Made with Home made Lemoncello from both my own mothers batch, and mother in laws own, this breakfast is made with love through and through.
Lemon curd oats layered with pistatio phyllo crust and a Lemoncello yogurt and topped with a dehydrated lemon. Creamy, crunchy, citrusy heaven.
Italy week
July 21, 2025
This week’s menu is inspired by Chef’s Italian honeymoon—featuring timeless flavors, citrusy brightness, and soulful comfort with a macro-friendly twist.
Nonna’s Pistachio Limoncello Oats
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
44 | 46 | 11 |
Chicken Marsala with Fennel-Zucchini Rice
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
50 | 48 | 9 |
48-hour marinated Marsala chicken breast served with caramelized fennel & zucchini rice, finished with cremini mushroom marsala sauce. Earthy, comforting, and rich without the heaviness.
Red Wine Braised Beef "Alla Purgatorio"
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
46 | 45 | 14 |
Slow-braised beef in a caper-olive tomato sauce, served over roasted garlic polenta with paprika roasted cauliflower and a lemon-parsley gremolata. Deep flavor, bright finish.
Reheat Instructions
Microwave on high for 2 minutes with the lid slightly open.