Winner has been notified!! Giveaway closed– thanks for entering!
I hope you all have had a wonderful weekend! We have enjoyed lots of family time and now kicking back a little before a new week takes off 🙂
Here’s the menu:
Breakfast Options: Boiled eggs with fruit or paleo muffin (Zenbelly’s Paleo Blueberry Muffin are amazing!); smoothie; ALL of these served with some yummy choffy 🙂
L- Shredded chicken with roasted vegetable salad
D- Paleo beef stew (I am still trying to remember what all went into this ha)
L- Beef stew leftovers
L- Avocado salad with beef and roasted veggies (carrots, beets, and butternut squash)
D- Lettuce shell taco night (seasoned beef served in romaine lettuce cups topped with bell pepper, carrots, salsa, and guacamole)
L- Leftover tacos
D- Leftover chicken soup (I usually get at least 3 meals for us both on a soup– I will freeze the 3rd or 4th serving for the next week)
I recently received some of the new Pink Paleo Powder to try— Paleo Powder is a great way to add flavor to your dish if you are intimidated by the thousands of spices on the shelves AND/OR if you want a quick CLEAN seasoning that is tasty on chicken, beef, and everything between. The new blend is made with Pink Himalayan Salt which has many health benefits, including its mineral content that helps keep your body growing strong! One thing that David and I always try to optimize is getting the most nutrients out of everything we eat and drink. For more information about the health benefits, check out Dr. Mercola’s article here!
As you can tell from past menus (and this one!) I am enjoying it and using it weekly! It is a great seasoning if you want to add a little smoky-spicy flavor to a dish. I don’t like spicy foods and this seasoning blend allows you to add more if you want it hot hot hot or less if you want it more mild (like me!). I have tried it on almost every type of protein– eggs, elk, deer, beef, chicken, and salmon.
For ideas on how to use Paleo Powder, check out this post! And check out the recipe below 🙂
Paleo Chicken Fajita Soup
– 2 pounds of chicken cutlets
– 2 green bell peppers
– 1 medium onion
– 1 4oz can of diced green chiles
– 1 14oz can of tomato sauce
– 1 28oz can of fire roasted diced tomatoes
– 1-2 cups of water or chicken broth
– 2 tablespoons of Paleo Powder or season with your favorite blend of taco seasoning
– Salt/Pepper to taste
**Serve with organic white rice (or cauliflower rice), lime, and avocado.
*This all could be thrown in the crockpot (all diced and prepped) and cooked on low for 8 hours. Shred the chicken before you serve 🙂 But it can also be a 30-40 minute meal below!
1. Cook 2 pounds of chicken cutlets (thin cuts of the breast and tenderloins) in a dutch oven or cast iron skillet. When you flip the chicken, season with a little salt and pepper. Once cooked through, set aside and let cool. Shred the chicken (once it has cooled)– you will add to the soup later.
2. Sauté (in the same pot you cooked the chicken) onions and bell pepper over medium heat in some coconut oil.
3. Once the peppers and onions start to soften, add your canned products (tomato sauce, diced tomatoes, and chiles). Give this a good stir and then add the chicken.
4. Stir in some water or broth until it is to the “soup” consistency you prefer. Sprinkle in your Paleo Powder and stir again.
5. Simmer the soup for 20 minutes and then serve with rice, lime, and avocado.
So I hope you all will try the recipe and give the new Paleo Powder a try 🙂 You can order it here: order here online! Or click the link above the bottle of paleo powder over on the side bar and it will take you to the online store.
Many thanks to the Paleo Powder people for sending me some to try… and guess what? They want one of you to try some too, which means giveaway time! One lucky person will get a bottle of the Pink Paleo Powder to try… here are the details:
Paleo Powder Giveaway
1. Comment below with how you would like to use the Paleo Powder!
That is it! The giveaway opens tonight (Sept. 7th) and will end Sept. 17th at 8pm!