Happy Sunday everyone!
I hope you all have had a wonderful weekend. This past week we not only celebrated our 2nd wedding anniversary, but we also celebrated Leo turning 1! Here are some pictures I took with his “birthday meal.”
This past week I also received some super cool stuff to eventually review for you guys! I got Pink Paleo Powder (click on the side bar link to go buy some!).
I also got a review copy of Against All Grain’s Meals Made Simple with goodies.
I was so excited to get this cookbook. It is beautiful and includes meal plans with shopping lists 🙂 The next package I received, Pure Indian Foods ghee sampler.
So fun! And last but not least, The Paleo Mom’s The Paleo Approach Cookbook.
As for this week, school resumes at The University of Alabama (where I work), so I am trying to keep the meal plan simple. I do this by thinking of big items to cook that will feed us 3 or 4 meals each. And getting a few batches of bone broth in the freezer for quick soups– the gut-healing properties of broth is awesome. And it boosts your immune system, which is crucial this time of year 🙂
So what about the mean plan? Here is it! Remember I am posting a menu with last week’s photos so you guys can have a visual of at least a meal per day 🙂
Weekly Menu for August 18th-23rd
Breakfast options: Chunky Monkey Muffins from Health-Bent; Eggs with leftover veggies and kraut; smoothie with Great Lakes Gelatin, blueberries, banana, avocado, and coconut oil; boiled eggs with orange and “bulletproof” coffee (coffee with gelatin and ghee and spices)
Lunch: Peach salad with chicken, roasted potatoes, and carrots drizzled with lemon and Kasandrinos Extra Virgin Olive Oil
Dinner: Spaghetti squash with meat sauce (browned beef plus tomato sauce and Italian seasoning)
**Save rest of spaghetti squash and meat sauce for tomorrow night’s spaghetti pie)
Lunch: Chicken, sweet potato (do an extra for tonight’s dinner!), and salad
Dinner: PaleOMG’s Spaghetti Pie with leftover sides from lunch
Lunch: Leftover spaghetti pie served on a big salad
Dinner: One pot chicken with rice
**Sear some chicken breast in coconut oil, pour some (about a cup) broth or white wine in, add chopped veggies (carrots, zucchini, & broccoli), then turn the heat to medium and let it all braise for 20 minutes or so. While that is braising, cook organic white rice.
Lunch: Spaghetti pie leftovers with salad
Lunch: Leftover braised chicken and veggies
Lunch: Leftover salmon on a big green salad
Dinner: Breakfast for dinner… market hash style! Not pictured– blueberry pancakes from The Paleo Kitchen.
That wraps up the menu… I totally posted the date wrong on last week’s post. Whoops! If you are trying to follow my meal plans and new to paleo, remember to check out my post with a lot of good resources we use and why we chose this lifestyle! You can find that here– Stokes Paleo 2.0
Affiliate links were included in this post. The links will allow me to receive a small percentage of sales which helps fund the blog! So use the links to make purchases and know the Cookin’ Up Life team appreciates it… the team meaning: David the kitchen manager, Leo the editor/approver, and myself the blogger!