Sunday, March 24, 2013

Week 4: The End Of The BLDs, The Beginning Of A Paleo Lifestyle

By the end of this week, you will have been eating paleo BLDs +snacks for a full month! 
Just think how easy it was this month, now it's your turn to keep it going. I suspect you're off on 
both feet with this new lifestyle and as I had said before, if you mess up one night then just 
turn it around and get back on board the next day. It happens!

As for us, we'll continue to eat the good ol Stanley BLDs +snacks. However, I don't intend 
to do another one of these months of planning for not just us but everybody else too. We will 
continue to share our favorite recipes with you from time to time though. 
So here it is:


Apparently I am easily confused...sometimes I write w/ and sometimes
I do the nursing version with the c and line over it. You get the point though.


Week 4: Stanley BLDs + snacks

Grocery List
1 lb bacon
3 avocados
1lb fresh carrots
1 lemon
3 med tomato
1 red bell pepper
4 bananas
parsley bunch
1 orange, 1 lime, or 1 lemon (you choose...it will go on your salmon. See recipe)
1 or 2 spaghetti squash (depending on if you prefer lots of 'noodles')
FOC (fruit of choice; fruits to go with your dinner and lunch meals)
VOC (veggies for dip; see below to decide what veggies you want to dip in it)
frozen berries (only if you didn't buy them at the beginning of the month at Costco)
2 small cans tomato paste
1 small can sliced olives
1 can/jar salsa, your choice of brand
1 small jar peppercinis
pistachios, 1 C (optional)
coconut flour (if you didn't buy any a couple weeks ago)
D.O.C. (please see last 'recipe' in the dinner section to decide what to add to this list for it)


Breakfast

Bacon & Egg Guacamole Over Ham Steaks
4 eggs, hard boiled and chopped into chunks
2 avocados chopped into chunks
1 medium tomato, diced
4 pieces bacon, diced then cooked
juice from 1 lemon
Ham, cut into medium sized squares

Prepare eggs and place in fridge over night. While eggs are boiling, cook up your bacon. Place 
in fridge with eggs over night. Before breakfast, chop up the ingredients as stated above. 
Mix ingredients together without stirring too much but just enough for the avocado and eggs 
to mush together slightly. Serve on top of your mini ham steaks and have a little fresh fruit 
to go with it!


Vanilla Pancakes Topped With Berry Yum + Protein
4 bananas
6 eggs
6 tbsp coconut flour
2 vanilla bean pods, optional
2 tsp vanilla extract
1/2 tsp baking soda
2 dashes cinnamon
2 pinches of salt

2 1/2-3 C frozen berries
4-5 tbsp honey

Sausage (amylu brand from Costco)

Puree bananas in your food processor. Add eggs and blend together. If you bought the bean 
pod, slice it open and scrap the little flecks out of the pod and into your food processor. Add 
the flour, vanilla extract, baking soda, cinnamon, and salt to the processor and mix well. 
Heat a pan on med-high heat, pour a small-mod amount of the batter onto the pan (about a 
3in pancake) and cook until done on both sides. While you're cooking the p-cakes, throw 
your berries into a small saucepan and heat on med-high heat. Once they become soft, add the 
honey to the berries. Don't forget to cook up some sausage to get some protein with those 
vanilla berry cakes. Serve the cakes with berry sauce dripping from the top all over your plate. 
This recipe is doubled so we have leftover for the next day. Do the same and you'll save some 
time the next day!


Lunch
Last week to use dinners as leftovers for lunch. Are you tired of leftovers yet?


Dinner

Turkey Meatza!
2lb ground turkey
2 tsp italian seasoning
1/2-1 C salsa
1 small can olives, sliced
1 red pepper, sliced
1 avocado, chopped
peppercinis, chopped (as many as you want)

Preheat the oven 400 degrees. Mix the turkey and italian seasoning in a bowl. Roll the meat into 
a ball and press evenly into an 8 or 9 inch round pie pan (you'll do this twice to get 2 pizza crusts). Bake for 10-15 minutes until meat is cooked through. Remove the meat crust, dump as much 
salsa as you prefer onto the crust. Disperse your toppings as you wish on the pizza and then 
put the meatza back into the oven for another 10 minutes.



Moroccan Meatballs with Spaghetti Squash
1/2 C fresh parsley, minced (turns into about 2 tbsp)
1tbsp paprika
2 tsp cumin
1 tsp salt
1/4 tsp pepper
2 lbs ground beef
1 tsp coconut oil

2 medium onions, diced
2 garlic cloves, crushed (or 2 tsp minced from jar)
2 tsp paprika
2 tsp cumin
1 tsp salt
1/4 tsp pepper
2 medium tomatoes, diced
1 1/2 C water
2/3 C tomato paste
1/4 C pistachios, chopped

1 or 2 spaghetti squash, cut in half length wise
6 tbsp water

Preheat your oven to 375 degrees. Place a piece of parchment paper over a large baking sheet. 
Cut your spaghetti squash in half if you haven't already. Scoop out the seeds and any pulp. 
Place the squash cut side down. Sprinkle the water all around the halved squashes. Roast the 
squash until tender, but not mushy, about 30-40 minutes. Remove from the oven and place on 
a cooling rack. Use an oven mitt to turn the squash cut side up to allow them to cool. Once 
they are cool enough to touch, scrap the inside with a fork to shred it into spaghetti strands. 
We sprinkled the spaghetti with a little cumin and garlic powder and served the meatballs 
over the spaghetti!

