Lazy Sunday Lunch/and last nights supper

  

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? 

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Lunch at home.

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. 

Roasted cauliflower

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. 

Enjoy! 

Chopped Salad 

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 cuccumber

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. 



Super Awesome Sunday Supper

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Loaded twice baked sweet potatoes, and honey roasted chicken. Yummm

Ever since last weeks chicken I’ve been wanting more. I get like that with food, once I find something I like I want to eat that exact same thing over and over. So tonight I made honey roasted chicken thighs, loaded twice baked sweet taters, and green beans.

First preheat the oven to 475. Then poke some holes in your taters so they don’t explode. Then I wrap them in foil, before I close the foil I put a tiny drizzle if olive oil over the skin. This helps the skin to crisp. That’s gonna cook for some time. (I think I let mine go for a little over an hour. This is a weekend meal not a weeknight meal so I don’t mind letting these bake while I bum around the house)

Next set to work on the chicken. I followed pretty much the same pattern I did the other night. First I browned them in the skillet, then I transferred them to a baking dish added a liberal amount of cayenne and drizzled them with raw honey.

20130908-225909.jpg(Decided on a spicy sweet kinda thing) then I stuck them in the oven and went back to work on the taters.

While the chicken was browning I put all my potato stuffings in a bowl, (this makes life easier later) I new they would bake up sweet and Hubs likes his sweet potatoes savory so into the bowl went 2 slices if pre cooked bacon crumbled, 1/2 small red onion diced, a tablespoon of minced garlic, and several tablespoons of roll butter. (My measurements are meaningless I just toss in whatever sounds good. )20130908-230125.jpg
It only takes a few minutes to prep the potatoes once they are baked just be careful not to burn yourself on the steam unwrapping them. First unwrap them then I grab a steak knife and cut the crispy skin off the top. Then use a spoon to gut the innards, leave some or the skin will collapse, toss it in the bowl you’ve already started. Since the potatoes are already so soft I used the same spoon to mix all the ingredients together. The butter gets melty it an it starts to smell amazing, just try not to eat it yet, add some S&P and then gently scoop it back into the skin. You’ve added a lot of bulk so expect to pile the excess in top of the potato.

By now the chicken should be done so pull it out of the oven, and put the sweet potatoes back in. I usually cook them for about 20 minutes more but today I just turned of the oven and let them stay in there, the oven was plenty warm enough to finish them. I put some foil over the chicken to keep it warm and heated up some green beans in the microwave.

The result was a Super awesome Sunday Supper. Like I said this is not something I would try to make on a busy week night but it’s perfect for Sunday. You don’t really have to babysit anything as it cooks. In fact I was actually spray painting furniture in my basement while most of this cooked up. Hope if you try this you enjoy! We sure did 😋

Coconut Chicken & Roasted Sweets

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Rob and I had a busy day lots of errands, a work project for me and karate for him. I was just really wanting fried chicken so I made a coconut fried chicken with green beans and roasted potatoes.

Here is what you need:
4 med sized sweet potato
Few table spoons of olive oil
Cayanne
Italian seasoning
S&P

Peel and dice the potatoes then I tossed them with some olive oil and seasoning and put them in a cake pan then I popped them in the oven at 450 for 30 min.

For the chicken,
1 lb Chicken
Coconut
Coconut oil
1 egg
Cayanne
Coarse salt
Pepper

Once that was cooking I tenderized the chicken. Beat the egg in a small bowl, dredge the chicken then rolled it in coconut. Pan fried it in coconut oil. 20130826-224922.jpg

The whole process took about 20 minutes. Because when I finished the chicken the sweet potatoes were done.

The green beans are from a can, just heated and seasoned.

All in maybe 45 minutes? A little longer then we usually spend on dinner but worth the wait.

Maple-Apple-Walnut-Salad + Shepard’s Pie

Rob’s birthday dinner!

This week we’re still cooking on a budget but I wanted to make a big birthday feast for Rob.

So for dinner we had a Maple Apple Walnut Salad and Sheperd’s Pie.

For the salad I bought whatever bag of salad was on sale +one green apple, and one cucumber.
– I already had red onions, Crasins, and walnuts at home. Just dice and toss in a bowl.

The dressing is also homemade but I made it a few weeks ago, it’s just a few spoonfuls of organic maple syrup mixed into salad vinegar. I just give the bottle a shake and toss it over top.
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(Looks fancy, by takes no time at all)

Sheperd’s Pie, or Cottage Pie is basically a meat casserole topped with mashed potatoes.

First preheat the oven to 375.
I then place potatoes in a pot with just enough water to cover. Set to a boil. In the meantime I diced up the leftover veg I had in my fridge which turned out to be half a red onion two halves of bell peppers, and some mushrooms. From the pantry I found a can dice tomatoes and some minced garlic.

I browned some grass fed beef in a pan, and added all the veg and let it cook down a bit. Then I set that to simmer and went back to the potatoes. I drained the water added about a 1/4 cup coconut milk and a sizable pat of butter (I don’t measure) then I salted and peppered and mashed. Then I transferred the meat to a casserole dish and topped it with the mashed taters popped this in the oven for about 20 minutes until it gets golden an bubbly.

It did make a feast and we ate way too much!

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