Leftover grilled chicken
Franks buffalo sauce
Blue cheese dressing
A nice way to spice up chicken and lettuce. I really wanted a lettuce wrap but I only had shredded lettuce. This salad needed some crunch bacon would have been great or even sunflower seeds or cashews. Anyway quick lunch
So lazy Sunday continues. I made a quick chicken curry, with a bit of the chicken from lunch and some red onion and a yellow bell pepper I added some fire roasted tomatoes, curry and tonight I didn’t even make the sauce. This is Tika masala sauce (Hyvee brand.. Very fancy) I cut up some baby reds and seasoned them with all purpose seasoning and extra light olive oil for about 40 minutes at 350
And meanwhile Jax is keeping busy..
Jax gave me a cold this week. He’s already bounced back but I’m still a little run down. So we’ve been eating what’s easy. Today Rob had the day off so he grilled all the chicken in our fridge, and a steak for himself. We’ll eat some of the chicken today and have some easy protein for later in the week. When I have to buy groceries in a hurry I buy easy meats we can use in a variety of ways. While he was grilling I diced some bell pepper, cuccumber, green onion, red onion, tomato, and the last of the strawberries I found in the fridge. We threw together quick salads and it was a great.
Last night we had brisket. I found it on sale at our butcher shop. Cooked it in the crockpot with some seasoning and about a cup of coffee
I cooked some new new potatoes and beans on the side. Canned beans are another “not paleo” food we eat on occasion. It was really nice to have an easy supper at the end of a busy week. We tend to be pretty repetitive salads in the summer soups in the winter. How do you stay out of a food rut?
Well it’s summer, and we are BUSY! Rob and I have realized the quickest way for us to derail from the paleo path is when we fail to plan. I went out of town last weekend, missed our normal grocery shopping day, and so this week has been creative cooking week. I made it to the store tonight and then spent about 10 minutes chopping in the kitchen. It really doesn’t take long to prep and it makes a world of difference on a busy morning.
I made 4 of these Italian salads using up the last of our veg from last week including:
-leftover shredded lettuce from last nights tacos
-one yellow bell pepper
-half a carton of cherry tomatoes
-half a bundle of green onions
-half a red onion
-a few banana pepper rings
Now we are both set to finish out the week, in the morning we can dress these, grab some fruit and some nuts and a bottle of water and lunch is packed!
-In other Sandwell life news we recently updated our Kitchen and baby J started eating food! So I’m learning all about how to make baby food. So probably posts on that coming up, stay tuned!
I went to visit some family over the weekend and made a stop at Trader Joe’s. While I was there I stocked up on a few of my favorite items. My sweet friend Blair had just told me about how she uses coconut cream and then I saw this:
So I bought a few cans, let one chill in the fridge overnight.
In the morning open it, scoop out cream off the top into a small mixing bowl. (I used the thickest part of the cream but I’ll save the rest of the can for coffee creamer.) Next I add in a tiny drizzle of local honey.
I love local honey! I’m considering getting bees of my own 🐝
Then I use a hand mixer on med speed for 3-4 minutes until it has the consistency of cool whip.
Then just add some berries and enjoy!
There was pleanty left over so I’ll be enjoying this a few times this week! Perfect summer paleo treat!
Here is the essential “part of a complete breakfast” photo. But it’s pretty filling on its own. Enjoy!
WARNING The following is NOT a paleo recipe but it is amazing. And you’re welcome.
Ok I make a real homemade berry cobbler about once a year. It feeds my soul. Reminds me of my Grammy. Today I was at Sam’s and couldn’t resist these beautiful strawberries. I already had intended to do something else with berries so one thing lead to another. I came home with a HUGE box of strawberries.
Here’s what you need
1 1/2 cup flour
1/2 cup sugar
1 stick of butter melted (real butter, it’s important)
1 single serving of yoplait yogurt (I usually go with strawberry or mixed berry)
Last but not least the berries. Today I used strawberries, but blue berries and black berries are great too. Any combination of these work.
