Category Archives: Weekly Menus

New Year, New Recipes

Here are a few new menu items for the week.

Pineapple Cashew Fried Rice

Crunchy Coconut Chicken Fingers with Peach Honey Mustard


Menu – Week of July 8th

We are back from our travels!! We went to Seattle and Vashon Island for two weeks. The first week was spent working,  the second week we spent relaxing on Vashon. What a great spot! Eating well was not on my list of things I did while on vacation. Time to get back on track this week.

Here is what I am cooking up:

Chilled Cream of Avocado Soup with Dungeness Crab (Nom Nom Paleo)

Super Easy Roast Chicken with Caramelized Shallots (David Lebovitz/Nom Nom Paleo)


That is all, I will add in a few favorites like Two Minute Tuna Salad to round out the week.





Menu – Week of June 10th

I found a new blog I really enjoy!! Marmalade & Mileposts. She works with me and I need to tell her how excited I was to review her blog and find so many recipes that are total gems! And Paleo!

Here are a few I can’t wait to try.

Avocado & Walnut Salad
Author: Carrie Brown
Serves: 4
  • 1 Butter or Bibb letttuce
  • 1 Romaine lettuce
  • 4 tbsp olive oil
  • 1 1/2 tbsp Xyla (or similar product)**
  • 2 tbsp white wine vinegar
  • 1 tbsp finely chopped parsley
  • 1/4 tsp dried oregano
  • Coarse salt and ground pepper
  • 2 avocados
  • 2 oz shelled walnuts, chopped into large pieces
  1. Tear the lettuces into large pieces and place in a serving dish or bowl.
  2. Whisk the olive oil, Xyla, white wine vinegar, parsley, and oregano in a small bowl until completely blended. Season with salt and pepper to taste.
  3. Peel and stone the avocados and then slice.
  4. Add avocado slices to the dressing and carefully turn to coat them.
  5. Spoon the avocado slices evenly over the bed of lettuce.
  6. Drizzle the remaining dressing over the salad.
  7. Sprinkle the walnuts evenly on top.

** Use 1 tbsp sugar if you are not avoiding sugars.

Again from Marmalade & Mileposts

Salmon with Orange and Fennel
Author: (Adapted from Martha Stewart Living)
Serves: 4
  • 2 large oranges, segmented (see note below for how to segment an orange)
  • 1 small fennel bulb, halved lengthwise and very thinly sliced crosswise, fronds reserved for garnish
  • 1/4 cup pitted green olives, halved
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon olive oil
  • Coarse salt and ground pepper
  • 2 teaspoons coconut oil**
  • 4 skinless salmon fillets (make sure they are of uniform thickness so that they all cook in the same time)
  1. In a bowl, combine the orange segments and juice, fennel, olives, lemon juice, and olive oil; season with salt and pepper, and toss gently. Set aside.
  2. In a large nonstick skillet, heat the coconut oil over medium heat.
  3. Add salmon fillets, flat side down, and cook until browned, about 3 minutes.
  4. Turn salmon and cook until opaque throughout, 1 to 3 minutes more, depending on thickness.
  5. Place salmon fillets in a serving dish and spoon the orange mixture over the top of each piece.
  6. Garnish with fennel fronds.

Segmenting an orange: with the peel still on the fruit, slice off the stem and blossom ends. Following the fruit’s curve, cut away the peel and white pith. Then, over a bowl, cut along the membranes to release the segments. Once the segments of orange are removed, squeeze the membranes for juice.

**You cannot taste the coconut in the finished dish. Trust me on this one if you’ve never used coconut oil for cooking before.

One last recipe – this one is from How Sweet It Is:

Thai Crunch Chicken Salad


Menu – Week of June 3rd

Here is what’s cookin’ in the Williams’ Kitchen this week:

Spicy Mango Mahi Mahi (Courtesy of Health-Bent)

Note: I will be substituting Ahi Tuna for this dish as Mahi Mahi is over fished, so Whole Foods won’t carry it.

Primal Pesto Tuna Salad (Again, Health-Bent…I am a big fan)

Sun Dried Tomato Pesto Bacon Wrapped Meatloaf Rounds (interesting, lets see how this one turns out)

Menu – Week of May 28th

Here are a few meals to get us through the week.

