I realize this is pretty early to write/publish a meal plan for the second week of January when it isn't even January yet, but I'm doing some early prep/shopping, so I wanted to go ahead and have it written!
One thing to keep in mind... some of the recipes/meals aren't considered "Paleo" because they contain dairy or legumes, and I'm okay with that. My goal is mostly whole, real foods!
Breakfasts and lunches will be in list form, and the dinners will be listed by day (based on what is going on at home that evening).
A few more things to know are that we will probably do the same meal every Wednesday (because of church) and Friday (because of game night). I also typically do a roasted chicken once a week because my kids love it, and I can use the leftover chicken in other meals. I try to keep it as simple as possible!
Breakfasts: (alternate the following)
- Green smoothies (my favorite is kale, frozen banana/pineapple/mango, Greek yogurt, and raw or almond milk), boiled egg
- Grain-free banana bread, fried egg
- Scrambled eggs and veggies (zucchini, bell pepper, onion)
- Uncured Bacon and scrambled eggs
- Boiled egg, raw cheddar, zucchini muffin, raw veggies and hummus
- Uncured ham, raw cheddar, paleo bread with raw honey, raw veggies and hummus
- Salad: Spinach, kalamata olives, sliced bell pepper, sliced uncured turkey, and homemade balsamic vinaigrette (1 part olive oil and 1 part balsamic vinegar, 1 tsp salt, and 1 tsp fresh pepper)
- Leftovers
Monday, January 6th
Crockpost Whole Chicken
Roasted asparagus (I linked this recipe because this is basically how I make it!)
Quinoa (cooked in chicken stock)
Tuesday, January 7th
Skillet Honey Pork Chops (recipe from eMeals)
- 6 boneless pork chops
- ½ teaspoon kosher salt, ½ teaspoon pepper
- 1½ tablespoons olive oil
- 1 red onion, sliced into thin wedges
- ½ teaspoon dried thyme
- 1 teaspoon honey
- 1 tablespoon pastured butter
Season both sides of pork chops with salt and pepper. Heat oil in a large skillet over medium-
high heat; add pork chops, in 2 batches if necessary, and reduce heat to medium. Cook chops until well browned and juices run clear, about 10 minutes; transfer each batch to serving plate, and cover with foil. Add onion and thyme to skillet; cook 4 to 5 minutes or until lightly browned. Stir in ¾ cup water; increase heat to medium-high. Bring liquid to a boil; simmer until liquid is reduced by half, about 3 minutes. Stir in honey; add butter, swirling until melted. Serve onion mixture over pork chops.
- 4 medium-size sweet potatoes, cut into wedges about ½-inch thick
- ¼ cup olive oil
- 2 teaspoons ground cumin
- ½ teaspoon salt, ½ teaspoon pepper
Preheat oven to 400 degrees. Line 2 baking sheets with foil. Toss sweet potatoes with oil in a large bowl; sprinkle with cumin, salt and pepper. Toss well. Spread sweet potatoes on baking sheets. Bake 35 to 40 minutes or until tender, turning once or twice.
Wednesday, January 8th
Burrito Bowls
- Cooked Pinto Beans
- Brown rice
- Leftover chicken (from Monday)
- Avocado, tomato, and raw cheddar
Venison Vegetable Soup
Friday, January 10th
Game night foods:
- Coconut oil/sea salt organic popcorn (melt 3 tbsp. of coconut oil in a pot, pour in 1/4 cup popcorn, cover, and move pot back and forth until all corn is popped)
- Raw veggies with mashed avocado
- Fresh pineapple, apple, and banana with honey Greek yogurt
- Uncured salami
- Raw cheddar
Citrus Chicken Thighs (this recipe is modifed a bit from Emeals)
- Marinate chicken in 1/2 cup orange juice, 1/2 cup lime juice, 2 cloves of minced garlic, 1 tsp cumin, 1 tsp dried oregano, 1/2 tsp salt, and 1/2 tsp pepper
- Pan-sear chicken in olive oil
Quinoa (cooked in chicken stock)
Sunday, January 12th
Baked sweet potatoes with Kerrygold butter and coconut sugar or sucanat (or baked russet potatoes with all the toppings), salad
Snacks:
- Raw veggies and fruits
- Apple or banana and nut butter
- Homemade Lara bars
- Boiled eggs with real salt
- Raw cheddar cubes
- Nuts and seeds with coconut chips and dried fruit
- Paleostix
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