Week starting Feb. 26, 2017


Easy Breakfast Casserole. Cut into servings and take with each morning. Trying something new: Omit spinach. Layer instead of mix together. Eat with fresh spinach.


Instant Pot Butter Chicken with Easy Paleo Naan.  Use 2 bell peppers instead of 1. May make two batches.



Cauliflower rice topped with Saag and Chicken (throw some chicken tenders & a little seasoning in the Instant Pot & press poultry). Used 1 lbish of spinach, 1lb of mustard greens and a little bit of collard greens. This meal was amazing. Filling without being a gut bomb. Topped saag with a tiny bit Greek yogurt and ghost pepper salt.



Didn’t get to make last week: Maple Chili Pork Tenderloin with baked sweet potatoes and/or Vegan Hoppin’ John. The pork tenderloin I bought at Sprouts last week was green before the “sell by” date. They let me get a replacement free-of-charge when I showed the picture and my receipt. Had hoppin’ John with leftover saag for lunch. Delicious blend.





Instant Pot Pork Carnitas Rice Bowls. Sear pork in Instant Pot on saute setting instead of in skillet. Cooked pork longer than recipe; 68 total minutes. For the pork, I didn’t have sazon, so I used the following:  1/8 tsp each of coriander, cumin, turmeric, garlic powder, kosher salt and oregano; a dash of black pepper; and (I like kick) 1/8 tsp chipotle powder and a dash of habanero powder. I don’t have adobo seasoning, so I think I just used 1/4 tsp cayenne. Loved the flavor–lot of heat without salty taste. Used pork to make loaded wild rice bowls with romaine lettuce, red onion, avocado, cilantro, tomato, jalapeno, lime wedges, black beans (cooked 1 cup dry black beans in instant pot for 50 minutes with 1/2 chopped onion, 3 cloves of minced garlic, some spices and 4 cups of low sodium chicken broth), red bell pepper and red onion sauteed in bacon grease, adobo sauce (mixed a bit of the adobo sauce from the chipotle peppers in adobo with plain Greek yogurt), salsa.

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Instant Pot Curried Cream of Broccoli Soup. Used more broccoli than recipe and ghost pepper curry powder. Topped with a dollup of plain Greek yogurt and green onions. Tastes like savory velvet (aka scrumptious). Quick meal to throw together.



Leftover broccoli soup and leftover chicken tenders (cooked by throwing into Instant Pot with some Nashville Hot Chicken Spice and pressing Poultry setting)

Cook Tuesday night but eat Wednesday (because better the next day)

Tamarind Coconut Fish Curry over cauliflower rice (rice head of cauliflower in food processor, throw in skillet with some coconut oil & 1/4 cup water, saute over medium heat then cover and let steam for 7 mins). Used striper from Ryan’s dad and 1/2 tsp of liquid tamarind pasted concentrate from Savory Spice instead of tamarind paste. This was pretty great.


Sprouts shopping list (weekly ad)

  • Pork shoulder roast (2½lbs-ish; on sale $1.49/lb)
  • Hot Italian sausage (1lb)
  • Chicken thighs (large package 3 lbs at least; on sale $1.97/lb)
  • Chicken tenders (large package; on sale $1.97/lb)
  • Cilantro (2 bunches)
  • Romaine lettuce (1 head)
  • Kale, mustard or collard greens (1lb; whatever is cheapest)
  • Broccoli florets (1½ lbs)
  • Leeks (3)
  • Sweet potatoes (3)
  • Shallots (2)
  • Onion (5)
  • Red onion (1)
  • Garlic cloves (preferably pre-peeled)
  • Pink Lady apples or Pears (10; on sale $.98/lb) — SNACK
  • Apple (1; Fuji if cheap)
  • Cauliflower (2 heads; organic on sale $.98/lb)
  • Green bell pepper (4)
  • Radishes (1 bunch)
  • Jalapeno (6)
  • Serrano peppers (2)
  • Tomatoes (2)
  • Avocado (1; only if cheap)
  • Spinach (1lb; check to see if have at home)
  • Eggs
  • Yogurt (10; whatever is on sale; get 1 plain) — SNACK
  • Mustard seeds (need ½ tsp; get from bulk spice section)
  • Dry adobo seasoning (need ¼ tsp; get from bulk spice section)
  • Chicken broth (2 cartons)
  • Chipotle peppers in adobo sauce (1 can)
  • Tomato sauce salt free (2-15oz cans)

Need but have at home

White fish (1½ lbs; striper from Ryan’s dad), coconut oil, fresh ginger, water, coriander, paprika, turmeric, garam masala, salt, tamarind paste (we have concentrate from Savory Spice; can be used 1 for 1), coconut milk, ghee, cumin seeds, garlic powder, ground ginger, turmeric, cayenne, cumin, black pepper, coconut flour, tapioca flour, baking powder, baking soda, coconut oil, achiote, oregano, bay leaves, curry powder

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