Today I made....
*Paleo Pumpkin Muffins w/ Pecans*
*Thai Green Curry w/ Chicken*
(sautee 1 tbsp coconut oil and 1 tbsp green curry paste for 1 min, add a tbsp of coconut milk and sautee for another minute with a bit of chopped garlic and ginger. Add 8 oz of coconut milk and 1 lb of cubed raw chicken. Cover and let simmer until chicken is cooked. Add zest of 1 lime, a few tbsp of chopped basil, 1 lime juice, 1 tsp sugar, and 1 tsp fish sauce, and about 3-4 cups of diced veggies of your choice (I used green pepper, zucchini, broccoli, and carrots). Let simmer, covered, until the veggies are crispy/soft to your liking.. taste sauce and season as needed. Serve over jasmine rice (or shirataki rice if you're hardcore paleo) with a little fresh coconut milk on top of each portion. I would have also added shrimp in the last 10 min of cooking if I had any).
*Butternut Squash Apple Soup*
(With 1/4 a slice of bacon crumbled onto each bowl).
Meal plan for the rest of the week includes...
(Using bacon grease instead of butter.)
with Buckwheat and Wild Rice (you can use zucchini noodle for a paleo version).
*Spaghetti Squash w/ Chorizo, Kale, & Mushrooms*
(Using coconut milk instead of cream.)
*Steamed Ginger Salmon w/ Sauteed Bok Choy*
*Slow Cooker Pork Chops and Apples w/ Sauerkraut*
(Just put 3-4 pork chops in the slowcooker coated with a little garlic powder, salt, and pepper. Top with 2 chopped apples and surround with 1 cup sauerkraut. Top the apples with 1 tbsp brown sugar and a sprinkling of cinnamon and add 1/2 cup chicken stock to the pot. Let cook on low 6-7 hours).
*German potato salad*
I basically designed this week's meal plan around the fresh fruits and veggies from my local produce bin! I am really liking this menu.
I did some of the prep work for later in the week (Made the potato salad, cooked the spaghetti squash, pre-cooked the buckwheat and wild rice, and sauteed the bok choy), storing it all in the fridge... it will make cooking a lot easier on busy days.