Sunday, March 17, 2013

Week 3: Shop Til Ya Drop, Eat Til You Feel Good

I'm not sure what's happened to all that food we bought at the beginning of  the month. I feel 
like someone came in and ate it all in one swoop! Alright fine, we have been having people over 
(it was one of our monthly resolutions) so I guess food has gone a bit faster than normal.
I've had to do a lot of math calculating what we've eaten, what we "would've" been 
eating if we weren't cooking for more than 2 people, and each week thinking about 
what would truly be leftover to use for the next week. I must say I feel pretty good 
about my math skills. In fact, I could tell you at this moment what next week has in store 
for us because of all this great math I've been doing. Alright, enough with the math story. 
Too boring, too many words, nobody wants to read that. I get it.


Week 3 Stanley BLD +snacks 


We are now to week 3 of the grocery lists and Stanley paleo BLDs + snacks. If this is your 
first time here, you'll need to go back 3 weeks ago. That's where the challenge began...to come 
up with a grocery list of items from Costco that would could pretty darn close to lasting us to the 
end of the month. And to clarify that: the meat, fish, and canned items will last 'til the end of 
the month. The fresh fruit and veggies will last the first 1-2 weeks. However, each week 
there are small grocery lists I put together to go with the first week's items that are 
necessary to complete the paleo recipes I post week by week.

(I apologize yet again for the lack of pictures...it's what happens when I'm trying to be out
of town for 3 days, plan weekly paleo menus for all, and get a little sleep here and there.
Pics to come during the week!)


Grocery List
6 sweet potatoes
bananas
3 oranges (unless you have a few from your Costco trip still!)
2-3 C mushrooms
1 head cauliflower
1 head butter leaf lettuce
mini red and green cabbages (we got them from Chucks)
2 avocados
green onions
1 red or yellow bell pepper (unless you have one left from Costco)
1 lb ground chicken
1 can sliced olives
2 small cans tomato paste
1 can chopped jalapenos
1 can green chiles
3 cans salmon
1 box chicken broth (unless you still have an extra from the previous weeks)

optional dessert
coconut milk 
(you should have it already, however, TJ's has THE best extra thick coconut milk. bomb.com)
FOC (fruit of choice)



Breakfast

Sweet Potato, Egg, Sausage, & Veggie Casserole
2 sweet potatoes, peeled and shredded
10-12 breakfast sausages (amylu brand-Costco), sliced into coins
1 large yellow onion, chopped
1 red or yellow bell pepper, chopped (optional if you have any leftover from the Costco bag)
1 C mushroom, chopped (if your shrooms are still good from the Costco trip)
10 eggs
1 C coconut milk
1/2 tsp sage
salt & pepper to taste
coconut oil

Preheat the oven 350 degrees. Grease your casserole pan. Place your shredded sweet potatoes 
into the bottom of your casserole pan. Heat some coconut oil on a pan on med-high heat. 
Place your onions,  pepper, and mushrooms on the pan for 2-3 minutes, then add your 
sliced breakfast sausages and cook for another 4-5 minutes. While that is cooking, get out 
a large mixing bowl and whisk all your eggs together with the coconut milk, sage, salt, and 
pepper. Add your cooked veggies and sausage to the egg mix and stir. Once everything is 
all mixed together, pour it over your shredded sweet potatoes. Bake uncovered for about 
40 minutes. If you feel that it needs a little longer, add a few more minutes to allow it 
to cook thoroughly. You'll be set for days of breakfast! And if you're tired of this, 
then try out the next one...



Green Antioxidant Smoothie +Some Protein
2 C frozen antioxidant fruit blend (this is the kind we bought from Costco on week 1)
1 C spinach
1 banana
ice or a touch of juice
(we have a Blendtec so it doesn't require any liquids, but Ty wanted to test out the mango with it)
eggs, cooked as you wish

Place all ingredients into your blender and blend until you have the texture you want. 
Serve with scrambled eggs/veggie mix or simply eat the eggs over easy or over hard. 
However you like them!



Lunch
Same as every other week, eat yo dinner leftovers!


