Since I decided to focus my diet more towards Paleo, I feel it is important to plan ahead so I don’t get stuck without food options in the kitchen. Tina eats a Paleo diet and plans her meals out every week; I used a typical week of hers as a guide, while I still try to figure all this out.
Here’s this week’s dinner plan:
- Sunday: Coconut Curry Beef
- Monday: Coconut Curry Leftovers
- Tuesday: Pad Thai Paleo
- Wednesday: Veggie Turkey Burgers
- Thursday: Veggie Turkey Burgers leftovers
- Friday: TBD
Grocery List
- Zucchini
- Mushrooms
- Ground turkey
- Almond Butter
- Almond Flour
- Almonds
- Almond milk
- Eggs
- Cucumber
- Sliced deli turkey
- Onion
- Apples
- Chuck roast
- Snap peas
- Coconut oil
- Greek yogurt
- Can of light Coconut milk
- Curry powder
- Pint of tomatoes
- Coconut milk
- Spinach
- Chicken
- Lime juice
- Spaghetti squash
And here are the recipes I plan to cook! (Honestly, I will be lucky if I make one of these… I usually do not cook, everrrrrr) Here’s to trying!
Coconut Curry Beef - Serves 6
Ingredients:
- 2 tablespoons vegetable oil
- 2 pounds beef chuck roast, cut into 2-inch pieces
- Salt
- 2 large onions, each cut into 8 wedges
- 4 cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh ginger
- 1 12-oz. can light coconut milk
- 2 tablespoons packed light brown sugar
- 1 tablespoon curry powder
- 1 teaspoon cayenne
- 1 pint cherry tomatoes
Preparation
1. In a large skillet, warm oil over medium-high heat. Sprinkle beef with salt and brown on all sides, in batches if necessary, about 8 minutes total. Transfer to slow cooker along with onions, garlic and ginger.
2. Whisk together coconut milk, brown sugar, curry powder and cayenne and pour over meat. Cover and cook on low until meat is fork-tender, 4 to 5 hours. Stir in cherry tomatoes and let them warm and soften in stew for 15 minutes. Adjust seasonings and serve.
Veggie Turkey Burgers
Ingredients:
- 1.3 pounds(20.8g) ground turkey
- 1/4 cup grated zucchini, water pressed from it (tip: use paper towels to remove moisture)
- 3/4 cup chopped mushrooms
- 1/2 cup chopped onion
- 1 tsp minced garlic
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil
- 1 egg
- 1 tsp garlic powder
- 1/4 cup almond flour
- Salt and pepper to taste
Directions:
- In a nonstick skillet, sauté mushrooms, onion, and garlic in olive oil until softened. Remove pan from heat.
- In a large mixing bowl, combine ground turkey, zucchini, Worcestershire sauce, garlic powder, egg, almond flour, and mushroom-onion mixture. Form into 5 patties.
- Preheat broiler. Place burgers on an aluminum foil-lined sheet, and broil, turning once, until browned on both sides and temperature registers at 165 degrees (about 10-12 minutes).
Paleo Pad Thai
Ingredients:
- 1 batch Sunshine Sauce (recipe follows)
- 2 large eggs
- 2 teaspoons coconut aminos
- 2 teaspoons plus 1 teaspoon coconut oil
- 1/2 medium onion, thinly sliced (about 1/2 cup)
- 1 cup snap peas, thinly sliced lengthwise
- 2 cups roasted spaghetti squash
- 6-8 ounces grilled chicken, diced
Directions:
Crack the eggs into a small bowl, and use a fork to scrambled them with the coconut aminos. Heat a large skillet over medium-high heat, about 3 minutes. Add 2 teaspoons coconut oil to the skillet, and when it’s melted, pour in the eggs and let them spread like a pancake. Reduce the heat to medium and over with a lid, letting the eggs cook until they’re set and beginning to brown on the bottom, about 3-4 minutes. Flip and lightly brown on the other side. Remove the eggs from the pan and cut into strips with a sharp knife.
Using the same pan, increase heat to medium-high and add 1 teaspoon coconut oil to the pan. Saute the onion and snap peas, stirring with a wooden spoon, until they’re crisp-tender, about 2 minutes. Add the spaghetti squash, chicken, and cooked egg to the pan and, stirring with a wooden spoon, cook until heated through, about 3 minutes.
Add the Sunshine Sauce to the pan and stir-fry until everything is well-blended and hot. Divide among two places, sprinkle with (optional) garnishes (chopped toasted cashews or almonds, sunflower seeds, sliced scallions, minced cilantro, a squeeze of lime juice), and dig in.
Sunshine Sauce Serves 2
Ingredients:
- 2 tablespoons lime juice
- 1 clove garlic, minced (about 1 teaspoon)
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon coconut aminos
- 1/4 teaspoon powdered ginger
- 1/2 teaspoon rice vinegar
- 1/4 cup sunflower butter (no sugar added)
- dash of cayenne pepper (optional)
- 1/4 cup coconut milk
Directions:
Place all ingredients except the coconut milk in the bowl of a food processor and whirl until well blended. Scrape down sides of the bowl with a rudder scrapper, then add the coconut milk. Process until it’s blended and smooth. Store covered in the fridge.
