Monthly Archives: March 2014

Weekly Dinners: Mar 30 – Apr 3

Paleo Tacos

SUN: Spicy ground beef soup from I love real food cookbook
MONThe best chicken you will ever have from the Wellfed cookbook with roasted asparagus and butternut squash
TUES: Paleo Mexican tacos from the Ancesteral Chef (of course, it’s Taco Tuesday every week!)
WED: Simple short ribs in the crockpot from the Paleo crockpot cookbook  with roasted broccoli THURS: Czech meatballs from the Wellfed cookbook  served over sautéed shredded cabbage (or white rice)

This week I am cooking from a bunch of different Paleo e-books that I bought as a wellness bundle several months ago.  I love to try all types of new recipes to keep things interesting. I had a hard time picking this week what to make because they all sounded delicious. Who said eliminating gluten and dairy was hard? Or doesn’t taste good? My mission is to prove “them” wrong.

Here is the link for the Word version of the menu and grocery list for Weekly Dinner Menu – Week 5. Have a fabulous week!

Eat well, be well!

Chili Lime Chicken Burgers

We have had some schedule changes this week that have caused us not to exactly follow the planned menu.  We are still having the same things, but just on different days of the week. Life is all about being flexible. We decided to grill out on Sunday night because it was a beautiful Spring evening.  Instead of having the Chicken Tikka Masala like I had planned, we decided to make the Chili Lime Chicken Burgers from Against All Grain

First, I cooked the onion, red pepper and garlic in olive oil. This made my house smell fabulous.

Onion, red pepper, garlicNext, I mixed all the ingredients together in a big bowl with my hands.

Paleo Turkey burgers

Then I used my food scale to measure out the patties. This way I could ensure all patties were the same size. I like to do this so I know how much protein I am getting with each meal. I aim for 20-30 grams of protein per meal.

Paleo Turkey Burger Patties

I made our side dishes by using a mandolin slicer to cut the sweet potato like potato chips. I love this tool because it makes slicing vegetables so easy and quick. It is a cheap kitchen gadget that I recommend buying. Here is a similar one like I use. I then tossed about 1-2 tbsp of olive oil on the chips and spread them out on a baking sheet. I sprinkled sea salt on the potatoes and baked them on 400 for about 35 minutes. I baked the asparagus at the same time and we grilled the burgers while everything was in the oven. Here is the finish product.Paleo turkey burgers, asparagus, potatoes


Perfectly balanced meal: protein (chicken burger), fat (olive oil), and carbs (asparagus and sweet potato).

~Eat well, be well

Weekly Dinners: March 23-27

Last week I was on a little vacation with my college roommates/best friends. When we graduated from college 12 years ago we promised each other we would always be a part of each others lives. This is a promise we have kept and our annual girls trip is something we all treasure. I am very lucky to have these fabulous women in my life to always support me and vice versa. It is always great to go away for a few days, but always great to return home too. I am ready to be back in my routine this week, especially in regards to my workouts and cooking.

My husband and I started our Sunday off right with a balanced breakfast at home. We had organic eggs (protein) with crushed red pepper, uncured bacon (protein/fat) and a few herb roasted potatoes (fat/carbs) and of course organic coffee. We are working on reducing our caffeine intake though so the coffee was half decaf and half regular. It was nice to enjoy a leisurely morning at home with some good food.


This week I am doing a lot of cooking from one of my favorite blogs Against All Grain. Here is our weekly menu:

SUN: Paleo Fish Tacos from Against All Grain topped with avocado and pico de gallo
MON: Paleo chicken tikka masala from Against All Grain
TUES: Lettuce wrapped ground beef tacos with avocado and roasted peppers and onions
WED: Baked Chicken Strips  from Against All Grain with roasted broccoli
THURS: Chili Lime Chicken Burgers from Against All Grain topped with avocado and served with roasted sweet potatoes and asparagus

As always, if you would like the Word version of the menu with the grocery list attached, then click here Weekly Dinner Menu – Week 4.

