Friday, January 25, 2013

The BLD

STANLEY'S PALEO
BREAKFAST. LUNCH. DINNER. 

This isn't a pretty picture of our weekly menu, but it's works. You get the point.
And for my nursing friends, how about my symbol for "with".
I apparently take work with me every where I go.
Lame.

Anyway, you know what we love? We love when we find meals that make so much we have leftovers that carry over for lunches the following day, making breakfast foods at the beginning of the week that carry us to the end of week, and snack items that we can have for several days. Sounds like things could get monotonous by the end of the week, but they don't. Not. For. Us. These meals we've been making have been so good we can't get enough! I dare you to try these out...when was the last time you were dared, or even double dog dared? Ha!
Get cooking!

*BREAKFAST* 
Kale & Cranberry Tart
(Recipe from Elana's Pantry)
Crust
1 1/2 C almond flour
1/2 tsp sea salt
1 tbsp minced fresh rosemary
(sometimes I add a little garlic salt to it)
1/4 C grapeseed oil
1 tbsp water

Preheat the over 350 degrees. Combine the almond flour, salt, and rosemary (and the garlic
salt if you want to add that) in a bowl. In another bowl, whisk the oil and water
then stir the wet ingredients into the almond flour mixture. Press the dough into a
9in tart pan. Bake for 15-20 minutes, remove, and let cool.

Tart
3 C chopped kale
1 tbsp thinly sliced shallots
1/2 tsp sea salt
3 large eggs, whisked
1/4 C dried cranberries (sometimes I add more...I love that extra sweetness)
1/4 C pine nuts (these are spendy so feel free to substitute another nut with it instead)

Preheat the over 350 degrees. Steam your kale until they turn bright green. Put the kale, shallots, and salt in a food processor and pulse into well blended. Then place this mixture into a bowl and stir in the eggs, cranberries, and nuts. Pour the mixture into your crust, bake from 15-20 min, then let it cool in the pan for about 30 minutes.

*SNACK*
Hard Boiled Eggs
While your tart is cooking, throw 10-12 eggs into a large pot. Cover them with cool water. 
Place the pot on the stove and heat until it boils. I tend to leave it boiling for 2-3 minutes, 
then I remove it from the heat and cover the pot with the lid. Let it sit for 
12-15 minutes. Drain the water from the pan, place eggs in a large bowl, 
cover with cold water and drop ice cubes in the bowl. I usually let that 
sit until the eggs are cool. Place in a air tight container and eat as you wish, 
when you wish. Good for a quick way to get your protein with 
your meal or just as a snack between your meals. Don't forget
to add a nice little piece of fruit to go with the protein!

*LUNCH*
Turkey Burgers & Sweet Potato Salad
(This is usually our leftovers from the night before. It is not made up on the day of)
Turkey Burgs
1-2lbs ground turkey
Any spices you prefer on your burger 
(last night I used cumin, paprika, and cayenne pepper)
2 tbsp olive oil
Salt & Pepper to taste

You can always follow this recipe and then bbq the burgers, but if you don't have a
bbq or don't want to be out in the cold, you can always use a skillet! 
Place the olive oil on a large pan and heat. While that is heating up, use a medium sized 
bowl to mix your ground turkey and spices. Make your meat into a patty size 
you prefer, then throw them on the pan to cook.

Sweet Potato Salad
4 large sweet potatoes, peeled and cut into cubes
3 tbsp coconut oil, melted
1 tsp sea salt
Ground pepper to taste

3 stalks celery, chopped
1 C chopped carrots
1/4 C diced red onion
1 6 oz. can black olives, cut them in half
1 tsp dried dill
1 tbsp chopped fresh parsley
1/3 C Paleo mayo (everydaypaleo.com)
1 tbsp apple cider vinegar
1 tsp diced onion
Salt & pepper to taste

Preheat the over to 450 degrees. Place the sweet potatoes in a large bowl, add the melted coconut oil, and stir to coat. Add the salt and pepper to taste. Cover a large baking sheet with parchment paper, place the sweet potatoes in an even layer on the sheet, then bake from 20-25 minutes. I had to do two batches of cooking the potatoes because it made so much. Allow time for cooling.
While the sweet potatoes are baking, mix the salad ingredients in a large bowl. Add the cooled sweet potatoes and mix all together. Chill the salad before serving for at least 1 hour.

Eat the turkey burgs and sweet potato salad with some yummy fruit. Add a few touches to the meal to make it feel like a nice summer bbq while we are actually bundled up for the chilly weather!

