Monthly Archives: February 2015

March Menu

Sooo… This post has been in the works for TWO weekends ha. Things are getting busier (final push before spring break I guess!), so the weekly menus have been thrown together as fast as possible (sometimes the day of!)! My shopping cart usually looks something like the picture above– sweet potatoes, squash, onions, avocado, fruits, chicken, and sometimes an Against the Grain pizza 😉 

So I’m happy to be back and sharing a menu…  here it is 🙂 

March Menu #1

Breakfast- Kale + cheese egg muffins; gelatin and fruit smoothie 

Monday (L) Spaghetti squash bake with beef, kale, onions, and mushrooms; (D) Shredded beef stuffed sweet potato, fried egg topped kale, and avocado 

Tuesday: (L) Spaghetti squash bake leftovers; (D) Roasted chicken with spinach and berry salad 

Wednesday: (L) Roasted chicken leftovers; (D) Taco salad

Thursday: (L) Taco salad leftovers with roasted sweet potatoes; (D) Chicken-spinach-berry salad 

Friday: (L) Meatballs with roasted sweet potatoes, broccoli, and spinach salad; (D) Paleo Meatball Pizza 

The weekend: (B) waffles or farmers market frittata; (L) Tuna salads or “burrito” bowls; (D) Chili stuffed potatoes or salmon with asparagus and white rice (need some recovery carbs from 15.3 Crossfit Open WOD!)

That’s it!! March might see fewer menu posts (should’ve sent this PSA 2 weeks ago ha!). Between travel and spring break… A lot is going on 🙂 Leo is trying to keep up…

Ha 😉 Happy almost spring yall!! And remember you can always follow me over on Instagram… @cookinuplife. Facebook hides majority of my posts, so I’ve transitioned to posting regularly to Instagram! And of course, I’ll be posting as much as I can here on the blog! 

Almost Forgotten February Menu

So last week I didn’t plan a menu. I know right… That’s crazy!! Ha. Honestly, I had a busy week at work and a busy weekend before that so it left me with no time to plan/prep. I still had some yummy food though 😉 Nothing wrong with a “planless” week every once and a while!

David threw together a delicious chicken-curry soup last week. I’ll share the recipe after the menu 🙂 He then treated me to a fun-filled weekend to celebrate Valentine’s Day, including a paleo/gfree box of goodies (delivered to the office, a delicious dinner at our favorite place in town, Epiphany’s, and a little shopping at The Loft. And yes, we love one another 365 days but it is fun to have a special day… Hey it tops pancake day in my book (which is actually today!). The month of February rocks! Ha 😉

Menu: February 16th – February 22nd
Breakfast: Kale and cheese egg muffins with fruit; these Paleo muffins with eggs and avocado
Monday– (L) Chili with kale and sweet potato; (D) Mustard glazed chicken thighs with rice, cabbage, and carrots
Tuesday– (L) Chicken leftovers; (D) Taco salads with cauliflower tortillas and guacamole
Wednesday– (L) Taco leftovers; (D) Chicken spaghetti bake (subbing chicken sausage in PaleOMG’s recipe)
Thursday– (L) Taco leftovers; (D) Chicken spaghetti leftovers
Friday– (L) Salad with chicken spaghetti leftovers (D) Against the Grain pizza with a big salad
Weekend IdeasTuna-bacon cakes; chicken nuggets with salad; beef stew

Now for the recipe 🙂
Chicken Curry Soup
Put the following in a crockpot and cook on low for 6-8 hours:
4 chicken breast
1 14oz can of full fat coconut milk
2 15oz cans of diced tomatoes
1 cup of water or broth
4 diced carrots
1 diced onion
2 tablespoons curry powder (more if you want enjoy a heavier curry taste)
1 tablespoon garlic powder
Optional For the last 30 minutes, toss in 3 cups of chopped kale. Serve once kale has wilted down to your liking. Enjoy!!

I hope yall have a great week– stay warm! Leo and I (me all bundled up) have been getting some awesome frisbee practice before the sunsets most evening. He is loving it!

Good night!