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Week starting Oct. 26, 2016

Wednesday

Curried Shrimp and Spinach. Cooked onions in a saucepan, so I could use an immersion blender in the pot instead of pouring into a blender. Transferred to a skillet before adding shrimp & spinach. Only had 1¼ lbs of shrimp. Broke them in half for more shrimpy bites. Used a bit more spinach & added in a chopped green bell pepper & some broccoli to clean out the fridge. Served on top of some wild rice I needed to use up.

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Thursday

Grilled T-Bones with Baked Sweet Potatoes and sliced tomatoes. Less than $9 (per person) for a steak dinner. Eat it, overpriced steakhouses. Ryan seasoned the steaks with Bourbon Barrel Smoked Black Pepper from Savory Spice. Microwaved the sweet potatoes in a potato pouch. Topped with butter, and I added some Ghost Pepper salt from Savory Spice to mine.

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Friday

Citrus Lime Steak with sliced tomatoes and small salad. Marinate London Broil on Thursday night. Grilled this in a hurry and ate it in a salad (arugula, jalapenos, radishes, white cheddar) on the road. I think it was good. Ate fast in a car.

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Sunday

Artichoke Lemon Pesto Chicken Pasta. Made this before. Restaurant quality. Used basil from my front porch. Let everything simmer on low in sauce/noodles for quite a  while before serving.

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Monday (Oct. 31)

Slow Cooker Curry-Cashew Coconut Chicken with Ginger-Cilantro Turnip Rice. Will just use shredding attachment on food processor to make turnip rice. Turnip rice for the win. More flavor & less messy than cauliflower rice. Mine was a rice/noodle hybrid since I just used shredding attachment. Used ghost curry powder from Savory Spice. Nice heat. Used red jalapeno for the chili. DIDN’T USE SLOW COOKER. Cooked at 360 for about an hour.

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Sprouts shopping list (weekly ad)

  • Shrimp (medium peeled & deveined from butcher counter; on sale $4.99/lb)
  • T-Bones (on sale $6.99/lb)
  • London Broil (1½ – 2lb; using rain check)
  • Chicken breasts (2 large packages; on sale $1.88/lb)
  • Parsley (1 bunch)
  • Cilantro (1 bunch)
  • Sweet Potatoes (4)
  • Onions (4)
  • Green beans (5 oz)
  • Spaghetti squash (1 large)
  • Turnips (2 large)
  • Red Pears (6; on sale $.98/lb) — SNACK
  • Tomatoes (2)
  • Red jalapeno (3)
  • Lemons (2)
  • Spinach (big bag? Need 7 cups)
  • Coconut milk (2 cans)
  • Artichoke hearts (1 can)
  • Vegetable broth (1 carton)
  • Italian seasoning (get from bulk spice section)
  • Walnuts (⅓ cup)
  • Raw cashews (½ cup)

Need but have at home

Curry powder (use the hot one in a bag), coconut oil, tomato paste (tube under sink), chicken broth, salt, black pepper, apple cider vinegar, coconut aminos, garlic powder, onion powder, limes (3), orange (1), tarragon, olive oil, garlic cloves, fresh basil, turmeric

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Week starting Oct. 18, 2016

Tuesday

Paleo Pumpkin Chili. Used olive oil instead of avocado oil and honey instead of coconut sugar (didn’t want to buy either). Added a chopped jalapeno just because. Ingredients perfectly meld together. Prep time was minimal, which is a major weekday win. New go-to.

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Wednesday

Pistachio-Crusted Salmon with Arugula Salad (arugula, tomato, radishes, peppers, simple dressing). Sprouts only had raw shelled pistachios, so I bought shell-on roasted. Shelled them while sitting on couch night before and stored in baggie. Crushed them in the baggie using my pestle. Used 1.89 lbs of salmon instead of 1 lb but left rest of ingredients the same amount (there was still enough to cover the salmon). Baked for 18 mins instead of 10-15. Impressive looking and only took around 20 mins.

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Thursday

Spaghetti Squash Noodle Bowl. Unique dish. Not flavors I typically cook with but quite tasty. Used almond butter.

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Sunday

Spicy Chipotle Butternut Squash Chili. Simple recipe. Butternut squash takes on potato texture. Hearty.

