Noonan’s ’17 “Kick Start your New Year” Menu
As her father says, the Ina Garten of B-More.
One of the biggest benefits of being married to an opera-singing-Irish-wordsmith is her prowess in the kitchen. Her mother, who is closest thing to Martha Stewart without actually being her, is one of the best cooks this side of kingdom come; Noonan (my wife) soaked up all that knowledge and experience in her kitchen and in her own right has become a great cook herself. And guess who gets to eat all organic, Chinese, Korean, Thai, French, American, everything made from scratch, all the time…YEA, THIS GUY!
Thank your lucky stars, she has offered to put together a quick, 3-day menu to kick-start your New Year with a bang. So without further ado, heeeeeere’s Noonan:
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Here’s a three-day plan that resembles the way I typically eat. It may seem like a lot of cooking, but all of your lunches can be prepped in advance–generally, I just reheat whatever was for dinner the night before, so that’s what I’ve done here.
A few other pointers: if you can, buy organic when possible. Especially when it comes to berries, dairy, eggs, and meats (especially poultry). Choose full fat dairy over non-fat. Not only is it more satisfying, so you’ll eat less of it; it’s also lower in sugar. Also, remember to always fill half your plate with vegetables and eat them first! If you go for seconds, make sure you take a second helping of veggies before you go for the other goodies.
I’ve found that when you eat this way, you’ll feel full and satisfied and nothing is “off limits.” I mean it. EAT SOME CARBS, for crying out loud!
Breakfast
- 1 egg, scrambled with 2 egg whites in a pan brushed with coconut oil w/ side of berries
- 1/2 ezekiel bread english muffin with a pat of butter
- water
- coffee with whole milk or half and half
AM Snack
- hand full of almonds
- water
Lunch
- turkey chili over brown rice (plan to make these the day before)
- steamed broccoli (you could also make this ahead and just reheat)
- water
PM Snack
- raw veggies
- water
Dinner
- “Beets Don’t Kale My Vibe” Salad
- slice of Ezekiel Bread toast with pat of butter
- water
Dessert
- clementine or mixed berries
Breakfast
- Full fat Greek Yogurt (I like Wallaby when I can find it) topped with sliced strawberries.
- water
- coffee with whole milk or half and half
AM Snack
- Banana with natural peanut butter or almond butter
- water
Lunch
- leftover “Beets Don’t Kale My Vibe” Salad
- water
PM Snack
- raw veggies
- water
Dinner
- One-Pan Roasted Salmon & Asparagus (Drizzle Wild-Caught Salmon and Asparagus with olive oil, season with salt and pepper, roast on a sheet pan at 425 for 15 minutes)
- quinoa
- water
Dessert
- strawberries
Breakfast
- Farro with blueberries and pecans, drizzled with 1 tsp pure maple syrup
- water
- coffee with whole milk or half and half
AM Snack
- organic string cheese, such as Organic Valley
Lunch
- leftover Salmon and Asparagus
- quinoa
- water
PM Snack
- apple with peanut butter
- water
Dinner
- Roast whole organic chicken with carrots and potatoes (I usually have a wing and a drumstick or thigh)–Place chicken in a roasting pan or skillet with potatoes and carrots, drizzle with olive oil and season with salt and pepper. Roast at 425, 20 minutes per pound.
- big green salad
- water
Dessert
- 1 square of dark chocolate