Here is the plan for the upcoming week. Though I know spaghetti squash is headed out of season, I have found so many recipes lately incorporating it that I’m trying to pile them all in while I can. So, we are attempting spaghetti squash Mac and cheese as a side to our nitrate free smoked sausage. I will substitute coconut flour for the regular flour and raw Colby cheese for the cheddar (it’s what I have on hand…). MAIN TIP of meal planning: Work with what you’ve got. Total meal cost: $20
I will also be making the marinade for my Monday meal of baked mustard chicken. Want to ensure it has flavor and moist. MAIN TIP of meal planning: organize your meals so that your prep work takes place when you have time. If a meat needs 48 hours to marinate, plan to eat it on Tuesday night and prepare the flavor bath on Sunday. Spaghetti squash takes a lot of prep and I like to eat it fresh, so it is always a Sunday meal. Jerky takes a long time to cook and marinate. So, I just prepared the flavor bath and know I don’t have late meetings Tuesday or Wednesday, so I can cook it either of those evenings.
Baked Mustard Chicken – my substitutions include leaving skin on and bone in my chicken. Bought a huge bag of organic broccoli florets at Costco today for $5.29, so we’ll be eating lots of broccoli as sides the next 2 weeks…total meal cost: under $20
Will post pics of pulled pork and ribs as I make them!!
Today’s trial run…beef carnitas in the crockpot with cauliflower tortillas!! The recipes both look super simple with no conversions necessary to be paleo/clean. I’ll let you know how they turn out!
Tortilla recipe (under $4)
Carnitas (under $20)
Happy hump day!!
Results…a resounding delish and make again!
Been watching a lot of Olympics, but also meal prepping today. Boiling a dozen eggs, making paleo custard, prepping kale for crustless quiche and smoothies results in a full fridge and compost pile.
With hubs gone for 4 meals this week, we’ll do more ‘winging’ than usual. Luckily in Austin, a restaurant with grass-fed and local, organic foods is on most street corners. Here’s what’s on tap…
Happy Sunday evening and eating!
There are a lot of options when it comes to energy drinks. With the laundry list of questionable ingredients in them, those following a real food lifestyle don’t have any choices. Then along came a conversation with Dave Self and Functional Therapy CA, who shared their recipe for a natural energy drink. The baking soda makes the water alkaline, making it easily absorbed. The ACV detoxifies and alkalinizes the body and the lime provides vitamin C, flavor and alkalinizes the body also. The body functions better in an alkaline state.
When you drink purified water (tap, Dasani, etc), it is slightly acidic. To absorb it in the body, it requires minerals. Without minerals in the water, they are leeched out of your bones. Otherwise, any water is just peed out of your system. The other option is to drink spring water (we like Mountain Valley, Fiji and Evian on the go and get home delivery for everyday drinking).
First, mix the apple cider vinegar and baking soda in a liter container. Watch the fizz bubble! Cut a lime into slices and add to your container. Fill with water and shake shake shake!
2 T apple cider vinegar (we prefer Bragg’s organic as it is raw and provides probiotics)
1/3 tsp baking soda
1 organic lime, cut up
1 L spring water
Shake it up and drink!
The tough part of going paleo/real food/natural/ancestral is the idea of giving up treats. While I was a carboholic, I was also known as quite the sweet tooth. Not many nights of college went by without me eating a bowl of Healthy Choice mint chocolate chip ice cream with white frosting on top and either graham crackers or animal crackers acting as a spoon. Almost.Every.Night. Ridiculous.
Did I also mention that I toyed with the idea of opening my own cupcake business? So, I was a bit terrified about the prospect of giving up sweets.
When I came across a framework for dark chocolate coconut bark, I knew I was on to something special.
Take 2 cups of shredded unsweetened coconut and stir in 1 cup of melted coconut oil and 1/4 cup raw local honey. Place in a foil lined 9 x 13 pan and put in the freezer to harden.
Melt 2 bars of 85% organic dark chocolate in a double boiler and pour immediately over the hardened crust. Sprinkle a pinch of Celtic sea salt before the chocolate hardens. Let set in the freezer and enjoy!!
Making our favorite meal of all time this evening, Parmesean Chicken and Brussels sprouts with a balsamic maple glaze topped with toasted pecans and bacon. It IS the Super Bowl!
This recipe and all others can be found on my new Pinterest board titled ‘Meals this week.’ It took me a long time to figure out that the easiest way to find all of the recipes that I have planned out for the week is actually re-pinning them onto a new board to reference all week. So now you all, can follow this board and easily find whatever I have on tap! So find me, tmschwartz, on Pinterest and follow away!!!