Dinner

Coconut Chicken Nugs with BaBaQ Sawce

BaBaQ Sauce
3/4 C fresh orange juice
2 tbsp apple cider vinegar
10 tbsp tomato paste
4 tbsp onions, minced
3 tbsp garlic, minced
1/2 tsp mustard powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1 tbsp coconut oil

Heat oil over med-high heat in a saucepan. Add onions and garlic into pan. Cook until 
they are soft. Stir in the rest of the ingredients. Simmer for 15-20 minutes.
Then place in fridge to cool.

Nugs
1 lbs ground chicken
1 egg yolk
1 tsp onion powder
1/4 tsp garlic powder
1/4 + 1/2 C almond flour
1/2 C unsweetened shredded coconut
1/2 C coconut oil
salt and pepper

Preheat oven 375 degrees. Combine 1/4 C almond flour, 1/2 C coconut, and S&P. In a 
separate bowl, mix together the ground chicken, 1/2 C almond flour, onion and garlic 
powder, and egg yolk. Heat the coconut oil on a med-high heat pan. Take about 2 tbsp of 
your chicken mixture, roll into balls, coat the balls with your almond and coconut mix, then 
repeat until the chicken mixture is gone. In small batches, place the nugs onto your hot oil 
pan and cook 3-4 minutes on each side until cooked through. Transfer to a baking sheet
covered with parchment paper and bake for 4-5 minutes.



Sweet PoTater Pizzas
4 sweet potatoes
1 lb ground beef
1 onion
1 can sliced olives
1-2 C mushrooms, diced
2 C tomato sauce
2 tbsp olive oil
1 tbsp onion powder
1 tbsp oregano
2 tsp garlic powder
salt and pepper to taste
(or you can use artichokes and red peppers, diced ham with egg, etc)

Heat oven to 400 degrees. Poke lots of holes into your sweet potatoes. Place them in your 
oven and bake for 30 minutes. While the taters are roasting, mix up your sauce ingredients 
in a bowl and set aside. Cook up your meat while those taters are still roastin' away (I love 
junk like this where I feel like I'm getting so much done at once, when really it's turning into 
one recipe. Dumb). Remove the meat from the pan, leaving your fat in the pan. Cook up 
your onions and shrooms until they are soft. When the taters are done, cut them in half and 
mush the insides with your fork a bit. Spoon out some sauce onto each of your taters, then 
toss some onions and shrooms on top the sauce, sprinkle meat all over it, then scatter the 
olives on each pizza! That's it. You're done. Try this with pineapple, only because I'm
obsessed with pineapple right now.


(Ty's pizza)


(My pizza)


Salmon Cakes with Ginger Mayo
3 cans salmon
3 eggs
4 diced green onions
1 tbsp dried dill
1/2 tsp ground ginger
1/2-1 tsp red pepper flakes (depending on the amount of spicy you want)
1 tsp pepper
pinch of sea salt
1/4 C coconut oil
3 tbsp lemon juice
mini red and green cabbage, shredded (got mini ones at Chuck's)

In a large mixing bowl, break up your salmon into pieces/chunks and place your eggs,
onions, dill, ginger, pepper flakes, pepper, and salt into the salmon. Mix together. Heat the
coconut oil over med-high heat. Make sure it gets nice and hot! Form your salmon cakes one
at a time, then place into the freakin' hot oil to cook. Fry for about 3 minutes per side....or else
they can fall apart if you flip them too early! Serve them over a bed of shredded cabbage
and have some yummy fruit on the side.
Top your salmon cakes with this bomb diggity sauce:

Ginger Mayo
3 eggs
2 tbsp apple cider vinegar
1 tsp yellow mustard
1 tsp sea salt
1/4 tsp white pepper
1/4 tsp cayenne pepper
1 tsp ground ginger
2 C olive oil

Place all the ingredients except for the oil into your food processor. Cover and blend for
5 seconds. Continue to blend while you extra SLOWLY add the olive oil. No joke, like 
drops at a time! Or else it won't turn out. Once all the oil is in, blend for for 
another 5 seconds.
(I guess if you don't want to go through all the hassle, I won't ever know if you use 
regular mayo and add some spices to it. Do what you want. I'm good 
with whatever works for you!)


