Sunday, July 9, 2023

Weekly Food Menu - 7.10.23 to 7.16.23 (Clean Eating)

 

Healthy Eating Weekly Food Menu

Monday: 7/10/23
Meal 1: Yellow Squash Frittata with Sausage and Coffee with French Vanilla Nutpod
Meal 2: Leftover dinner  
Meal 3: Rachel’s Quick N’ Crispy Ground Turkey Tostadas with Picked Onions

Tuesday: 7/11/23
Meal 1: Yellow Squash Frittata with Sausage and Coffee with French Vanilla Nutpod
Meal 2: Leftover dinner  
Meal 3: Quick Steak + Shrimp Skillet (Substituting Chicken Breast)

Wednesday: 7/12/23
Meal 1: Yellow Squash Frittata with Sausage and Coffee with French Vanilla Nutpod
Meal 2: Leftover dinner  
Meal 3: Fresh Corn and Zucchini Salad

Thursday: 7/13/23
Meal 1: Yellow Squash Frittata with Sausage and Coffee with French Vanilla Nutpod
Meal 2: Leftover dinner  
Meal 3: CFC Favorite Crunch Kale Salad with Grilled Chicken Thighs 
Recipe Link: https://cleanfoodcrush.com/grilled-chicken-zoodle-bowls-with-tomato-basil-sauce/ (For Grilled Chicken Marinate Recipe) 

Friday: 7/14/23
Meal 1: Spinach + Mushroom Egg Muffins 
Meal 2: Leftover dinner  
Meal 3: Baseball Game - Will eat dinner at the ball park

Saturday: 7/15/23
Meal 1: Meal 1: Spinach + Mushroom Egg Muffins 
Meal 2: Leftover dinner  
Meal 3: Steak + Vine-Ripened Tomato Salad (Substitute Chicken Breast)

Sunday: 7/16/23
Meal 1: Meal 1: Spinach + Mushroom Egg Muffins 
Meal 2: Leftover dinner  
Meal 3: Leftovers from the week 

Snacks and Sweet Treats:
Unsweetened Herbal Nighttime Tea

We are entering into week 2 of July which means the heat wave is coming and staying, we were lucky this week to have a little bit of a break but now it’s coming back with a vengeance.  Looking forward to another healthy week, trying to keep it on the lower carb end for most meals but also making sure we are eating enough veggies to keep us healthy.  I will be posting and sharing these recipes daily in my Facebook group, so be on the lookout for them if you are in the group.  If you are not there is a link on the right hand side to join the group, we would love to have you! Hope everyone has a wonderful healthy week, stay cool and hydrated!!!

Sunday, July 2, 2023

Weekly Food Menu - 7.3.23 to 7.9.23 (Paleo/Whole30/Keto)

 

Healthy Eating Weekly Food Menu

Monday: 7/3/23
Meal 1: Egg White and Turkey Breakfast Skillet with Coffee and Nutpod 
Meal 2: Leftover dinner  
Meal 3: Air Fryer Chicken and Veggies with Cauliflower Rice and Avocado 

Tuesday: 7/4/23
Meal 1: Egg White and Turkey Breakfast Skillet with Coffee and Nutpod 
Meal 2: Leftover dinner  
Meal 3: Grilled Buffalo Wings with Mixed Green Salad with tomatoes, avocado, green bell peppers and cucumbers with Tessemae’s Creamy Ranch dressing

Wednesday: 7/5/23
Meal 1: Egg White and Turkey Breakfast Skillet with Coffee and Nutpod 
Meal 2: Leftover dinner   
Meal 3: Asado Chicken Breast with Sautéed Lemon Zucchini 

Thursday: 7/6/23
Meal 1: Egg White and Turkey Breakfast Skillet with Coffee and Nutpod 
Meal 2: Leftover dinner   
Meal 3: Blackened Chicken Salad with Avocado 

Friday: 7/7/23
Meal 1: Egg White and Turkey Breakfast Skillet with Coffee and Nutpod 
Meal 2: Leftover dinner   
Meal 3: Sheet Pan Shrimp Fajitas (Swapping out Chicken Breast for Shrimp)

Saturday: 7/8/23
Meal 1: Egg White and Turkey Breakfast Skillet with Coffee and Nutpod 
Meal 2: Leftover dinner   
Meal 3: Instant Pot Spaghetti Squash with Meat Sauce

