Last weeks main menu goal was simple: clean out the fridge before 30 people came over for Thanksgiving dinner.
It was a success, but it was also a great reminder of how much better we eat when there’s a plan in place. We also ended up eating out a bit more than I’d intended with all the holiday craziness, and I’m looking forward to a more regular schedule for the next few weeks.
In addition to the dinner plans, I also need to replenish my chicken stock and I want to try some beef stock. I’m also hoping to make a batch of the Paleo Parent’s Cinnamon Apple Creamed Cereal and am pondering if I can turn this Paleo Pumpkin Gingerbread cake into a lebkucken-spiced cake somehow. The spices are already fairly similar – the biggest difference I see right now is the lack of molasses and addition of pumpkin. A little experimenting might be in order.
This week’s Gluten Free Menu Swap theme is pizza…something I haven’t quite figured out how to do on a paleo diet. If I were to go off plan, though, it would be for this polenta pizza I came up with a few months ago. It’s soooo good!
Steak Tips and Roasted Veggies (still trying to get this recipe posted)
Roasted Kabocha Squash
Balsamic and Rosemary Chicken (another Make It Paleo recipe)
Roased Baby Carrots (30 minutes at 400 degrees, drizzled with olive oil and simply salt and peppered)
Roasted Tomato and Meat Sauce (in the freezer from some of summer’s great tomatoes)
Herbed Chicken Skewers (yet another Make It Paleo – I really do love that cookbook!)
Roasted Sweet Potato Salad with Chipotle Cranberry Sauce
Stir Fried Napa Cabbage
not sure yet – we’re going to help decorate my grandparent’s house for Christmas sometime, and it might be a good night to eat out…or do something simple like omelettes
Paleo Beef Chipotle Chili