Category Archives: CSA

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


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)


Dinner: Rubies and Radishes | Lazy Sunday Pot Roast


Lunch: Leftover roast with sweet potato fries and mushrooms


Dinner: Taco salads


Lunch: Roast leftovers with salad

Dinner: Taco salad leftovers with organic white rice and cantaloupe

taco meat


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)



Lunch: Tuna-spinach salads with fruit

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



Lunch: Spaghetti squash, greens, and Italian beef


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!

The First Summer Menu

I hope y’all have had a wonderful weekend! I must admit, I was very happy to have an “at-home” weekend 🙂 I worked in my flower beds, gave Leo lots of attention, and cleaned house! Oh and cooked some yummy things! Here’s a peek… And remember to come follow me on Instagram (@cookinuplife) for daily posts!













Hope you enjoyed the catch-up via pictures! Everything from Capello’s pasta to The Spunky Coconut’s strawberry dairy-free ice cream from her new book, Dairy-Free Ice Cream. The icecream even has some gelatin in it– helps it firm up AND adds more nutrients.

The recipe for the pesto is super simple. I changed up the pesto recipe from The 21-Day Sugar Detox Cookbook to work with my CSA harvest basket. Turned out very tasty!

Rainbow-Chard Basil Pesto
-1 cup of olive oil
-1 cup walnuts
-6 cloves of garlic
-1 large bunch rainbow chard– washed and de-stemmed (about 12 large leaves)
-1 cup of basil leaves (I had 3 large stems of basil– about 50 leaves!)
-1 lemon (juiced)

1. Put the first 3 ingredients in a food processor. Process until combined.
2. Add the last 3 ingredients and process until it reaches the consistency you like for pesto.

Be sure to check out Diane’s book for another paleo pesto option!

Here’s the menu:

Breakfast: Spunky Coconut’s delicious Shredded Coconut Blueberry Muffins with an egg or some bulletproof coffee (gelatin included!); Veggie and bacon omelette
L- Hamburger Salad with roasted squash
D- Tuna Salad
L- Tuna Salad
D- Hamburger with German potato salad and sautéed squash
L- Steak salad with roasted butternut squash and sautéed squash
D- Roasted eggplant with meatballs
L- Eggplant and meatball leftovers
D- Roasted chicken with rice and tomato-avocado salad
L- Salads with roasted chicken leftovers
D- New recipe from Paleo By Season

Time to rest up for the week ahead 🙂 Y’all have a good one!