Plan: May 21-27, 2017

Sunday: Paleo Orange Chicken* with Caulirice and Roasted Broccoli
Time in Kitchen: 50 minutes

Shopping List: 3/4 Cup 100% Orange juice, Zest of half a medium orange, 1 Tbsp coconut aminos, 1 tsp rice vinegar, red pepper flakes, salt and pepper, 2 1/2 Tbsp avocado oil (or other fat suitable for frying), 1/2 Tbsp fresh ginger, 3 Tbsp + 1 tsp tapioca starch, 8 oz chicken breast, cut into 1 inch cubes, 1 medium orange, segmented, green onion, sliced, sesame seeds, 1 head cauliflower, 2 heads broccoli, olive oil, salt, and pepper, 2 heads broccoli

*Makes 2 servings, double recipe for a family of four

Monday:  Quick and Easy Gazpacho with Boiled Eggs
Time in Kitchen: 20-30 minutes

Shopping List: 1 hothouse cucumber, 2 red bell peppers, 4 plum tomatoes, 1 medium red onion, 3 cups tomato juice, 3 garlic cloves, 1/4 cup white wine vinegar, 1/4 cup extra-virgin olive oil, 3 tsp salt, 1 tsp freshly ground black pepper, chopped hard-boiled eggs

Tuesday: Creamy Smoky Chipotle Pork Chops and Sauteed Veggies*
Time in Kitchen: 40 minutes

Shopping List: 4-5 Boneless Center Cut Pork Chops (about ¾ – 1 inch thick), 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp paprika, ½ tsp cumin, 1 tsp chipotle chili pepper spice, ½ tsp coarse sea salt, 1 cloves garlic, 1 cup canned coconut milk, 2 bell peppers, 1 yellow onion, and 1 carton cremini mushrooms, garlic and onion powder, salt

*Chop and saute vegetables, starting with onion, and adding in mushrooms and bell pepper. (start BEFORE pork chops) Cook until moisture has evaporated and veggies are soft.  Season with salt, garlic, and onion powder.

Wednesday:  Chicken Meatballs with Pineapple Sauce and Zoodles*
Time in Kitchen:  45 min

Shopping List: 2 lb ground chicken, 1 egg, 1 tsp paprika, 1 tsp onion powder, 1 tsp. garlic powder,  4 Tbsp.ketchup, ¼ cup coconut aminos, 1 Tbsp fresh ginger, minced, ½ cup pineapple juice, 1 Tbsp. garlic, minced, ½ tsp. red pepper flakes, 2 Tbsp. raw honey, Sea salt and freshly ground black pepper, 2-3 zucchini

*Toss the Zoodles in a hot skillet with some coconut oil and a bit of sauce and give them a quick stir-fry.  Top with chicken meatballs.

Thursday:  Tandoori Chicken Skewers with Cashew-Mint Chutney and Chilled Carrot Lime Soup
Time in Kitchen: 30 minutes in the morning for soup and marinade,

Shopping List: 500g carrots, medium onion, 1/4 tsp paprika, 1/4 tsp ground cumin, 1/4 tsp ground coriander, pinch of ground chili, 1 Tbsp + 1/2 tsp caster sugar, 2 Tbsp lime juice, coriander leaves (cilantro), 1/2 cup + 2 Tbsp Greek yogurt, 1 1/2 Tbsp lemon juice, 1 Tbsp light olive oil, 1 Tbsp dry fenugreek leaves (kasoori methi), optional, 3 garlic cloves, 1/4 inch piece ginger, 2 tsp coriander powder, 2 tsp salt, 1 tsp cayenne pepper powder, 4 boneless skinless chicken thighs (about 1 1/4 pounds), cut into big chunk, 4-5 wooden skewers, 1 cup packed mint leaves, 10 raw or roasted cashews, 1/2 jalapeno pepper

Friday: Leftovers

Saturday: Slow Cooker Cuban Vaca Frita on salad
Time in Kitchen:  THIS MUST BE STARTED FRIDAY MORNING!

Shopping List: 3-4 lb beef, 4-6 roma tomatoes, 2 onions (any color), 2-3 bell peppers (any color), 1 head garlic, 3-4 dried bay leaves, 2-3 tsp spice mix (“Sazon” substitute, recipe below), 1 heaping Tbsp fresh pressed or minced garlic, 1 Tbsp unrefined sea or Himalayan salt, juice of 1-2 limes (depending on how juicy they are), several Tbsp cooking fat (lard, palm shortening, or tallow — NOT coconut oil, 1 onion, 1-2 limes, salad fixings, guacamole, salsa

“Sazon” spice mix:, 1 part garlic powder, 1 part dried coriander, 1 part paprika powder, 1 part ground cumin, 1/2 part unrefined sea or Himalayan salt

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