On the Menu {week of Jun. 4}

When I first started eating Paleo-Style, I really benefitted from seeing a few weekly meal plans.  I knew that I could make “meat and vegetables,” but I needed some examples of how to make those things take shape on our plates.

 Every weekend I sit down and plan my meals for the week.  I usually go to the Farmer’s Market first, and then make a plan based on what is in season. 

 This is mainly just a dinner menu.  We usually have a no-egg breakfast, frittatas, diced chicken, etc., for breakfast.  

 We always have leftovers from dinner for lunch the following day.

 I hope this helps you as much as it helped me!

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Monday

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 Tomorrow night we’re having Butternut Squash Lasagna and a big, fresh salad.  Yum!

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Tuesday

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Tuesday night we’ll have grass-fed steaks, and sides of sautéed yellow squash and sautéed swiss chard/onions (all from the Farmer’s Market!).

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Wednesday

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 On Wednesday night, we’re having Paleo Spaghetti with fresh Farmer’s Market zucchini.

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Thursday

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 Thursday is my birthday!  I can’t think of anything I’d rather have than Spice-Rubbed Roast, sweet potato fries, and baked kale!

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Friday

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Friday is our nine-year wedding anniversary!  We’re going out for a nice dinner at an amazing local spot called Josephine’s.  Cannot wait!

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Saturday

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On Saturday, my husband’s little sister is graduating from high school!  We’ll be attending a family dinner that night.

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Sunday

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On Sunday, we’re leaving for a week in Disney World!  I’ll be posting later in the week about snacks for the road, etc.

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What’s on your menu this week?

On the Menu {week of May 21}

When I first started eating Paleo-Style, I really benefitted from seeing a few weekly meal plans.  I knew that I could make “meat and vegetables,” but I needed some examples of how to make those things take shape on our plates.

 Every weekend I sit down and plan my meals for the week.  I usually go to the Farmer’s Market first, and then make a plan based on what is in season. 

 This is mainly just a dinner menu.  We usually have a no-egg breakfast, frittatas, smoothies, Primal Oatmeal, diced chicken, etc., for breakfast.  

 We always have leftovers from dinner for lunch the following day.

 I hope this helps you as much as it helped me!

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Monday

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 Tonight we went out for mexican food!  This is a favorite go-out-to-eat option for us.  We usually split a huge order of fajitas, and replace the flour tortillas with corn tortillas, or just omit tortillas at all if we’re being strict.  Delicious, and no clean up!

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Tuesday

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Tomorrow night we will have Paleo Spaghetti.

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Wednesday

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 On Wednesday night, we’re having baked chicken, sweet potatoes, and a big salad.

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Thursday

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 On Thursday, we’re having sliders with tons of veggie toppings!

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Friday

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On Friday, we’re having breakfast for dinner!  Bacon, eggs, and maybe some pancakes…

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Saturday

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On Saturday, we’re having slow cooker chicken, cauliflower rice, and green beans. .

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Sunday

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On Sunday we’re having homemade mexican food… YUM!

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What’s on your menu this week?

On the Menu {week of May 14}

When I first started eating Paleo-Style, I really benefitted from seeing a few weekly meal plans.  I knew that I could make “meat and vegetables,” but I needed some examples of how to make those things take shape on our plates.

 Every weekend I sit down and plan my meals for the week.  I usually go to the Farmer’s Market first, and then make a plan based on what is in season. 

 This is mainly just a dinner menu.  We usually have a no-egg breakfast, frittatas, smoothies, Primal Oatmeal, diced chicken, etc., for breakfast.  

 We always have leftovers from dinner for lunch the following day.

 I hope this helps you as much as it helped me!

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Monday

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On Monday evening, we’re having a big salad topped with grilled chicken, local goat cheese, and tons of fresh veggies!

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Tuesday

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On Tuesday, we’re having Secret Liver Burgers and Roasted Turnips.

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Wednesday

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On Wednesday night we’re having Brisket, sweet potatoes fries, and roasted zucchini.

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Thursday

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On Thursday, we’re having pork chops (seasoned with rosemary, turmeric, and pumpkin pie spice), mashed cauliflower, and roasted carrots.

