Sunday Strategist: A Week of Healthy Dinners - November 6-10
Monday: Pan-Seared Strip Steak
Tuesday: Poached Egg Power Bowls
This 10-minute dinner features the power trio of protein-packed legumes, seeds, and crisp greens. Quinoa is one of the few plant-based sources of complete protein, containing all nine essential amino acids. The runny, nutrient-rich egg yolk doubles as a silky dressing in this vegetarian main.
Wednesday: Fall Vegetable Curry
You’ll use this staff fave in heavy rotation as the days turn cooler. Madras curry powder is a blend of several fragrant spices and has more depth than regular curry powder; it’s the only spice you need here (look for it in specialty stores or online).
Thursday: Chicken Piccata
Easy and quick (and starring our favorite dinner bird), this January 2012 classic continues to be a weeknight rock star. Serve the chicken with polenta or whole-wheat angel hair pasta to catch all of the lemony, garlicky pan sauce. Add a dose of veggies with Raw and Roasted Carrots and Fennel on the side.
Friday: Crab Cakes with Spicy Rémoulade
These light, tender crab cakes are ready in just 20 minutes, making them an easy, elegant main. Look for fresh lump crabmeat at the fish counter for a sweet, clean flavor. Serve with a salad of mixed greens and fennel.
Dessert Bonus: Apple Spice Bundt Cake with Cider Glaze
Don’t be afraid to go 100% whole-grain with desserts; we use all spelt flour here with amazing results. The nutty flour boosts the taste of the butter, spices, and vanilla, unlike all-purpose flour, whose bland nature would dilute those flavors. Be sure to weigh the flour for accuracy; using too much will make the cake dry.