WEEK ONE – I CAN DO IT – GOING TO TURN “I WISH” INTO “I WILL”

WEEK ONE: STARTING ANYTHING NEW, I LIKE TO START AS SIMPLE AS POSSIBLE.
I will begin by planning out my meals for the week along with snacks I can grab on the go.
BREAKFAST – FRUIT SMOOTHIE – EVERY MORNING – KEEPING BREAKFAST A NO BRAINER THIS WEEK

Breakfast Smoothie

Makes 2 smoothies.

Ingredients
  • 2 cups frozen berries
  • 1 cup almond milk (canned coconut if you want more calories/fat)
  • stevia to taste

LUNCH  

Chicken salad with grapes, apples and cranberries recipe

Ingredients

1 lb chicken breast;

  • ½ cup dried cranberries;
  • 1 cup celery, chopped;
  • ¾ cup green grapes, halved;
  • ½ cup walnuts, chopped;
  • 1 avocado, peeled, pitted and diced;
  • 1 apple, peeled cored and chopped;
  • 1 cup Paleo mayonnaise;
    • 2 egg yolks
    • 1 tsp mustard (this is optional)
    • 3 tsp lemon juice
    • 1/2 cup olive oil
    • 1/2 cup coconut oil
  • 1 tsp lemon juice;
  • Sea salt and freshly ground black pepper to taste;

Preparation

  1. It’s completely up to you how you wish to prepare the chicken. Oftentimes, this salad is the best recipe to make with leftover cooked chicken, but you can also prepare the chicken from scratch and pan fry it, boil it or roast it. I chose to boil it, as I was pressed for time; however, I find that roasting the chicken generates a much more flavorful end result. Either way, once it is cooked, chop it finely, or even shred it if you prefer.
  2. In a large bowl, combine the chicken, cranberries, celery, grapes, walnuts, avocado and apple. Give everything a good toss.
  3. In a separate small bowl, combine the mayonnaise with the lemon juice. Season to taste with salt and pepper.
  4. Pour the dressing into the large bowl with the chicken, fruits and vegetables and combine everything well so that all the ingredients are coated in the dressing. And there you have it, an easy yet extremely tasty chicken salad! Enjoy it right away or store it in the refrigerator.

LUNCH OPTION #2

CRAB SALAD

Cooking Steps

In a bowl, toss all the first seven ingredients. Salt and pepper to taste. Spoon into the lettuce bowl.

Ingredients

  • 1/2 cup crab meat
  • 1 stalk celery, finely chopped
  • 1.5 tsp Dijon mustard
  • 1T fresh dill
  • 1T capers
  • 1 Roma tomato, chopped
  • 1 tsp fresh lemon juice
  • sea salt and ground pepper to taste
  • 1 Boston lettuce leaf, used as the bowl

DINNER

MAPLE CHICKEN
  • 4 (4-6 oz each) boneless, skinless chicken breasts
  • 1 Tbs olive oil
  • 1 Tbs fresh thyme
  • 1 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup walnuts, chopped
  • 1/3 cup apple cider vinegar
  • 3 Tbs pure maple syrup
  • 1/2 cup water

Instructions

  1. Combine olive oil, thyme, sea salt and freshly ground black pepper.
  2. Rub chicken with seasoning and let stand.
  3. In a 12″ nonstick skillet, toast walnuts over medium-low heat 4-6 min or until golden and fragrant, stirring constantly. Note: walnuts may burn quickly if left unattended.
  4. Transfer walnuts to dish, and turn heat up to medium under the hot skillet.
  5. Add chicken to same skillet. Cook 12 min or until done, turning frequently.
  6. Transfer chicken to a clean plate.
  7. Add vinegar to the chicken drippings in the hot skillet and cook for 1 minute, stirring constantly.
  8. Add maple syrup and water, and simmer 6-7 min until slightly thickened.  Stir in walnuts and serve on top of chicken.

 DINNER OPTION #2

Paleo Meatballs:

  • 2 lbs of ground beef (as always grass-fed is best. You know the drill)
  • 2 lbs mild italian sausage (as always, pastured or humanely raised is best)
  • 4 eggs (pastured or at the very least  free range/organic if possible)
  • 1/2 cup full fat coconut milk
  • 1/2 cup almond meal
  • 1/2 parmesan cheese (if you are tolerant)
  • 4 cloves of garlic pressed
  • 2-3 tbs chopped fresh basil
  • 2-3 tbs chopped fresh oregano
  • 2 tbs fresh ground pepper
  • 1 tbs sea salt

SAUCE

  • 2 large cans of crush tomatoes (organic if possible)
  • 1 large can of tomato sauce (ditto above)
  • 4 gloves or garlic pressed
  • 1 medium sweet onion sliced very thin ( If you have a mandolin, use it)
  • 2-3 tbs fresh basil chopped
  • 2-3 tbs fresh oregano chopped
  • 2 tbs fresh thyme chopped
  • 1-2 tbs fresh ground pepper
  • 1 tbs sea salt
  • ( yes you can use dried herbs)

For the Meatballs: Throw it all in bowl and mush it all up until completely blended and completely incorporated.

