I've completed my first week of Whole30. I've dealt with a few headaches, but other than that have felt great. Already craving sweets a lot less, yea! Here's my plan for this week.
Day 1
Breakfast: Grapefruit and turkey sausage patties. Omit the sugar, but use this recipe.
Lunch: Chicken Salad lettuce wraps
Supper: Beef Short Ribs, oven roasted red potatoes, Brussels sprouts
Snack ideas for the day: Cashew butter, celery, banana, pistachios
Day 2
Breakfast: Veggie Omelet
Lunch: Salad with leftover beef, avocado, tomatoes, celery, olive oil, vinegar, salt & pepper
Supper: Slow Cooker Chicken & Gravy, roasted carrots, green beans
Snack ideas for the day: Blueberries, almonds, peppers
Day 3
Breakfast: Roasted Butternut Squash & Pear Porridge topped with roasted pumpkin seeds
Lunch: Winter Squash & Beef Chili
Supper: Mango & Avocado Salsa on Salmon, Roasted Veggies, Mixed Berries
Snack ideas for the day: Pecans, apples, carrots
Day 4
Breakfast: Guacamole Deviled Eggs, leftover porridge from yesterday
Lunch: Salad with leftover salmon
Supper: Grilled burgers, sauteed mushrooms, potatoes, broccoli
Snack ideas for the day: Almond butter, celery, oranges
Day 5
Breakfast: Banana Nut Porridge with organic raisins
Lunch: Leftovers
Supper: Pan fried chicken thighs, baked sweet potatoes, salad, applesauce with cinnamon
Snack ideas for the day: Strawberries, cashews, carrots
Day 6
Breakfast: Green eggs (scrambled eggs with spinach & garlic)
Lunch: Roast Chicken Soup
Supper: Fish Sticks, fried potatoes & onions, green beans
Day 7
Leftovers or just wing it as it's a day of worship and family
What to do:
Sunday- Prepare turkey sausage patties, wash grapefruit, make chicken salad, thaw beef short ribs for Monday & chicken for Tuesday.
Monday morning: Put short ribs in crockpot, shred Brussels sprouts, scrub red potatoes.
Tuesday- Cube squash, wash pear, thaw soup, thaw salmon.
Wednesday- Make guacamole deviled eggs.
Thursday- Soak nuts for porridge, thaw chicken thighs & applesauce.
Friday- Evaluate what needs to be eaten and prepare for the weekend. Make sure to have a plan for week #3!
Sunday, January 10, 2016
Saturday, January 2, 2016
Whole30 Week 1
Has anyone else allowed the holidays to be a time of unhealthy eating? Well, I have! January feels like a great time for a fresh start. I decided to do another Whole30 to jump start a year of healthy eating. My last one was so successful due to planning, so that's my plan for this one. Here's my week of meal plans. Monday is my planned start date.
Everyday: Coffee with coconut oil & collagen powder, lots of water with lemon or lime, nuts & seeds for snacking.
Monday:
Breakfast: Swirly Crustless Quiche from Practical Paleo, grapefruit
Lunch: Quick & Easy Salmon Salad on greens
Supper: Spaghetti Squash Bolognese from Practical Paleo, green beans
Tuesday:
Breakfast: Leftover Swirly Quiche & orange
Lunch: Leftover Spaghetti Squash Bolognese & salad
Supper: Roasted Chicken, broccoli, Sauteed Red Cabbage
Wednesday:
Breakfast: Scrambled eggs & mixed berries
Lunch: Chinese 5 spice lettuce wraps & pear
Supper: Salmon Cakes, Asparagus with lemon & olive from Practical Paleo pg 338, carrots
Thursday:
Breakfast: Roasted Squash & Pear Porridge, Turkey sausage patties
Lunch: Leftovers with salad
Supper: Fried hamburger patties, baked sweet potatoes, kale chips
Friday:
Breakfast: Leftover Squash porridge
Lunch: Leftovers with salad
Supper: Stir-Fry and cauli-rice, orange
Saturday:
Breakfast: Guacamole Deviled Eggs, grapefruit
Lunch: Leftovers with salad
Supper: Beef pot roast, garlic mashed cauliflower, green beans, applesauce with cinnamon
Sunday: I plan to eat up leftovers or wing it as it's a day of church and family.
Prep plan:
Monday morning- prepare & bake quiche, make salmon salad while baking breakfast. Wash & bake spaghetti squash after quiche is done. Thaw chicken for tomorrow. Evening- Prepare sauce and warm squash for dinner.
Tuesday morning- chop veggies for salads & lettuce wraps, shred red cabbage, onion & apple. Evening- bake chicken, prepare cabbage & broccoli.
Wednesday morning- Make breakfast. Wash and trim lettuce leaves for lunch & asparagus for supper. Make turkey sausage. Evening- prepare supper.
Thursday morning- Make porridge & fry sausage patties. Scrub sweet potatoes, wash & dry kale. Evening- prepare supper.
Friday morning- chop veggies for salad and stir-fry. Evening- prepare supper, hard boil eggs, thaw beef roast.
