What's up, everyone?!
Sorry I missed last week! The power was out on Thursday so I just went to sleep really early and planned on posting on Friday, but it just entirely skipped my mind. I'm curious what you all did! Did you use an old plan? Make up you own meals? Let me know!
I'd love to see your favorite recipes, whether they're from me and you want me to schedule them more, or favorite ones from elsewhere that I can add to my recipe book and start scheduling!
I'm traveling for work soon and will have a whole bunch of stressful deadlines coming up. I'm committing to YOU that I'm not going to go nuts and spin off the rails. That said, I'll probably have one slice of deep dish in Chicago when I go! When in rome, right?
Have an amazing week, everyone!
Slow Cooker Coconut and Green Curry Pork - very few ingredients. You may want to use avocado oil in place of canola or vegetable oil, but there isn't really all that much in it. Really any high smoking point oil will do. Of course you can leave off the rice if you like and use cauliflower rice or whatever else.
Almost 5 Ingredient Pizza Spaghetti Pie - An old staple. Easy and delicious.
Baked Salmon II - Easy, few ingredients
Beef Vindaloo - a bit more complex, but worth it. in my opinion. If you like, multiple the spices by like 4 or 5 and make a big batch of the spice mix, and then you can just scoop it into some beef stew whenever you like!
Paleo Vegetable Curry - a bit more complex veggie dish this week. Really it could be the entire meal if you want a low protein day.
Grocery List
Canned and Jar Goods
☐ 1 cup Beef stock
☐ 15 cans coconut milk
☐ 1 (4-ounce) can or jar Thai green curry paste, such as Maesri or Thai Kitchen
☐ 6 oz Tomato paste
Dairy
☐ 3 eggs, whisked
Meat
☐ 1 1/2 lbs Beef stew meat (cut into 1 1/2 inch pieces)
☐ 1 pound italian sausage
☐ 1 (2- to 3-pound) boneless pork butt or pork shoulder
Miscellaneous
☐ (optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)
☐ 1 tsp Coconut aminos
☐ 2 tbsp Panaeng curry paste Oils and Dressings
☐ 1 tablespoon canola or vegetable oil
☐ 1 tbsp Coconut oil
☐ 10 tbsps olive oil
☐ 6 1/3 tbsps red wine vinegar
Pasta, Rice and Beans
☐ Cooked white or brown rice, for serving (optional)
Produce
☐ 2 teaspoons basil
☐ 1/2 Red bell pepper (thinly sliced)
☐ 1/2 yellow bell pepper (thinly sliced)
☐ 1 Head of broccoli (small, cut into florets)
☐ 1/2 cup cilantro
☐ 6 cloves garlic
☐ 4 Garlic cloves (minced)
☐ 1 tablespoon lemon juice
☐ 2 tsp Lime juice
☐ 1 1/2 onions
☐ 1 1/2 yellow onions
☐ 1 tablespoon fresh parsley, chopped
☐ 1/2 lb Sweet potatoes (cut into 1 inch cubes)
☐ 2 pounds medium red potatoes, scrubbed and cut into sixths
☐ 1 large spaghetti squash (about 600 grams)
☐ 1 Yellow squash (small, chopped)
☐ 1 Large tomato (diced)
Sauces and Condiments
☐ 1 cup pizza sauce (no sugar added)
Seafood
☐ 2 (6 ounce) fillets salmon
Spices and Seasonings
☐ 1 Bay leaf
☐ 1 tsp Cayenne pepper
☐ 1/2 tsp Ground cinnamon
☐ 1/2 tsp Ground coriander
☐ 1/2 tsp Ground cumin
☐ 1 tbsp Ground ginger
☐ 1/2 tsp Ground mustard
☐ 1 tsp Paprika
☐ 1 tsp Turmeric
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Recipe: Slow Cooker Coconut and Green Curry Pork | Kitchn
Uncategorized
Makes Serves 6 to 8 Source Thekitchn.com
Ingredients
1 (2- to 3-pound) boneless pork butt or pork shoulder
2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 tablespoon canola or vegetable oil
1 (4-ounce) can or jar Thai green curry paste, such as Maesri or Thai Kitchen
1 (13.5-ounce) can unsweetened coconut milk
2 pounds medium red potatoes, scrubbed and cut into sixths
Cooked white or brown rice, for serving (optional)
1/4 cup chopped fresh cilantro, for garnish (optional)
Directions
Arrange a rack in the middle of the oven and heat the broiler to high. Cut the pork into 4 pieces, place on a rimmed baking sheet, and season all over with 1 1/2 teaspoons of the salt and pepper. Broil, flipping the pork halfway through, until well-browned, 15 to 20 minutes total.
Meanwhile, heat the oil in a medium, high-sided skillet over medium-high heat until shimmering. Add the curry paste and cook, stirring frequently, until the paste smells aromatic and has absorbed most of the oil, 3 to 5 minutes. Whisk in the coconut milk and cook until it begins to bubble, 2 to 3 minutes.
Place the cut potatoes in a 6-quart or larger slow cooker. Sprinkle with the remaining 1/2 teaspoon salt. Top with the browned pork, and pour the hot curry mixture over it.
