When the weather permits, I grill my meats. Grilling is fairly easy and delicious. This week I put quite a few things on the grill and it lasted for four days. I love using these all natural fire starters for my charcoal grill. These fire starters are great and they provide employment for individuals with disabilities.
I used this beef shank recipe and served it with roasted mini potatoes.
I also made this chicken breast recipe suggested by a good friend. It was super easy and delicious. To continue with the theme of easy, I just cut the chicken up and put it on top of a bed of premade salad mix from Costco.
What delicious recipes did you make this week? Leave a comment and let me know.
Since I have gone Paleo, my children have not been happy about the absence of bread from our household; especially the missing tooth child pictured above. She is not thrilled with the idea of bringing a chicken leg for lunch. She has a field trip tomorrow and is begging me to make a sandwich for her sack lunch. So today this mama got in the kitchen and made a Paleo friendly bread. It is super easy to make. I modified the original recipe and it was a total hit with the younger three. Let us hope their older sister shares the same sentiments. This recipe is not Whole30 approved because they discourage you from making any Paleo version of all off limits food; bread being one of them. For those doing the Whole30, I will post more approved recipes this week to make up for it. Deal? Ok! Glad we are friends again. Now for the recipe.
Simple Paleo Plantain Bread
1 green plantain
2 whole eggs
1/2 tsp salt
I also added some black pepper and dried herb seasoning
Be adventurous and experiment with different seasonings.
Preheat oven to 350 degrees.
Peel plantain and cut into medium size pieces
Place plantain in blender or food processor
Blend until the mixture is creamy.
Add mixture to a greased pan.
Bake bread for 20 minutes.
I must add that this is more like a flat bread, but it is still yummy!
Today is THE big day, another round of WHOLE30! I am excited for all those that are joining especially because I was told by three individuals that their husbands are on board. How awesome is that? Things are so much easier when you receive support from the home front, but that’s another post all by itself. On to tips and recipes, shall we? You may not be able to implement all of the suggested strategies but find what works for you.
Try batch cookingonce a week. One of the quickest way to guarantee failure on the Whole30 is to not have ANY approved food readily available when you are hungry. Do not set yourself up for failure, cook in advance. I tend to do most of my cooking on Monday, and I am normally cooking again by Wednesday. WHY? Because my family of 8 LOVES to eat!
If you are not able to cook all your meats in one day, try seasoning the meat and freezing it. This way the meat can go from freezer to oven. Most vegetables and meats can be frozen. Check out this sitefor a week’s worth of freeze ahead Whole30 approved crock pot meals.
Chop veggies (onions, peppers, carrots, etc) ahead of time and store in fridge. When you are ready to cook, you don’t have to worry about spending too much time on the prep work.
Grill once a week. In the warmer months I TRY to grill at least once every two weeks and store all the meat in a big roaster pan in the fridge. Grilled meats also freeze very well, so if you don’t get to all of the meat, no worries just freeze it for another time.
Keep it simple. Try a few new recipes a week, not everyday. When I first started the Paelo diet, I was a bit extreme and was trying a new recipe like EVERYDAY! After awhile this got to be very tiring. These days I am a bit more realistic and stick to my oldies but goodies and try a new recipe a few times a week.
Think outside the box…breakfast for dinner, dinner for breakfast. For breakfast tomorrow, I plan to have some left over zucchini noodles with my curry chicken and some avocado. Why not?
I try when possible to be one step ahead of the game and have some extra cooked protein on hand (chicken wings, chicken breast, frittatas ) or at least some canned fish in the cupboard. Homemade mayo on canned fish with some avocado and sweet plantains on the side always makes for a great emergency/backup meal.
Try to make at least one frittataa week and keep in fridge for backup.
Use your crock pot and Roaster. Visit this site for 30 Whole30 crock pot meals. YUMMY!
Learn ways to make multiple dishes from one meat. For example you can cook multiple pounds of ground meat of choice using basic seasonings. Then throughout the week you can use that same ground meat for different dishes like chili or lettuce wraps topped with avocado, sauteed onions and pepper and whole30 approved salsa. Or I typically bake two whole chicken each week and store in fridge. One night we may have baked chicken with sauteed greens and butternut squash. Throughout the week I may shred the remaining chicken and use it for a creamy tomato soup served with a big salad and why not toss some shredded chicken on the salad while I am it.