Creamy Moroccan Spiced Carrot Soup (coconut cream instead of yogurt)

Garlic Herb Bacon Wrapped Turkey Breast

Rosemary Mashed Cauliflower

Tuscan Roasted Asparagus

Arugula, Fennel and Pomegranate Salad with Lime Vinaigrette

No Bake Cranberry Coconut Cream “Cheesecake”

Weekend before

• Check pantry, make grocery list
• Buy groceries
• Make and freeze Almond Dream Cake
• Can make and free Moroccan Carrot Soup
• Shed red cabbage for salad
• Make salad dressing

Day before

• Prep Turkey Roulade stuffing
• Prep asparagus with tomatoes slices
• Prep Almond Beet Coulis for Almond Dreamcake

Morning of

• Remove Moroccan Carrot Soup from freezer
• Move Almond Dreamcake from freezer to refrigerator
• Prepare Turkey Roulade
• Prep Mashed Cauliflower
• Prep and mix salad
• Warm up Maple Squash Puree

To Serve

• Put Turkey Roulade in oven, after 10 minutes, put Tuscan Asparagus in oven also
• While cooking, warm up soup and Mashed Cauliflower

Produce

Onion 2

Garlic

1 lb carrots

1 lb asparagus

2 tomatoes

Cauliflower (1 big or 2 medium)

Arugula

Fennel (2 bulbs)

1 pomegranate

Lemons 4

Parsley

6 sprigs rosemary (plus extra for adorning platter)

6 sprigs thyme

Dates (6 – 8)

Refrigerated

Boneless turkey breast (with skin)

10 slices bacon

Butter

Parmesan cheese (optional)

Almonds 2 1/2 cups

Dates 1 cup

Pantry

Chicken broth

Maple syrup

2 cans coconut cream

Honey

Coconut oil

Unflavored gelatin (2 teaspoons)

Almond extract