February Menu: Part 2 and a Recipe

I’m back with part 2 of the menu guys! And check out the easy slow cooker roast recipe after the menu. I am actually making a close version of it tomorrow.

Weekly Menu for Feb. 2nd-Feb. 8th

Breakfast options: fried eggs with steamed kale and apple; smoothie
Thursday- (L) Tuna-avocado salad; (D) Shredded beef, roasted sweet potato, and romanesco
Friday- (L) Leftover shredded beef; (D) Paleo pizza topped with pesto, sun dried tomatoes, and beef
The weekend- caveboy casserole; salmon with cauliflower purée; kale-potato soup (tweak this recipe)

Here’s the roast recipe
Put the following ingredients in the crockpot in the order they’re listed:
1 cup of stock/broth
4 roughly chopped carrots
1 sliced onion
1/2 head of cabbage (chopped into small ribbons)
2-3 pound beef roast (sirloin tip or chuck)
Spices– 1 teaspoon each of garlic powder, onion powder, salt, pepper; 1/2 teaspoon each of thyme, basil, cumin; 1/4 teaspoon turmeric
**Cook on low for 8-10 hours. Shred the beef and serve!**
Just a few highlights from last week:
New cookbook came in the mail… Check out Make it Paleo II!
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Mary’s Bakery had a paleo baking class last week. So fun! Check out this mixer!
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Taco nights are so handy during the week. Fast and simple!
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And so full of color!
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Happy (almost) hump day!