A lot of us have talked about making our food for the next week ahead of time. It's a time and stress saver. I find it much easier to make good decisions about food when something yummy is waiting in the fridge for me.
This week my Paleo make ahead meals are going to be:
12 pieces bacon crumbled into small pieces
1/2 cup diced vegetables (I'm using baby spinach & mushroom)
1/8 cup mayonnaise (you can make it paleo yourself)
1/8 cup water
Bake at 350 for about 20 minutes
Hawaiian Chicken Salad
4 cups diced chicken breast
1 can pineapple chunks
1 cup celery
1 can mandarin oranges
2 tbsp grated onion
1/2 cup plain yogurt
1 tbsp prepared mustard
Fall Apart Pork Stew
Minus the flour and the beans
1 cup almond butter
1 cup sliced raw almonds
1 cup pure coconut milk
2 cups shredded unsweetened coconut
Beat and pour in muffin cups. Cook at 400 for 15 minutes.
What are you cooking this weekend?
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This week my meals were:
Paleo Omelet Muffins (again) with sausage, mushrooms and onions
This Paleo Beef Stew: http://paleo4health.blogspot.com/2010/03/paleo-beef-stew-crockpot.html
I can't wait to try it for lunch tomorrow, it smells delicious!
This Paleo Banana Bread: http://sanditrixx.blogspot.com/2010/11/paleo-banana-bread-recipe.html
It's a little dense, but also smells awesome, it'll be even better with a slab of Kerrygold on top!
I also made these Carrot Cake Pancakes: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001949746
Except, I subbed the white flour for almond flour (2 cups) and used maple sugar crystals my sister sent me from Vermont instead of the brown sugar and used coconut oil instead of the canola oil. They were a teeny bit more crumbly, but tasted FANTASTIC. They are served with honey butter. MMmmmmmm.
I am making the paleo egg muffins, but i substitute 1 cup of cheddar cheese instead of the mayo, and I don't add water. Also I use whatever meat I have leftover from previous meals, not necessarily bacon every time. This week it will be some leftover pork chops and spinach. I have been thinking about trying this recipe with Ahi Tuna as well but I am not sure how that would taste--i keep leaning toward this because you could add the tuna in raw which would be a time saver instead of cooking bacon.
I am also going to pan fry some grass-fed "minute" steaks in pastured butter. I take these to work for lunch with some celery and snap peas.
I have quite a bit of smoked turkey stock in the freezer that I made over two days (per MDA directions) so I think that I am going to put it in a crock pot with a buffalo roast, some sweet potato, celery, garlic and onions and spices for a kind of pull apart soup (this will be an experiment, I have never put a roast in the pot with lots of stock and hoped for a soup, but I figure it is worth a try to save some time). However if you have a roast, this recipe I got from Robb Wolf (I think) is fantastic and my 20 year old son said it was the best roast he ever had: put roast in crock pot, cut up some sweet potatoes, onions and garlic and add to pot. Mix two cans (or however many cans you need to cover meat) of coconut milk with a couple of tablespoons of curry powder or paste, pour in crock pot and cook on low for 8 hours. Fantastic!
A couple of times a month I make Puerco Pibil:
I put half in the freezer, so I can defrost it when there's nothing else around. Oh, and I don't bother with the tequila or the banana leaves and it's still good. I make it in a big cast iron dutch oven.
I also make chili almost every week. Lately I've been making "Havana Moon Chili":http://www.epicurious.com/recipes/food/views/Havana-Moon-Chili-100551
Obviously, I don't use the rice or beans. Also, instead of beef broth, I just used the juice of the canned tomatoes. I miss having chili in beans because there's nothing to thicken the liquid. But it's still good. Again, I try to make enough that I can freeze some for busy weeks.
I just got done making Chicken Soup, Coconut Flour Pancakes, Scallops. BBQ tomorrow!
I buy a whole salmon at a time, cook the whole thing, have it for dinner one night, and then I enjoy the leftovers in my salads for the rest of the week.
I am making these, with some substitutions.
I will also be making a roasted red pepper and cheddar frittata to eat during the week. Frittatas are so versatile and yummy. I actually like them better cold too.
I made this giant pork shoulder and it fed the hubs and I for a week and we still had to freeze some of it: http://cavemanfood.blogspot.com/2011/02/slow-roasted-pork-shoulder.html