Category Archives: Anniversary

Leo turned ONE and Weekly Menu

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.”
August 18-23 Menu

He was precious and let me take some pictures. Leo will do anything if food is the reward 🙂
August 18-23 Menu

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!).
August 18-23 Menu
I also got a review copy of Against All Grain’s Meals Made Simple with goodies.
August 18-23 Menu
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.
August 18-23 Menu
So fun! And last but not least, The Paleo Mom’s The Paleo Approach Cookbook.
August 18-23 Menu
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 🙂
August 18-23 Menu
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)
August 18-23 Menu

Snack options: Fruit and Nick’s Sticks grass-fed beef snack sticks; sardines

Monday

Lunch: Peach salad with chicken, roasted potatoes, and carrots drizzled with lemon and Kasandrinos Extra Virgin Olive Oil
August 18-23 Menu

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)

Tuesday

Lunch: Chicken, sweet potato (do an extra for tonight’s dinner!), and salad

Dinner: PaleOMG’s Spaghetti Pie with leftover sides from lunch
August 18-23 Menu
Wednesday

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.
August 18-23 Menu
Thursday

Lunch: Spaghetti pie leftovers with salad

Dinner: Seared salmon seasoned with Pink Paleo Powder served with sautéed zucchini/squash/greens, sweet potato, and a peach.
August 18-23 Menu

Friday

Lunch: Leftover braised chicken and veggies

Dinner: Taco salads 2nd anniversary style (salad greens, Paleo Powder seasoned beef, white lime rice, salsa, and guacamole)
August 18-23 MenuSaturday

Lunch: Leftover salmon on a big green salad

Dinner: Breakfast for dinner… market hash style! Not pictured– blueberry pancakes from The Paleo Kitchen.
August 18-23 Menu

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!

Weekly menus are BACK!

Happy weekend everyone!

I hope you all are enjoying the weekend. So far we have had a little sun and a lot of rain. We needed the rain, so no complaints here and happy to nap right through the rain showers 🙂 As for the sun, I was happy to get a WOD in and soak up the sun.

This weekend David and I are actually celebrating our 2nd wedding anniversary. Our anniversary is technically Monday, but wanted to go eat at our favorite place tonight, Epiphany. We also created an anniversary WOD… we do “as many rounds as possible” of 8 pull ups, 11 push press, and 12 air squats in a set amount of time (this year it will be 14 minutes… since it is 2014). I am sure at a certain year we will start going backwards… maybe 2020 we will reverse the minutes 😉

As for the main topic of this post… WEEKLY MENU! Yes, they are back and I am so happy that I took the break from planning menus. I really didn’t think it was necessary, but it was nice stepping away from a structured plan for the kitchen and just cooking what we had on hand with no plan 🙂 But with school starting and me carrying my lunch to work now, a plan is necessary. You will notice that I will throw in pictures here and there… that was an idea from a (brilliant) co-worker and I love it. So my goal will be to post the menu from the week before so I can share the pictures. I know everyone doesn’t have Instagram (where I post daily), so I want to share the visuals here too 😉

Let’s get to it.

Weekly Menu for August 11th -August 23rd

Breakfast options: Eggs with leftover veggies and kraut; smoothie with Great Lakes Gelatin, blueberries, banana, avocado, and coconut oil; boiled eggs with grapefruit and “bulletproof” coffee (coffee with gelatin and ghee and spices)

Snack options: Fruit and Nick’s Sticks grass-fed beef snack sticks; sardines

Monday

Lunch: Salmon (or any wild sourced seafood), salad with olives and corn (typically not on our plates, BUT it is organic and local from our CSA basket)

salmon

Dinner: Rubies and Radishes | Lazy Sunday Pot Roast

Tuesday

Lunch: Leftover roast with sweet potato fries and mushrooms

roast

Dinner: Taco salads

Wednesday

Lunch: Roast leftovers with salad

Dinner: Taco salad leftovers with organic white rice and cantaloupe

taco meat

Thursday

Lunch: Chicken with spinach salad and sweet potato

Dinner: Roasted chicken (another Rubies and Radishes recipe) with brussel sprouts, greens, and roasted sweet potato (topped with ghee)

chicken

Friday

Lunch: Tuna-spinach salads with fruit

Dinner: Farmer’s Market frittata… eggs, sun-dried tomatoes, kale, rainbow chard, bacon, and avocado (also some pesto)

egg

Saturday

Lunch: Spaghetti squash, greens, and Italian beef

spaghetti

Dinner: Butternut Squash Paleo Lasagna from Health-Bent 

That is a wrap… hope you enjoy the menu 🙂 I am not planning Sunday meals, as I am sure you noticed. That allows us a day off to prep and plan or just relax! Have a great night and let me know if you like this new “visual” menu!

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!