Just back from vacation. I did not get to post the recipe for the Passover Brown Butter Almond Cake that I made as a birthday cake for WG, but I will. The theme for this week is eating healthfully and in reasonable quantities. It is very hard to do that while on vacation, for me. I have no self-restraint, especially when waffles with coconut syrup are involved.
So this is the plan for the week:
Monday: Tomato Soup, Chef Salad, Fresh Lemon Rosemary Bread
Tuesday: Chicken Teriyaki, Broccoli, Rice, Fruit
Wednesday: Cambodian Summer Rolls, Pan Fried Trout Fillets, Herb Salad
Thursday: Pasta with Bolognese Sauce (o.k., not necessarily on the health menu), Salad