Hooray for a sort of normal week!
I find myself asking over and over, “how can I simplify this?” lately. For meal planning through the holidays, I’m going to categories I’m just filling in:
- 2 nights of soups/crockpot (bonus points for soups in the crockpot)
- 1 brinner (breakfast for dinner)
- 1 stir fry
- 1 pasta (which isn’t paleo but for the sake of sanity and simplicty I’m going with using our favorite gluten-free pasta, Ancient Grains)
- if we’re actually home the other two nights, they’ll be meat and two (meat and two veggie sides).
Once I figured out the categories, it took me less than five minutes to fill them in using Pinterest. This week’s menu isn’t totally paleo – there’s a bit of dairy in there – but I’m working on some compromises to try to get my family eating closer to how I do.
I’m hoping to start a little holiday baking this week. High on my list this year? Samoa brownies from the Paleo Parents (which I want to try in cookie form), Grain Free Molasses Cookies from Real Food Freaks (with a few changes to hopefully mimic my great-grandmother’s Christmas lebkucken) and Paleo Double Chocolate Chip Cookies from Health-Bent. I’m also stalking a Vita-Cost order for my coconut nectar to arrive so I can make these Paleo Toffee Caramels.
Tomato Basil Parmesean Soup – I’ve got a little adapting to do, but I think I have a plan. If it works, I’ll try to get it shared soon.
Broccoli Beef (from Make It Paleo)
Cauliflower Rice (me)
Balsamic and Onion Pot Roast
I’ll probably be home alone…so leftovers
out of town
Coconut Flour Apple Pancakes (great recipe that we didn’t get to last week)