Ok friends! After a few months of using my own Paleo Meal Plan, I realized it needed a little tweaking. :) There were a few meals I didn't love, so I've redone it. I've replaced a couple of not-so-hot meals with some super yummy ones! (If you cooked something you loved, but I didn't, the old meal plan is still posted, of course)
Below you will find a 30 day meal plan plus grocery lists for each week and a link to my pinterest page that contains all of the recipes. I think it is very easy to use, but let me know if you have any questions!
Two things I want you to remember: this is ALOT of dinners. You may not use it everyday.... If your fam eats out some during the week, "Week1" may actually last you 6-8 days! Also, the grocery lists look REALLY long, but about halfway down you will notice they are mostly spices, oils, and things you probably bought the first week! Yeah!!!
So, without further ado, here you go!!!!
30 Days of Paleo Dinners
Grocery List Week 1
Grocery List Week 2
Grocery List Week 3
Grocery List Week 4
30 Day Paleo Recipes
Friday, January 2, 2015
Fried Egg Hamburger
One of my favorites!!! Feels like a cheat but it's not!!!
Grass fed ground chuck
avocado
lime juice
salt and pepper to taste
2 eggs
tomato and pickle
Mash 1/2 an avocado in a small bowl with a spray of lime juice and pinch of salt and pepper. Then, just cook up your hamburger the way you like it, grilled fried, whatever and top with mashed avocado. Serve it between 2 hard fried eggs witha side of sliced tomatoes and a dill pickle spear!
SOOOO YUM! :)
Grass fed ground chuck
avocado
lime juice
salt and pepper to taste
2 eggs
tomato and pickle
Mash 1/2 an avocado in a small bowl with a spray of lime juice and pinch of salt and pepper. Then, just cook up your hamburger the way you like it, grilled fried, whatever and top with mashed avocado. Serve it between 2 hard fried eggs witha side of sliced tomatoes and a dill pickle spear!
Cauliflower Mashed Potatoes
Olive Oil and Garlic Mashed Cauliflower
1 head cauliflower
salt & freshly cracked pepper
4-6 cloves garlic, peeled
1/3 cup extra virgin olive oil
1/3 c cream (can use coconut is desired)
Salt & freshly cracked pepper
Clean cauliflower and break into large flowerette pieces. In a large piece of aluminum foil, tightly wrap cauliflower flowerettes and peeled garlic cloves that have been seasoned with salt and pepper and place in 350°F oven and bake for 45-55 minutes or until tender. Put into food processor and blend with EVOO and cream. Add salt and pepper to taste.
1 head cauliflower
salt & freshly cracked pepper
4-6 cloves garlic, peeled
1/3 cup extra virgin olive oil
1/3 c cream (can use coconut is desired)
Salt & freshly cracked pepper
Clean cauliflower and break into large flowerette pieces. In a large piece of aluminum foil, tightly wrap cauliflower flowerettes and peeled garlic cloves that have been seasoned with salt and pepper and place in 350°F oven and bake for 45-55 minutes or until tender. Put into food processor and blend with EVOO and cream. Add salt and pepper to taste.
Collards and Kale + Bonus Creamed Greens
My favorite combo of of greens is collards and kale. You can, of course, use any varieties you like. Greens are so easy to cook and you can make a huge batch at a time. Many people have their own recipes or they use one passed down for generations. If you don't have one though, here my my favorite way to cook them!!!
1 pre-washed and cut bag collard greens
1 pre-washed and cut bag kale
2 cartons of chicken broth
1 onion
5 gloves garlic
coconut or olive oil
1 hunk salt pork or jowl
salt and pepper
Empty you collards into your crock-pot along with your chicken broth (save 1/2 c for later) and cook on high for 6-8 hrs. Once collards cook down to half of their size (around 3 -4 hrs), put oil in a skillet and add kale, diced onion, garlic and salt and pepper to taste and left over broth. saute on medium high until bright green (3-5 minutes) and add to collards and stir. Let mixture continue to cook for remaining time.
***One done, I drain the greens and puree them with a little of ghee and a splash of coconut milk/cream for creamed greens a few nights later
1 pre-washed and cut bag collard greens
1 pre-washed and cut bag kale
2 cartons of chicken broth
1 onion
5 gloves garlic
coconut or olive oil
1 hunk salt pork or jowl
salt and pepper
Empty you collards into your crock-pot along with your chicken broth (save 1/2 c for later) and cook on high for 6-8 hrs. Once collards cook down to half of their size (around 3 -4 hrs), put oil in a skillet and add kale, diced onion, garlic and salt and pepper to taste and left over broth. saute on medium high until bright green (3-5 minutes) and add to collards and stir. Let mixture continue to cook for remaining time.
***One done, I drain the greens and puree them with a little of ghee and a splash of coconut milk/cream for creamed greens a few nights later
No Fail Tenderloin
Rachel's No Fail Pork Tenderloin
Ingredients
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
4 sprigs fresh thyme or rosemary
4 slices bacon
1tablespoon olive oil
- Heat oven to 400° F. Pat the pork dry with paper towels. Season with ½ teaspoon of the salt and ½ teaspoon of the pepper.
