Meals Feb. 25 – March 2, 2013

Our first week eating an 87%-94% Paleo diet… We have some leftovers that have some “non” Paleo parts, but they are for the most part gluten free. I had a lot of the ingredients for the meals below in the fridge already. I’ve discovered that Paleo has removed all the easy food vehicles, bread & tortillas. Jay’s lunches were hard… We had the fajita meat cooked and portioned in the freezer, just what to do…. He may understand why I do a salad daily… Easy, little thought, I can pack up the whole week at once.

On the Egg Smoking Today:

4.79 lbs of Wild Salmon (to be frozen in portions)
15 lbs of Chicken Breast (to be frozen in portions)
Coconut Mojo de Ajo (garlic, roasted in oil with salt & lime)

Sunday prep:

Wash & prep salad veggies
Clean & slice leeks
Wash & bag lettuce
Make frittatas
Prep fennel

I best get back in the kitchen, the salmon is ready to be packaged. Also, I have yet to find a veggie prepping fairy. Later a workout plan will be posted & those before photos…

Breakfast:

Shakes: Almond Milk & remaining milk, WW shake mix with instant coffee, coconut oil, slaw mix & egg white protein powder / or fruit & remaining Greek yogurt, coconut oil, slaw mix & egg white protein powder

Meg’s Lunches:

Salads: Smoked Chicken (5 to 6 oz), lettuce, bell pepper, celery, jicama, toasted pine nuts, crasians & good seasons dressing

Meg’s Workday Snacks:

Apples & almond butter
Celery & almond butter
Coconut milk yogurt / Leftover Greek yogurt.

Jay’s Lunches:

3 – Salads: Smoked Chicken (5 to 6 oz), lettuce, bell pepper, celery, jicama, toasted pine nuts, crasians & good seasons dressing
2 – Fajita Chicken Frittata w/ sauté bell peppers, onion

Jay’s Workday Snack:

Apples, Deli Meat, Almonds (pre-packaged)

Leftovers:

1 – Chicken Fajita’s w/ grilled veggies
1 – Chicken Spaghetti, sauce with spinach and mushrooms, 1 cup gluten free pasta & salad
1 – Chirrizzo Chicken, leeks, mushrooms, kale, spinach sauté over 1cup gluten free pasta, with a roasted bell pepper Alfredo sauce

New Meals:

1 – Grilled Pork Chops, steamed Broccoli, 3 oz Alexia Sweet Potato Tots, Apple
1 – Chicken Spaghetti, sauce with spinach and mushrooms, served over sauté fennel & salad
1 – smoked Salmon, capers, lemon, power greens, leeks & mushroom sauté

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2 thoughts on “Meals Feb. 25 – March 2, 2013

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