Weekly Dinners: Mar 9- 13

Sunday: Chili Dog Chili (6) topped with onion, jalapenos, avocado and cheddar cheese (optional)

Monday: Cobb salad (3-4) w/mixed greens, avocado, hard boiled eggs, peperoncinis, bacon,
cherry tomatoes and a dressing of olive oil and lemon juice

Tuesday: Gyro Taco Salad (6) from Primal Cravings

Wednesday:  Scotch eggs (4)  w/kale cooked in bacon and roasted potatoes

Thursday: Curry Turkey Burgers from Primal Cravings (3-cut the recipe in half & omit mango slaw) w/roasted broccoli and curried  creamed spinach

I do not have a recipe for the cobb salad. It is simply mixed greens with avocado, hardboiled eggs, peperoncinis, bacon, cherry tomatoes and olive oil drizzled over it all with a splash of lemon juice. The lemon juice will also help the avocados stay green longer. I am sure you can find a recipe for the Scotch eggs, but again I do not have a recipe for them that I use. Instead, I just boil two eggs, then use one pound of ground sausage and mold around the eggs. Then bake on 400 for about 40 minutes or until the sausage is brown. A serving is 1/2 an egg/sausage. To make the kale, cut up two slices of bacon and pan fry in a skillet. Add the spinach once the bacon is almost fully cooked and there is grease in the skillet.Cook until the kale is wilted and fully cooked. The potatoes are another easy side. Cut up two large Russet potatoes. Toss with some olive oil, sea salt, red pepper, oregano, and basil. Then spread out on a baking sheet and bake on 400 for about 40 minutes or until the potatoes are golden brown. If you have questions about any of the dishes, please contact me.

ImageThe Chili Dog Chili was a great Sunday meal. It was quick, made a lot so we have left overs for lunch and it was comforting. It calls for one pound of hot dogs. I do not advocate for regular hot dogs, especially if you are intolerant to casein, but the Applegate brand is casein free, grass-fed and does not have fillers. Here is a picture of the ones I used. 


Spaghetti Squash With Meatballs

ImageOn Wednesday, I had planned to make the spaghetti squash with meatballs from the Paleo Pot (, but I got busy and forgot to put the meal in the crock-pot on Wednesday morning. Instead of putting everything in the crock pot, I cooked the squash in the microwave, baked the meatballs in the oven and made the sauce (not shown) in a skillet. It was still a quick meal with prep time less than 15 minutes. I don’t really like spaghetti sauce that much so I didn’t have it on my dinner, but my husband ate it. The sauce was just a can of tomatoes and a can of tomato sauce with lots of seasoning. It is much better than buying a jar of sauce because it doesn’t contain any sugar. Most spaghetti sauces contain 4-15 grams of sugar, which I feel is unnecessary and prefer to make my own. Please share your favorite way to eat spaghetti squash.

Weekly Dinners

This week I am cooking from a couple different cookbooks and recipes that I found online. I am using recipes from the 21 Day Sugar Detox Cookbook and Primal Cravings, as well as two of my favorite websites, Against All Grain and the Primal Palate. Check the Facebook throughout the week for pictures and reviews of the meals. Here is our menu:

SUN: Pumpkin chili & zesty guacamole (I omitted the orange in the guac)(6) from the book
Primal Cravings
MON: Italian sausage & peppers w/avocado (4) from the 21 Day Sugar Detox Cookbook
TUES: Carne asada tacos w/ grain free homemade tortillas & roasted peppers from
Against All Grain
WED: Spaghetti squash with meatballs
THURS: Garlic and jalapeno bison burgers w/roasted asparagus from Primal Palate

Click here Weekly Dinner Menu for Monday March 1 for a Word version of the menu and the grocery list.

006 (2)

Also, I thought I would share a delicious brunch my husband made for us this morning. We had a chorizo egg scrambler made with eggs, chorizo, jalapenos, red peppers and enchilada sause. This was served with avocado slices on top. Plus, I had a side of kale cooked in bacon fat. It was a very balanced meal of protein (eggs, chorizo), fat (bacon, avocado) and carbs (kale, red peppers, jalapenos). I am very thankful to have a husband who knows how to cook me good, healthy food. Nothing is sexier than a man in the kitchen, right?

Have a wonderful and healthy week!