Today was spent prepping dinner, which was sausage, steak and chicken kabob. They were speared with onions, green peppers and carrots. On the side, I had Brussel sprouts and bacon sticks and a salad heavy with mixed greens, cucumber, onion, carrot, celery and hard-boiled egg. Oil and vinegar for the dressing and I was full before my plate was empty. Therefore, my lunch is already packed for tomorrow: leftover kabob emptied out onto a bed of mixed greens.
I know I’ve mentioned my love of Brussel sprouts and I’m sure you’re all sick of reading about it, but they are my favorite. I love how they grow and every time I pick up a stalk at the grocery, I inevitably have 1 or more strangers ask what it is. Great conversation starter, who knew?! I think I planted brussels last summer just to see that gorgeous stalk in my own back yard. Of course, homegrown taste EVEN MORE delicious. I hope to have success again this summer.
I’m currently awaiting the finished product of a little snack we like to refer to as “Cookie Bars”. It’s like a grainless granola bar without weird ingredients, but more of a protein bar, if you ask me! Plain and simple, it’s a recipe that can be varied in so many ways. Once you make them, it’ll be a go-to treat for the kiddos, if not for yourself.
In a food processor add
- 5-7 Medjool pitted dates and handful of other dried fruit of choice (we used banana tonight)
Process till the dates start breaking down then add
- handful of pecans
- handful of whole almonds
Process till the really big chunks are gone then add
- handful of crushed walnut
- handful of coconut powder
- a big squeeze of honey (probably 1/4 cup)
Pulse till mixed around a bit and add 1/4 cup or less of maple syrup, grade B preferably. Pulse till mixed. Must be sticky enough to lump together, if not add a bit of honey and syrup till satisfied.
Once the mixture is fully combined – sometimes, I put it in a larger bowl and use a spatula to smash it around some more, but did fine with just the processor tonight – line a baking sheet with parchment paper and flatten the mixture to an even thickness of about 1/4 an inch or your likeness. I then sprinkle it with cinnamon.
Bake at 325 for approx 20 minutes. I check on mine every 10. Timing depends on the thickness and for thicker bars, I usually flip the entire thing after 20 minutes and bake it off for 10-20 more.
Once the bar is browned, I add some sort of chocolate to the top. Sometimes a high cacao dark chip, melted in the microwave and spread on but tonight I used Enjoy brand chocolate chips because that is what I had. I sprinkled them lightly across the bar, placed it back in the oven for 1 minute then removed, spread the chocolate in a very thin layer then removed the parchment paper, with the cookie bar on top, from the sheet to cool on a rack.
As it cools, it will harden. Once cooled, I break it apart by attempting to cut it into rectangles. Sometimes it cuts well and other times, it’s more of a break line that I create.
If you use the same recipe, slightly less honey and syrup, you can toss the mixture while roasting and create a delicious cereal to be enjoyed with some milk of you choice. Warm it for an oatmeal like sensation.
My husband couldn’t wait to get his hands on one of these. While I was getting the girls dressed after bath, and before they were cooled entirely, he went ahead and cut them. Warm and delicious! A comfort treat. The girls had one before bedtime tonight. Yet, they are entirely acceptable for breakfast.
Once cool, I store them in Tupperware, with parchment or wax paper between layers in the fridge and the girls help themselves when they wake up or feel a little hungry. I’ll also grab a few and toss into a ziplock bag when we’ll be running around all day. Easy pick-me-up and a delicious treat.
Savings note: Use the ‘candy bins’ at the grocery store to bag your own nuts. It ends up to be more like $2 or less for more than enough compared to $6 for the prepackaged nuts. This is why we always have a variety in our house.
I hear it all the time, “I’m on a tight budget, I can’t afford to eat like you.” Well, I too am on a tight budget. $100/week for food, in fact. I have a family of 4 and this budget also includes non-paleo foods for my (amazing) husband because again, this is my journey and I won’t pressure him into it, nor will I sabotage myself because of his preferences.
A few things:
- Is grass fed meat better? YES. Does that mean it’s all I eat? NO. I buy meat that is on sale. Some of it is grass fed (YUM) and some of it is not. From the sale meat, I create my weekly dinner plan.
- When not fresh, frozen or canned veggies? FROZEN. Freezing vegetables will help lock in the nutrients but also doesn’t allow it to sit and soak in sodium until consumed.
- Cooking serum? Coconut oil or butter. Real, unsalted, raw butter – THE best. Although I’m attempting a Whole30 right now so I’m sticking with coconut oil or bacon fat. Butter is a dairy.
- Fast & easy? Sure, there are lots of fast and easy ideas I can and will share, but eating plants & proteins does require preparation and forethought. It’s a lifestyle CHANGE, so all you fast paced, eat-on-the-fly, no time for prep folks, take a deep breath and reevaluate your priorities. Is health one of them? …Always make leftovers so you have them for breakfast and lunch options …bake some eggs in muffin tins and freeze for easy access …soups and stews in the crock pot are a lifesaver! …whole fruit and veggies are a sweet and crunchy snack option. SIMPLICITY in food brings forth a simpler life.
With that being said, I’ve decided to share my shopping list and meal plan to help folks get started. Also because I’m a simple girl with simple tastes and my recipes/meals are far from fancy. I think most of you can relate to having small children or spouses who aren’t always adventurous with their palates. Also, they are not on a Whole30, I am, so I will post my variations to anything for my own plate. Here we go:
Sunday: Leftover Stew – In a crock pot on low, I tossed leftover roast and meatloaf, frozen veggies of our liking, and broth together. After seasoning to taste, I checked back at dinner time! To serve, I added a dollop of pre-prepared mashed cauliflower to a soup bowl and scooped some soup on top. One of my daughters enjoys soup in a bowl, the other enjoys soup on a plate sans liquid. Wa-la.
