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.)

http://nomnompaleo.com/post/3159900635/broiled-prosciutto-wrapped-asparagus-spears

Pizza Stuffed Sweet Potatoes

http://www.health-bent.com/beef/paleo-pizza-stuffed-sweet-potatoes

Sticky Thai Chicken Wings

http://www.howsweeteats.com/

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)

http://www.howsweeteats.com/2012/02/thai-beef-tacos/

Crock Pot Brazilian Curry Chicken

http://paleomg.com/brazilian-curry-chicken/?erprint

Hoping for some leftovers… likely not happening 🙂

Two Minute Tuna Salad

I didn’t end up posting a full menu this week, but this is what I whipped up for dinner tonight. It took longer than two minutes if you count boiling the eggs, but it was simple, easy and delicious. I made leftovers so I can have it again tomorrow. Yum!!

 

Compliments of Every Day Paleo.

 

Two Minute Tuna Salad

4 – 6oz cans tuna, drained and crumbled (I use Wild Planet Brand which I happily found at Costco!! Also feel free to use canned or fresh wild caught salmon)

4 hardboiled eggs, diced

1 large head red leaf lettuce (or other lettuce of your choice), torn into small pieces

2 big handfuls of spinach

5 celery stalks, diced

1/3 cup extra virgin olive oil

3 tablespoons apple cider vinegar

2-3 garlic cloves minced

3 tablespoons capers

Sea salt and black pepper to taste

1. In a large salad bowl add your torn lettuce, spinach, and celery.

2. To the salad bowl, top the lettuce with the crumbled tuna and diced eggs.

3. In a small bowl, whisk together the the olive oil, vinegar, sea salt, pepper, and minced garlic.

4. Drizzle the dressing over the salad, add the capers, toss together and serve!!

 

http://everydaypaleo.com/2012/04/21/two-minute-tuna-salad/

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)

http://www.health-bent.com/salads/paleo-frou-frou-cobb-salad

Bratwurst with Roasted Kabocha Squash

http://nomnompaleo.com/post/11136213353/roasted-kabocha-squash

and…

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

http://nomnompaleo.com/post/1626061164/roasted-broccoli-bacon-recipe

Pecan Crusted Chicken Wraps (How Sweet Eats)

http://www.howsweeteats.com/2012/04/pecan-crusted-chicken-wraps-with-strawberry-honey-mustard/

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. www.mydarlinglemonthyme.com

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

http://www.epicurious.com/recipes/food/views/Rosemary-Lamb-Chops-with-Swiss-Chard-and-Balsamic-Syrup-232611

Served with: Truffled Cauliflower Mash

http://www.roostblog.com/roost/herb-roasted-chicken-with-truffled-cauliflower-mash-lemon-ca.html

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!

http://www.extravirginity.com/

Amphora Nueva:

http://www.yelp.com/biz/amphora-nueva-berkeley

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

http://www.mydarlinglemonthyme.com/2012/01/roasted-cherry-tomato-pasta-salad-with.html

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

http://www.mydarlinglemonthyme.com/2011/02/carrot-white-bean-and-coriander-salad.html

Carmelized Three Onion Cauliflower Soup with Basil Oil

http://www.health-bent.com/soups/caramelized-cauliflower-soup

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!!)

http://nomnompaleo.com/post/4207543396/damn-fine-chicken

Slow Cooker Thai Yellow Curry with Grass Fed Beef Brisket

http://nomnompaleo.com/post/7118904494/slow-cooker-thai-yellow-curry-with-grass-fed-beef

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

http://www.howsweeteats.com/2011/04/baked-parmesan-spaghetti/

Salmon with Coconut Cream Sauce

Who doesn’t like anything with “Coconut” and “Cream” in the recipe title!? This recipe was to die for. I licked my plate clean.

Thank you to the folks at www.paleoplan.com for this recipe!

 

Ingredients:

  • 1 lb salmon fillet (wild caught)
  • 1/4 tsp sea salt (optional)
  • 1/4 tsp freshly ground black pepper
  • 2 tsp coconut oil
  • 1 large shallot, diced
  • 3 cloves garlic, minced
  • zest of one lemon
  • juice of one lemon
  • 1/2 cup coconut milk
  • 2 Tbs fresh basil, chopped

Instructions:

  • Preheat oven to 350℉.
  • Place salmon in a shallow baking dish and sprinkle both sides with sea salt and freshly ground black pepper.
  • Heat a medium sauté pan over medium heat.  When pan is hot, add coconut oil, garlic and shallots.  Sauté until garlic and shallots soften, about 3-5 minutes.
  • Add lemon zest, lemon juice, and coconut milk, and bring liquid to a low boil.
  • Reduce heat and add basil.
  • Pour over salmon and bake uncovered for about 10-20 minutes, or until salmon has reached desired temperature.

 

Cooking Paleah

I am a bit obsessed with finding new recipes. My family will attest to rarely having the same meal twice. As much as I love experimenting, I never have kept of record of what I have made and how it turned out. This is the place to do it!! Starting today…. I am going to share and record my favorite recipes.

I go through various culinary exploration and obsessions. So for now, I am cooking Paleo. For those of you familiar with a Paleo Diet, skip over this section. For those who need a quick tutorial, shall we consult Wikipedia?

The paleolithic diet (abbreviated paleo diet or paleodiet), also popularly referred to as the caveman diet, Stone Age diet and hunter-gatherer diet, is a modern nutritional plan based on the presumed ancient diet of wild plants and animals that various hominid species habitually consumed during the Paleolithic era—a period of about 2.5 million years duration that ended around 10,000 years ago with the development of agriculture. In common usage, such terms as the “Paleolithic diet” also refer to the actual ancestral human diet.[1][2] Centered on commonly available modern foods, the “contemporary” Paleolithic diet consists mainly of fish, grass-fed pasture raised meats, vegetables, fruit, roots, and nuts, and excludes grains, legumes, dairy products, salt, refined sugar, and processed oils

http://en.wikipedia.org/wiki/Paleo_diet

Ok – sounds a bit archaic right? Yes, maybe… but since I starting cooking Paleo I have really felt my energy level increase and who doesn’t like a lot of meat!? I admit, I don’t cook Paleo for every meal. As much as I love substituting Cauliflower for rice, it can be time consuming. So I have committed to one Paleo meal a day…. Dinner! And here is where I am going to record my Paleo Adventure.

Welcome to CookingPaleah. Get it, my name is Leah. My husband thought this up. Genius.