Preheat to 350
Mix the flour and sugar together then fold in the melted butter, the consistency is sort of like wet sand. Take about half pour into a greased pan (I used a 9×9) shake the pan until it spreads out and do some technical “smooshing” until it resembles more of a crust. Now here is the really technical part take a few more handfuls and smoosh around the edges of the pan.
Boom you made crust. Good for you, Grammy would be proud.
Now take your berries, slice them if you prefer and mix them with the yogurt. Seriously try this yogurt thing once and you’ll never by that goo they call pie filling ever again.
Dump the berries in the crust.
Dump the left over sand, -I mean crust mixture-over the top.
Bake for 45 min and enjoy!
One more shot for jealousy purposes.
Hope everyone is doing well out there! We’ve been keeping busy this summer and today was no exception. Summer isn’t really soup season.. But I had lots to do around the house and errands to run and it’s just so easy, this morning during J’s nap I took an inventory of what was left in the pantry (odd assortment, bc its grocery shopping day) so I diced up some green onions, a red onion a couple bell peppers, and 4 or 5 potatoes (not pictured) I tossed all my veg in a soup pot and set it aside while J and I ran our errands.
Later when we got home I browned up some ground beef and added it to my veg mix with a couple cans of tomatoes, some chicken broth, and fajita sauce (easy flavor, you need something with some punch bc potatoes make it kind of bland) brought the whole thing to a boil for about 20 minutes and then let it simmer until Rob got home.
After letting simmer I added a splash of vinegar from a jar of banana peppers, it needed just a bit of acid to balance it.
We eat soup all year round bc it cleans out the pantry. This is an easy base recipe but you could sub in or out almost any ingredients. Ah the magic of a stew pot. Enjoy!
Today I had a Doctors apointment, which meant no napping after Jax had his early morning feeding. I had lots to do around the house, and then by the time I got home it was well past my lunch time.
This was lunch today.
I felt like I was starving bc I only had a bit of fruit and coffee at breakfast.
Turkey and lettuce wraps, some quick o’brian potatoes topped with fresh salsa and (not pictured) a cup of fresh pineapple.
I’m still not quite over this cold and I’ve been reading about the benefits of pineapple for a sore throat. I love food as medicine.
Anyway, nothing fancy but today was busy, and this took about 10 minutes to make. Don’t let a busy schedule keep you from feeding your body.
So this is a super easy way to add veg to a dinner, just chop the flourerts off of one head of cauliflower toss them in a gallon size bag shake them up with a little bit of olive oil and the spice if your choice, these have red pepper cumin and red curry, then dump onto a cookie sheet in a single layer roast at 400 degrees for 20 minutres.
So I’ve never been a big salad eater. I always find myself foraging through lettuce to look for the “good stuff” enter the chopped salad. (Spoiler it’s all good stuff!)
I knew heading back to work and trying to resist all the tasty breakroom treats would be a challenge, so I wanted to pack really good lunches. I’m also breastfeeding so I want to pack as many nutrients into each meal as possible. But, I have an 8 week old baby so I do not have a lot of food prep time.
Chopped salad has been a real winner.
Today during Jackson’s nap (30 min) I was able to clean my kitchen and chop enough veg for 8 lunch size tubs of this salad.
(Plus enough veggies for tacos that will be dinner tonight!👇)
Boom grab and go veg for lunch.
I usually dress them with olive oil and vinegar the morning I take them to work, sometimes I add hard boiled eggs or deli meat depending on how much protien I’m wanting.
Today’s mix included:
1/2 a large zucchini
1 green bell pepper
1 red bell pepper
1 bunch of green onions
1 box cherry tomatoes
1 handful of cilantro
Salt and pepper
Dice it all small and toss it. The key to making it last all week is by limiting the amount if water heavy veg and not adding dressing until the day of. Red onion is great in this too but can get a little intense after a few days.