Sunday: 7/9/23
Meal 1: Egg White and Turkey Breakfast Skillet with Coffee and Nutpod 
Meal 2: Leftover dinner   
Meal 3: Mexican Zucchini Beef (Swap out Ground Turkey)

Snacks and Sweet Treats:
Unsweetened Herbal Nighttime Tea
Peanut Butter and Celery
Mini Bell Peppers with Hummus - https://paleogrubs.com/low-carb-paleo-snacks (#7 on the list)
Recipe below: 

Mini Bell Peppers with Hummus
Servings: 4-6     Difficulty: Easy
Ingredients:
  • 16-20 mini bell peppers
  • 2 medium zucchini, peeled and chopped
  • 3 tbsp tahini
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic, chopped
  • 1 tbsp fresh lemon juice
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • Pinch of paprika
Directions:
  1. Trim off the stems off the bell peppers and remove the seeds. Set aside.
  2. Add all of the Ingredients except the bell peppers into a food processor and blend until smooth, scraping down the sides as necessary. Adjust levels of lemon juice and tahini to taste. Refrigerate for 30 minutes.

    3. Transfer the hummus to a bag and pipe into the bell peppers. Serve cold.

July has arrived which means we are half way through the year already, doesn't it seem that the years are going by faster and faster.  I'm just waiting for the heat to calm down a bit and for the fall weather to start rolling in...I know I know it's still too early for that.  I'm just glad the heat wave has passed us at least for a bit as last week was dead awful.  With the heat I tend to not eat as much during the summers especially heavy meals as I just don't like feeling bloated all the time so the next few weeks I'm going to be cutting back on my carbs or limiting them and focus on litter meals to hopefully help get the bloat away.  I'm also going to focus on drinking more water, my goal is 1 gallon a day for this month and that will help fill me and get rid of the toxins too. Looking forward to this weeks meal plan as there are lots of yummy lower carb recipes yet they are still Paleo friendly by being gluten-free and dairy free. Hope everyone has an amazing week, stay cool and stay hydrated!!!

Sunday, June 25, 2023

Weekly Food Menu - 6.26.23 to 7.2.23 (Paleo/Whole30/Keto)

 

Healthy Eating Weekly Food Menu

Monday: 6/26/23
Meal 1: Rosemary Sausage and Sweet Potato Hash 
Meal 2: Leftover dinner  
Meal 3: Korean BBQ Chicken with Garlic Herb Mashed Cauliflower 

Tuesday: 6/26/23
Meal 1: Rosemary Sausage and Sweet Potato Hash 
Meal 2: Leftover dinner   
Meal 3: Margarita Chicken with Honey Dijon Potato Salad

Wednesday: 6/27/23
Meal 1: Rosemary Sausage and Sweet Potato Hash 
Meal 2: Leftover dinner   
Meal 3: One Skillet Sausage with Veggies and “Rice”

Thursday: 6/28/23
Meal 1: Rosemary Sausage and Sweet Potato Hash 
Meal 2: Leftover dinner   
Meal 3: Best Ever Paleo Chicken Marinate with Cauliflower Potato Salad

Friday: 6/29/23
Meal 1: Egg White and Turkey Breakfast Skillet with Coffee and Nutpod 
Meal 2: Leftover dinner   
Meal 3: Sushi from Market Street 

Saturday: 7/1/23
Meal 1: Egg White and Turkey Breakfast Skillet with Coffee and Nutpod 
Meal 2: Leftover dinner   
Meal 3: One Skillet Creamed Spinach Chicken with Cauliflower Rice 

Sunday: 7/2/23
Meal 1: Egg White and Turkey Breakfast Skillet with Coffee and Nutpod 
Meal 2: Leftover dinner   
Meal 3: Leftovers from the week 

Snacks and Sweet Treats:
Unsweetened Herbal Nighttime Tea

Last week of June, this summer is flying by quickly and the heat is ramping up here in Texas.  I’m always trying to find quick and easy recipes but also that don’t require me turning on our oven as that heats up our house and feels like it never cools down.  This week I decided to add a few more low carb/keto recipes as I have been feeling so full and bloated the last two weeks.  I’m not cutting out all carbs but definitely cutting back this week and going to stick with eating Paleo to help with my stomach.  Looking forward to a heathy week all around between going to the gym and eating clean all week plus making sure I get in my water intake as it’s going to necessary to hydrate more this week. Hope everyone has a fantastic week, good luck getting your cook on and make sure to have fun and enjoy all the yummy recipes. 

