It’s about that time… Time to start thinking about the Thanksgiving menu! Can’t wait to plan that with my sister and mom soon But for now, let’s focus on this week’s menu!
Here it is…
Breakfast: Pumpkin pie chia pudding; eggs, bacon, and blueberries
L- Tuna salads (made with avocado, mustard, and a little kraut)
D- Chili (Health-Bent’s pumpkin chili recipe without the pumpkin and add bell peppers… Serve with sweet potatoes)
L- Chicken, carrots, and rice
D- Chili leftovers with sweet potatoes
L- Tuna salads
D- Chicken, carrots, and rice leftovers
L- Health-Bent meatza
D- Chili leftovers served on a whole sweet potato
L- Meatza leftovers
D- Salmon with broccoli and cauliflower mash
Looking for some cookbooks to put on your wish list?? I baked from these two this weekend The Zenbelly Cookbook
And Real Life Paleo by The Paleo Parents…
Y’all have a great week!!!
Hey y’all!! It’s starting to get that time of year where all I want to make is something in the crockpot Or on the super cold nights– something that can bake a while in the oven! Yah for cooler weather!
I posted these recipes back at the beginning of the year and thought I would share again since I love the lasagna recipe in Primal Cravings– also found here on their blog. Thought I would share the few shortcuts I use
Easy Paleo Lasagna
2 pounds beef
~24 small pepperonis
1 small butternut squash (peeled and cut into “sheets” or squares)
1 jar of marinara (I got the brand Mezzetta)
2 tablespoons Italian seasoning
-Preheat oven to 400 degrees Fahrenheit.
-Cook the ground beef in a skillet over medium high heat then season with Italian season and salt and pepper.
-Put 1/3 of the sauce on the bottom of a 9×13 dish. Spread out.
-Add a layer of butternut squash, pepperoni, beef, then sauce again. Repeat until you are out of ingredients!
-Bake for 50 minutes. Let it rest for 10 minutes then serve with a nice salad (like the one below!)
2 bunches of kale
Dried fruit of choice (I used cranberries)
Fresh fruit of choice (I used pears)
Nut of choice (I used slivered almonds)
Salt and pepper
-Wash and strip kale from stem. Chop kale into ribbons. Throw in a large bowl.
-Squeeze the juice of 2 lemons. Massage kale until “wilted” down.
-Serve with toppings (fruit, nuts, and salt) and a drizzle of olive oil.
And the menu…
Breakfast: pumpkin pie chia pudding OR eggs and roasted root veggies
L- Bacon wrapped chicken thighs with spinach salad topped with walnuts and grapes
D- Shepherds Pie
L- Shepherd’s Pie leftovers
D- Lasagna (recipe above)
L- Lasagna leftovers
D- Pot roast with carrots, celery, and potatoes
L- Tuna salad
D- Roast leftovers
L- Tuna salad
D- Skillet salmon with whatever veggies are leftover from the week
Have a wonderful week!!! I think Leo is ready for bed