I grocery shop on Sunday afternoon and Friday on the way home from work, so my plan goes Sunday Dinner - Sunday Lunch. It just works for me, because we only have so much storage space for ingredients both in the cabinets and refrigerator. You'll also notice, on the weekend, I tend to try to eat up any leftovers we've got hanging around. I've combined all of the ingredients into one list for ease, and apologize if it doesn't work perfectly for you and your family:
MEAL PLAN: Sunday Dinner - Sunday Lunch
Sunday:
Dinner - Paleo Cabbage Rolls, Mashed Rutabaga
With these adjustments:
- Boil the cabbage longer than 2 minutes - I think like 5 should work. You want the inner leaves to get cooked, too. I had to put the inner part of the cabbage in the micro to get them to steam. Not ideal.
- Cut the thick spine out of the cabbage leaves before stuffing them. Pro-tip from my hubs, the expert. - Use toothpicks to keep the rolls shut, if needed. - Cover with foil before baking: my leaves got a little charred. They should be more "steamed" than broiled. - You should only need about 1 1/2 hours to bake them. They were done at the 1 1/2 hour mark, even though the recipe said 2 hours.
Monday:
Breakfast - 2 scrambled eggs with garlic and spinach.
Lunch - Leftover Paleo Cabbage Rolls and Mashed Rutabaga
- I picked the beef out of the cabbage.
Dinner - Paleo Crock Pot Lasagna
- Do not add honey to the marinara. I added an equal amount of ACV instead.
Tuesday:
Breakfast - 2 scrambled eggs with garlic and spinach.
Lunch - Leftover Paleo Crock Pot Lasagna
- I added a 1/2 a takeout portion of salt.
Dinner - Easy Paleo Chicken Curry, Quinoa
- Omit the mushrooms to be candida-safe
- Use coconut oil instead of ghee
- Add 1-2 tsp of Curry powder
Wednesday:
Breakfast - 2 scrambled eggs with garlic and spinach.
Lunch - Leftover Easy Paleo Chicken Curry, Quinoa
Dinner - Dinner: Steak with Cauli "Rice" and Mustard Greens (scroll down to find this recipe)
- Omit Pineapple Juice
- Marinating as one whole piece, and will cut into strips before cooking.
- Use coconut or olive oil instead of peanut oil
- My grocery didn't have any mustard greens, so I used collards. You can also use kale.
Thursday:
Breakfast - 2 scrambled eggs with chopped tomato, and 1/2 an avocado
Lunch - Leftover Paleo Crock Pot Lasagna, 1/2 an avocado
- I added a 1/2 a takeout portion of salt.
- Use only green peppers - no red or yellow (they contain more sugar, supposedly)
- Top with a sliced avocado instead of making the cream.
- Omit aminos.
Friday:
Breakfast - 2 scrambled eggs with chopped tomato, and 1/2 an avocado
Lunch: Leftover Chicken Fajita Bowl, Mexican Quinoa
Dinner: Paleo Italian Meatloaf, Mashed Cauliflower, Roasted Brussel Sprouts
- Sub Green Pepper for the Roasted Red Pepper
- You may use coconut flour instead of almond flour.
- Add 2 TBSP warm coconut milk to cauliflower in food processor.
Saturday:
Breakfast: Leftover Steak with Cauli "Rice" and Mustard Greens
- Picked the steak out and only ate that.
Snack: Hand full of seeds (sunflower/pepitas)
Lunch: Leftover Paleo Italian Meatloaf
Dinner: Chili, Paleo Cornbread
- Use 1 lb lean ground beef, and 1 lb stew beef
- Add 1/2 c. diced celery and 1 diced zucchini to step #1
- Add 1 t. unsweetened cocoa in step #3
- Simmer for about 2 hours.
Sunday:
Breakfast: Leftover Mexican Quinoa
Lunch: Treated myself at the movies, and had popcorn, no butter. Not on plan. Oh well.
Dinner: Leftover Chili
**Note: I also kept celery sticks and cut up cucumbers on hand for snacks throughout the week. Snacks are where I fail on diets, so it's vital to my personal success to have these on hand, along with seeds and nuts, or I will fall off the wagon entirely. I've included these in the grocery list, but swap out as you see fit.
Get your grocery list HERE.
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