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
- 2 cups frozen berries
- 1 cup almond milk (canned coconut if you want more calories/fat)
- stevia to taste
Chicken salad with grapes, apples and cranberries recipe
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;
- 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.
- In a large bowl, combine the chicken, cranberries, celery, grapes, walnuts, avocado and apple. Give everything a good toss.
- In a separate small bowl, combine the mayonnaise with the lemon juice. Season to taste with salt and pepper.
- 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
In a bowl, toss all the first seven ingredients. Salt and pepper to taste. Spoon into the lettuce bowl.
- 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
- 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
- Combine olive oil, thyme, sea salt and freshly ground black pepper.
- Rub chicken with seasoning and let stand.
- 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.
- Transfer walnuts to dish, and turn heat up to medium under the hot skillet.
- Add chicken to same skillet. Cook 12 min or until done, turning frequently.
- Transfer chicken to a clean plate.
- Add vinegar to the chicken drippings in the hot skillet and cook for 1 minute, stirring constantly.
- 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
- 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
- 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.
hard boliled eggs, fruit, nuts, protein shake
Strawberry Peach Cobbler
Prep Time: 10 Minutes
Cook Time: 35 Minutes
- 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
- Preheat your oven to 350 Degrees F
- Peel your peaches and dice them as well as dicing your strawberries
- 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
- Melt your ghee in the bottom of your cake pan
- Once your fruit is done, add your fruit to the cake pan and set aside
- Combine your almond flour, coconut oil, and egg in a mixing bowl and mix well. It will stay chunky
- Spoon your crumbled mixture over the top of all your fruit and then bake in the oven for 35 Minutes
- 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