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Sprouts shopping list (weekly ad)

  • Salmon (1 ½ lbs; on sale $5.99/lb)
  • Ground beef (1 lb; on sale $3.99/lb)
  • Ground pork (1 lb)
  • Ground turkey (2 lbs; on sale $4.99/lb)
  • Ginger root (piece of knob)
  • Green onions (1 bunch)
  • Cilantro (1 bunch)
  • Celery (1 head; on sale $.88/bunch))
  • Radishes (1 bunch)
  • Broccoli (enough for 2 cups)
  • Garlic
  • Onion
  • Spaghetti squash (1; on sale $.69/lb)
  • Butternut squash (2 lbs; on sale $.69/lb)
  • Green bell pepper (1)
  • Serrano peppers (4)
  • Arugula
  • Fresh sage (1 container)
  • Chicken broth (1 container)
  • Diced tomatoes (2 cans; Muir Glen brand on sale 5/$5)
  • Almond butter (Sprouts brand on sale $7.49/big tub)
  • Coconut sugar (2 tbsp; may just use honey if not in bulk area at Sprouts)
  • Pistachios (½ cup; shelled, salted & dry roasted)

Need but have at home

Olive oil, onion, garlic, pumpkin puree (1 can), beef broth, chili powder, pumpkin pie spice, salt, cayenne, black pepper, bay leaf, nutmeg, coconut oil, chipotle powder, oregano, cumin, smoked paprika, onion powder, sriracha, coconut aminos, spinach, limes (2), white wine vinegar, honey sesame oil, red pepper flakes, dijon mustard

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Week starting Oct. 10, 2016

Monday

Balsamic Pot Roast. Prepared and cooked in crock pot Sunday evening. Used more carrots than recipe (bag &  a half). Added in celery. Cut veggies in large chunks and added them in at the beginning instead of adding in later and switching heat to high. Cooked about 2 hrs longer than listed on low.

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Tuesday

Chipotle Chicken and Green Beans. One of my favorites…because it’s easy. Wanted to use entire large package of chicken (3 lbs), so I tripled the recipe except oil (used just a bit more than normal amount). Used olive oil instead of avocado oil (will buy some eventually). Picture on left is when I made it with home grown green beans vs picture on right made with store bought beans last night. Fresh tomato is a nice addition.

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Wednesday

Grilled Sprouts hot Italian sausage links with spicy mustard and spinach salad

Thursday-Monday

Tennessee

Sprouts shopping list (weekly ad)

  • Sprouts hot Italian sausage links (4; from butcher counter)
  • Boneless beef chuck roast (3 lb; on sale $2.99/lb)
  • Chicken thighs (large package; on sale $1.79/lb)
  • Carrots (1 bag)
  • Green beans (2 lbs)

Need but have at home

Sweet potatoes (4), onion (1), celery, fresh rosemary, bay leaves, garlic cloves, balsamic vinegar, salt, pepper, chili powder, chipotle powder, cayenne, spinach

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Week starting Oct. 3, 2016

Monday

Chicken Pot Pie Soup. Will definitely make this again. Used a rotisserie chicken to save time. Took out roughly chopped potatoes and used immersion blender to cream them together with coconut milk in a bowl. Adjusted cook time–it took quite a bit longer to cook the diced  carrots and potatoes than listed (and celery).

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Tuesday

Vietnamese Chicken & Cabbage Salad. Will boil the chicken instead of grilling (bring to a simmer on high heat, then reduce heat to low and cover until done…about 12 mins). Still put it in an ice bath before shredding. Sub olive oil for avocado oil. Used a red jalapeno for the hot chili pepper.

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Wednesday

Leftovers because Monday and Tuesday meals both made a ton

Thursday

Chicken Enchilada Casserole. Decided to make this instead of roasted chicken and broccoli because it sounded better that night. Easy to make. Skipped avocado. Flavors get better next day.

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Sunday

Easy Butter Poached Sous Vide Lobster Tails with Roasted Broccoli (cut broccoli into florets & tossed with olive oil, garlic powder & drizzle of balsamic vinegar; roasted at 375 for 20 mins). Fun experiment with sous vide. Lobster meat was clean and decadent.

