Just had to share one of my new favorite breakfast sides or snacks – fresh blueberries, coconut flakes, roasted pecans and a splash of coconut milk. And you know what would make it even yummier? A dash of cinnamon. I use cinnamon on a pretty much daily basis in something – my paleo muffin tops, in my mashed butternut squash and I’m working on a spiced coconut milk drinking chocolate that I’m hoping to share soon.
I love the first menu plan of the month – it’s when I’ve done my big Costco trip, we’ve usually hit the big city for Trader Joe’s and Whole Foods, and I find I’m always up to trying some new recipes.
This week, I’ve got a fridge full of produce – including a flowering broccoli-ish something I need to do a little more research on, a great big bag of baby bok choy, several pounds of mushrooms and three heads of napa cabbage.
I see lots of veggies in our future and some stir-fry’s coming for lunch! And, as usual, everything is gluten-free and paleo friendly.
Here’s our dinner plan:
Marinated Tri Tip Steaks and Roasted Veggies (mushrooms, asparagus, onions)
Still working on perfecting the marinade for the tri-tip and veggies – hoping to share next week!
Beef with Broccoli (from the Make It Paleo cookbook)
Cauliflower Rice (using the roasted technique in this recipe, and pulsed a little less in the food pro so it’s more riced and less mashed. I’m finding roasting as opposed to steaming to be the way to go for non-mushy cauliflower rice)
Red Curry Glazed Chicken Skewers (from Make It Paleo, but doubling the red curry paste for more flavor)
Grilled Veggies – whatever needs to be eaten most!
Smothered Pork Chops
Roasted Kabocha Squash
Mixed Greens Salad
no idea – probably breakfast for supper? maybe paleo waffles?