May 16, 2014

Fruitbowl Friday

I came home to my parents' house to see this beauty on the counter. Now, that's a fruitbowl! There's actually another bowl of veggies behind it - you can see the yellow onion.

Whether I intend to assume the role or not, I always end up Executive Chef when I'm home and plan/cook meals for everyone. This time, they're all paleo-friendly with some non-paleo options for those not embracing the lifestyle. My step-dad just started - Welcome to the good life, Dayton! For those of you feeding non-paleos, this post may help with some ideas on how to make paleo-friendly meals for paleos and non-paleos. Everything with an asterisk was a non-paleo option. Everything else was paleo. I've also made it my goal to minimize grocery shopping and use the ingredients already in the house. It's actually fun to me to come up with meals with the ingredients on-hand.
Sunday (Mother's Day) dinner
  • Sunday (Mother's Day) dinner - Recipes and details here
  • Monday breakfast: Scrambled Eggs with Chicken Sausage or Bacon and fresh Mango pieces
  • Monday lunch: Stuffed Acorn Squash
    • This meal kind of came to be as I was cleaning out and organizing the refrigerator this morning. I found mushrooms and an onion on the verge of spoiling; there was an acorn squash in the bowl and ground beef in the freezer.
    • There were 4 of us eating, so I couldn't do what I originally planned because I cut the squash into quarters instead of halves; but, this recipe is written for stuffed squashes. 
    • Ingredients:
      • 1 acorn squash
      • olive oil
      • 2 cloves garlic, pressed
      • 1 onion, sliced
      • 1/2 cup mushrooms, sliced 
      • 1/4 cup balsamic vinegar, divided
      • 1 tomato, diced
      • ~1 lb. ground beef
      • sea salt
      • pepper
      • garlic herb goat cheese
    • Directions: Halve the acorn squash and remove the middle/seeds. Brush with olive oil and roast at 375 for 35 minutes. Meanwhile, heat olive oil in a large skillet. Add garlic and sautee for about 2 minutes, until softened. Add onion and mushrooms and sautee until softened. Add about 1/2 of the balsamic vinegar. Continue to cook down. Brown the ground beef in another pan; season with sea salt and pepper. Drain. Once they're pretty caramelized, add the tomato. Continue to stir occasionally. Add the ground beef to the vegetables once it's browned and the vegetables have completely softened. Add the rest of the ground beef. Stir together. 
    • Once the filling is combined, pull out the squash and fill with the ground beef mixture. Top with goat cheese crumbles. Bake for another 10 minutes. Serve!
  • Monday dinner: Espresso-Rubbed Porkchops with Sweet Potato Hash (Recipe Book), Roasted Asparagus, and Garlic-Herb Goat Cheese Tomatoes with Cheesy White Rice*
    • This dinner was a combination of so many flavors, but everything ended up really good. The tomatoes were a new invention and AWESOME! And, they're so simple. I made them because my newly-paleo step-dad doesn't like sweet potatoes and needed something else on his plate.
    • Recipe:
      • 2 tbsp. olive oil
      • 2 tomatoes, diced
      • 2 oz. garlic-herb goat cheese
      • Heat olive oil over medium heat. Add tomatoes and sautee until softened. Add goat cheese. Melt goat cheese into sauteed tomatoes, stirring constantly. Reduce heat to low and simmer for about 5-10 minutes.
    • Cheesy White Rice (Non-paleo) - This was an invention to re-use white rice from last night. Recipe:
    • 1 green onion, sliced
    • 4 tbsp. butter
    • 4 slices cheddar cheese
    • 1/4 cup grated fresh parmesan cheese
    • 2 slices swiss cheese
    • 1/2 cup milk
    • 1 cup leftover (or fresh) white rice
    • Heat butter over medium heat. Add green onion and sautee for 2-3 minutes. Add cheeses and melt. Add milk and continue stirring until a sauce has formed. Add the rice and mix until combined. Continue to sautee until the rest of dinner is prepared.
  • Tuesday breakfast: Waffles with Blueberry Sauce (Recipe Book) and Bacon
  • Tuesday lunch: Chipotle & Starbucks
  • Tuesday dinner: Dinner in the Tropics: Coconut Chicken Nuggets with Mango Dipping Sauce; Dessert: Chocolate-Covered Strawberries & Whipped Coconut Cream
  • Wednesday breakfast: Waffles with Sweet Potato Butter, Toasted Walnuts (Recipe here) & a little bit of Maple Syrup (Grade B) and Bacon 
    • I seriously LOVE this waffle recipe. It seems so sinful but is so healthy; and takes about 15 minutes! 
  • Wednesday lunch: Chicken Salad with Celery
  • Wednesday dinner: Rosemary Boneless Porkchops with Spring Mix Salad & Brussel Sprouts (Total time: 25 minutes)
    • Rosemary Boneless Porkchops: Heat olive oil in a skillet over medium heat. Season the meat with sea salt, pepper & rosemary. Cook the chops about 4 minutes on each side, then reduce heat and simmer for another 10-12 minutes, turning occasionally. 
    • Spring Mix Salad: I sliced strawberries and put it on top of spring mix lettuce/spinach with balsamic vinegar.
  • Thursday breakfast: Scrambled Eggs with 1/2 Orange & Maple Roasted Pecans
  • Thursday lunch: Sweet Potato Bacon Cakes with Salad with Honey Mustard Dressing (Recipe Book)
    • The Sweet Potato Bacon Cakes are awesome! I really enjoyed the flavor combination of sweet potatoes, bacon & green onions... something I would not have come up with on my own. And, they were surprisingly easy! I fried mine in the bacon grease.
All of the pictures are the paleo versions.

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