Saturday, March 9, 2013

Week 2: Stanley Grocery Shoppin' & Paleo Eatin'


Hopefully you followed last weeks recipes according to the grocery list. This week's plan 
is stemmed from what's left in your fridge/freezer/cupboard/pantry. So if you're just now 
seeing this post, be sure to go back a week to see what you were suppose to start with. It will 
make more sense why you're only getting a few things at the store in preparation for this 
week's Stanley paleo BLD +snacks. And as always, go through all the recipes just to make 
sure you aren't missing anything in your kitchen to prep for these meals!

Your Grocery List
14oz can fire roasted tomatoes
1 can pumpkin
20oz can crushed pineapple
1 can beets, string or coined
almond butter
1 C Cashews
2 jalapenos
2 red onion
poblano pepper
1 head cauliflower
avocado(s) (if you used up your costco bag)
1 cucumber
1 lemon
1 lime
1 bag coleslaw mix
1 green zucchini
2 sweet potatoes
honey
unsweetened coconut flakes (get plenty to have laying around for later)
FOC 
(fruit of choice...depends on what you have leftover from last week)

Optional Dessert & Snack Items:
1 pineapple or 1 can of sliced pineapple (the latter will be the lazy version which is ok to do)
Enjoy Life chocolate chips or dark chocolate chips
1/2 C macadamia nuts
bacon
turkey (only if you ate all yours last week)
butter lettuce


The Stanley BLD + Snack Menu for Week 2

Breakfast

Easy Egg Skillet
1/2 ham steak, diced up
2 sweet potatoes, diced
5 eggs
1 avocado, diced
cilantro
hot sauce
(and if you're married to Ty, a good amount of Slap Ya Mama spices to top it off!)
2-3 tsp coconut oil
FOC (fruit of choice)

Preheat over 400 degrees. Heat 1 tsp coconut oil over med-high heat in an oven safe skillet. 
Place your ham in the pan to brown them. Remove them from the pan and cover to keep warm. 
Add the rest of your coconut oil to the pan, then place your sweet potatoes into the pan to cook. 
Let some of them get crispy. Place your ham back into the pan. Make small wells into the 
potato/ham mix for your eggs. Crack your eggs into the wells. Place skillet into oven and 
cook for 5 minutes. Switch the oven to broil, poke the egg yolk. Allow it to cook again, but 
don't let the yolk cook all the way through so you have some of that yummy runny stuff 
throughout your skillet! Unless you don't like them runny, then I guess just cook them 
all the way through. Remove from oven. Throw your diced avocado, lots of cilantro, and 
plenty of hot sauce (and slap ya mama, optional) onto the egg skillet and chow!


Almost Oatmeal With Breakfast Sausage
1 1/2 C unsweetened applesauce
4 tbsp almond butter
2 tbsp coconut milk
dash of cinnamon
slivered almonds & fruit, optional for topping

Ty and I have gotten in a bad habit of never warming this up anymore, so maybe
if it's cold we should call it cereal and when we warm up we can call it oatmeal. Anyway,
heat up the ingredients except for the toppings in a pan over medium heat. Stir until well
combined. Let simmer briefly, top with whatever you want, then eat! Serve with sausages.




Lunch
You know how this works...all the dinner foods make enough for lunch the next day. Some 
even make enough for a dinner, a lunch, and another dinner or a little snack. Get creative 
this week. Try the coconut chicken curry with coconut rice in a lettuce wrap OR make 
some paleo bread to have a flank steak roulade sandwich after having it plain the night before. 
I'll leave this part up to you!


Dinner

Spicy Pineapple Chili with a Pineapple Dessert!
2 lbs ground beef
1 lb bacon, cut into thin strips
2 bell peppers, diced
1.5 yellow onion, diced
1/2 red onion, diced (you'll use the other 1/2 for another recipe)
2 jalapenos (seeds optional), diced
15oz can tomato sauce
14oz can fire roasted tomatoes
20oz crushed pineapple
4 cloves garlic (or 2-3 tsp already minced from jar you may have)
1/4 C chili powder
2 tsp cumin
red pepper flakes (optional)
salt & pepper to taste

Heat a large pot or dutch oven over medium heat. Brown bacon in dutch oven. Add all 
vegetables and saute for 5-6 minutes. Add chili powder, cumin, and ground beef. Stir 
until beef is cooked through. Add all remaining ingredients and bring to a boil. Once 
boiling, reduce heat to low. Cover and Simmer for 45 minutes. Then enjoy!