SNACKS

hard boliled eggs, fruit, nuts, protein shake

DESSERT

Strawberry Peach Cobbler

strawberrypeachcobbler 1024x768 Strawberry Peach Cobbler

Servings: 8
Prep Time: 10 Minutes
Cook Time: 35 Minutes

Ingredients:

  • 3 Cups of fruit, your choice diced (I used 1 1/2 Cups Strawberries and 1 1/2 Cups Peaches)
  • 1 1/2 Cups Almond Flour
  • 1/2 Cup Water
  • 1/3 Cup Cinnamon Honey
  • 1 Egg
  • 2 Tbsp Coconut Oil, Melted
  • 1 Tbsp Ghee
Process:
  1. Preheat your oven to 350 Degrees F
  2. Peel your peaches and dice them as well as dicing your strawberries
  3. Place your fruit, water, and honey in a sauce pan on your stove and bring to a boil stirring often.  Once boiling reduce the heat and simmer for 10-12 minutes
  4. Melt your ghee in the bottom of your cake pan
  5. Once your fruit is done, add your fruit to the cake pan and set aside
  6. Combine your almond flour, coconut oil, and egg in a mixing bowl and mix well.  It will stay chunky
  7. Spoon your crumbled mixture over the top of all your fruit and then bake in the oven for 35 Minutes
  8. Remove from the oven and let cool

GROCERY LIST: FROZEN BERRIES, ALMOND MILK, RAW HONEY, 8 CHICKEN BREAST, CELERY, DRIED CRANBERRIES, 1 C WALNUTS, 1 AVACADO, 1 APPLE, EGGS, MUSTARD, LEMON JUICE, OLIVE OIL, COCONUT OIL, CRAB MEAT, DILL, CAPERS, 1 ROMA TOMATO, THYME, CIDER VINEGAR, MAPLE SYRUP, 3 C FRESH FRUIT (COBBLER), 2 C ALMOND FLOUR, CINNAMON HONEY (OR RAW HONEY), GHEE (i used coconut oil), 2 LB GROUND BEEF, 2 LB. ITALIAN SAUSAGE, FRESH BASIL, 2 LARGE CANS ORGANIC CRUSHED TOMATO, 1 JAR TOMATO SAUCE, GARLIC, 1 SWEET ONION,

SNACKS- EGGS, NUTS, JERKY, FRUIT

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2 comments

  1. FEW TIPS AND THINGS I FORGOT TO MENTION…
    COOK MEATBALL IN A CROCKPOT ON LOW FOR 6-8 HOURS (ALTHOUGH THIS WAS LISTED AS PALEO MEATBALLS THEY HAVE CHEESE – SO TECHNICALLY NOT PALEO BUT CLOSE!

    THE DESSERT CALLS FOR GHEE. YES. MY QUESTIONS AS WELL – WHAT IS GHEE? I COULD NOT FIND IT AT SPROUTS – SO I IMPROVISED (PROBABLY WHY WHATEVER I COOK TASTED LIKE SHIT) BUT ANYWAY – I USED COCONUT OIL – WILL COMMENT ON HOW MANY STARS I GIVE EACH MEAL! I AM SO SICK OF BAD RECIPES – OR MAYBE IT’S JUST ME???

  2. MEATBALLS AND SAUCE WERE CRAZY YUMMY! 5 STARS
    COBBLER WAS TERRIFIC – WILL TRIPLE FRUIT NEXT TIME 4 STARS
    MAKING SWEET CHICKEN TONIGHT ALONG WITH SWEET POTATO
    RECIPE BELOW

    Cooking Steps

    Peel sweet potatoes. Cut into bite sized pieces. Put 2 TBSP of coconut oil in a pan and melt it on medium heat. Once the oil has melted, put the sweet potatoes in the pan and stir to coat with coconut oil. Cook for 4 minutes. Stir. Place a lid on the pan and turn the heat down to low. Continue to cook for another 4 minutes or until potatoes are fork tender. Turn the heat off but keep the pan on the burner. Sprinkle with cinnamon and drizzle with agave nectar (or other sweetener). Stir. Transfer to a serving dish and enjoy.
    Serves 4
    10 minutes
    This is a Non-Dairy Recipe
    Ingredients

    6 sweet potatoes
    1 1/2 tsp Cinnamon
    2 TBSP Agave Nectar
    2 TBSP Coconut Oil

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