Each recipes will yield 2-3 servings to keep that in mind. I try not to eat the same thing twice so here are some of my recommendations----
The salmon will make 3 filets of fish, eat one with a roasted vegetable for dinner, another over baby spinach for lunch with a Greek homemade vinaigrette *recipe to follow* and the last one with an egg and guacamole for breakfast.
Paleo Roasted Butternut Squash Salad with Greek Dressing
Ingredients for Salad:
1 Whole Butternut Squash, chopped
1 bag of baby spinache
1 tbsp raisins
2 tbsp dried cranberries
1/4 red onion, diced
2 tbsp olive oil or coconut oil
1/2 tsp salt
1/2 tsp pepper
Dressing (for one serving):
1 tbsp olive oil
2 tbsp vinegar of choice (red wine or balsamic)
1/2 tbsp Oregano
Pinch Salt, Pinch Pepper
1. Preheat oven to 375.
2. Mix butternut squash (diced) with olive oil of choice, salt, and pepper.
3. Lay on backing sheet evenly and cook for about 30 minutes.
4. Allow to cool completly.
5. Separate baby spinach into 2 bowls or Tupperware containers and distribute the toppings (butternut squash, raisins, dried cranberries, and red onion) evenly amongst the two.
Mix all of the ingredients in a shaker. Pour over each serving of salad ONLY BEFORE YOU PLAN TO EAT IT.
Lemon Dill Salmon
3 Salmon Filets, not frozen
1 Shallot, finely diced
Juice of 1 lemon
3 tbsp fresh parsley
2 tbsp dill
2 tbsp basil
2 tbsp olive oil or coconut oil, devided
1. Preheat oven to 400 degrees.
2. Combine 1 tbsp olive oil and all spices and diced shallots in a small bowl. Mix gently together forming almost like a paste.
3. Dry fish completely so it bakes evenly (I use paper towels to make sure it's dry).
4. Place salmon evenly distanced apart skin side down on a baking sheet.
5. Rub a small handful of the paste you created on each salmon filet.
6. Squeeze half of the lemon juice evenly over top of the salmon before it cooks.
7. Cook for 20-25 minutes and squeeze remaining lemon on each filet.
Optional Serving Ideas---mix your favorite vegetable (I love this with Brussel sprouts or broccoli) with 1 tbsp olive oil and roast on a baking sheet evenly spaced apart at 400 degrees for 15-20 minutes. Or, serve it over baby spinach with the Greek salad dressing.
Paleo Sweet and Spicy Chicken wrapped in Bacon
3 Chicken breast, washed and dried
1 Package of Bacon (or as many as you need for the chicken pieces)---you will need some for another recipe
2 tbsp chili powder
1 cup maple syrup
Salt and Pepper
Olive oil for greasing the pan
1. Preheat the oven to 350 degrees
2. Dice the chicken into medium size pieces.
3. Season all of the chicken with salt and pepper.
4. In a small bowl combine the chili powder and maple syrup. Stirring well into a slight paste consistency.
5. Wrap each piece of chicken in bacon and secure with a small tooth pick.
6. Roll each piece of chicken in the maple syrup and chili powder mixture.
7. Place chicken pieces evenly apart on a rimmed and greased baking sheet.
8. Bake for about 20-25 minutes or until the bacon is crisp and the chicken is cooked through.
Serving Ideas-- remove tooth picks and serve over a salad with ingredients of your choice or serve with a roasted veegtable of your choice--this would pair well with roasted sweet potato chunks (Dice sweet potato, cover in olive oil and mix well, add salt and pepper and roast in a 400 degree oven for 25-30 minutes)
Paleo Cabbage Rolls
Serving :4 meals--2 rolls each
8 blanched and plyable pieces of green cabbage (save the rest of the head of cabbage for another recipe this week)
1/2 lb grass fed beef (reserve other half for another recipe this week)
3 diced garlic cloves
1 white onion, diced
1/2 tsp salt
1/2 tsp pepper
1 tbsp Oregano
1 22-30 (or largest) ounce can of Muir Glen Organic Diced Tomatoes
1. Remove 8 leaves of cabbage from the head and place in boiling water until they become plyable, about 3-5 minutes. Remove fro mwater, drain, and allow to cool.
2. While the cabbage leaves are cooling mix together beef, eggs, diced garlic cloves, dice onion, and all seasonings.
3. Pour half of the can of diced tomatoes on the bottom of a slow cooker set to LOW.
4. Make medium size balls of meat in your hand. Flatten each one so it almost looks like a slightly puffy disc.
5. Roll each ball into a cabbage leaf and place SEAM SIDE DOWN in the slow cooker.
5. Pour remaining can of tomaotes on top of the cabbage rolls.
6. Cook on low for 5-6 hours.
Serves really well all on it's on or with a side salad. This will make you 4 total meals or two rolls each.
Paleo Mexican Chop Salad
1/2 pound ground beef
Remaining BACON from previous recipe
1/2 red onion
1 bag baby spinach
Remaining Cabbage from Cabbage Rolls
1/2 small can of Muir Glen Diced Tomatoes, DRAINED
Paleo Guacamole (Option, recipe to follow)
1. Cook and drain beef of access fat, set aside.
2. Cook bacon very crisp and set aside.
3. Separate bag of spinach into two bowls or containers equally.
4. Dice red onion and divide evenly amongst your containers.
5. Cut cabbage (this should not have been cooked!) into strips and mix into your containers (the crunch it will give you in your salad will be awesome!)
6. Top salads with cooked ground beef and diced tomatoes.
7. Crumble bacon and place on top when you are ready to eat! Season with salt and pepper
8. Add Paleo Guacamole if you would like :)
2 Ripe Haas Avocado
1/2 can drained diced tomatoes
1/4 diced red onion
2 garlic cloves diced
Salt and Pepper
1. Pit and remove avocado from it's shell---discard shell.
2. Place avocado in a large bowl and MASH WELL. I use the back of a spoon.
3. Mix in diced red onion, diced garlic clove, drained remaining diced tomatoes, and salt and pepper.
4. Place one PIT in the container to keep the guacamole from browning quickly.
I KNOW I TOLD YOU TO BUY CARROTS, CELERY, AND ORAGANIC CHICKEN BROTH--WE DON'T NEED THAT UNTIL NEXT WEEK! If you already bought it, save it, it will still be good next week.
Eat the meals when you like, I am not making you a schedule Enjoy!