This is a double batch of the chili...eaten by 6 big eaters, all of which had
seconds. 2 lunches were prepared out of it. Now we have 2 meals to freeze!

Chocolate Covered Chili Pineapple
1 whole pineapple, cut into rings or use a can of pineapple slices
1/2 C chocolate chips, your choice of brand
1/4 C coconut oil
1/4 tsp cinnamon
1/4 tsp chili powder
1/2 C macadamia nuts, crushed
popsicle sticks or use skewer sticks laying around the house

Core your pineapple, then cut your pineapple into thick rings. Lay them on parchment paper 
and place your stick into the popsicle (into the pineapple as though you could hold it up and 
eat it like a sucker). If you're doing the canned pineapple, lay two slices on top of each other 
with the stick between the two layers. Freeze them. Chop up your macadamia nuts and place 
them in a bowl off to the side. When you're ready to make them, melt the chocolate and 
coconut oil together. Once mixed, stir in chili powder and cinnamon. Dip your pineapple 
popsicles into the chocolate and then into the chopped mac nuts. Place the popsicle back 
onto the parchment paper. If you want you can sprinkle a little more chili powder on them. 
Keep them frozen until you're ready to serve them! Have a lot of napkins on hand...they 
can get juicy which then turns into really messy! Like all over your face, hands, 
and lap kind of messy.



Southwestern Turkey Burgs & Spicy Avocado Slaw
1-2lbs ground turkey
1/2 red onion, minced
1/2 red pepper, diced
1/2 poblano pepper, diced
1 tsp cumin
1/2 red pepper flakes
salt & pepper to taste

Slaw
1 bag coleslaw bag (don't use the extras in the bag, just the cabbage part)
2 avocados
1 tbsp olive oil
1 tsp lime juice
1/2 tsp lemon juice
1 tsp cumin
1/2 tsp crushed red pepper flakes
salt & pepper to taste

Put all the coleslaw ingredients except for the cabbage mix into a food processor. Place 
your cabbage mix into a med-large sized bowl. Dump the avocado mixture into the bowl 
with the cabbage and mix until combined. Place in the fridge while you make your turkey 
burgs. Now mix all your burger ingredients into a medium bowl. Shape your burg patties. 
Heat some oil onto a skillet, then start cooking those burgs up. Cook thoroughly, until 
meat appears white in color into the center. Serve your burgs over the slaw and eat up!


Cashew Coconut Curry Over Coconut Rice
1lb chicken, cubed
2 tsp minced garlic
1 red onion, sliced
2/3 C canned coconut milk
1/2 C pureed pumpkin
1/2-1 C cashews
1 tbsp coconut oil
3 tbsp curry powder
1 tsp cumin
1/2 tsp cayenne pepper
1/4 tsp crushed red pepper flakes
pinch of cinnamon
salt & pepper to taste

Rice
1 head cauliflower, chopped
1/3 C coconut milk
1/4 C unsweetened coconut flakes
1 tbsp coconut oil
1 tsp raw honey
pinch of sea salt

Place your cauliflower into a food processor and chop until rice-like. Be sure to pulse it 
several times for only 1-2 seconds or else it will turn to mush! Place a large pot on the stove 
on med-high heat with your oil, then add your cauliflower. Add a pinch of salt, then cover. P
ull out a large skillet and heat coconut oil. Add your minced garlic for 1-2 minutes, then 
add your chicken cubes. Add the 2/3 C coconut milk and pumpkin puree. Then add your 
onions and spices. Now it's time to add the rest of your rice ingredients to the pot with the 
cauliflower in it. Again, cover the pot, cook, and stir occasionally. It will need to cook for 
6-8 minutes until the rice gets a bit sticky. Once the curry mixture and chicken is cooked, 
place the cashews into the mixture. Serve your curry over your rice. Be sure to add a little 
FOC (fruit of choice) with your meal...mango may be a good idea.