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Citrus Lime Steak with sliced tomatoes and baked sweet potatoes (saving recipe for later)

Sprouts shopping list (weekly ad)

  • Rotisserie chicken
  • Lobster tails (2; weekend sale for $4.99/each)
  • London broil (1½ -2lb; on sale $4.99/lb)
  • Chicken breasts (2 large packages; on sale $1.99/lb)
  • Carrots (1 bag)
  • Cilantro (2 bunches)
  • Celery (1 head)
  • Broccoli (5 heads)
  • Bell peppers (2)
  • Potatoes (2 lbs)
  • Sweet potatoes (4)
  • Tomatoes (3)
  • Fresh rosemary (1 container or buy plant)
  • Fresh mint (1 container)
  • Frozen peas (1 bag)
  • Baby spinach (1 bag; also used leftover butter lettuce)
  • Tarragon
  • Tomato sauce (1-8oz can)
  • Limes (3)
  • Orange (1)

Need but have at home

Onion, butter, garlic cloves, chicken broth (2 cups), coconut milk (1 can), salt, black pepper, fresh thyme, cayenne, fish sauce, limes, shallot, olive oil, white pepper, honey, apple cider vinegar, carrots, red jalapenos, green cabbage, coconut aminos, parsley, onion powder, garlic powder, Italian seasoning, balsamic vinegar, green onions, chili powder, cumin, garlic powder, onion powder

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Week starting Sept. 21, 2016

Wednesday

Sweet Potato, Corn and Shrimp Chowder. The flavor of this soup is restaurant quality. Delicious and very different. Must use fresh herbs; don’t sub in dried. Topped with a dollop of plain Greek yogurt. Used more shrimp than recipe; snapped them in half before throwing in pot to have more “shrimpy” bites.

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Thursday

Sweet Potato, Kale and Shrimp Skillet. Didn’t have to double recipe, and it still made a ton.

Friday

Korean Paleo Chicken Thighs with Cauliflower Rice. Put into marinade Thursday night. Topped with Wasabi Garnishing Sauce from Savory Spice.

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Saturday

Vietnamese Chicken & Cabbage Salad. Will boil the chicken instead of grilling (bring to a simmer on high heat, then reduce heat to low and cover for 12 minutes). Still put it in an ice bath for 20 minutes before shredding. Sub olive oil for avocado oil. Used a red jalapeno for the hot chili pepper.

Sunday

Sous vide roast with roasted carrots and fresh broccoli

Sprouts shopping list (weekly ad)

  • Hummus — SNACK
  • Shrimp (2lbs; was on sale for $4.99/lb peeled & deveined)
  • Boneless rump roast
  • Chicken thighs (large package; on sale $1.99/lb)
  • Chicken breasts (large package; were on sale $1.87/lb)
  • Cilantro (2 bunches)
  • Green onions (1 bunch)
  • Green cabbage (1 head)
  • Kale (2 bunches)
  • Broccoli crowns (3)
  • Carrots (2 1lb bags)
  • Sweet potatoes (8)
  • Black seedless grapes (on sale $.88/lb) — SNACK
  • Cauliflower (1 head)
  • Hot house cucumbers for hummus — SNACK
  • Red jalapeno (4)
  • Limes (3)
  • Frozen corn (1 bag)
  • Gochujang, Korean chili paste (1 bottle)
  • Chicken broth (1 carton low sodium)

Need but have at home

Olive Oil, bacon (2 strips), onion (2), garlic cloves, salt, pepper, hot pepper sauce, fresh thyme (from plant on porch), fresh dill (leftover; kept in freezer), plain Greek yogurt, red pepper flakes, honey, sesame seeds, sesame oil, fresh ginger (root stored in freezer), coconut aminos, shallot (1), fish sauce, white pepper, apple cider vinegar, mint

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Week starting Sept. 6, 2016

Tuesday

Sprouts baked chicken (cooked, hot and ready to eat) with chopped romaine salad with olives, carrots, celery, grape tomatoes and champagne dressing.

Wednesday

Healthy Hamburger Helper used turkey and eliminated coconut flour. Added a little Mt. Elbert’s Seasoning from Savory Spice to the turkey.