Monday, May 29, 2023

Weekly Food Menu 5.29.23 to 6.4.23 (Paleo/Whole30)

 

Healthy Eating Weekly Food Menu

Monday: 5/29/23
Meal 1: Trader Joe’s Gluten Free Pancakes and Fruit with Coffee and French Vanilla Nutpod
Meal 2: Leftover dinner  
Meal 3: Chicken Fajita Bake with Almond Flour Tortillas

Tuesday: 5/30/23
Meal 1: Sweet Potato Hash with Bacon and Summer Veggies with Coffee and Nutpod
Meal 2: Leftover dinner   
Meal 3: Healthy 20-minute Korean Beef Bowls with Cauliflower Rice 

Wednesday: 5/31/23
Meal 1: Sweet Potato Hash with Bacon and Summer Veggies with Coffee and Nutpod
Meal 2: Leftover dinner   
Meal 3: Healthy Marinated Chicken Stir-Fry

Thursday: 6/1/23
Meal 1: Sweet Potato Hash with Bacon and Summer Veggies with Coffee and Nutpod
Meal 2: Leftover dinner   
Meal 3: Smoky Paleo Slow Cooker BBQ Chicken with Baked Potatoes 

Friday: 6/2/23
Meal 1: Sweet Potato Hash with Bacon and Summer Veggies with Coffee and Nutpod
Meal 2: Leftover dinner   
Meal 3: Honey BBQ Chicken Skewers and BLT Potato Salad

Saturday: 6/3/23
Meal 1: Eggs with Chicken or Turkey Sausage with sautéed spinach with Coffee and Nutpod
Meal 2: Leftover dinner   
Meal 3: Paleo Egg Roll in a Bowl with Chicken

Sunday: 6/4/23
Meal 1: Eggs with Chicken or Turkey Sausage with sautéed spinach with Coffee and Nutpod
Meal 2: Leftover dinner   
Meal 3: Loaded Keto Burger and Rich and Creamy Keto Coleslaw 

Snacks and Sweet Treats:
Unsweetened Herbal Nighttime Tea

It’s officially summer time for us, we are looking forward to a much earned and deserved break.  It’s been a rough year for us lots going on good and bad, we all need sometime to wind down and enjoy the summer.  It’s been a while since I have been cooking in my kitchen and I miss it so much, I miss the fresh ingredients and home cooked delicious meals. Looking forward to getting back on a normal schedule and enjoying some BBQ summer foods.  Hope everyone has an awesome healthy week ahead, make good food choices as I need to do the same and enjoy!!!

Thursday, May 4, 2023

New Recipe - Paleo Instant Pot Greek Chicken Thighs

 

Paleo Instant Pot Greek Chicken Thighs  

Servings: 4
Paleo, Whole30, Clean Eating and Keto 

Equipment Needed: Instant Pot

Ingredients:
For the marinade/sauce
2 tbsp Avocado Oil or Olive Oil  
2 tbsp Oregano 
1/4 tsp Salt
1/4 tsp Pepper
1 lemon, juiced 
2 lbs Boneless Skinless Chicken Thighs

10 oz Jar of Organic Pitted Kalamata Olives  - do not drain 

Directions:
1.  Place all the marinade ingredients in a zip lock bag, add the chicken thighs to the bag, close it and mix everything together until well coated. Let marinade for a minimum of 30 minutes or up to overnight in the fridge.

2.  Add the marinaded chicken and any juices into the base of the Instant Pot, then add the jar of pitted Kalamata olives with the juice from the jar, stir together until everything is coated. 

3.  Cover your Instant Pot with the lid and set the valve to the “Sealing” position.  Select the “Manual” or “Pressure Cook” button, select high pressure and set time for 10 minutes.  Do not release pressure once it’s done cooking, let it steam release naturally for about 10 minutes.  

6.  After 10 minutes do a quick release if the seal is still closed on top, be careful when opening the valve to release any leftover pressure. Once opened make sure to check the temperature of the chicken as it should be 165 degrees inside for it to be ready to eat.  You can serve it at this point with a side.

Side note:  If there is too much liquid, you can add an extra step by selecting “Sauté” again and cooking for another 5 to 10 minutes and letting the liquid reduce or you can add a mixture of 1 tbsp Tapioca Four and Water to thicken it a bit to make more like a sauce. 

Enjoy!!!!