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Friday, Saturday, and Sunday

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Next weekend, I’ll be going on a girls’ beach trip!  I’m really excited about a chance to take a long weekend to rest and relax (although I will miss my sweet husband like crazy!!).  I’ll be leaving my hubby with some meats and bags of frozen veggies (at his request), and some sausage/sweet potato hash for breakfasts.  I will be taking some food for myself as well… probably some chicken breasts, diced veggies to sauté, and the same sausage/sweet potato hash for breakfasts.  Fun!

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What’s on your menu this week?

On the Menu {week of May 7}

When I first started eating Paleo-Style, I really benefitted from seeing a few weekly meal plans.  I knew that I could make “meat and vegetables,” but I needed some examples of how to make those things take shape on our plates.

 Every weekend I sit down and plan my meals for the week.  I usually go to the Farmer’s Market first, and then make a plan based on what is in season. 

 This is mainly just a dinner menu.  We usually have eggs, frittatas, smoothies, Primal Oatmeal, diced chicken, etc., for breakfast.  

 We always have leftovers from dinner for lunch the following day.

 I hope this helps you as much as it helped me!

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Monday

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On Monday evening, we’re having Mexican food… a favorite, and so easy!

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Tuesday

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On Tuesday, we’re having Spice Rubbed Roast, Roasted Turnips, and radishes.

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Wednesday

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On Wednesday night we’re having meatballs, sautéed kale, Balsamic Onions (from Make it Paleo), and roasted tomatoes.

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Thursday

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On Thursday, we’re having roast, sweet potatoes fries, and green beans.

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Friday and Saturday

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We are spending both Friday and Saturday evening with family, so I’m not sure what we’ll be having yet.

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Sunday

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 Sunday is Mother’s Day, and my Mom has asked for Butternut Squash Lasagna… so that’s what we’re having!

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What’s on your menu this week?

On the Menu {week of Apr. 30}

When I first started eating Paleo-Style, I really benefitted from seeing a few weekly meal plans.  I knew that I could make “meat and vegetables,” but I needed some examples of how to make those things take shape on our plates.

Every weekend I sit down and plan my meals for the week.  I usually go to the Farmer’s Market first, and then make a plan based on what is in season. 

This is mainly just a dinner menu.  We usually have eggs, frittatas, smoothies, Primal Oatmeal, diced chicken, etc., for breakfast.  

We always have leftovers from dinner for lunch the following day.

I hope this helps you as much as it helped me!

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I am using my cookbooks this week!  I don’t always use this many recipes, but I’ll have a little extra time this week, so I’m looking forward to trying a few new things!

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Monday

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Tonight we had some pork tenderloin (seasoned with rosemary, turmeric, and pumpkin pie spice), roasted broccoli, and mashed sweet potatoes.  SO good!

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Tuesday

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Tomorrow night we’re having Secret Liver Burgers topped with homemade ketchup (from Paleo Comfort Foods), avocado, cucumbers, lettuce, and Balsamic Onions (from Make it Paleo).

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Wednesday

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On Wednesday night we’re having Spice Rubbed Roast, Roasted Turnips, and Swiss Chard.

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Thursday

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On Thursday, we’re having Puerto Rican Beef.  Yum!

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Friday

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On Friday, we’re having dinner with some friends, and I’m making Smoky Brisket, mashed cauliflower, roasted carrots, and Warm Arugula Salad.  For dessert, I’m making Banana Pudding from (Paleo Comfort Foods).

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Saturday

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On Saturday, we’re having steak, radishes, Kale Salad (Paleo Comfort Foods), and “Beets, Greens, ‘n’ Bacon” (from Everyday Paleo).

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Sunday

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 On Sunday, we’re having Karina’s Sausage Hash (from Everyday Paleo) and a big salad topped with goat cheese.

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What’s on your menu this week?

On The Menu {week of Apr. 23}

When I first started eating Paleo-Style, I really benefitted from seeing a few weekly meal plans.  I knew that I could make “meat and vegetables,” but I needed some examples of how to make those things take shape on our plates.

Every weekend I sit down and plan my meals for the week.  I usually go to the Farmer’s Market first, and then make a plan based on what is in season. 