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Thursday

Spiralized Yellow Squash with Basil and Mint. Made on Wednesday night so flavors would set in. Used one extra yellow squash. Took leftovers from night before and squash noodles for Thursday lunch.

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Friday

Baingan ka Bharta (Indian Eggplant). Use 3 eggplants instead of 2 and roasted for 30 minutes (didn’t broil after). Sub coconut oil for avocado oil; top with a fried egg and cilantro. One of my absolute favorite dishes. Ridiculous.

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Sprouts shopping list (weekly ad)

  • Rotisserie chicken  or ground chicken (1)
  • Ground turkey (1 lb)
  • Celery (1 head)
  • Kale (1 bunch)
  • Cilantro (1 bunch)
  • Sweet potatoes (4)
  • White onion (1)
  • Summer squash (2)
  • Eggplants (3)
  • Tomatoes (3)
  • Serrano pepper (2)
  • Lemons (2)

Need but have at home

Summer squash (4), fresh basil, fresh mint, olive oil, cumin, crushed red pepper flakes, onion, garlic cloves, fresh ginger, coriander, salt, garam masala, pepper, paprika

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Week starting Aug. 22, 2016

Monday

Creamy Avocado Zucchini Pasta with Charred Corn & Spicy Shrimp (double recipe). I was skeptical about the raw zucchini noodles, but they were perfect with the other components. Love shrimp. Don’t love peeling and deveining shrimp. But, it’s worth it when it’s on sale.

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Tuesday

Grilled Sprouts Hot Italian Sausage and leftover Creamy Avocado Zucchini Pasta topped with cherry tomatoes

Wednesday

Baked Greek Chicken (using ingredients from week before; didn’t make last week). Went ahead and made homemade baba ganoush, which is basically eggplant hummus (left out the tahini; roasted eggplants in oven). Big fan of Greek flavors.

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Thursday

Lettuce-wrapped burgers with Chipotle Roasted Carrots (use regular carrots)

Friday

Vietnamese Chicken & Cabbage Salad

Sprouts shopping list (weekly ad)

  • Small brick of cheese (for burgers)
  • Shrimp (1 lb; on sale $6.99/lb)
  • Ground beef (1 lb-ish; 85/15 on sale $2.99/lb)
  • Chicken breasts (2 packages; using rain check to get $1.79/lb price)
  • Cilantro (1 bunch)
  • Romaine lettuce (1 head)
  • Green cabbage (1 head)
  • Shallot (1 large one)
  • Carrots (1 lb; plus 2 carrots)
  • Corn (2 ears)
  • Zucchini (4 medium)
  • Tomatoes (2)
  • Avocado (2)
  • Red chili pepper (1)
  • Mint leaves
  • Eggs (18)
  • Limes (4)
  • Canned chipotle with adobo sauce (1 can)
  • Avocado oil (1 bottle)

Need but have at home

Olive oil, salt, pepper, paprika, garlic powder, chili powder, jalapeno (1), garlic cloves (10), romaine leaves, turmeric, coconut oil, honey, salt, fish sauce, white pepper, apple cider vinegar

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Week starting Aug. 8, 2016

Monday

Grilled andouille sausage (from Sprouts butcher counter)with sauteed peppers and onions

Tuesday

Chipotle Chicken & Green Beans using olive oil instead of avocado oil

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Wednesday

Pizza Spaghetti Pie adding black olives, red & green bell pepper and sliced mushrooms

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Thursday

Another round of Chipotle Chicken & Green Beans using olive oil instead of avocado oil (bought twice as much as needed). Added in a sliced onion and some chopped green hatch chiles. May add an onion every time now.

Friday

Healthy Hamburger Helper with 3 sweet potatoes instead of 2 and ground turkey instead of beef. Could cut out the coconut flour when using the almost grease-free turkey. This is so much better than you think it’d be. Great meal. Can serve with an egg for breakfast next day.