Monday: BBQ – 1lb ground beef and a can of Manwich. I had my husband dish out my portion of beef first, before adding the Manwich. The family had it with fries and apples, I enjoyed it on top a bed of greens and carrots.
Tuesday: Pork & Kraut (OF COURSE!) – In a crock pot on low, I added a layer of sliced onion, a layer of sauerkraut, pork loin, and a final layer of kraut. Checked back at dinner time and added some pre-prepared mashed sweet potatoes and apple sauce to my plate. MY FAVORITE MEAL.
Wednesday: Chicken with Onions & Peppers – My husband pan cooks the chicken and sautes onions and bell peppers. I enjoyed that atop a bed of greens, carrots, cucumbers, radishes and celery. The rest of the bunch had some noodles with their chicken.
Thursday: Leftovers for the family – There wasn’t anything ‘clean’ leftover so I enjoyed some frozen Tilapia, sweet mash and crunched bacon sprinkled on top. I keep a stash of frozen fish, shrimp and scallops for myself to enjoy on nights the family decides on pizza, spaghetti or other grain based choices.
Friday: $5 Pizza night for the fam ala Little Caesars. I will be enjoying a Large salad (1, because I don’t want the greens to go bad before eaten and 2, because I’m craving a big salad) with roasted chicken on top.
Saturday: Bacon wrapped turkey with roasted vegetables and salad.
My method of shopping and meal planning is to create the first few meals of the week from items we HAVE in the fridge, then write a list of items we would like in the house (veggies and fruit, etc). Once I am at the store, I keep a running calculator of each item I put in the cart, remaining super selective on the items I choose, even if on my list. For instance, this week I knew we still had 6 eggs so I passed on another dozen because I didn’t have an egg heavy menu planned. I complete all non-meat shopping first, THEN I go to the meat department and check out what they have for sale, spending the rest of the budget on protein that will pair with any/all of the produce we have in the cart.
I don’t enjoy sharing my entire menu (I find it quite boring) but if you find it valuable please let me know by commenting here or on our Facebook page. Thanks for reading!
To view more $100/week budget Menu & Receipt posts click below.
Oh the joys of catching a cold. I am currently raw-nosed, weepy eyed and foggy headed. I’m hoping it skips my girls but I heard some coughing from one a night ago and the other was sneezing this morning. They’ve been off school for 9 days over the holiday and return in 2 more, please don’t get sick little ones!
I’m definitely of the approach that we need to live in our environments and not sterilize them. That being said, my go-to solution for all things cleaning and disinfecting is vinegar and water. See the recipe below, further explanation can be found here. When there is an illness in the house, I equip my kids with vinegar wipes and have them ‘wash’ all their Polly Pockets, Barbies, Legos and markers, crayons and paints while I spray down the house. Teamwork!
What are your go-to natural cleaning and healing products? I’d love to learn more!
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I’m a mom so it’s imperative I have a decent cookie recipe in my repertoire. I’m not certain baked goods are actually Paleo, but there are recipes to try, and enjoy. Everything in moderation!
The following recipe was originally for a primal chocolate chip cookie but I took the base of this recipe and have used it for all the cookies and muffins I’ve made, until recently. The result is always delicious and I don’t feel guilty about indulging my sweet tooth or allowing the girls to have more than one.
Cookie / Muffin Recipe
- 3 cups Almond Flour (local grocery “giant” carries it in their healthy foods section)
- 1/2 cup Coconut Oil
- 1/2 cup Pure Maple Syrup
- 2 Eggs
- 1 tsp Salt
- 1 tsp Vanilla Extract (optional)
- ORIGINAL recipe calls for 1 1/2 cups ENJOY Life Semi-Sweet Chocolate Chips (I use a whole bag); BANANA NUT I like to add 3 ripe bananas and a generous handful or two of chopped walnuts, you can add chocolate chips, too. You can also use dark chocolate chips instead of ENJOY.
- Pre-heat oven to 375
- Combine dry ingredients in one bowl
- In a smaller bowl beat eggs, maple syrup and vanilla (this is when you’d add your mashed bananas)
- Pour wet ingredients into dry and mix
- Melt coconut oil, pour into batter, mix
- Add chocolate chips, walnuts or other additions – get creative!
- Grease pan or use cupcake liners – your preference
- Original cookie bakes for about 15 mins or until the cookie is golden and cake like. When banana is added, cook time goes up, I check every 5 minutes. Banana muffins become nice and brown when finished.
I’ve made this recipe a number of times as chocolate chip cookies, mini chocolate chip muffins, chocolate chip – banana nut (or no nut) muffins. Try heating them up for 10 seconds in the microwave and you’ll find heaven.
That recipe had me fully satisfied for over 9 months until I saw a link to PaleoParents’ Dark Chocolate Banana Bites this week. I just happen to have a few soft bananas in the house in hopes of making “something banana”. KISMET. They are moist, satisfying and delicious. It’s an amazing fix for a chocolate craving and you can eat them for breakfast.
I made a few changes to Paleo Parent’s recipe only because it’s what I had on hand and I love banana: 3 bananas, dark cocoa powder, ENJOY chocolate chips. It also took longer to cook, check every 5 minutes because I can’t remember but that’s what I did and they were perfect.