This is mainly just a dinner menu.  We usually have eggs, frittatas, smoothies, Primal Oatmeal, diced chicken, etc., for breakfast.  

We always have leftovers from dinner for lunch the following day.

I hope this helps you as much as it helped me!

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I went to the Farmer’s Market today and stocked up on fresh, local, organic vegetables!  Ready for a delicious week!

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Monday

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On Monday night, we’re having Paleo Lasagna with local, organic, pastured pork sausage.  I’ll make a side of sautéed bok choy (does it go together? sure!) and a green salad.

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Tuesday

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On Tuesday we’re eating a new recipe for chili.  My friend Erienne shared it with me, and she loves it!  Can’t wait to try it…

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Wednesday

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Wednesday night we’re having Baked Chicken, Roasted Turnips, and Browned Radishes.

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Thursday

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On Thursday, we’re having Paleo Spaghetti… we haven’t had this in quite a while, so I’m really looking forward to it.  Yum!

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Friday

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On Friday, we’re having dinner with some friends, and I’m taking Puerto Rican Beef to share.  Can’t wait!

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Saturday

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On Saturday, we’re having steak, Warm Arugula Salad, and “Beets, Greens, ‘n’ Bacon” from Everyday Paleo.

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Sunday

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 On Sunday, we’ll be spending time with some of out best friends in Roanoke, VA.  I’m not sure where we’ll be eating yet, so if you have a suggestion, please share!

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What’s on your menu this week?

On The Menu {week of Apr. 16}

When I first started eating Paleo-Style, I really benefitted from seeing a few weekly meal plans.  I knew that I could make “meat and vegetables,” but I needed some examples of how to make those things take shape on our plates.

Every weekend I sit down and plan my meals for the week.  I usually go to the Farmer’s Market first, and then make a plan based on what is in season. 

This is mainly just a dinner menu.  We usually have eggs, frittatas, smoothies, Primal Oatmeal, diced chicken, etc., for breakfast.  

We always have leftovers from dinner for lunch the following day.

I hope this helps you as much as it helped me!

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This week’s menu is going up a little late.  It has been a little adjustment to plan around my gut-healing “protocol,” but now that all of that is underway, I finally did some planning!  Here it is!

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Monday

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On Monday night, we had Paleo Lasagna with local, organic, pastured pork sausage.  It was delicious!

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Tuesday

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Tonight I made Beef with Broccoli (no rice) with a side of sautéed kale.  To be completely honest with you, this recipe was not very good.  We used coconut aminos instead of soy sauce, and used almond meal instead of rice.  I was not impressed… but you have to have one of those occasionally!

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Wednesday

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Tomorrow night we’re having leftover beef from tonight, with sides of rainbow chard and Browned Radishes.

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Thursday

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On Thursday, we’re having BEST CHICKEN EVER, with a side of asparagus and roasted turnips.  Yum!

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Friday

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On Friday, we’re having dinner with some friends. Can’t wait!

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Saturday

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On Saturday, we’re having Mexican Food with ground beef.

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Sunday

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 On Sunday, we’ll be attending a family event, so I’m not sure what will be on the menu.  Hopefully some meat and vegetables!

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What’s on your menu this week?

On The Menu {week of Apr. 2}

This week’s “On The Menu” looks a little different from my typical weekly menu posts.  I’m in San Diego until next Sunday, so I’m a little out of my element!  I’m here on a work trip, but my sister also lives here, so I’m staying with her.  She eats Paleo too, so that makes things fun!  Since I’m not sure of our schedule, I haven’t planned specific meals for specific nights.

This morning I started the day off with bacon and a Morning Glory Muffin at 3:45 AM (yes, you read that correctly).  My flight departed at 5:25 AM EST, and I arrived in CA around 10:30 AM PST (so I lost three hours in the air… which is always weird!).  During the flight and the layover, it seemed that everyone around me was coughing, sneezing, and sick.  I was pretty disgusted!  If I stay healthy after all of that, I will give credit to my healthy Paleo-fortified immune system!

As soon as I got a rental car, I took off for Trader Joe’s.  Take a look at my favorite Trader Joe’s items here.  In addition to many of these, I picked up lots of free range chicken, brussels sprouts, bacon, peppers, eggs, nuts, bananas, coconut milk, tomatoes, etc.