Sprouts shopping list (weekly ad)

  • Sprouts andouille sausage (4 links; from butcher counter)
  • Chicken thighs (large packages; on sale $1.49/lb)
  • Italian sausage (1 lb)
  • Ground turkey (1 lb)
  • Kale (1 bunch)
  • Sweet potatoes (2)
  • Pears (8) — SNACK
  • Green beans (1 lb)
  • Green bell peppers (2)
  • Spaghetti squash (1)
  • Sliced mushrooms (1-8oz package)
  • Eggs (18)
  • Pizza Sauce (1 can/jar)

Need but have at home

Salt, pepper, chili powder, chipotle powder, cayenne, olive oil, onion (3), dried basil, coconut oil, garlic, coconut flour, coriander, garlic powder, onion powder, smoked paprika, red bell peppers (2), black olives

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Week starting Aug. 1, 2016

Monday

Grilled chicken drumsticks with California Citrus Rub and a Big Salad: romaine lettuce, olives, sliced almonds, radishes, tomatoes, cucumbers, red bell peppers

Tuesday

Green Chile Chorizo Cauliflower Casserole (could also use any ground meat spiced with homemade taco seasoning instead of chorizo).

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Wednesday

Masala Cauliflower. Served with my favorite chopped kale salad (I always double the recipe; use raisins & slivered almonds, cheaper option). The cauliflower packs a lot of flavor, but the spices weren’t necessarily married until the next day. Next time I’ll make the night before. It’s delicious and pairs nicely with the raisins in the salad.

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Thursday

Tequila Cilantro Lime Chicken. Truly absorbs all the flavor from the marinade. Don’t settle for restaurant chicken. Make this. It’s fast, easy and far better than anything from a restaurant.

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Sprouts shopping list (weekly ad)

  • Grated Parmesan (smallest container; only need cup)
  • Chicken breasts (large package; on sale $1.79/lb; out of stock; got rain check)
  • Chicken drumsticks (large package)
  • Ground meat (1 lb; whatever is good and cheap; chorizo was manager’s special)
  • Green leafy lettuce or romaine (1 head)
  • Cilantro (2 bunches)
  • Kale (2 bunches)
  • Green onions (1 bunch)
  • Yellow onions (several or bag)
  • White onion (1)
  • Garlic (1 head)
  • Cauliflower (2 large heads)
  • Cucumbers (2)
  • Tomatoes (2)
  • Red bell peppers (2)
  • Serrano pepper (1)
  • Jalapenos (4)
  • Limes (3)
  • Lemons (2)
  • Eggs (18)
  • Slivered almonds (1/2 cup)

Savory Spice shop

  • Refill for small bottle of coriander
  • Fennel seeds (smallest amount possible)

Need but have at home

Salt, dried oregano, garlic powder, chili powder, smoked paprika, cumin, garlic cloves (3), olive oil, honey, tequila, cumin seeds, turmeric powder, garam masala, chili powder (don’t have Kashmiri), dried fenugreek leaves, pepper, green chilies (12 oz), raisins, crushed red pepper

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Week starting July 18, 2016

Monday

Leftover Horseradish Crusted London Broil with Creamy Roasted Red Pepper Pasta

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Tuesday

Eggs Poached in a Spiced Tomato Sauce (Shakshouka). Used yellow bell pepper instead of red; four tomatoes instead of three. Very filling vegetarian dish.

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Wednesday

Greek Lemon Chicken with Paleo Tzatziki Sauce and Simple Cucumber Salad. Used Greek yogurt for tzatziki instead of coconut milk; and an entire cucumber instead of half; blended with immersion blender. Used 2 cucumbers instead of 1 1/2 for salad; added sliced red onion and tomato. Refreshing and light meal.

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Thursday-Saturday

Ardmore / Cupid University

Sprouts shopping list (weekly ad)

  • Hummus — SNACK
  • Chicken breasts (large package)
  • Green onions (1 bunch)
  • Cilantro (2 bunches)
  • Apples (8) — SNACK
  • Cucumber (1)
  • Tomatoes (4)
  • Serrano pepper (2)
  • Bell pepper (1)
  • Broccoli (bag of florets) — SNACK
  • Dill (one package)
  • Eggs (18)
  • Lemons (3)

Need but have at home

Honey, fresh ginger, sesame seeds, garlic, sesame oil, coconut aminos, salt, onion, cumin, paprika, chili powder, pepper, olive oil, coriander, dried oregano, dried parsley, cucumbers (2), coconut milk