Mini Pulled Bock-Bock Tacos
3 chicken breasts
1 head butter leaf lettuce
1 yellow onion, chopped
1 can chopped jalapenos
1 can green chiles
1 can diced tomatoes
1 can tomato sauce
2 tsp garlic, minced
1 tbsp cumin
1 tbsp chili powder
2 tsp dried oregano
salt & pepper to taste
large handful of cilantro, chopped (leftover from week before)

2 avocados
lime juice, to taste
cayenne pepper, to taste
garlic salt, to taste
salt and pepper, to taste

1 head cauliflower
1/2 yellow onion, diced
2 tbsp garlic, minced
1/4 C olive oil
2 C chicken broth
1 can diced tomatoes
2 tbsp cumin
2 tsp chili powder
1 tsp garlic salt

Pull out your crock pot and place your chicken breasts inside. Then dump all your other 
ingredients on top of the chicken. Cook on low for 8-10 hours. 

In the meantime, mash up your avocados, throw in the spices and juice to your liking. 
Place in fridge to cool. Chop up your cilantro and place in a small bowl, 
then into the fridge to keep cool. 

Cut the florets off your cauliflower and place in your food processor to pulse in order 
to make rice. Heat your olive oil on a med-high heat pan. Add the onion and garlic to the 
pan and cook until translucent. Then add your cauliflower rice, cumin, chili powder, 
and garlic salt. Cook 5-8 minutes. Add chicken broth/stock and tomatoes. Cover and 
let simmer for 30-40 minutes, until the liquid has reduced.

When the bock bock is all done cooking, use your fork or tongs to shred it. Use your 
tongs to pull chicken out and place in a serving bowl, leaving majority of the liquid in the 
crock pot. Wash and place the butter leaf lettuce leaves on a platter. You should have
a line of the taco salad wraps...the lettuce wraps, the meat, the rice, the avocado,
a mini bowl of cilantro, and set out some salsa and hot sauce if you want
to add a little more to it! You can always serve these with TJs plantain chips too!



Snacks

Apricot Coconut Almond Bars
1 1/2 C dried apricots
1/2 C slivered almonds
3 tbsp unsweetened shredded coconut, toasted
dash of sea salt
1/2 oz dark chocolate, melted (optional)

Grab that food processor of yours and process the first 4 ingredients until finely ground. Place 
in a loaf pan, place in the fridge for 1 hour, then cut into bars. If you want, you can melt 
the dark chocolate and sprinkle over the top of the bars prior to removing them from the 
pan. If not, enjoy as they are!




Meatloaf Cupcakes
See week 1 if you're new to the blog. If you're not, pull them out of your freezer and use as 
snacks this week! I know this is not a new recipe for you all, but the idea is trying to 
use what we bought from the beginning of the month. And that means we have to eat up 
the rest of the meatloaf cupcakes to get us through!




Pumpkin Smoothie
If you happen to have leftover pumpkin this week from the curry recipe,
throw together a quick little smoothie for breakfast or as a little snack.
Use the rest of your pumpkin, blend it together with 1 or 2 bananas,
add a good amount of cinnamon to taste, and squirt in some honey!


Dessert For The Desperate
for the days you have no desire to go to the store, a no work dessert, and 'want it now'...do this:
1 can coconut milk, full fat (or get the extra thick at Trader Joe's and be in HEAVEN!)
dark chocolate chips or Enjoy Life choco chips
slivered almonds
FOC (we used banana, but berries would be TDF...to die for)

Place your coconut milk in the fridge all day or through the night if you're not desperate.
And if you are, do it for just a short bit. Dump it all into your Kitchenaid or large bowl and
use a handheld mixer. Whip it up on a high speed as you would to make cool whip. Once
your whip is ready, place a large helping into a bowl, top it with some choco chips, almonds,
and your FOC. Heaven in each bite, mmm mmm! This is what happens
when I get desperate for dessert.


It worked. I was happy. Ty was happy. We were happy. Then I had bathroom issues. Not 
sure if that came from the coconut milk or what, but shit happens. Literally. Happens way 
to often in fact. Story of my life. Alright, no more of that talk. You're about to eat one of 
these tasty meals and won't want to think about this story. Sorry.


Love to you all on week 3 of this paleo challenge!
♡The Stanleys



Recipes from multiplydelicious, fast paleo, health-bent, and our silly minds!