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 weekendcaveboy 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!

Mary’s Bakery had a paleo baking class last week. So fun! Check out this mixer!

Taco nights are so handy during the week. Fast and simple!

And so full of color!
Happy (almost) hump day!