*SNACK*
Antipasto Salad
 1-6oz can black olives
1 1/2 C artichoke hearts in water
1/3 C sundried tomatoes, sliced
4 oz uncured salami, cut into slivers
2 tbsp basil
2 tbsp parsley
(Dressing)
1/2 C olive oil
1/4 C white wine vinegar
1 shallot, minced
1 tsp Italian seasoning
1 tsp diced onion
1/2 tsp salt
Ground pepper to taste

Mix first 5 ingredients together in a medium bowl. In a separate bowl, mix all the dressing ingredients together well. Then pour the dressing over the salad and toss to coat. Place in the fridge for 1 hour.
Then serve! This can be kept up to 3 days in an airtight container in the fridge.

*DINNER*
BBQ Pork & Fried 'Rice'

(Courtesy of Well Fed)

BBQ Pork
2 lbs pork shoulder
(Marinade)
1/4 C Braggs or coconut aminos
1 dried date
1 tbsp garlic, minced
1/8 C unsweetened applesauce
1/2 tsp rice vinegar
1/2 tbsp almond butter
2 tbsp sesame oil
1/4 tsp crushed red pepper flakes
1 tsp powdered ginger
1/2 tsp Chinese five spice powder
1/8 tsp black pepper
(Glaze)
1/4 C reserved marinade from above
1/8 C tomato paste
1/2 C unsweetened applesauce
1/2 tbsp rice vinegar

Cut the pork into strips lengthwise, poke with fork numerous times, then place the strips into a gallon ziploc bag. Place all the marinade ingredients into a food processor and process until well combined. Reserve 1/4 C of the marinade for the glaze at a later time. Pour the remaining marinade into the gallon bag over the pork. Let it sit for 1-4 hours in the fridge. While the pork is marinating, make the BBQ glaze by combining all the ingredients in a small saucepan on med-high heat for about 5 minutes.
When you're ready to remove the pork from the marinade, preheat the over to 300 degrees. Cover a large baking sheet with foil, then set a wire rack on the pan, pour 1/4 C water onto the pan. Remove the pork and place on the rack. You can dump out the leftover marinade from the bag over the meat. Cover the meat with foil and seal around the edges of the baking pan. Roast the pork for 20 minutes, then remove the foil and roast for another 40 minutes. Once the time is up, turn the oven to broil and allow meat to cook for 9 minutes before brushing the pork with the glaze. Then broil 3-5 minutes per side after glazing. Remove from heat and let rest for 10 minute, then cut into 1/2 inch slices.

Fried 'Rice'
1 head cauliflower
2 eggs
2 tsp plus 2 tbsp coconut aminos or Braggs
Coconut oil for sauteing
1/2 medium onion, diced
1 C steamed broccoli florest
6-8 ounces BBQ pork from above recipe
2 scallions, thinly sliced
salt and pepper to taste
Sesame seeds for garnish

Break the cauliflower into florets, removing the stems. Do several batches of the florets in your food processor and pulse for 1-2 seconds about 10 times. Pulse until it looks like rice and be sure you don't over process it or it will turn to mush! Place the now rice into a microwavable safe bowl and zap for 2 minutes. Heat 1 tsp coconut oil over medium heat in a pan. In a small bowl, combine the egg and 2 tsp aminos, then add your egg mixture. Cook thoroughly, then remove from pan and place on a plate off to the side. In the same pan heat 1 tsp coconut oil over medium heat, saute the onion for about 5 minutes. Add 1 tbsp coconut oil to the onions, then add the cauliflower, egg, broccoli, and bbq pork. Stir, stir, stir! Sprinkle some aminos over the ingredients and continue to stir for another 3 minutes. When you're ready to serve the rice, garnish with sesame seeds and add more BBQ pork if you need a little extra!

*DESSERT*
Apple Crisp
5 granny smith apples & 1 gala apple, chopped
3 tsp cinnamon
1/2 tsp nutmeg
1 tbsp coconut oil, melted
1 tsp vanilla extract
1 tbsp raw honey
(Crisp)
1 1/2 C almond flour
1/2 C unsweetened shredded coconut
1/2 C pecans or walnuts, chopped
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
1/2 tsp salt
1/3 C maple syrup
2 tbsp coconut oil, melted

Preheat the oven 350 degrees.
Place all chopped apples into a large bowl. Mix the next 5 ingredients in a small bowl, stir well. Pour over the top of your apples and make sure they all get coated. If you have to, take off those rings and roll the apples around in it. Place the apples in a baking pan, spread evenly. Now, mix the rest of the ingredients below the (crisp) together. Place the mixture over the top of the apples evenly.
Bake for 35-40 minutes or until the crisp turns golden brown.

As I said before, the turkey burgs/sweet pot salad and the BBQ pork fried rice are the
meals we love because it makes a good amount for just the 2 of us in addition to allowing for leftover meals. Prepare yourself that life will be made easier one meal at a time by doing so!
Dare you to try each and ever one of these out this weekend in preparation for the upcoming week.

Happy cooking!

Love,
The Stanleys