This week I felt like I was running a little behind since I didn’t have even the slightest outline for a meal plan.  We still ate really well (whew!) but I definitely felt like I was flying by the seat of my pants.

Because I do better with calendars and lists that are actual pieces of paper (I like to make notes and I’m still old school about some things), I have decided to print off a meal plan for each week.  I got the template from Real Food Liz, and you can get one too.  Click HERE.

Just a side note, tangent, I bought a huge Paleo bundle of ebooks a little while back and it included a lifetime membership to Good Food For Bad Cooks.  It has recipes, you can make shopping lists, there are food guides.  It’s a pretty neat little site with lots of info so if you are looking for something to help you meal plan and for more recipes, definitely check it out. (That is not an affiliate link and it’s not a plug. I just like the site.)

Ok on to meals!

BREAKFAST:

Chicken with spinach that I added a little homemade tomato sauce too and sprinkled with parm.  It was delicious!  I always forget how much I like chicken for breakfast.

Blueberries and nectarines with coconut cream, crushed almonds, and coconut flakes.

Scrambled eggs with a black bean sauce.  The sauce was really simple.  In a blender, I added:

• Black Beans (about 1.5 cups)
• Salsa
• Chicken Stock
• Salt
• Chili Powder

Blended till it was smooth, and heated it in a medium sized pot over medium heat.  Brought it to a simmer and let it reduce just a bit so the sauce thickened up.

Easy and quick sauce.  I froze the rest to save for enchiladas at some point.

Blueberries, grain-free scone, and drizzled with coconut cream.  Please note that if you refer to blueberries as “bluebs”, we can no longer be friends.  Sorry, but that’s life sometimes.

Veggie fritatta!  I sauteed up some baby kale, red pepper, and half an onion in some ghee and let that mixture cool.  In a bowl I whisked 5 eggs, a splash of whole milk, and some dijon mustard.  Added in the veggies and then added that mixture to a greased skillet (I used ghee) that was heating up on the stove.  Heated it for about two minutes then put the pan in a 425 degree oven for about 40 minutes.  Topped with diced tomato and a sprinkle of parm.

We had that with some ham slices and some roasted sweet potatoes.

Another big breakfast of scrambled eggs (look how yellow they are! The yolks in these farm fresh eggs were gorgeous.), roasted potatoes, and sausage.

Random picture of a smoothie, sliced apple with almond butter.  Sometimes if  I have a large breakfast then I have smallish snack as lunch.  I don’t normally show these pictures because they aren’t exciting and I’m not sure if you are interested in seeing them.  If you are, just let me know and I’ll share what goes in the smoothies.  Spoiler alert, it’s usually always the same.

DINNER:

Leftovers, sausage, kraut, and coleslaw.  I had spinach and feta sausage from Whole Foods and Scott finished the other sausages.  I have to say that I’m not super impressed with our local Whole Foods sausages.  I probably won’t get them again unless something really catches my eye.

Glorious salmon!  Copper River salmon was in season so I stocked up and purchased a couple of sides.  Please note that if you are local, our Whole Foods does not remove the bones from the fish so either you have to do it or you can ask for it to be done.  If you ask, the workers tend to get really pissed off, at least they did for me.  And they still didn’t remove many bones, Scott and I were picking them out as we were eating.  Good times.

I brushed the salmon with some coconut oil and sprinkled with:

• Lemon Pepper Mix (by Simply Organic)
• Garlic Powder
• Dill

I also laid it on some lemon slice while it roasted in a 400 degree oven for about 20 minutes.

We had the salmon with roasted asparagus and rice.  Fish + rice is one of my favorite combinations.  We used to eat this all the time on “Fish Tuesdays” and I think I need to bring that back.

This provided us with leftovers and I was so hungry and excited when we had leftovers that I forgot to take a picture!  It was salmon with a side salad.  Nothing fancy but delicious!

 

And lastly, crispy shrimp with roasted eggplant.  I whisked together 2 eggs, a splash of milk, and some hot sauce.  The coating was a mix of coconut flour and tapioca starch seasoned with chili powder, garlic powder, and onion powder.  The shrimp went in the egg bath first then to the coating. I cooked the shrimp in a cast iron skillet in some lard.

This was the first time I used coconut flour and tapioca as a coating and I really liked the way it turned out.  The tapioca provides a nice thin coating on the shrimp that really crisped up and turned a lovely golden brown color.

The eggplant was sliced, seasoned with soy sauce, salt, garlic powder and roasted in a 400 degree oven for about 10 minutes.

For The Locals:

All chicken and eggs from Jodar Farms.

Sausage, ham, and seafood from Whole Foods.

Milk from Morning Fresh Dairy.

This Week:

I have  my meal plan all printed out and I’m ready to get started on this week!  I already have some chicken and pork chops thawing in the fridge so we will be having that this week.  The chicken will last at least two days, so that is three days covered already.  Now to figure out the rest of the week.

How did you do last week and what are your plans this week?