By the time I arrived at my sister’s house, I was feeling famished!  Traveling really zaps my energy…  Katie was not home from work yet, so I decided to whip up a hefty meal of coconut chicken, roasted tomatoes, and brussels sprouts with bacon.  It was DELICIOUS, and just what I needed.

Here’s a look at what the rest of my week might look like (food-wise)…

My plan is to have eggs, bacon, and/or smoothies for breakfast each morning.

For lunches, I’ll have leftovers from the previous evening’s dinner.

For dinners, I have lots of chicken, and ingredients for mexican peppers, broccoli, salads, and vegetable stir-fry.  I’ll mix it up a little, and we will definitely visit The Linkery while I’m in town (thanks for the Facebook suggestions!).

I’m really excited to be in San Diego.  And I’m only 2 minutes from Trader Joes… which may be dangerous.

On The Menu {week of Mar. 19}

When I first started eating Paleo-Style, I really benefitted from seeing a few weekly meal plans.  I knew that I could make “meat and vegetables,” but I needed some examples of how to make those things take shape on our plates.

Every weekend I sit down and plan my meals for the week.  I usually go to the Farmer’s Market first, and then make a plan based on what is in season. 

This is mainly just a dinner menu.  We usually have eggs, frittatas, smoothies, Primal Oatmeal, diced chicken, etc., for breakfast.  

We always have leftovers from dinner for lunch the following day.

I hope this helps you as much as it helped me!

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Great things on the menu this week!

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Monday

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On Monday night, we’re having a version of Paleo Pizza with a NEW Garlic Eggplant Spread that a Facebook Fan recommended from Trader Joe’s (see my Trader Joe’s Must Haves HERE).  Should be YUMMY!

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Tuesday

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On Tuesday, I’m making some bone broth… My stomach has been feeling a little funny lately, and bone broth cures everything.  For dinner, we’re having a recipe for Beef Brisket from Paleo Comfort Foods, Balsamic Onions, and Roasted Baby Carrots.

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Wednesday

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We need to eat and run on Wednesday night, so we’re having Mexican food.  Yes, we have this at least once a week.  It’s delish, simple, and cheap.

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Thursday

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On Thursday, we’re having grass-fed steaks, Coconutty Butternut Squash, and Roasted Asparagus.  Yum!

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Friday/Saturday/Sunday

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On Friday we’re taking off for a mountain getaway!  We desperately need a weekend to just REST… sleeping, eating, relaxing… I cannot wait!  I’ll be taking the weekend off (no wifi, cell phones, etc.), but when we return, I’ll put together a post about eating while traveling/vacationing.  That used to be a major challenge for me, but I’ve found some tricks that make it EASY!

I will be taking a big pot of chili, meatballs for snacking, Morning Glory Muffins, and more!  Look for my detailed post after next weekend!

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What’s on your menu this week?

On The Menu {week of Feb. 27}

When I first started eating Paleo-Style, I really benefitted from seeing a few weekly meal plans.  I knew that I could make “meat and vegetables,” but I needed some examples of how to make those things take shape on our plates.

Every weekend I sit down and plan my meals for the week.  I usually go to the Farmer’s Market first, and then make a plan based on what is in season. 

This is mainly just a dinner menu.  We usually have eggs, frittatas, smoothies, Primal Oatmeal, diced chicken, etc., for breakfast.  

We always have leftovers from dinner for lunch the following day.

I hope this helps you as much as it helped me!

This week, we are still on our Whole30.  

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Monday

On Monday, we’re having spice-rubbed chicken in the crock pot, with a BIG salad on the side.

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Tuesday

On Tuesday, we’ll have Fried Chicken (from Paleo Comfort Foods)… I’m so excited about this!  I haven’t tried it yet, so this will be very fun!.  As a side, I’m making roasted asparagus.  YUM!

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Wednesday

On Wednesday, we’re having Chicken Salad… I LOVE THIS STUFF!!!  Roasted broccoli on the side.