Saturday morning- devil eggs, wash cauliflower, thaw applesauce. Evening- prepare supper, evaluate food in fridge, plan week #2.
Everyday: Coffee with coconut oil & collagen powder, lots of water with lemon or lime, nuts & seeds for snacking.
Monday:
Breakfast: Swirly Crustless Quiche from Practical Paleo, grapefruit
Lunch: Quick & Easy Salmon Salad on greens
Supper: Spaghetti Squash Bolognese from Practical Paleo, green beans
Tuesday:
Breakfast: Leftover Swirly Quiche & orange
Lunch: Leftover Spaghetti Squash Bolognese & salad
Supper: Roasted Chicken, broccoli, Sauteed Red Cabbage
Wednesday:
Breakfast: Scrambled eggs & mixed berries
Lunch: Chinese 5 spice lettuce wraps & pear
Supper: Salmon Cakes, Asparagus with lemon & olive from Practical Paleo pg 338, carrots
Thursday:
Breakfast: Roasted Squash & Pear Porridge, Turkey sausage patties
Lunch: Leftovers with salad
Supper: Fried hamburger patties, baked sweet potatoes, kale chips
Friday:
Breakfast: Leftover Squash porridge
Lunch: Leftovers with salad
Supper: Stir-Fry and cauli-rice, orange
Saturday:
Breakfast: Guacamole Deviled Eggs, grapefruit
Lunch: Leftovers with salad
Supper: Beef pot roast, garlic mashed cauliflower, green beans, applesauce with cinnamon
Sunday: I plan to eat up leftovers or wing it as it's a day of church and family.
Prep plan:
Monday morning- prepare & bake quiche, make salmon salad while baking breakfast. Wash & bake spaghetti squash after quiche is done. Thaw chicken for tomorrow. Evening- Prepare sauce and warm squash for dinner.
Tuesday morning- chop veggies for salads & lettuce wraps, shred red cabbage, onion & apple. Evening- bake chicken, prepare cabbage & broccoli.
Wednesday morning- Make breakfast. Wash and trim lettuce leaves for lunch & asparagus for supper. Make turkey sausage. Evening- prepare supper.
Thursday morning- Make porridge & fry sausage patties. Scrub sweet potatoes, wash & dry kale. Evening- prepare supper.
Friday morning- chop veggies for salad and stir-fry. Evening- prepare supper, hard boil eggs, thaw beef roast.
Saturday morning- devil eggs, wash cauliflower, thaw applesauce. Evening- prepare supper, evaluate food in fridge, plan week #2.
Wednesday, December 16, 2015
Oatmeal-Raisin Pancakes
This Oatmeal-Raisin Pancake recipe was liked by all our kiddos. They held together nicely and were puffy. The batter does need to sit for 10-15 minutes before frying, so allow time for that. A great shortcut is to mix up the dry ingredients the night before. This made about 20 pancakes.
Cranberry Chocolate Gingerbread Cake
Feeling a little fancy-shmancy? This cake turned out really pretty! It about puts your tongue on sensory overload as you are hit with the bold gingerbread flavor, then you chew into the sweet cranberry compote and then hit a rich dark chocolate chunk. Yum! My kiddos all like this, but only the older ones really like it. This seems like a "grown-up" dessert to me.
Monday, December 7, 2015
Crazy Week Menu Plan & tips
Yesterday began a solid week of evening plans for our family. I'm making a conscience effort to enjoy the joys of Christmas this year & not feel stressed out the entire month of December. I'm trying to enjoy the concerts, parties and shopping instead of just checking things off my never ending to-do list. When looking at the calendar and realizing we will be running around every evening I know I'm going to have to be very organized (not my strong point) in order to enjoy it. With so many in the house that have food sensitivities, the days of popping in a couple frozen pizzas are long gone. Here's how I manage gluten free home cooked meals on a busy schedule in no particular order (see? I'm not very organized):
#1 Use paper plates/bowls. I do not like eating off paper, but this saves a ton of time with clean up. As much as I don't like it, I dislike coming home to a kitchen full of dishes. 7 people make a LOT of dishes!
#2 Put away any clean dishes and run the dishwasher before going to bed. This goes along with number 1 as a cleaned up kitchen is much more inspiring for food prep.
#3 One dish meals and Crock pot meals. These can be prepped and mostly cleaned up prior to supper. These take fewer dishes to serve & are eaten quicker.
#4 Plan meals that use some of the same ingredients. For example, if your meal on Tues & Thurs both call for shredded carrots, shred all you need on Tuesday and only wash the food processor once.
#5 Have simple things that can be pulled out of the fridge or freezer to complete a meal. At our house that is frozen applesauce or berries, cut up veggies & dip, GF or Paleo biscuits/ muffins/ breads.
#6 Thaw meat the day before.
Merry Christmas to you all! May you enjoy the sights, sounds and tastes of the season, but most of all the best gift of Jesus!