Ina Garten/Barefoot Contessa makes some great Paleo friendly dishes. Here is one of my “go to” dishes. Super easy.


  • 1/4 cup good olive oil
  • 3 tablespoons minced garlic (9 cloves)
  • 1/3 cup dry white wine
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 4 boneless chicken breasts, skin on (6 to 8 ounces each)
  • 1 lemon


Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Served with:

Roasted Brussels Sprouts and Bacon (I poured Balsamic Vinegar over the brussels sprouts after roasting them in the oven. This added fantastic flavor!)

Menu – Week of May 20th

I am back! Time to get back on track and eat Paleo. It has been a busy past few weeks with travel and frankly just too much going on to properly plan out a healthy menu. I have been starch overloading and it is time to get back to Paleo eating!

Here is what is in store for the week:

Broiled Prosciutto Wrapped Asparagus (just a random side I want to make – I am sure I will pair it with something.)

Pizza Stuffed Sweet Potatoes

Sticky Thai Chicken Wings

Menu – Week of April 29th

It is Sunday night and Jeff is firing up the BBQ and making Rib Eye Steaks. I plan to make Paleo Marinated Mushrooms and Spinach Salad as the sides.

For the remainder of the week….

Thai Beef Tacos (substitute tortillas with bibb lettuce)

Crock Pot Brazilian Curry Chicken

Hoping for some leftovers… likely not happening 🙂

Menu – Week of April 14th

Here are just few dishes to get us through the week. My wonderful Mother-in-law is coming to town and she is an amazing cook of all kinds of Chinese dishes. The first thing we do when she gets off the plane is take a trip to Ranch 99 and get all sorts of green veggies, noodles, tofu, meats, seafood, rice, etc. Yum!!

Here is what we will be eating while we aren’t gorging on Beef Noodle Soup (I will have to post a picture, her soup is amazing!)

Frou Frou Cobb Salad (Health-Bent)

Bratwurst with Roasted Kabocha Squash


Roasted Broccoli and Bacon. All compliments of Nom Nom Paleo.

Pecan Crusted Chicken Wraps (How Sweet Eats)

Menu – Week of April 7th

Happy Easter Weekend everyone! It has been a few weeks, but with travel, family in town and Birthday parties I haven’t had a set menu until now.

Here is our weekly menu. I found a fantastic new food blog while searching for gluten free/dairy free recipes.  We are headed to a friends house for dinner and they are a gluten/dairy free household.

Also – I am learning to make homemade ciabatta bread today! I know, NOT Paleo but I can’t wait. I will be sure to post pictures.

Weekly Menu:

Easter Dinner –

Rosemary Lamb Chops with Swiss Chard and Balsalmic Syrup

Served with: Truffled Cauliflower Mash

Note: My husband is reading the book, Extra Virginity right now. His new obsession is olive oil. He found a new store in Berkeley, CA called Amphora Nueva where he purchased WAY too much olive oil and truffle oil. But, it is amazing!

Amphora Nueva:

Based on this, I was inspired to make Truffled Cauliflower Mash. I will let you know how it turns out!

Also on the menu this week:

Roasted Cherry Tomato Pasta Salad with Kalamata Olive Dressing

Carrot, White Bean and Coriander Salad (to be brought to gluten/dairy free friend’s house)

Carmelized Three Onion Cauliflower Soup with Basil Oil

Menu – Week of March 25th

I am spending the week in Seattle, so I have a minimal menu this week. However, here are a few things I hope to make before the week is over. I must say, I am very ambitious with my menu planning, but once Monday rolls around I tend to have trouble spending two hours in the kitchen to make a meal. I am getting better at mixing slow cook recipes for Sundays and easier, simpler recipes for the weekdays. I always hope for leftovers, but the way my husband eats, it just isn’t possible!

Weekly Menu:

Damn Fine Chicken (I am loving me some Nom Nom Paleo!!)

Slow Cooker Thai Yellow Curry with Grass Fed Beef Brisket

Baked Parmesan Spaghetti (Ok, NOT Paleo….but delicious)