.
2. Slowly add honey until the frosting reaches the desired consistency.
3. Frost cooled cakes.

Recipe of the Week: Italian Chicken with Strawberry Balsamic Salsa

Ok, friends, we've heard you loud and clear. Strawberries are your favorite produce of the season. We are starting our strawberry recipe collection right here at Health-full because we happen to LIVE FOR fresh California strawberries as well. The following grilled chicken recipe is a great one for early strawberries that haven't quite reached the prime sweetness. You can also substitute grilled fish for the chicken if you like. Try mahi mahi or even salmon and get in that extra dose of omega-3s.

Serves: 4

Marinade Ingredients:
1 teaspoon basil
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon chives
1/2 teaspoon sea salt
2 cloves garlic, minced
1 tablespoon olive oil
3-4 boneless chicken breasts

1. Assemble marinade. Coat chicken breasts.
2. Refrigerate approximately 30 minutes.
3. Set aside and make salsa.

Salsa:
3 tablespoons red onion, minced
2 cups strawberries, sliced
2 tablespoons wine (I used chardonnay.)
2 tablespoons balsamic vinegar
1 teaspoon chives, chopped
1 teaspoon mint, chopped

1. Chop ingredients and combine.
2. Refrigerate salsa until needed.
3. Grill chicken breasts. Grill approximately 5 minutes at a time on each side for about 15 minutes.
4. Top with cold salsa and serve.

Side Dish Suggestions: Grilled asparagus, cooked quinoa

Recipe of the Week: Strawberry Mint Lemonade

I love fresh-squeezed lemonade. Once you've had the real stuff you can't go back to the mix. Of course, there's an advantage to living in the Central Valley where citrus is plentiful and usually inexpensive. My favorite lemons for fresh lemonade are meyer lemons, which tend to be smaller with an orange tinge and a sweeter taste. However, the classic lemons (which I usually get in abundance from neighbors and friends) will work just fine. My parents bought me a fancy juicer to save my wrists, but you can always put your kids to work with the plastic hand juicer.

2 cups fresh squeezed lemon juice
1/2 cup mint leaves
1 cup frozen or fresh strawberries (could substitute raspberries or blueberries)
1 cup raw honey
6 cups water

1. Throw it all in the blender (except the water). Give it a whirl.
2. Pour into serving pitcher. Add water and ice. Taste and add more water if you like.
3. Serve with sprigs of fresh mint. (Make it fancy and freeze mint leaves into ice trays for mint cubes.)

Dorina's Exercise Tips for Busy Beings

This morning I laced up my running shoes, dusted off the jogging stroller and headed out for a run. I have to admit I've been in hibernation for a few months. My workouts have been spotty at best. Back in November Ericlee and I ran in the Trail of Two Cities Half Marathon here in Fresno-Clovis. After that, I fell victim to holiday busyness, cold weather blues and life with no exercise goals. Not good.

I need exercise not just to maintain a certain weight or look but because it helps me deal with stress. Regular exercise is an important key to an overall healthy life. Unfortunately, as Americans we spend too much time busying ourselves in front of our computers or televisions. Entertainment or free time is enjoyed sitting in a chair rather than outside drinking in the sun or playing with family and friends.

There's something about the sun shining and flowers blooming that jumpstarts my urge to get out and exercise. I hope it's inspiration for you too. As I was taking my "get back into the groove" run yesterday, I started thinking about the challenge of exercising when your schedule is swirling, kids are demanding your time and you don't feel motivated.

Here are tips to spring into Spring:

1. Make a goal. As much as I hate the pressure, I love the sense of accomplishment at the end. Make yourself a chart and mark off the days when you work out. (There is power in being able to check off the box!) Choose a local running race (For ideas, see here) if you want to lose weight or need a cardio goal. Otherwise, join a local gym or sign up for a class. I have several mama friends who do yoga or dance classes once a week. The scheduled time to exercise (even just once a week!) may help.

2. Start small. Keep it simple. Maybe you just want to start with 50 situps and 25 pushups each day. That might be a big deal if you've just had a baby or you're a working daddy. When I'm not training for a race, I try to make weekly goals. I might run 2-3 days a week and then weightlift 2 days a week. Don't think you need a gym membership to get in shape. After I had Meilani, we gave up our gym membership and started workouts at home and in our neighborhood. My pastor and his wife have a nightly ritual of walking around the block. They process the day together (which is so important to their relationship) and they get a little exercise in the process.

