saturday, august 04 2012 Whole30 weekly menu – aug.08.12

Here we go…week 2 on Whole30! Who is still on track!? We are hosting a BBQ tonight for my gym Free Range CrossFit‘s 1 year anniversary (can’t believe a whole year has passed…crazy!). There will be a paleo potluck with lots of great food choices to help people stay on track and resist any of the other temptations that are likely to be around!

For this week’s menu we put together 6 dinner ideas, 1 “side” or appetizer and 1 breakfast idea. Try this plan for easy prep throughout the week: Make a large batch of the Caramelized Butternut Squash Soup and treat that as a side for your dishes throughout the week. Then, for the Coffee Marinated Flat Iron Steaks, grill up a good batch of steaks on Sunday and use them throughout the week for your breakfast. This way, you only have to quickly fry and egg each morning to be treated with some delicious steak and eggs each day! For your seventh meal of the week, as always, try to venture out on the town and discover a restaurant that meets your dietary requirements. This way, when post-Whole30-life starts, you will already have established some favorites where you know you can keep your good habits alive!

Enjoy your week, and good luck!

"U.S. Independence Day is just around the corner, but your independence - from bland potato salad, gut-bomb-brownies, and greasy chips and dips – starts NOW. We’re kicking off another official Whole30® (sponsored by It Starts With Food) on August 1st, but it’s never too early to start incorporating Good Food dishes into your party recipe repertoire. Backyard barbeques and summertime pot-lucks are super easy to swing Whole30-style – and we’re about to show you how delicious Whole3o-friendly summertime cookouts can be. We asked our some of our amazing foodie friends to contribute recipes for their favorite summer cookout dishes to this Dream Whole30 Fourth of July BBQ menu. Jus..."
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"You know it’s bad when you stare at your computer with no funny interesting thoughts to type about. It’s been a week since my last post, sorry folks the days and the week got away from me, and I still have nothing good to share. Too much going on in my life and my mom was in town visiting and helping us out with the little monkeys since they were out of school. Summer is here for them and it so makes me wish I was out for the summer too. Remember those days?!! Ahhhh, yes those days when you were younger and got to run around and do fun summer things! I couldn’t wait for the last day of school because summers always meant staying up late, going to summer camp, 4th of July, going t..."
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"Simple “spaghetti” and meatballs, the perfect Italian comfort food with a twist: zucchini sliced into ribbons to replace the pasta. Outstanding on its own but if you’re having a family get-together, or a band of friends charging over, then add in a platter of antipasti and a big crispy salad with garlicky lemon vinaigrette. And wine! Maybe Chianti, Pinot Noir, or a big spicy Zinfandel."
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"Combine the coconut oil, chopped yellow onion and ginger in a skillet over medium heat and cook for 3 minutes. Place your chicken legs in the skillet and add your seasons and cover with a lid. Turn the heat to low and allow to cook covered for 35 - 40 minutes. The chicken legs will release water creating a gingery sauce. Throw in the red onion for the last 3 minutes. Optional: For more color on the chicken remove them from the skillet and broil for 3 - 5 minutes and return to the pan. Top with chopped green onion and enjoy! "
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"2 green onion, finely chopped 1/2 medium sweet potato, peeled and cut into tiny little cubes 2 1/2 cups kale, finely chopped (leaves only) 1 pound skinless boneless chicken breasts, cut into chunks 1/2 teaspoon sea salt 1 garlic clove, minced 1 teaspoon paprika 1 teaspoon Dijon mustard 1 tablespoon fresh rosemary, finely chopped 1 egg 2 tablespoons coconut flour"
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" love pork. No seriously, like I REALLY love pork. It’s my favorite kind of meat. If I could eat only one kind of meat all day, every day, it’d be pork. And these pork chops I got from US Wellness Meats are ridiculous. They are so stupid good. It took a lot of self control to not eat the entire package I had bought. If you haven’t checked out their meats yet, do it. DO IT NOW. So I tend to talk about myself a lot on this blog. But I actually really do like other people and other things!! So I wanted to share some of my favorite things out there, like some of my friends companies, blogs, and just some of the best websites out there! Sharings caring. Fact."
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"So this is one of those dishes that will make you say a dirty word when you taste it. It is %$(*#ing awesome. And there are like 5 ingredients. So simple. The secret to the flavors in this soup is in the technique. You must use a cast iron skillet and you must use bacon fat. The sweetness in the butternut squash depends on its TLC in the cast iron skillet. The rest is just details."
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"We are back and slowly recovering from the amazing weekend at AHS, as well as adjusting back to east coast time. Before we left for California, we had received a big order of unique meats from US Wellness Meats. Some of which were beef heart, beef liver, chicken livers, chicken feet, oxtail, and several other lean cuts of meat that are typically harder to cook properly. We tackled a few of the less intimidating cuts before we left for Cali, and upon our return we started on the more interesting meats... organ meats! The first of the shipment that we decided to try were the flat iron steaks. These delicious steaks come in packages of 4, and although they have an interesting shape, they are e..."
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