Paleo Shopping List Week of 2.3.13

Most of the time I don’t fit the classic law school Type A personality.  I am far from a perfectionist, more of a “get-it-done-as-fast-as-possible-so-I- can-go-enjoy-myself”-ist. While stubborn, I’m not too competitive nor do I care about being at the top.

ImageMost days, I wear gym clothes anywhere I am allowed to and don’t bother doing my hair. But when it comes to keeping things organized, that’s where the Type A can be seen. I wasn’t always that way. I had a messy room and an unmade bed just like the rest of them. Then something hit me, and now I’m one of those people who finds cleaning and organizing “relaxing” from the kitchen, to the bathroom to my grocery list.

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yes, I said it. I organize my grocery list. I classify it into the different sections of the store so it’s easier to find thing. Don’t judge me.

It’s lucky for you, really, because I just so happen to have made one for all the Paleo meals I will be making this week, which include:

Blueberry Lemon Breakfast Cake

Buffalo Chicken Wraps with Mashed Cauliflower

Crockpot Balsamic Date Beef Shank with Sauteed Red Cabbage with Apple and Onion

Citrus Scallop Salad with Balsamic Green Bean Reduction

Miscellaneous Snacks.

I’ll post the recipes and pictures as I create them, but in case you want a mindless week of cooking and creating, you may wanna head to the store for the following:

MEAT

1 lb scallops

12 Eggs (Two Dozen if you want Hard Boiled Eggs for a Snack)

½ lb chicken thighs

1lb beef roast

1lb chicken breasts

PRODUCE

1 Orange

3 Avocados

Two Pints Cherry Tomatoes

1 Bushel Green Onions

1 Cauliflower

1 Red Cabbage

Broccoli

1 Lime

3 Lemons

1 Grapefruit

5 Apples of your choice

1 Green Apple

1 Red Onion

1 Yellow Onion

Handful of Cilantro

Dates

Butter Lettuce

Cucumber

Bell Pepper

Green Beans

Sweet Potato

FROZEN

Blueberries

NUTS

Almond Butter (I prefer Justin’s Original or Justin’s Maple Almond)

Pistachios

 

SPICES

Garlic Powder

Onion Powder

Paprika

Rosemary

MISC.

1 15 Ounce Can Tomato Sauce

Balsamic Vinegar

Coconut Oil

Apple Cider Vinegar

Salt

Pepper

Baking Soda

Maple Syrup

Vanilla Extract

Honey

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Keepin’ Cozy in the Snow: Paleo Shepard’s Pie

The beautiful 60+ degree weekend we had is but a memory and it has been replaced with cold, wet snow. Tomorrow morning I will most likely wake up to this view out the back of my apartment complex.ImageOctober, 2012

To try to stay warm and cozy I decided to whip up a quick Shepard’s Pie (Paleo style, of course).

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Paleo Shepard’s Pie*

1lb ground beef (I used 1.25 lbs because I like meat)

1 Onion, diced

2 cloves garlic, finely chopped

2 parsnips

1 carrot

1 cup mushrooms (I didn’t use them in mine because someone I share my meals with hates them, but I think they would be good to add)

1 Tablespoon freshly chopped Sage

1 Tablespoon freshly chopped Rosemary

1 Tablespoon freshly chopped Thyme

1/2 cup chicken broth

1 Tablespoon Potato Starch (sold in the cooking isle, right by corn starch)

1 head of cauliflower

1 egg

salt and pepper

1. Brown beef in large sauté pan

2. Add parsnips, carrots, mushrooms, onions and garlic. Let cook for about 3 minutes

3. Add 1/2 cup chicken broth and cook until parsnips/carrots are soft. Add about 3/4 of the herbs and mix. Pour mixture into oven safe dish.

4. Steam Cauliflower, when soft use potato masher to lightly mash

5. Add 1 egg and potato starch and remainder of herbs to mashed cauliflower and stir

6. Spread cauliflower mixture on top of the meat/veggie mixture.

7. Put in the oven for about 10 minutes or until the top is slightly browned.

8. Put a heaping portion on your plate and cozy up under some blankets to fight the cold!

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* recipe adapted from Health-Bent

Burger, with a side of abs.

Sometimes a “classic” just isn’t good enough. While at it’s core it’s still great, it’s just gotten a little dull and outdated, in need of some vamping up.

And that’s where I come in.

While I’m a strong believer that you work your core the best just doing full body weights, I wanted to show my abs some extra love at the end of my workout. Normal sit-ups and planks, while classic,  only do so much and can get old fast, so I switched it up.

(You should be able to youtube all the exercises, or just ask!)

AbDay SwagDay

30 SuitCase Situps with 15lb dumbbell

30 Russian Twists with 15 lb dumbbell

30 Pushouts with 15 lb dumbbell

30 Plank up/downs

15 Hanging leg raises

 

REPEAT 3 TIMES

and then don’t laugh for a whole 24 hours because it will hurt.

 

After that, I was pretty starving and all I could think about was a juicy burger.  And I knew just the one I wanted.