3. Get a partner. It's always easier to do something with a friend. Grab your spouse, your kid or a friend and commit to doing something together. I'm always more motivated when I'm with Ericlee or a girlfriend. First of all, talking to someone can help distract you from the pain (wink. wink.) Also, you need the accountability of meeting up with someone for a walk at the park or to notice if you skip that "Buns of Steel" class.

4. Seize the moment. Multitask. For example, I coach high school Track & Field. When my girls are doing their warm-up, I'm instructing them and doing my daily goal of 50 squats. It's mindless. I can squeeze in the squats and still check up on the team. You might try this while you're watching your favorite TV show or while your little one is sitting in the high chair. Seize that 10 minutes and make it yours. Who says working out needs to take a long time?

5. Forgive yourself. If you skip a day or can't quite make your goal, don't give up. Whenever I miss a workout day, I feel those bad thoughts creeping in, telling me I can't continue or it's too late and I might as well give up. Ban the bad thoughts, pick yourself up and get back to it. Life happens. If you skip a day, it's not the end of the world.

I realized I had actually missed my exercising routine. The 30 minutes sped by because I was so busy drinking in the sights of the neighborhood and spending time with my daughter. We smelled trees blooming, heard the whistle of the train, waved to neighbors in Fig Garden, giggled at a squirrel chasing up a tree, sang a song. And when I pulled the stroller in the driveway, I realized it was time to get out of hibernation.

**Your turn: What are your exercise secrets? How do you juggle a busy schedule with the need to stay in shape? What kind of exercise is the best stress relief for you? I'd love to hear your advice too.

Recipe of the Week: Crockpot Beef & Barley Stew or Soup

My husband and I coach high school Track & Field. That means starting in February our lives and schedules get a little hairy. We spend our afternoons practicing with our athletes or going to track meets, which sometimes last long hours. Now that we're on this healthy living journey meals on the fly are an extra challenge. I'm looking for fast, nutritious meals that can be prepped ahead of time or take nearly no prep at all. Got suggestions? Leave a comment about your fast faves.

When all else fails, get out the crockpot and start creating. I threw all this stuff in the pot and it was ready to go when we got home from practice. This is a hearty meal served up with a crusty whole wheat french bread.

Barley is the hard-hitter in this meal. Barley is a great grain for the heart and has the ability to lower cholesterol, reduce the formation of blood clots, improve digestion and reduce cancer risk, according to THE DOCTORS BOOK OF FOOD REMEDIES by Selene Yeager. Barley is loaded with beta-glucan, a type of soluble fiber that forms a gel in the small intestine. Cholesterol binds to this gel and then is excreted from the body. Maybe more than you wanted to know about barley...

Dorina's Crockpot Beef & Barley Stew

Ingredients:
1 lb. grass-fed stew beef or sirloin
3/4 cup pearl barley (Available in bulk at Winco or Kristina's Market.)
1 (14.5 oz.) can diced organic tomatoes (I use Trader Joe's brand.)
1 cup celery, chopped
1 red onion, chopped
1/4 teaspoon cayenne pepper
1 tablespoon dried basil
1 tablespoon parsley, chopped
1/2 teaspoon cracked black pepper
1 (quart) box organic beef or vegetable broth
3 cups water

Serves 4-6

Directions:
1. Cook meat in crockpot for 1 hour on HIGH.
2. Add other ingredients and cook additional 3 hours (or more) on LOW.
3. Add more liquid as desired, depending on if you want a soup or a stew.

March Menu Planner

Each week we will offer new ideas for planning a healthful dinner menu for your family. We will include one-dish meals, Farmer's market features and ethnic foods for the adventurers. These are all recipes we have created or tried from other sources. Feel free to steal our ideas & e-mail us with questions about recipes or feedback at dorinakailani@yahoo.com.

WEEK OF March 2-9

sun
Baby Salad with tomatoes, avocadoes
Trader Joe's Cheese & Herb Pizza Bread crust
Toppings: Chicken, Kale, cashews, black olives with Asiago cheese

mon
Beef & Barley Crockpot Soup
Sunflower & flaxseed bread

tues
Chicken Chorizo Jambalaya
Brown Rice

wed
Mahi Mahi with Meyer Lemon Herb Sauce
Roasted Asparagus
Israeli Couscous

thurs
Dinner out with Small Group

fri
Caesar salad
Eggplant Parmesan
Foccacia bread
Tiramisu

sat
Enchiladas Suizas with Tomatillo sauce
Cilantro Lime Brown Rice