First, let me introduce myself: my name is Nora Minno, I am a Registered Dietitian/Certified Personal Trainer from NYC! My mission in life is to help people fall in love with their food, where it comes from, and the power it has to connect people, heal bodies, prevent disease, and bring joy to lives!
I could go on forever, but let's cut to the chase... this week I am taking over the PA Instagram to bring you a week long meal plan complete with grocery list and recipes!
Step 1: Click this link for your grocery list. *Note, if your local farmer or CSA has different veggies this week feel free to swap in and out.
Step 2: Follow along this week as we'll go through the meal plan together!! Share your picture with us and tag @producealliance ❤️
Happy meal planning everyone, and see your first set of meal plan recipes below!!
Coconut Matcha Smoothie with Protein
1. Throw all ingredients together in a blender. Blend until smooth.
2. Divide between glasses. Top with any leftover coconut cream and enjoy!
- 1/3 cup Organic Coconut Milk (refrigerated overnight)
- 1/2 cup Unsweetened Almond Milk
- 1/2 Banana
- 1 cup Baby Spinach
- 1 tbsp Chia Seeds
- 1 tsp Green Tea Powder (matcha)
- 1 Vanilla Protein Powder
- 1/4 cup Ice Cubes
No Coconut Milk - Replace coconut milk with more almond milk.
More Protein and Fibre - Add ground flax seed.
1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired. A few drops of olive oil on top are a nice touch.
- 1 1/4 Tomato ((2 lbs total) cored and cut into chunks)
- 1/4 Red Bell Pepper (seeded and cut into chunks)
- 1/2 Cucumber (medium size 4-
- 6 inches, peeled and sliced)
- 1/4 White Onion (medium, sliced)
- 1/4 Garlic (one clove)
- 1 1/2 tsps Sherry Vinegar
- 2 tbsps Extra Virgin Olive Oil
- 1/4 Sea Salt & Black Pepper (to taste)
Zucchini Alfredo with Turmeric Tofu
1. Spiralize the zucchini or use a julienne peeler to create noodles. Set aside.
2. In a large frying pan, heat the olive oil over medium heat. Add the tofu to the pan and sprinkle it with the turmeric, Italian seasoning and sea salt and pepper to taste. Saute for 7-10 minutes, or until cooked through.
3. While the tofu is cooking, make the avocado cream sauce by combining the avocado, coconut milk, lemon juice and sea salt and black pepper to taste in a blender or food processor. Blend until smooth and creamy.
4. Once the chicken is cooked through, transfer it to a plate then add the zucchini noodles back into the pan. Saute the noodles for 1-2 minutes or until soft and warmed through. Add the avocado cream sauce into the pan and stir until well mixed and warmed through.
5. Divide the creamy zoodles between plates, and top with tofu. Enjoy!
- 1 Zucchini
- 1 1/2 tsps Extra Virgin Olive Oil
- 1/2 tsp Turmeric
- 1/2 tsp Italian Seasoning
- Sea Salt & Black Pepper (to taste)
- 1/2 Avocado (peeled and pit removed)
- 1/2 cup Organic Coconut Milk (canned, full-fat)
- 1/4 Lemon (juiced)
- 3 ozs Tofu
More Carbs - Use brown rice pasta instead of zucchini noodles.
Vegan or Vegetarian - Use chickpeas or white beans instead of chicken.