Monthly Archives: February 2014

Quick Menu

Just when I thought I was ready for bed… It hit me that I didn’t post the menu! I’ll be back at some point this week sharing David’s secret for frying up paleo style, buying paleo at Costco, and a paleo bakery review!

Speaking of David’s paleo frying skills, we had fried elk today 🙂

20140223-203910.jpg
And I made biscuits from the cookbook Primal Cravings to go along a big salad. Tasty lunch.

So the line up for the week….
Menu
Breakfast: Chia pudding; biscuits with eggs and bacon; David’s paleo granola with fruit and milk; banana bread
Monday
L- Leftover elk salads
D- Taco salads with paleo nacho chips
Tuesday
L- Braised flank steak with broccoli, mushrooms, and carrots
D- Chicken with roasted Brussels sprouts, bacon, and a sweet potato
Wednesday
L- Chicken salads
D- Taco salads
Thursday
L- Shredded crockpot chicken on top of a roasted veggie salad
D- Salmon with broccoli, Brussels sprouts, and carrots
Friday
L- Meatball salads
D- Meatball stuffed sweet potato with roasted asparagus and broccoli

Sleep well… And have a great Monday!

Race, Recipe, & Menu

I updated the recipe to include the chocolate! Ah that’s what happens when I post too early in the AM haha!
Well I’m currently sitting here waiting to run the Mercedes Marathon… Relay style with 4 other ladies! A great way to run a race in my book 🙂

20140216-065700.jpg
First I want to share a new (eggless!) breakfast recipe. My sister told me about it and I’m in love. So convenient post a 5:30AM WOD.

20140216-070007.jpg
Banana Chocolate Chia Pudding
Recipe inspired by Stupid Easy Paleo’s Dark Chocolate Coconut Chia Pudding
Ingredients
1 14.5 ounce can of full fat coconut milk (I used Thai Kitchen’s Organic)
2 teaspoons cinnamon (customize to your cinnamon lovin’ palate!)
1 ounce 100% dark baking chocolate (I used Eating Evolved– you could up this to 2 ounces with a lower percentage chocolate!)
1 tablespoon cacao powder (NOW brand is great!)
Tiny pinch of salt
2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon cashew or almond butter
6 tablespoons chia seeds
How To
1. Put your can of coconut milk, cinnamon, cacao powder, chocolate chunks, pinch of salt, and nut butter in a pot over medium heat. Continually stir until all melted and you can see a little steam.
2. Turn off heat and add extracts. Stir. Measure out your chia seeds and set aside (you want to be able to pour them in while continuously stirring the mixture). Take the pot off the heating element.
3. While continually stirring the mixture in the pot, add the chia seeds.
4. Stir until well incorporated.
5. Pour into jars. This will half way fill up 2 mason jars. That portion has been a great serving size for me. Serve with a sliced banana on top and a sprinkle of cinnamon!
20140216-071900.jpg
That can be customized to your liking and topped with whatever ya want 🙂 Now for the menu.
Weekly Menu
Breakfast: David’s paleo granola with milk of choice and fruit; eggs with avocado and sweet potato; chia pudding with fruit
Sunday:
L- Tuna salads
D- Mongolian Beef (using The Paleo Parents’ recipe)
Monday:
L- Leftover beef over a salad
D- Chicken Nuggets with a baked sweet potato and salad (using The Domestic Man’s recipe)
Tuesday:
L- Chicken Nugget Salads
D- Stuffed Acorn Squash (Tweaking a PaleOMG recipe!)
Wednesday:
L- Chicken salads
D- Crockpot Flank Steak (used for tacos!)
Thursday:
L- Steak salads
D- Creamy Chicken Soup
Friday:
L- Leftover soup
D- Breakfast!
Saturday:
L- Market hash
D- Mexican meatloaf

There ya have it!! Time to run now 🙂 Happy Sunday!

20140216-073523.jpg