But first, maybe you're asking, Why would I want to cook and eat this way?
And to tell you the truth, I don't have the researched, scientific answers at my fingertips. It seems to me that lots of people, whatever their eating paradigm (and how First-World is that, to think in terms of "eating paradigms" that don't just equal "survival"), have researched, scientific answers at their fingertips, which makes me skeptical about any researched, scientific diet claim. And anyway, that's not really why I'm here, doing this now. What I'm seeing, as I cook my way through these paleo recipes and let them inform my food choices, is
*we all stay full a lot longer
*I have more energy
*I've lost, at this writing, about 12 pounds since I started this blog, which was not that long ago
*the food tastes really great, and I don't feel deprived, which is what you're supposed to say about what you're eating. If it tastes rotten and you feel that life is ripping you off at mealtime, then you're not eating right. Or, rather, what you're eating isn't right for you.
*I'm more organized, which means that meals are better and more complete, AND people who leave the house for the day have a really good lunch made for them and don't have to spend money out. I know that most of you out there are probably already organized and sending people with homemade lunches, but at my house this was not happening before.
Things We Might Want This Week:
*Cauliflower rice. Lots of cauliflower rice. I'd like to try a pilaf, maybe for next Friday.
*Zucchini noodles, with maybe some garlicky grilled chicken and drizzled with olive oil
*Pork chops. I think I'll substitute one big econo-pack of pork chops for one package of chicken. We're about to die of poultry around here.
*Hot Plates: Chinese would be good. I keep putting it on the list and then doing other things. Pork chops with cabbage and apples would be nice, too. We didn't have curry this past week, so maybe that should go on the menu for the coming week.
*Pork fried cauliflower "rice"?
*Leftover soups. In the freezer I have small amounts of cabbage soup and sweet-potato/chicken soup, plus a dab of chocolate chili. All good for a smorgasbord lunch, or lunch at work.
*Veggie/fish food for Friday. Rice pilaf? Eggplant strata? Noodles with seafood? Salmon muffins?
coconut oil (2 jars)
coconut milk (3 cans)
tomato paste (4 cans)
stewed/diced/crushed tomatoes (4 cans)
garlic powder (1)
dried oregano (1)
4 packs boneless, skinless chicken (breasts or thighs)
1 large pack pork chops
6 lbs frozen ground turkey
tuna (6 cans)
5 dozen eggs
4 heads cauliflower
10 sweet potatoes
1 large spaghetti squash
2 bunches kale
1 bag carrots
1 bag sweet onions
1 bag salad mix or spinach
2 bags apples
1 large bunch bananas
milk (3 gal)
raisins (for cauliflower pilaf)
pine nuts (splurge -- for cauliflower pilaf)
dried apricots (for cauliflower pilaf)
sushi seaweed wraps (snacks)
Saturday Night Dinner
*pork chops marinated in a mix of Moroccan spices melted in coconut oil (I simmered the chops slowly in my big cast-iron skillet)
*cauliflower pilaf: riced cauliflower (really more like couscous, which was perfect) sauteed in coconut oil with cinnamon and cumin, and tossed with sauteed onion, sliced almonds, minced dried apricots, and raisins. Really, really good. I just had cold leftovers for an early pre-Mass-get-through-Faith-Formation breakfast.
*roasted sweet potatoes
*brunch after Mass: homemade turkey sausage/egg scramble. Sausage is already browned; all I have to do when I get home is throw it in the skillet with coconut oil and eggs.
breakfast: oatmeal/eggs. One kid had seaweed
lunch: various leftovers;
possibly a frittata using the sausage scramble and zucchini noodles from yesterday
dinner: Chinese pork-and-veggie stir-fry over cauliflower rice
lunch: chicken breasts to go; hardboiled eggs; fruit (we're going to Old Salem for the day!)
dinner: Eastern European hot plate with ground turkey, cabbage, apple, caraway seed, etc.
lunch: leftovers, hardboiled eggs, tuna salad?
lunch: leftover chili and soups
dinner: chicken Rogan Josh w/cauliflower rice
lunch: tuna salad
dinner: sweet potato casserole or soup