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Jalapeno Burger with Sweet Potato Buns*

BURGER:

1 Jalapeno Pepper

1 tsp paprika

tsp onion powder

Pinch of good salt

1lb ground bison

  1. Mix it all together and grill (or cook stove top with some coconut oil)
  2. Tip: When cooking burgers put a little thumb print in the middle to allow for even cooking

 

BUN:

3 Eggs

2 tsp coconut flour

½ teaspoon cinnamon

¼ teasponn ground ginger

¼ teaspoon good salt

2 cups of shredded sweet potato

Coconut oil for cooking

  1. Shred the sweet potatoes using either a food processor or a hand shredder (extra workout!)
  2. In a medium bowl, mix the eggs, coconut flour, cinnamon, ground ginger, sea salt and sweet potato until everything is covered and mixed.
  3. Heat coconut oil in a pan. Shape sweet potato mixture into  cakes about 5 inches in diameter and fry ‘em up.

Who said a classic is always better?

* Recipe by Diane Sanfillipo

 

Paleo Spicy Orange Chicken

I was going to do a “What I Ate Wednesdays (WIAW) “ to give people ideas on how to stay Paleo all day,  but my food photography skills are still developing and everything looked like a shiny pile of mush, so I’ll save that for next week and practice in the meantime.

Originally I was going to lift this morning, but the weather was so warm (by that I mean over 20 degrees) so I decided to head outside for a run and move my weight training until tonight.

Why yes, I am listening to a book on tape while I run. Nerding out!

Why yes, I am listening to a book on tape while I run. Nerding out!

Since I’m recovering from a cold I didn’t push it too hard, just enjoyed the sunshine and not having to run with a million layers on.

I came back starving and with little time before I had to head to class. Luckily I had been good about meal prep last night, so I was able to pop some spaghetti squash with meatballs in the microwave. While eating I watched a webinar on Sugar Sweetened Beverages and the Ban in NYC (write up coming on Friday), then headed off to class.

Last night, I decided I wanted something spicy and citrusy so I whipped up some Paleo Orange Chicken. I’ve never been a huge fan of Chinese Food, I always found it left me feeling greasy and tired, so that wasn’t too hard to drop when I started eating Paleo. If you are a big fan, or even if you aren’t, I recommend making this recipe.

Total prep time of maybe 5 minutes.

Total prep time of maybe 5 minutes.

It’s incredibly simple to make, only required two pans, but absolutely delicious.

Paleo Spicy Orange Chicken

Paleo Spicy Orange Chick

Paleo Spicy Orange Chicken*

1lb chicken thighs

3 bushels of green onions cut up

2 Tangelos (or oranges or tangerines) (zest one,  juice them both)

2tsp fresh ground/zested ginger

1tsp siracha

1tp Worchestor Sauce (or if you don’t have a soy allergy like me, Gluten Free Soy Sauce)

2 tbs coconut oil

Dash of red pepper (optional)

  1. Cut up raw chicken thighs into bite size pieces
  2. Heat Coconut Oil in a pan and add chicken thighs (if you like spicy things add the red pepper)
  3. Add zest from Tangelo, juice from Tangelo, Ground Ginger, Siracha and Worchester sauce to a separate pan
  4. Put on low simmer, stirring occasionally
  5. Once chicken has cooked add it to the orange sauce
  6. Cook a bit longer for about two minutes
  7. Then pour chicken and sauce onto a mix of the green onions and spinach
  8. Enjoy 🙂

* This recipe adapted from Health Bent to accommodate my soy allergy.

 

Paleo Double Chocolate Coconut Almond Cookies

Sometimes on a Saturday night a girl wants a challenge…a mystery to solve.

She wants something dark, with a little bit of sweetness, that’s not too nutty.

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I had already had way too many cookies at this point.

I was feeling in that mood last night, so I decided to head to the kitchen to create some  chocolatey (what? That’s not a word?) goodness. Paleo of course.

It took me a couple tries, but after some feedback from my loyal taste testers I think I finally got it right. I present you with: Paleo Double Chocolate Coconut Almond Cookies. Why Paleo? Well you will just have to check back tomorrow to find out 😉

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Don’t worry, my mom already told me I need better pictures. I’m getting right on it, Mom!

 

Paleo Double Chocolate Coconut Almond Cookies

1 ½  cups Almond Flour

¼ cup Coconut Flour

2 tbs cocoa powder

1 tsp baking soda

pinch of Himalayan pink salt

2 eggs

4 tbs Grass Fed Butter (Melted)

½ cup Organic Maple Syrup

2tsp Vanilla Extract

1/2cp Shredded Coconut Flakes

¼ cup Chocolate Chips (make sure they are 70% Cacao or higher NOT semi-sweet or milk chocolate)

¼ cup Slivered or Sliced Almonds

  1. Heat oven to 350 degrees.
  2. Mix the Almond Flour, Coconut Flour, Cocoa Powder, Baking Soda and Salt in a bowl.
  3. Then add in the eggs, maple syrup, vanilla extract, coconut flakes, chocolate chips and almonds. Stir
  4. Melt the butter in the microwave in a separate bowl for about 15-20 seconds.
  5. Mix the melted butter in with the rest of the ingrediants
  6. Rub a bit of coconut oil on a baking sheet
  7. Spoon out bits of cookie dough, remembering they will expand so don’t put them too close together.
  8. Cook for 20 minutes or until they are the consistency you want.
  9. Enjoy 🙂

Note: These make chewier cookies. If  you want them more fluffy, instead of 1/4 cup coconut flour just do all almond flour.

It will definitely satisfy any dark chocolate cravings you may be having!