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Thursday

On Thursday, I’m going to create a new recipe with chicken, roasted red peppers, and artichoke hearts.  I’m not sure how it’s going to take shape, but those are the ingredients I’ll have, so something delicious needs to happen!  I’ll also make an avocado/tomato salad to go with it.

UPDATE: The recipe turned out great… see it here!

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Friday

On Friday, we’re going to a family event where dinner will be provided.

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Saturday

On Saturday, we’re having dinner with my husband parents.  Not sure what the dinner plans are yet…

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Good eats this week!  What’s on YOUR menu?

On The Menu {week of Feb. 20th}

When I first started eating Paleo-Style, I really benefitted from seeing a few weekly meal plans.  I knew that I could make “meat and vegetables,” but I needed some examples of how to make those things take shape on our plates.

Every weekend I sit down and plan my meals for the week.  I usually go to the Farmer’s Market first, and then make a plan based on what is in season. 

This is mainly just a dinner menu.  We usually have eggs, frittatas, smoothies, Primal Oatmeal, diced chicken, etc., for breakfast.  

We always have leftovers from dinner for lunch the following day.

I hope this helps you as much as it helped me!

This week, we are still on our Whole30 and our 21-Day Sugar Detox.  For an update on how we’re doing with these challenges, check out my recent post here.

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Monday

You see this meal on my menu every week.  Why?  Because it’s super-easy, super-yummy, and my husband loves it.  In fact, every Sunday I ask if there’s anything he wants to be sure we eat this week, and he always says “Mexican food.”   So there you go… On Monday we’re having Mexican food!

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Tuesday

On Tuesday we’ll have grass-fed steaks, sauteed carrots, and sauteed mushrooms.  YUM!

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Wednesday

I won’t have much time for cooking on Wednesday, so I’ll throw some chicken breasts in the crock pot with lots of spices.  As a side, I’ll whip up some mashed cauliflower.

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Thursday

We had spice-rubbed roast last week, but it’s SO good!  I think I’ll make it again!  As a side, we’ll have some greens… maybe swiss chard or broccoli.

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Friday

On Friday we’re taking dinner over for some fun with our friends, Anna and Jason.  I’ll take a big pot of chili, some guacamole, and some corn chip (for them, or course!).

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Saturday

On Saturday I’m making Garlic Ginger Chicken and roasted turnips (both with coconut oil instead of butter).

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Good eats this week!  What’s on YOUR menu?

On The Menu {week of Feb. 13}

When I first started eating Paleo-Style, I really benefitted from seeing a few weekly meal plans.  I knew that I could make “meat and vegetables,” but I needed some examples of how to make those things take shape on our plates.

Every weekend I sit down and plan my meals for the week.  I usually go to the Farmer’s Market first, and then make a plan based on what is in season. 

This is mainly just a dinner menu.  We usually have eggs, frittatas, smoothies, Primal Oatmeal, diced chicken, etc., for breakfast.  

We always have leftovers from dinner for lunch the following day.

I hope this helps you as much as it helped me!

This week we’re still on our 2nd Whole30 AND our 1st 21-Day Sugar Detox.  We are really enjoying both!  It’s really nice to know that we’re making excellent food choices, and we’re enjoying the extra energy that comes with that!

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Monday

On Monday we’re having Mexican food.  When I asked Dustin what he’d like to eat this week, his first request was “Mexican food.”  We LOVE to load up some beef, onions, and peppers with tons of salsa and guacamole!

Tuesday

Tuesday is Valentine’s Day!  I’m going to make Dustin’s favorite Spice Rubbed Roast for dinner, with sides of roasted brussels sprouts and roasted broccoli.  YUM.

Wednesday

On Wednesday we’re having steaks with a giant salad, and I’ll be testing a new spin on avocado salad dressing!

Thursday

Thursday’s dinner will be meatloaf!  I love this recipe… it is THE BEST meatloaf ever!  On the side, we’ll have green beans and sauteed rainbow chard.

Friday

On Friday, we’re having Beef Stew with turnips.  Nothing like a huge pot of stew on a chilly night!

Saturday

On Saturday we’ll have Garlic Ginger Chicken.  I have been wanting to make this recipe again for the last several weeks!  On the side: spinach salad.

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Looks like a delicious week!