Breakfast. Lunch. Dinner. Week #4
Week four…we are in the home stretch! It feels like the past three weeks have breeze by, victory is in sight! We have been experimenting with some of our old favorites for weekly recipes as well as trying out some new material from the Foodee submitted recipes. We are really excited about this week’s breakfast egg loafs; they are DELICIOUS! I promise you won’t be disappointed.
Preparation for this week involved cutting a good amount of produce as well as browning some meat for the various dishes. Some of the recipes are slightly modified so be sure to follow our notes!
Paleo Butternut Squash Lasagna & Giant Stuffed Mushrooms & Sundried Tomato Stuffed Pork & Supreme Egg Loaf prep
- Instructions:
- Combine meat for the egg loaf, stuffed mushrooms and lasagna and brown over medium high heat with 1 tbsp ghee.
- Dice green bell peppers and red onions.
- Dice celery stalks.
- Peel and thinly slice butternut squash.
- Chop the small mushrooms (NOT THE LARGE MUSHROOMS).
- Shred zucchini
What you will need:
- 2x green bell peppers
- 3x red onions
- 3x stalks celery
- 1x zucchini
- 1x butternut squash
- 1 tbsp ghee
- 2.5 lbs italian sausage
- 1 lb ground beef, grassfed
Notes:Store each ingredient in separate containers and refrigerate until preparing the meal. Make sure to drain excess liquid from meat. Follow instructions for breakfast egg loafs and divide up for an easy breakfast during the week.
Chicken and Vegetable ‘Lo Mein’
- Instructions:
- Cut broccoli, chicken and mushrooms into bite sized pieces.
- Thinly slice 2 cups of cabbage (about half the head of cabbage).
- Chop almonds, green onion & celery.
- Mince garlic and ginger.
What you will need:
- Chicken
- 1/4 cup almonds
- 1/4 cup green onion
- 1/2 cup shiitake mushrooms
- 1/4 cup celery
- 1 tablespoon Ginger
- 1 tablespoon garlic
- 2 cups broccoli
- cabbage
Notes:Store in separate containers until preparing the meal. Follow the instructions on the Chicken and Vegetable 'Lo Mein' blog post.
Pesto Salmon and Spaghetti Squash
- Instructions:
- Half spaghetti squash and remove seeds.
- Preheat your oven to 350.
- Next cover a baking sheet in foil and dump your almonds on it.
- Peel and separate your garlic bulb.
- Then place it in a small glass ramekin drizzle with a little olive oil and season with salt and pepper.
- Cover the glass dish with foil and place on baking sheet with almonds.
- Bake the almonds for about 5 minutes or until dark brown.
- Cook the garlic until it becomes soft about 15-20 minutes.
- Once the garlic is done, combine everything in a food processor and blend until as smooth as you want it.
- (If you want it creamier you can add more olive oil.)
What you will need:
- Spaghetti Squash
- 1/2 cup almonds
- 4 oz basil
- 1/8 cup olive oil
- 1 garlic bulb
- Salt and Pepper to taste
Notes:A quick and easy way to prepare spaghetti squash is to place face-down on a plate and drape plastic wrap, then microwave for 8 minutes. Let is rest for 2 minutes. Then microwave again for 2 minutes. The squash shreds easily into angel-hair-like pieces. Store the pesto in an airtight container in the fridge.
Crockpot Mexican Chicken Stew over Cilantro Lime “Rice”
- Instructions:
- Remove stem from cauliflower and grate into "rice" like pieces.
- Dice cilantro.
- Chop yellow onion.
- Peal and smash garlic cloves.
What you will need:
- 1 yellow onion
- 2 cloves of garlic
- 3-4 tablespoons cilantro
- 1 head of cauliflower
Notes:Store all ingredients in separate containers until preparing meal. If you keep cauliflower in an airtight plastic bag and freeze it, there should be no strong odor filling your refrigerator when it comes time to prepare. Although different from the original recipe, and easy way to prep the rice is just to toss the "riced" cauliflower into a frying pan and cook over medium high heat until it becomes soft.
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