Here's what we'll be eating with links to recipes:
Monday:
Sweet & Sour Meatballs
Cooked Rice
Green beans
Berries
Tuesday:
Leftover Roast Chicken Soup I plan to use frozen turkey & broth I've already made
Crock pot Chili
Herbed biscuits - I use this recipe and add about 1 Tbsp of dried herbs & brush the tops with garlic butter
Veggies & Ranch
Wednesday:
Double batch of Pad See Ew
Applesauce
Thursday:
Choose Your Own Adventure (That's a fancy way of saying warm up whatever leftovers are in the fridge!) I intentionally will make extra Mon-Wed for this since this is the evening we have to be out of the house the earliest.
Friday:
Double batch of Hamburger- Rice Skillet
Fruit tray
#1 Use paper plates/bowls. I do not like eating off paper, but this saves a ton of time with clean up. As much as I don't like it, I dislike coming home to a kitchen full of dishes. 7 people make a LOT of dishes!
#2 Put away any clean dishes and run the dishwasher before going to bed. This goes along with number 1 as a cleaned up kitchen is much more inspiring for food prep.
#3 One dish meals and Crock pot meals. These can be prepped and mostly cleaned up prior to supper. These take fewer dishes to serve & are eaten quicker.
#4 Plan meals that use some of the same ingredients. For example, if your meal on Tues & Thurs both call for shredded carrots, shred all you need on Tuesday and only wash the food processor once.
#5 Have simple things that can be pulled out of the fridge or freezer to complete a meal. At our house that is frozen applesauce or berries, cut up veggies & dip, GF or Paleo biscuits/ muffins/ breads.
#6 Thaw meat the day before.
Merry Christmas to you all! May you enjoy the sights, sounds and tastes of the season, but most of all the best gift of Jesus!
Here's what we'll be eating with links to recipes:
Monday:
Sweet & Sour Meatballs
Cooked Rice
Green beans
Berries
Tuesday:
Leftover Roast Chicken Soup I plan to use frozen turkey & broth I've already made
Crock pot Chili
Herbed biscuits - I use this recipe and add about 1 Tbsp of dried herbs & brush the tops with garlic butter
Veggies & Ranch
Wednesday:
Double batch of Pad See Ew
Applesauce
Thursday:
Choose Your Own Adventure (That's a fancy way of saying warm up whatever leftovers are in the fridge!) I intentionally will make extra Mon-Wed for this since this is the evening we have to be out of the house the earliest.
Friday:
Double batch of Hamburger- Rice Skillet
Fruit tray
Wednesday, November 25, 2015
Roasted Butternut Squash & Pear Porridge
Here's a breakfast porridge recipe I came up with. It embodies all the flavors of Fall and warms you from the inside out. Even though sitting down to meals is ideal, sometimes the busyness of life makes this difficult. This can easily be sipped from a mug on the go. This recipe makes 2 hearty servings. Share, or warm up the second serving the next day.
**Note: I don't even try this with my kiddos since I'm sure it will be met with a negative response.**
Ingredients:
2 Tbsp coconut oil, divided
3 cups butternut squash, cubed
1 pear, cubed (I used a red D'Anjou)
1/2-1 cup coconut milk (Adjust according to desired thickness.)
1 pinch salt
1 tsp cinnamon
1/2 tsp ground ginger
Optional toppings: Toasted walnuts, pumpkin seeds or walnuts; ground sausage
Preheat oven to 400. Spread squash on a parchment paper lined baking sheet coated in 1 Tbsp of oil. Roast for about 20 minutes until edges become brown and squash is tender. Spread pear on a parchment lined baking sheet coated in the remaining 1 Tbsp of oil. Roast for about 10 minutes. Place all in Vitamix after roasting. Add coconut milk, salt, cinnamon and ginger. Puree on high until steaming. Pour into bowls and serve with desired toppings.
**Note: I don't even try this with my kiddos since I'm sure it will be met with a negative response.**
Ingredients:
2 Tbsp coconut oil, divided
3 cups butternut squash, cubed
1 pear, cubed (I used a red D'Anjou)
1/2-1 cup coconut milk (Adjust according to desired thickness.)
1 pinch salt
1 tsp cinnamon
1/2 tsp ground ginger
Optional toppings: Toasted walnuts, pumpkin seeds or walnuts; ground sausage
Preheat oven to 400. Spread squash on a parchment paper lined baking sheet coated in 1 Tbsp of oil. Roast for about 20 minutes until edges become brown and squash is tender. Spread pear on a parchment lined baking sheet coated in the remaining 1 Tbsp of oil. Roast for about 10 minutes. Place all in Vitamix after roasting. Add coconut milk, salt, cinnamon and ginger. Puree on high until steaming. Pour into bowls and serve with desired toppings.
Monday, November 23, 2015
Paleo Chocolate Cake
Someone had a birthday this week. I made a big chocolate Texas sheet cake to share, then I made another one with GF flour for our house. I really wanted cake too, so I used this recipe from Elana's Pantry. I made a half recipe of this recipe and it made 6 cupcakes. The cake was moist and had a great texture. I then used a half recipe of the paleo chocolate frosting on the link. It was delicious with 60% cacao chocolate chips. Do not refrigerate these as the frosting gets hard.
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