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<\/a>. \u00a0It has recipes, you can make shopping lists, there are food guides. \u00a0It’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.)<\/p>\n Ok on to meals!<\/p>\n BREAKFAST:<\/span><\/strong><\/p>\n Chicken with spinach that I added a little homemade tomato sauce too and sprinkled with parm. \u00a0It was delicious! \u00a0I always forget how much I like chicken for breakfast.<\/p>\n Blueberries and nectarines with coconut cream<\/a>, crushed almonds, and coconut flakes.<\/p>\n Scrambled eggs with a black bean sauce. \u00a0The sauce was really simple. \u00a0In a blender, I added:<\/p>\n Blended till it was smooth, and heated it in a medium sized pot over medium heat. \u00a0Brought it to a simmer and let it reduce just a bit so the sauce thickened up.<\/p>\n Easy and quick sauce. \u00a0I froze the rest to save for enchiladas at some point.<\/p>\n Blueberries, grain-free scone, and drizzled with coconut cream. \u00a0Please note that if you refer to blueberries as “bluebs”, we can no longer be friends. \u00a0Sorry, but that’s life sometimes.<\/p>\n Veggie fritatta! \u00a0I sauteed up some baby kale, red pepper, and half an onion in some ghee and let that mixture cool. \u00a0In a bowl I whisked 5 eggs, a splash of whole milk, and some dijon mustard. \u00a0Added in the veggies and then added that mixture to a greased skillet (I used ghee) that was heating up on the stove. \u00a0Heated it for about two minutes then put the pan in a 425 degree oven for about 40 minutes. \u00a0Topped with diced tomato and a sprinkle of parm.<\/p>\n We had that with some ham slices and some roasted sweet potatoes.<\/p>\n Another big breakfast of scrambled eggs (look how yellow they are! The yolks in these farm fresh eggs were gorgeous.), roasted potatoes, and sausage.<\/p>\n Random picture of a smoothie, sliced apple with almond butter. \u00a0Sometimes if \u00a0I have a large breakfast then I have smallish snack as lunch. \u00a0I don’t normally show these pictures because they aren’t exciting and I’m not sure if you are interested in seeing them. \u00a0If you are, just let me know and I’ll share what goes in the smoothies. \u00a0Spoiler alert, it’s usually always the same.<\/p>\n DINNER:<\/strong><\/span><\/p>\n Leftovers, sausage, kraut, and coleslaw. \u00a0I had spinach and feta sausage from Whole Foods and Scott finished the other sausages. \u00a0I have to say that I’m not super impressed with our local Whole Foods sausages. \u00a0I probably won’t get them again unless something really catches my eye.<\/p>\n Glorious salmon! \u00a0Copper River salmon was in season so I stocked up and purchased a couple of sides. \u00a0Please 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. \u00a0If you ask, the workers tend to get really pissed off, at least they did for me. \u00a0And they still didn’t remove many bones, Scott and I were picking them out as we were eating. \u00a0Good times.<\/p>\n I brushed the salmon with some coconut oil and sprinkled with:<\/p>\n I also laid it on some lemon slice while it roasted in a 400 degree oven for about 20 minutes.<\/p>\n We had the salmon with roasted asparagus and rice. \u00a0Fish + rice is one of my favorite combinations. \u00a0We used to eat this all the time on “Fish Tuesdays” and I think I need to bring that back.<\/p>\n This provided us with leftovers and I was so hungry and excited when we had leftovers that I forgot to take a picture! \u00a0It was salmon with a side salad. \u00a0Nothing fancy but delicious!<\/p>\n <\/p>\n And lastly, crispy shrimp with roasted eggplant. \u00a0I whisked together 2 eggs, a splash of milk, and some hot sauce. \u00a0The coating was a mix of coconut flour and tapioca starch seasoned with chili powder, garlic powder, and onion powder. \u00a0The shrimp went in the egg bath first then to the coating. I cooked the shrimp in a cast iron skillet in some lard.<\/p>\n This was the first time I used coconut flour and tapioca as a coating and I really liked the way it turned out. \u00a0The tapioca provides a nice thin coating on the shrimp that really crisped up and turned a lovely golden brown color.<\/p>\n The eggplant was sliced, seasoned with soy sauce, salt, garlic powder and roasted in a 400 degree oven for about 10 minutes.<\/p>\n For The Locals:<\/strong><\/p>\n All chicken and eggs from Jodar Farms<\/a>.<\/p>\n Sausage, ham, and seafood from Whole Foods.<\/p>\n![\"Chicken](\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/chicken_spinach-200x300.jpg\")
<\/a><\/p>\n![\"Fruit,](\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/fruit_coconut_cream-200x300.jpg\")
<\/a><\/p>\n![\"Scrambled](\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/eggs_blackbean_sauce-300x200.jpg\")
<\/a><\/p>\n\n
![\"Blueberries,](\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/blueberries_scone-200x300.jpg\")
<\/a><\/p>\n![\"Veggie](\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/fritatta_parm-200x300.jpg\")
<\/a><\/p>\n![\"fritatta,](\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/fritatta_swtpot_ham-300x200.jpg\")
<\/a><\/p>\n![\"Eggs,](\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/eggs_potatoes_sausage-200x300.jpg\")
<\/a><\/p>\n![\"smoothie,](\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/smoothie_apple-300x200.jpg\")
<\/a><\/p>\n![\"Sausage](\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/sausage_kraut-300x200.jpg\")
<\/a><\/p>\n![\"Copper](\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/copperriver_salmon-300x200.jpg\")
<\/a><\/p>\n\n
![\"Salmon,](\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/salmon_asparagus_rice-200x300.jpg\")
<\/a><\/p>\n![\"Crispy](\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/crispy_shrimp_eggplant-300x200.jpg\")
<\/a><\/p>\n