Week One

Here We Go: Week One! I’m still playing with how exactly to format how/what I want to say so please be patient! I’ll add the links to any sites that I get the recipe from and add my own recipes to things I’ve created myself...I’m going to also put a grocery list at the end divided up between fruits/veggies/meat/etc. Please continue to give feedback as I want this to be as useful as possible to each of you!!!

Here’s a note on breakfast and lunches:

I will add in what we had if it was something from our norm, but we’re pretty boring (see my Breakfast post). For lunch we have leftovers. I purposely make extra for dinner for this very reason. With us both working the majority of the days I want something that’s super easy. If I am home and there aren’t leftovers I’ll make something and add that into the day, but for the most part when we’re cleaning up from dinner we just divide the leftovers in individual bowls and lunch is packed for the next day!

For dinner I try to plan one meat and two veggies. If I don’t have another veggie I toss a salad together with whatever I can find in the fridge.

My two go to salad dressings are a basic balsamic and a greek (I don’t measure anything...just dump and taste):

Basic Balsamic:

• Olive Oil
• Balsamic Dressing
• Ground mustard
• Salt
• Pepper
• Honey

Basic Greek (fine for Whole30):

• Olive Oil
• Red Wine Vinegar
• Salt
• Pepper
• Oregano
• Basil

Saturday:

• Moroccan Beef Kabobs I grilled these on my Cuisinart griddle/panini, they'll be better on the grill..but meat on a stick...kids ate that up!

• Zucchini Fries
  Except I used this for the sauce: ⅛ cup mayo/dash of onion powder/1 tsp honey/dash of garlic powder
  
  

• Roasted Broccoli (chop it, toss it in melted coconut oil, put it on pan, sprinkle with salt, roast at 400 until it looks good to you...I usually toss every 10 min and cook for 40ish)

Sunday:

• Stuffed chicken

• Saute 3 cups spinach in olive oil until wilted
• Dump 1 can artichoke heart in blender, add spinach, a dash of lemon pepper and s & p
• Blend until a paste forms
• Make slices in chicken breasts to make a pocket and fill with artichoke/spinach paste
• Wrap slice of prosciutto (will use bacon next time only b/c I hate working with prosciutto) around chicken
• Place chicken in baking pan and bake at 350 for 30 min or until juices are clear

• Steamed peas

Monday:

• Beef Stew (really missed crusty bread with this one, but it was super tasty without!!)

• Salad: field greens, pecans, blueberries, chopped cauliflower, balsamic dressing

Tuesday:

• Roasted chicken (in the crockpot....it’s super easy, put chicken in crock pot, sprinkle with whatever spices you want, set to low for 6ish hours...I usually slice some lemon to shove inside)

• Roasted cauliflower (tossed in coconut oil and roasted at 400 for 30-40 min, tossing every 10 min)

Wednesday:

• Pumpkin Waffles  (for the kids, I usually eat them but only had enough egg whites left over for a single recipe and wanted leftovers for breakfast tomorrow!!!)

• Tilapia (single serving packs at Whole Foods are $2.99..I usually have 3-4 in the freezer at all times for these times!!) sauteed in clarified butter with some of that AMAZING Sunny Paris seasoning...for real, buy some

• Sauteed Kale in bacon grease

• Leftover roasted cauliflower

Thursday:

• Fish Tacos with Coconut Flour Tortillas This seriously was a TON of work and only FOUR of my “toritillas” worked out, but the fish was super tasty so I’m sure I’ll make it again...not sure I’ll do the tortillas..that’s a lie, I love a challenge in the kitchen, I will conquer the tortilla!!! (and take a pic next time!!)

Friday:

• Meatloaf Not sure I’ll make this again, it was okay..not amazing

• Green Beans sauteed in butter with toasted almond slivers. I buy a bag of green beans at TJ and steam them first. Then all I have to do is toast some almonds in a pan, dump those out, melt some butter and toss the cooked green beans in the butter, add the almonds back in and sprinkle with lemon pepper....YUM!

Staples I already had:
Cumin	Chili Powder
Garlic Salt	Vanilla
Nutmeg	Bay Leaf
Oregano	Thyme
Lemon Pepper	Oregano
Coriander	Cinnamon
Cayenne Pepper	Allspice
Ginger	Coconut Oil
Almond Flour	Coconut Flour
Raisins	Almonds
Almond Butter	Onions
Maple Syrup	Garlic

Paleo Mayo:

http://www.theclothesmakethegirl.com/2010/06/03/the-secret-to-homemade-mayo-patience/)


Fruits: (we generally buy the same things every week)

Bananas
Apples
Oranges
Berries (two kinds)
Plums
Grapefruits
Kiwi
Avocado

Veggies:

Cauliflower
Broccoli
Celery

Carrots
Sweet potatoes
Parsley (not really a veggie, but close to them!)
Cilantro...same as parsley
2 Zucchinis
Peas (like the frozen in a bag, super fast to cook kind)
2 bags of spinach
Bag of mixed greens
Mushrooms
Red pepper
Shredded cabbage
Pico de Gallo
Green Beans

Meat:

Bacon
1 lb Cod (I used frozen, it was fine)
Whole chicken
3 lb stew meat
1 package Prosciutto (mine had 8 slices)

1 lb chicken breast

2 lb ground chuck 

2 lb ground pork
2 lb chorizo (I get mine from Whole Foods where they cut off the casing for me!)

Etc: 

5 dozen eggs (I know, it's a TON..but we eat them all!!!)
Pork Rinds
1 can Artichoke Hearts (could use frozen ones too)
2 cans pumpkin
2 cans coconut milk

Carton of egg whites (big one)

Almond milk

Shredded (NOT sweetened) coconut
12 oz tomato paste