Dave Wendel's Flank Steak Roulade
1 1/2lbs flank steak
1/2 lb baby spinach
1/4 C water
1 tsp salt
1 tsp pepper
4 slices bacon, diced
1 red bell pepper, diced
1 green zucchini, diced
1 tsp chili powder
1 tsp garlic, minced
2 tbsp coconut oil

Preheat oven 400 degrees. Heat a large pan on high until it's very hot, add spinach and water 
and cover. Steam for about 2-3 minutes. Uncover and allow to cool. Drain and press 
the spinach. Butterfly cut the steak, be careful not to cut it all the way open into 2 pieces. 
Season the inside of the steak with 1/4 tsp of each salt and pepper, reserving the other 
1/4 of each. Heat another pan on med-high heat and add bacon. Cooking until near done. 
Toss in the peppers and zucchini for 4 minutes. Sprinkle the rest of the salt and pepper, 
chili powder, and garlic into the pan. Cook until veggies are tender. Remove from heat 
and allow the mixture to cool. Spread the cooked bacon and veggies over your steak, 
then cover them with the steamed spinach. Roll up the flank steak and tie with butchers 
twine. Season the outside with salt and pepper. (If you plan on cooking this up later, it 
can stay in the fridge for up to 3 days). Heat a large pan over high heat, sear the steak 
is browned around the outside. Then place it in the oven for 18-20 minutes. Take it out 
of the oven and let it set for 20 minutes. This allows it to finish cooking itself. Slice, 
remove twine, then serve with some sort of fruit salad!



Snacks

Vanilla Fig Bars

2 C slivered almonds (if you bought them from costco)
1/3 C unsweetened shredded coconut
1/8 tsp sea salt
1 tsp vanilla
1 C figs, soaked in 1/2 C water for 12 hours (costco figs you bought last week)

Place the almonds into a food processor and pulse until it looks like gravel. Place your 
coconut, salt, and vanilla into the almond mix and pulse again. Then pulse in your figs. 
Put your mixture into an 8x8 pan and then place into the fridge for one hour. Cut into 
your choice of size squares. Eat one or two, then place the rest in an airtight 
container and in the fridge to save for snacks.



Hodge Podge Salad
(using up the last bit of a few things)
4 eggs, hard boiled
1 can beets, string or coins
1 small cucumber, sliced
1 C strawberries, sliced or blueberries
1 C walnuts
1 C chicken, cooked and shredded
1-2 C baby spinach

Cook up your chicken and eggs. Shred your chicken. Let the eggs cool, then slice them. Place
your beets, cucumber, strawberries, walnuts, and chicken into a medium sized bowl. Then
place your eggs in the mixture. Serve over a bed of spinach for a nice cool salad or pack
away as individual salads for the next couple days as snacks. Use your choice of dressing
(strawberry balsamic from the specialty store is tasty, just dash it with some olive oil, or go
 buy BoltHouse dressing I think it's called...the mango one is yummy!)

(Optional)
Turkey Bacon Lettuce Wraps
couple pieces of bacon, cooked
couple slices of deli turkey
couple of butter lettuce
dijon mustard

Cook up your bacon, let cool. Place a piece of turkey on top of your lettuce, then a
piece of bacon on top of the turkey. Wrap it. Eat it. Or just prep all the
ingredients so you can make them as you get in that snacky mood. Dip in some
dijon if you feel like straying a bit.


I apologize ahead of time for not having pictures uploaded for this post. Due to working all 
weekend, I wanted to at least have the grocery list and recipes posted for you all to do your 
prep on Sunday this week. Unfortunately, that meant a lack of pictures. They'll get 
posted as the week goes on. Until then, just enjoy all the food!

Happy grocery shoppin' & paleo eatin' everybody!

♥The Stanleys


Recipes from nom nom paleo, paleomg, paleo magazines, & health-bent with slight tweaks from us Stanwees.