- Top the pork with the herbs and wrap it with the bacon.
- Heat the oil in a large cast-iron skillet over medium-high heat. Add the pork. Season with the remaining salt and pepper. Cook the pork for 2 minutes per side
- Transfer the skillet to oven and roast for 15 to 20 minutes. Let rest for 5 minutes. Slice the pork and serve
Beef and Bacon Cottage Pie
You guys, this is so so good!!!! My friend Claire shared it with me and I am so glad she did!!!!
Beef & Bacon Cottage Pie
PREP TIME 15 MINS • COOK TIME 50 MINS • SERVINGS 6”
1 medium butternut squash (2 1/2 pounds)
2 tablespoons ghee or coconut oil
sea salt and black pepper
8 slices bacon, cut into 1/2-inch pieces, plus more for garnish if desired
2 medium carrots, diced (1 cup)
1 cup diced green beans
1/2 medium yellow onion, diced (1 cup)
2 pounds ground beef, bison or venison
4 tablespoons Smoky Spice Blend (see below)
Preheat the oven to 375°F.
Peel the butternut squash with a vegetable peeler and cut in half lengthwise. Remove the seeds and chop into 1-inch pieces. Set up a pot with 1 to 2 inches of water and a steamer basket. Steam the squash over high heat until fork-tender, about 15 to 20 minutes. While still warm, transfer the squash to a food processor and blend with the ghee or coconut oil seasoning with salt and pepper to taste.
While the squash is steaming, cook the bacon in a large skillet over medium heat until the fat has rendered off, about 8 to 10 minutes. Remove the bacon from the skillet with a slotted spoon and set aside, leaving the bacon fat in the pan. Add the carrots and green beans to the skillet and cook for 5 minutes over medium heat. Add the onion and continue cooking until the carrots just begin soften, about 5 more
minutes. Crumble the ground meat into the pan and sprinkle with the Spice Blend; use a spatula to break up any clumps of meat and to mix the meat and Spice Blend together. Cook until the meat is just browned and the carrots are cooked through.
Transfer the meat mixture to an oven-safe baking dish, either a deep pie plate or a 9-by-13-inch rectangular dish. Arrange the bacon pieces on top of the meat, reserving a small handful for garnish, then top with a layer of the butternut squash puree. Bake for 20 minutes or until the top just starts to brown. Garnish with extra bacon.”“sweet potatoes instead of butternut squash as the topping.
SMOKY SPICE BLEND
1 tablespoon chipotle powder
1 tablespoon smoked paprika
1 tablespoon onion powder
1/2 tablespoon ground cinnamon
1 tablespoon sea salt”
Excerpt From: Sanfilippo, Diane. “The 21-Day Sugar Detox Cookbook.” Victory Belt Publishing. iBooks.
This material may be protected by copyright.
Beef & Bacon Cottage Pie
PREP TIME 15 MINS • COOK TIME 50 MINS • SERVINGS 6”
1 medium butternut squash (2 1/2 pounds)
2 tablespoons ghee or coconut oil
sea salt and black pepper
8 slices bacon, cut into 1/2-inch pieces, plus more for garnish if desired
2 medium carrots, diced (1 cup)
1 cup diced green beans
1/2 medium yellow onion, diced (1 cup)
2 pounds ground beef, bison or venison
4 tablespoons Smoky Spice Blend (see below)
Preheat the oven to 375°F.
Peel the butternut squash with a vegetable peeler and cut in half lengthwise. Remove the seeds and chop into 1-inch pieces. Set up a pot with 1 to 2 inches of water and a steamer basket. Steam the squash over high heat until fork-tender, about 15 to 20 minutes. While still warm, transfer the squash to a food processor and blend with the ghee or coconut oil seasoning with salt and pepper to taste.
While the squash is steaming, cook the bacon in a large skillet over medium heat until the fat has rendered off, about 8 to 10 minutes. Remove the bacon from the skillet with a slotted spoon and set aside, leaving the bacon fat in the pan. Add the carrots and green beans to the skillet and cook for 5 minutes over medium heat. Add the onion and continue cooking until the carrots just begin soften, about 5 more
minutes. Crumble the ground meat into the pan and sprinkle with the Spice Blend; use a spatula to break up any clumps of meat and to mix the meat and Spice Blend together. Cook until the meat is just browned and the carrots are cooked through.
Transfer the meat mixture to an oven-safe baking dish, either a deep pie plate or a 9-by-13-inch rectangular dish. Arrange the bacon pieces on top of the meat, reserving a small handful for garnish, then top with a layer of the butternut squash puree. Bake for 20 minutes or until the top just starts to brown. Garnish with extra bacon.”“sweet potatoes instead of butternut squash as the topping.
SMOKY SPICE BLEND
1 tablespoon chipotle powder
1 tablespoon smoked paprika
1 tablespoon onion powder
1/2 tablespoon ground cinnamon
1 tablespoon sea salt”
Excerpt From: Sanfilippo, Diane. “The 21-Day Sugar Detox Cookbook.” Victory Belt Publishing. iBooks.
This material may be protected by copyright.
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