Here is the link the original recipe that is made in one pan vs the Instant Pot. - https://realsimplegood.com/one-pan-greek-chicken-dinner/

New Recipe - Paleo Instant Pot Chicken Breast

 

Paleo Instant Pot Chicken Breast  

Servings: 8
Paleo, Whole30, Clean Eating and Keto 

Equipment Needed: Instant Pot and Trivet, Tongs, Plate

Ingredients:
2 tbsp Avocado Oil or Olive Oil - Divided 
1 tsp Salt
1/2 tsp Pepper
1 Tbsp Smoked Paprika 
1 Tbsp Garlic Powder
1 Tbsp Italian Seasoning 
4 Chicken Breast (Just over 2 lbs)
1 cup Chicken Broth 

Directions:
1.  In a small bowl mix all the spices together and set aside

2.  Place chicken breast on a plate and coat both sides with 1 tbsp of avocado or olive oil, add the spice mix to the chicken and rub on both sides to coat it.

3.  Select the “Sauté” setting on the Instant Pot, add the other 1 tbsp of oil into the base of the Instant Pot and when “Hot” brown the chicken breast for 2 minutes on each side. Then remove the chicken and place on a place and put a side.

4. Add the chicken stock to the bottom and stir it around to scrape any bits of the seasoning that is stuck to the bottom.  Then place the trivet inside the pot in the chicken broth.  Place the chicken back in the pot on the trivet, it should be just sitting on top of the liquid and not submerged.

5. Cover your Instant Pot with the lid and set the valve to the “Sealing” position.  Select the “Manual” or “Pressure Cook” button, select high pressure and set time for 6 minutes.  Do not release pressure once it’s done cooking, let it steam release naturally for about 20 minutes.  This will help continue cooking the chicken and keep all the moisture and juices in the breasts.  

6.  After 20 minutes do a quick release if the seal is still closed on top, be careful when opening the valve to release any leftover pressure. Once opened make sure to check the temperature of the chicken as it should be 165 degrees inside for it to be ready to eat.  You can serve it at this point with a side or let it rest for another 10 minutes with the lid off and cut it into slices to be used for salads or whatever else. 

Enjoy!!!!

Monday, April 24, 2023

Weekly Food Menu - 4.24.23 to 4.30.23 (Paleo)


Healthy Eating Weekly Food Menu

Monday: 4/24/23
Meal 1: Eggs, Roasted Potatoes with Turkey Bacon Coffee and French Vanilla Nutpod
Meal 2: Leftover dinner  
Meal 3: One Pan Greek Chicken Dinner with Cauliflower Rice

Tuesday: 4/25/23
Meal 1: Baked Eggs with Spinach, Bacon and Mushrooms
Meal 2: Leftover dinner   
Meal 3: Crockpot Potato Leek Soup (Vegetarian) 

Wednesday: 4/26/23
Meal 1: Meal 1: Baked Eggs with Spinach, Bacon and Mushrooms
Meal 2: Leftover dinner   
Meal 3: One Pan Roasted Chicken + Vegetables 

Thursday: 4/27/23
Meal 1: Meal 1: Baked Eggs with Spinach, Bacon and Mushrooms
Meal 2: Leftover dinner   
Meal 3: Turkey + Veggie Skillet (No Cheese for Paleo)

Friday: 4/28/23
Meal 1: Breakfast Sausage Egg Roll Bowls  
Meal 2: Leftover dinner   
Meal 3: Going out for a High School Soccer Banquet 

Saturday: 4/29/23
Meal 1: Breakfast Sausage Egg Roll Bowls  
Meal 2: Leftover dinner   
Meal 3: Sheet Pan Balsamic Chicken and Veggies 

Sunday: 4/30/23
Meal 1: Breakfast Sausage Egg Roll Bowls  
Meal 2: Leftover dinner   
Meal 3: Grilled Chicken Cobb Salad with Honey Dijon Dressing 

Snacks and Sweet Treats:
Unsweetened Herbal Nighttime Tea

Looking forward to a good week with lots of easy yummy recipes to make.  My grocery list seems to be long this week so hoping I can get all my meal prep done each morning before the day gets away from me.  Lots of veggies and yummy meats for some healthy meals this week and having one day off from cooking always helps too.  Hope everyone has an awesome week ahead, check out my Facebook group for daily recipe links and pictures.  Enjoy and happy healthy cooking!!!


Weekly Food Menu - 3.23.26 to 3.29.26 (Paleo/Clean Eating)

    Healthy Eating Weekly Food Menu Monday: 3.23.26 Meal 1: Sausage & Sweet Potato Frittata Recipe Link:  Sausage and Sweet Potato Fritt...