During the time of cooling, you can get started on the meatballs. In a large mixing bowl, combine 
the parsley, paprika, cumin, salt, and pepper with a fork. Crumble the beef into the bowl and knead 
until all the ingredients are incorporated. Measure a level tablespoon of beef and roll into a ball 
between your palms. Line up the meatballs on a baking sheet until it's time to put them in 
the sauce. Heat the oil in a large deep pan or a pot. Add the onion and saute for about 5 minutes. 
Add the garlic, paprika, cumin, salt, and pepper and stir until fragrant. Add the chopped tomatoes 
to the pan and stir for another minute. Add the water, tomato paste, and parsley. Mix until the 
paste dissolves essentially. Bring the sauce to a boil, then place the meatballs in the skillet. 
Cover and reduce heat to simmer. Cook for about 40 minutes, remove the lid, then cook for 
another 20 minutes until the sauce has thickened. Top your meatballs and spaghetti with 
chopped pistachios if you so have chosen to buy them this week and enjoy!


Spiced Salmon with Cumin Roasted Carrots
1 tbsp coconut oil, melted
1 tbsp fresh orange juice (or lemon or lime)
1 1/2 tsp ginger
1 1/2 tsp cumin
1 1/2 tsp ground coriander
1/2 tsp salt
1/2 tsp cayenne pepper
your leftover salmon filets (we had 3 left)

1 lb fresh carrots
1/2 tbsp cumin
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp pepper
1 1/2 tbsp coconut oil
1/2 fresh lemon (optional)
a few leaves of parsley, minced for garnish

Mix the oil, juice, ginger, cumin, coriander, paprika, salt, and cayenne together in a small bowl 
to form a paste similar to thick salad dressing. Place the salmon in a glass dish. Massage the 
marinade over the salmon, then cover and refrigerate 30 minutes. Preheat your grill on high with 
the lid closed for about 10 minutes then place the salmon skin-side down, close the lid, and 
wait 3 minutes. Check the salmon, the skin should be slightly blackened. Flip the salmon, close 
the lid, and wait another 3 minutes.

Preheat the oven 400 degrees. Cover a baking sheet with parchment paper. Wash and peel the 
carrots, then cut them lengthwise into strips, about 1/4 inch wide. Put them in a large bowl. With 
a fork, mix the cumin, cinnamon, salt, and pepper in a small microwavable safe bowl. Add the 
coconut oil and microwave until melted. Pour the seasoning over the carrots and toss until the 
carrots are coated. Spread the carrots in a single layer on the baking sheet and roast for 15-20 
minute, until tender and slightly browned. Remove from the oven and squeeze a little lemon 
juice on it (optional) and sprinkle some parsley over the carrots.




D.O.C.
aka Dinner of Choice
This is the last dinner meal to plan for the week. I'm leaving this meal up to you.
Either go back and make your favorite meal from the weeks prior, make up
your own paleo meal (now that you have all this experience), use
whatever is left in your fridge/freezer/pantry, or look
a recipe up online to give a new one a whirl!
You just have to add it to the grocery list.
Have fun with it!


Snacks

Veggies with Roasted Red Pepper & Walnut Dip
2 C walnuts
1 jar roasted red peppers, drained...
(sometimes I reserve a little to toss into the processor and reduce the amount of olive oil I add instead)
2 tsp lemon juice
1 tsp minced garlic
1/4 tsp salt
1/2 tsp cumin (optional)
1-2 tbsp olive oil

Veggies of choice (we like cauliflower, green peppers, broccoli, and carrots in the dip)

Place the walnuts into the processor and blend to its finest. Add the peppers, juice, garlic, salt, and cumin.Process until it seems like you need to add a little liquid to keep it going. This is where you 
can add the olive oil little bits at a time and/or the reserve from the pepper jar. Continue to add 
and blend until you have a thick dip consistency. Happy dipping!




Bacon Wrapped Dates
12 dates
6 pieces bacon, halved

Preheat the oven to 450 degrees. Cut each piece of bacon in half. Wrap each half piece of bacon
around each date. Place on a baking sheet and bake for 10 or so minutes, flip the BWDs,
and bake for 10 more minutes. Savor every sweet-salty bite of goodness!



There you have it: 4 weeks of meals, grocery lists, and a paleo lifestyle.
Don't forget, there's always tuna salad you can make with leftover
canned tuna or of course mixed nuts for a snack. Use up
whatever's left or let it continue to go into next month!

We'd be happy to hear if anybody used the recipes or even attempted the challenge
of beginning a paleo lifestyle...or let me know where I messed up! I've
enjoyed looking back and thinking, how did I miss that mistake or oops, I left
that one off the grocery list? Any feedback would be appreciated!

Soon enough we'll have a review on our favorite recipes from the entire month of the
Stanley BLD +snacks...the tastiest, easiest, cheapest, and more!

♥The Stanleys



Credit to marks daily apple, WellFed, and Paleomg for the recipes this week!