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Weekly Menu

March 31, 2014

Good Morning and Happy Monday!

Hubby and I started a 60 day clean eating Paleo Challenge. We have completed week 1 and I am feeling great!

Here was our last week Menu.

PREP – I cooked seasoned ground beef, seasoned ground pork and Jerk Chicken breasts for lunches and easy grabs!

Monday  – Sloppy Joes (new recipe!) Boys enjoyed English Muffins from Against All Grains book and Adam and I had sweet potatoes topped with Sloppy Joes
Tuesday – Chicken Soup (Chicken, Carrots, Onion, Celery, Chicken Broth, herbs)
Wednesday – Breakfast for dinner (Eggs, Avocado and Bacon) *I had sautéed vegetables with mine
Thursday – Coconut Chicken and Butternut Squash Hash
Friday – Hash, fried eggs, Avocado
Saturday – OUT
Sunday – Steak and baked vegetables (broccoli, zucchini, asparagus, carrots)

Menu for this week:

PREP: Hard Boil Eggs and Grilled Chicken for lunches and easy grabs!

Monday – Sweet Potato pizzas
Tuesday – Steak, green beans and I am thinking about trying Plantain Mash
Wednesday – Tilapia wrapped in bacon and Brussels
Thursday – Taco night
Friday – Sunday – Hubby and I will be out of town. So we will just have to see! 🙂


Spinach Lasagna

February 20, 2014

Last week, my family and I enjoyed Spinach Lasagna. Usually, I make the lasagna with zucchini or with eggplant but this time I used Against All Grains tortillas. Which I am obsessed with!!! IMG_8900The Ingredients:

1 batch of tortillas from Against All Grains. 
1lb ground beef
1 jar of tomato sauce
Italian seasonings (I used garlic powder, onion powder, oregano, thyme, basil)
Raw Spinach (use as much or as little as you want)
If you can handle dairy use raw cheese or ricatta cheese

The Directions:

1 – Make the tortillas

2 – Make the meat sauce.

Brown meat. You can add onion and garlic, if you choose. I was just out this time! After the meat is browned, strain and add seasonings and sauce.

3 – Build that lasagna.

In a glass 9X13 dish, add a TBSP of sauce and spread around. Lay down your first row of tortillas. (I kept my in the circle shape but feel free to cut into more of a noodle shape!). Row 2 – add some meat sauce. Row 3 – add a layer of raw Spinach. If you are adding dairy, not necessary but if you are, that would be row 4. Sprinkle a little cheese or ricotta.  Repeat until you are all out of tortillas.  I had three full rows and topped my lasagna with very little raw cheese.

Bake at 375 degrees for 30 – 45 minutes.


Chocolate Chip Cookies

February 18, 2014

These cookies are my all time favorite! I have made these bad boys every week for the past 4 weeks! Boys are addicted too! IMG_8803The Ingredients:

Wet Ingredients:
2 eggs, room temp
1/2 cup palm shortening
1/4 – 1/2 cup maple syrup (you can also use coconut Sugar)
1/4 cup honey
1 TBSP & 1 tsp Vanilla

Dry Ingredients:
3 cups Almond Flour
1/4 cup Coconut Flour
1 tsp baking soda
1 tsp sea salt
1/2 cup Enjoy Life Chocolate Chips

The Directions:

Preheat oven to 350 degrees.

In a food processor mix eggs and palm shortening, until smooth. Add the rest of the wet ingredients and mix again, until smooth.

Add all the Dry Ingredients, except the chocolate chips and mix for 30 seconds or so. Scrap the edges down and mix again.

Mix in the Enjoy Life Chocolate Chips in by hand.

Scoop the cookie dough and place onto a cookie sheet with Parchment Paper. I use a small cookie scooper. After scooping the dough out, lightly press down the balls.

Bake for 12 minutes.


Weekly Menu

February 17, 2014

Picture 3Here is our Menu for the week!

Monday – Chicken soup and Salad
Tuesday – Steak, Mashed Carrot & Cauliflower and Asparagus
Wednesday – Crockpot Chicken lettuce wraps
Thursday – Chili this week I will add sweet potato. (Cook and add to food processor and mash!)
Friday – Salmon Patties on Sweet Potato buns

Recipe coming tomorrow! ENJOY and have a great week!!!

Weekly Menu

February 12, 2014

Picture 3Bonus – Here are two menus. I forgot to post the past couple of weeks. We had a terrible sprained ankle incident and I misplaced my notebook with my menus!

Sunday –  Superbowl Sunday – Appetizers
Monday – Chicken Strips and Onions and Peppers
Tuesday – Ground Beef and Spinach
Wednesday – Salmon with Parsnip and Carrot Rounds
Thursday –  Chicken and vegetable soup
Friday – Egg Casserole (Green Peppers and Sausage)
Saturday – Birthday Party
Sunday –  Chicken and vegetables
Monday – Chili loaded with vegetables (I added chopped zucchini this time)
Tuesday – Chicken and Noodles (working on a recipe!)
Wednesday –  Lasagna with Against All Grains crepes as noodles
Thursday –  Steak and Brussels Sprouts with Bacon
Friday –  Taco salad night
Saturday – haven’t decided! Maybe a date night!!!

Weekly Menu

January 22, 2014


Picture 3Crazy week at our house! We had 4 days in a row of fevers (oldest two) but now everyone is on the mend and thankfully I stayed healthy! Better late than never!

Here is what we are eating this week!

Sunday – Pulled beef sandwiches on Against the Grains Cashew bun
Monday – Chicken Enchiladas
Tuesday – Cilantro Lemon Crockpot Chicken
Wednesday – Ground Beef Vegetable soup
Thursday – Salmon Patties and Sweet Potato Patties
Friday – Chicken Nuggets with Carrot Rounds


Chicken Enchiladas

January 21, 2014

photo-17Last night we made these awesome Chicken Enchiladas! Joshua, our 6 year old said it is his new #2 favorite meal! I made Against All Grains tortillas and filled them with a simple mixture.

For the Tortillas

    Ingredients (yields 10 crepes)

6 large eggs
1 cup unsweetened almond milk
3 tablespoons coconut flour, sifted
2 teaspoons coconut oil, melted
1 teaspoon arrowroot powder
¼ teaspoon sea salt
Coconut oil or butter for pan

For the tortilla directions visit Against All Grains 🙂

For the filling:

2 Split Chicken Breast
1 cup salsa verde
1/4 (or so) cup tomatillos salsa


The Directions:

Preheat oven to 350 degrees.

Rinse and pat the Split Breast dry. Drizzle with Olive Oil and season with Salt&Pepper, Garlic Powder and any other seasonings you wish. Bake for 30 – 35 minutes depending on the size of the split breasts.  Once chicken is done, set aside to cool while you start on the tortillas.

Directions for the tortillas are on Against All Grains page.

Once the tortillas are done, begin to prep the filling. Shred the chicken and add into a medium-sized bowl. Add in both salsas and mix until all the chicken is coated with the salsa. I added salt&pepper and garlic powder to the chicken mixture and also a little cilantro.

Fill the Tortillas with chicken mixture. I added a pinch of freshly grated raw cheese to each. Place into a greased casserole dish. Continue with the remaining tortillas, placing them close together in the dish. If you have extra chicken or broken tortillas, you can use them to fill in the sides of the dish. Top with the reserved sauce and remainder of the cheese.

Bake at 350 degrees for 25 minutes.

We served ours with Avocado.