Cover and cook on the low setting until the pork is very tender and shreds easily, 6 to 8 hours. Transfer the meat to a rimmed baking sheet. Use 2 forks to pull the meat apart, and discard the fat. Return the meat to the slow cooker and stir to combine with the potatoes and sauce.
Serve the pork and potatoes over white or brown rice, and top with fresh cilantro.
Almost 5 Ingredient Pizza Spaghetti Pie
Pork
Prep 25 mins Cook 1 hour Makes 3-4 Source Paleomg.com
Ingredients
1 large spaghetti squash (about 600 grams)
1 pound italian sausage
½ yellow onion, diced
1 cup pizza sauce (no sugar added)
1 teaspoon dried basil
salt and pepper, to taste
3 eggs, whisked
(optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)
Directions
-
Preheat oven to 400 degrees.
-
Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
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Once squash is done cooking, remove threads and place in an 8×8 greased baking dish.
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Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
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Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
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Add sausage mixture to the 8×8 dish and mix well with spaghetti squash threads.
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Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
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Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
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Let rest for 5 minutes before serving.
Baked Salmon II
Seafood
Prep 15 m Cook 45 m Difficulty Easy Source M.allrecipes.com
Ingredients
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon
Directions
-
In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
-
Preheat oven to 375 degrees F (190 degrees C).
-
Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
Beef Vindaloo
Uncategorized
Makes 2 Source Ultimatepaleoguide.com
Ingredients
For Beef:
1 1/2 lbs Beef stew meat (cut into 1 1/2 inch pieces)
1/3 cup Red wine vinegar
2 tbsp olive oil
1 tsp Sea salt
For Vindaloo
2 tbsp olive oil (divided)
1 Onion (finely sliced)
1/2 Onion (chopped)
4 Garlic cloves (minced)
1 tbsp Ground ginger
1/2 tsp Ground mustard
1/2 tsp Ground cumin
1 tsp Turmeric
1 tsp Cayenne pepper
1/2 tsp Ground coriander
1 tsp Paprika
1/2 tsp Ground cinnamon
6 oz Tomato paste
1 cup Beef stock
1 Large tomato (diced)
1 tbsp Red wine vinegar
1 Bay leaf
1/2 lb Sweet potatoes (cut into 1 inch cubes)
Sea salt (to taste)
Black pepper (to taste)
Directions
Marinate the beef: In a large bowl, whisk together 1/3 cup red wine vinegar, 2 tbsp olive oil, and 1 tsp sea salt. Add the beef chunks and toss to coat. Cover with plastic wrap and place in the refrigerator overnight to marinate (or at least 8 hours).
Preheat the oven to 350 degrees F.
Add the 1/2 chopped onion, 4 garlic cloves, ground ginger, ground mustard, ground cumin, turmeric, cayenne pepper, ground coriander, paprika, and ground cinnamon to a food processor. Blend until it forms a paste. Set aside.
Heat 1 tbsp of olive oil in an oven safe skillet over medium high heat. Drain the marinade from the beef. Add the beef to the pan in two batches and brown, about 3 to 4 minutes per side. Remove from the pan and set aside.
Reduce the heat to medium. Add the onions and cook until they become translucent, about 5 to 7 minutes.
Add the spice paste and cook, stirring constantly, for 1 to 2 minutes, until the spices become fragrant. Add the tomato paste and cook for an additional 2 minutes, stirring constantly.
Add the beef stock and stir well to combine all the ingredients.
Add the beef back to the pan. Add the tomatoes, red wine vinegar, bay leaf, and sweet potatoes. Transfer the entire pan to the oven and bake for 60 minutes.
After 60 minutes, remove from the oven. Season with salt and pepper to taste.
Serve and enjoy!
Paleo Vegetable Curry
Uncategorized
Makes 4 Source Ultimatepaleoguide.com
Ingredients
1 tbsp Coconut oil
2 tbsp Panaeng curry paste
1 yellow onion (medium, diced)
4 cloves garlic (minced)
1/2 Red bell pepper (thinly sliced)
1/2 yellow bell pepper (thinly sliced)
1 Yellow squash (small, chopped)
1 Head of broccoli (small, cut into florets)
1 14 oz can Coconut milk
1 tsp Coconut aminos
Salt (to taste)
2 tsp Lime juice
1/4 cup Cilantro (chopped)
Directions
Melt the coconut oil in a large pan over medium heat.
Add the curry paste and cook for 2-3 minutes, stirring frequently.
Add the onion and garlic to the pan, along with a dash of salt, and sauté for 4-5 minutes.
Stir in the bell peppers, squash, and broccoli.
Sauté for 2-3 minutes more.
Add the coconut milk and coconut aminos to the pan and bring to a simmer.
Cook for 10-15 minutes until the coconut milk has thickened slightly and the vegetables are tender.
Adjust salt to taste.
Remove from heat and stir in the lime juice.
Top with cilantro to serve.
Submitted September 08, 2017 at 07:32AM by Lereas http://ift.tt/2wMVCwE primalmealplan
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