There’s no guarantee this will be a weekly installment, but on the weeks I decide to share what I’m eating…I’ll share it on Wednesdays. 🙂
As many of you know, I tend to cook three meals over the weekend and eat them throughout the next week. I don’t mind eating the same three meals every day for a week, and it beats having to cook every night when I get home. This works for me because I’m cooking for one person. If you have a family or don’t like leftovers you might want to try another method.
I also try to follow a mostly paleo style of eating. I’m not perfect about it, but when I cook I do my best. This month for me is all about using what I have on hand with minimal trips to the store. Most of us have stuff in the freezer that can turn into some decent meals.
For Christmas my Aunt gave me several pounds of ground pork and several pounds of uncured bacon, so you’ll see that theme throughout my meals.
So here’s what I’m eating this week:
Breakfast: I tried to make this recipe for pumpkin pancakes from paleo grubs. I didn’t follow the ratios properly (tried to double the batch without adding more egg) so I ended up with more of a pumpkin mush. It’s still tasty and in the mornings after I heat it up I add a bit of maple syrup just like I’d do with pancakes. I also cooked up a pound of bacon, so every morning I have a piece or two.
Lunch: I’ve had a massive bag of broccoli in my freezer for months. It’s been hard to use because it all froze into one large lump. This weekend I threw it into a pot on medium heat and let it all thaw. Then I added vegetable stock, shallots (they were sitting on my counter), garlic, cayenne, salt, and black pepper. I let it boil for a few minutes. Then I added a few tablespoons of coconut milk and ran it all through the blender. It’s a pretty delicious “cream” of broccoli soup. I will say that it’s not very filling, so make sure you have something else as part of your meal. (I snack on nuts and dried fruit throughout the day).
Dinner: This is one of my favorite meals to cook because it’s so easy! For the last few months I’ve tried to keep a batch of Nom Nom Paleo’s all-purpose stir-fry sauce in the fridge at all times. It is delicious and works wonders. She has a pot sticker stir-fry on her site that I love. This is loosely based on that recipe, but it’s simpler. I browned a pound of ground pork with a bit of salt and pepper. Then I added two bags of shredded cabbage and carrots (I usually grab the cole slaw blend in the produce section, but use whatever works for you). Then I poured in about a half cup of the stir-fry sauce. I let it all cook together until the cabbage was soft. It’s delicious, reheats well, and can be thrown on top of rice, potatoes, or a whole host of other things if you eat them. Tip: I always double the amount of cabbage or vegetables listed in a recipe because it makes the meals go further and it’s healthy.
What I bought at the store to make this week of meals: a can of pumpkin, two bags of shredded cabbage blend, a can of coconut milk. I wish every week was this light on the grocery bills!
What are you eating?