I feel like I’ve been so focused on bringing new, fresh ideas to the Paleo Meal Planning, that I forgot what it started out to be: An honest look at what my family eats during the week. While I DO eat the things that I put on the meal plan, I want to take it back oooooohhhhhhh . . . a whole month, and just give you guys a look at the “boring” ole’ things that we eat CONSTANTLY. Sometimes finding “fun and new” can be stressful, and there is something to be said for the “tried and true”.
I have one of my awesome readers for reminding me about this, because she gave me a suggestion last week that used to be on our shopping list EVERY. SINGLE. WEEK. Want to know what it is? Mini Cupcake Meatloaf with Mashed Cauliflower “frosting”. Every week. We used to eat this every week. Sometimes, I buy purple cauliflower and make beautiful, lilac frosting for the top, with a few sprinkles of Pink Himalayan Sea Salt on top. It’s scrumptious.
In light of keeping things interesting, and reminding the Family that Paleo is gourmet, I’m also throwing in an indulgent, Primal recipe that one of my friends, and readers recommended, for Garlic & Goat Cheese Spaghetti Squash. You’ll forget you’re eating something healthy, unless you have a dairy allergy. Then I recommend maybe staying far away from that one.
I always feel like I have to constantly impress people or keep them interested, but the truth is, I started this for the sole purpose of helping families like ours who want simple, delicious, healthful meals made with whole food ingredients. I’m going back to that this week, and I hope you like it.
OH, and also? It’s hard for me to not be wordy and fluffy. This week? I’m not explaining every meal, I’m just telling you where you can find it on the web, or which cookbook you need to buy or check out from the library to prepare it. The shopping list has enough eggs for breakfast, and I’ve included “Morning Glory Muffins” as well, so that you can make these at the beginning of the week and enjoy them all week long.
Happy and healthy eating!
Meatloaf Muffins with Cauliflower “frosting” & Balsamic Glazed Brussels Sprouts
Follow the recipe for the meatloaf, then instead of shaping into a loaf, form into “muffins”, place into the cups of a muffin tin, and cook at 350* for 35 minutes. Make Cauliflower “frosting”, then frost with cauliflower once cooked and plated.
For the cauliflower frosting, follow this recipe from Nom Nom Paleo.
Find the recipe for Balsamic Glazed Brussels Sprouts right here on my blog!
Roasted Tilapia with Garlic & Goat Cheese Spaghetti Squash and Sauteed Greens
HOW TO ROAST TILAPIA:
- Preheat oven to 350*.
- Squeeze lemon over tilapia, then sprinkle with dill, salt and pepper.
- Bake in a preheated oven for 15 minutes, or until fish is opaque and flaky.
HOW TO SAUTE GREENS:
- Swiss Chard: Remove ribs, and coarsely chop. Heat 1T oil or fat (your choice) over medium heat. Once heated, add Swiss Chard by the handful and occasionally toss with tongs as it cooks, about 7-9 minutes. Towards the end of the cooking cycle, sprinkle with kosher salt and pepper
- Kale: Remove ribs and coarsely chop. Heat 1T oil or fat (your choice) over medium heat. Add kale and toss until slightly wilted. Add 1/2 cup water, reduce heat to medium-low, cover, and stir occasionally until kale is tender. (12-15 minutes). Add kosher salt and pepper to taste.
- Spinach: Heat oil or fat (your choice) over high heat. Add spinach, and stir constantly until spinach is wilted and tender. Season with a sprinkle of lemon juice (if you have it), salt, and pepper.
Find the Garlic and Goat Cheese Spaghetti Squash here. DO NOT MISS OUT ON THIS RECIPE!
Chicken & Vegetable Lo Mein
This recipe can be found in Make it Paleo
I prefer a cookbook, but if you don’t mind using the internet for recipes, or need to wait a week before buying the cookbook, you can also find this Paleo Chicken Lo Mein recipe by clicking here.
Rat on a Stick with Green Beans and Roasted Broccoli & Cauliflower
Find the (delicious) recipe for Rat on a Stick here. MAKE THE SAUCE for that recipe. It’s AMAZING.
HOW TO ROAST BROCCOLI & CAULIFLOWER:
- Preheat oven to 400*
- Cut florets off of the head & place in a large bowl
- Drizzle with olive oil and toss to coat
- Sprinkle with salt and pepper
- Cook for 25 minutes, or until vegetables can easily be pierced with a fork
Balsamic & Rosemary Chicken with Roasted Asparagus
The recipe for the Balsamic & Rosemary Chicken can be found in Make it Paleo or on their website, link below.
Crock Pot Chicken with Sauteed Apples and Creamed Spinach
HOW TO COOK WHOLE CHICKEN IN CROCK POT
- Remove neck & giblets if present
- Rinse chicken and pat dry
- Rub chicken down with salt, pepper, cumin, and oregano. Sprinkle some seasonings into the cavity too.
- Pour 1 C water into the bottom of your crock pot, or sorghum beer if you have it (shoot, use whatever sort of beer you have in your ‘fridge)
- Cook on low for 8 hours
The recipe for the Sauteed Apples and Creamed Spinach can be found in Paleo Comfort Foods. Also in this cookbook, you will find the recipe for Morning Glory Muffins. I included the ingredients for them in the shopping list – they are delicious and a fantastic, filling breakfast.
Hamburgers & Sweet Potato Fries
HOW TO PREPARE AND COOK A HAMBURGER
- Choose your meat (I use 2lb of ground beef)
- Season meat with salt, pepper, and a little bit of onion powder. Keep it simple. The meat should speak for itself.
- Mix meat, then shape into patties about 3/4″ thick. Form a “well” into each patty with your thumb because your burger will “bloat” in the middle while cooking and this well keeps your burger more even so that you don’t have to flatten it.
- Heat griddle to 375* and place patties onto griddle. Cook each side for approximately 5 minutes