Paleo Meal Planning – Lotsa Snacks
I’m feeling quite ambitious today. Perhaps it’s the 2 days of P90X I’ve successfully completed in addition to my every other day Zumba class. Or perhaps I’m just getting back into the groove from being sick or dealing with sick children for nearly two months. Whatever it is, this week is full of delicious, Paleo snacks that I’m going to make for my family to keep us all on the straight and narrow. The ingredients that can only be used in the snacks will be in Italic on the meal plan so that if you opt not to do snacks this week, you won’t be tied down to them. Any snack ingredients that can also be used in an actual meal will not be italicized.
I hope you are all having a fantastic March and first few days of spring. Make the most out of the weather wherever you are because remember: Come July, you will be begging for a chill again.
Happy & healthy eating!
Snacks!
Grain-free Granola Bars
These are The Workaholic’s favorite snack and they’re super easy to make. The greatest thing is that you can tailor them to your individual tastes. I LOVE adding freeze dried blueberries from Trader Joe’s in ours. I also like adding some mini chocolate chips from
The Paleo Mama hooked us up with this recipe and now that the price of berries is coming down, they are going to be a refrigerator staple in our house.
Do you have trouble getting your family to eat squash? Fret no longer. They hide perfectly in this recipe and it is, quite honestly, the BEST brownie recipe I own – Paleo or not. Bake them TODAY.
If you include dairy in your life, get some Chevre and slap a little bit on top of these for a decadent snack while you’re watching March Madness.
Eat The Rainbow Kabobs
Eat a Rainbow Fruit Kabobs
Serves | Lots |
Prep time | 30 minutes |
Dietary | Diabetic , Gluten Free , Vegan , Vegetarian |
Meal type | Appetizer , Breakfast , Dessert , Lunch , Salad , Side Dish , Snack |
Misc | Child Friendly , Pre-preparable , Serve Cold |
Occasion | Barbecue , Birthday Party , Casual Party , Formal Party |
Ingredients
- Strawberries (Cut in half)
- Canteloupe (Cut in chunks)
- Pineapple (Cut in chunks)
- Kiwi (Cut in chunks)
- Blueberries
- Raspberries
- Purple Grapes
Note
Prepare for your family to ask for more!
Directions
Step 1 | |
Chop fruit into bite (or two-bite) sized chunks | |
Step 2 | |
Thread fruit onto straws or bamboo skewers |
This spring, ChopChop and New Balance have teamed up to promote the benefits of “the r a i n b o w ” – that is, eating and running the rainbow!
“Eat the rainbow” helps kids get in the habit of eating a balanced palette of fruits and veggies —and, because different colors are associated with different nutrients, it is an easy way to color your world healthy. What better way to eat multiple colors than with a rainbow kabob? Here is a vibrant, simple and great-tasting recipe for Rainbow Kabobs!
Lunch
Check out Primal Bliss for a month’s worth of Paleo lunch ideas and add whatever you want to your shopping list this week. I will, as per the norm, be feasting on leftovers that the rest of my family won’t eat.
Dinner
Greek Chicken Hash
A new one from Health-Bent. I haven’t had it yet but we will be serving it over cauliflower with a side salad.
Pulled Pork with Molasses BBQ Sauce
This recipe officially calls for pork spareribs but my local grocer had Pork Loin on sale, so that’s what I bought. I put loin on the shopping list, but if you want spare ribs, just sub the loin for spare ribs. I’m serving these with Creamed Spinach from Paleo Comfort Foods . I HIGHLY recommend doubling the spinach recipe so that you have seconds. If you allow dairy in your life, it’s amazing with some Parmesan mixed in.
Apple & Bacon Stuffed Pork Chops
These are so stinkin’ delicious. I love them with Mashed Cauliflower from Paleo Comfort Foods and my own Balsamic Glazed Shredded Brussels Sprouts.
Curry ground Pork and Broccoli Slaw Fritatta
The Workaholic is rightfully sick of chicken and this just sounded wonderful. It can probably be made with other ground meat, but pork and curry were meant for one another so I’m sticking with the original recipe here.
Citrus Lime Steak & Roasted Broccoli
My mouth is watering just thinking about this steak. It says to marinade it for a couple/few hours, but I recommend marinating it overnight, or all day long. You could prep it before work in the morning then it would be ready when you got home, or prep it before you go to bed the night before and let it sit overnight and all day long. It’s completely up to you. Roast some broccoli for your side and you’ve got some delicious dinner.
Chicken Nuggets with Curry Honey Mustard & Jicama Fries
You can’t have chicken nuggets without two things: 1. Something to dip them in 2. Fries
I haven’t been a huge fan of Jicama because I had a bad experience with them, but I recently tried again and it was delicious so I’m going to give these Jicama Fries a try this week. It looks like the jicama fries take a while to cook, so bake them first then work on your nuggets.
Roasted Mustard Fish with Eggplant & Fennel Salad
The Eggplant and Fennel Salad can be found in Mark Sisson’s book, Primal Blueprint Quick and Easy Meals: Delicious, Primal-approved meals you can make in under 30 minutes (Primal Blueprint Series) . If you don’t have this cookbook, GET IT. I’ll be using it a lot in upcoming weeks and his recipes can be hard to find online.
Roasted Mustard Fish
Serves | 6-8 |
Prep time | 5 minutes |
Cook time | 15 minutes |
Total time | 20 minutes |
Allergy | Fish |
Dietary | Diabetic , Gluten Free |
Meal type | Main Dish |
Misc | Child Friendly , Gourmet , Serve Hot |
Occasion | Casual Party , Formal Party |
Ingredients
- 8 Fish Filets (We generally use Tilapia, and you want each filet to be approximately 8oz)
- Kosher Salt & Ground Black Pepper (To Taste)
- 1 can Coconut Milk (Full Fat)
- 6 tablespoons Dijon Mustard
- 2 tablespoons Whole-Grain Mustard
- 4 tablespoons Minced Shallot
- 4 teaspoons Capers (Drained)
Note
You can prep the sauce beforehand, so all you have to do is pull the pre-made sauce and fish out of the refrigerator and dump it on the fish. Wham, bam, thank you fish!
Directions
Step 1 | |
Preheat oven to 425*F and line a baking sheet with parchment paper. This is the lazy woman's way to make clean-up super easy. And the fish cooks better. Without sticking. So you don't have to scrub the baking sheet. | |
Step 2 | |
Sprinkle each filet with salt and pepper. If there is skin on the fish, make sure you roast skin-side down. | |
Step 3 | |
Combine coconut milk, both mustards, shallots, capers, 1-1/2 teaspoons of salt, and 1 teaspoon of pepper in a small bowl. | |
Step 4 | |
Spoon the sauce evenly over the fish fillets, making sure the fish is covered. You don't want to see any fishy fish poking through. Coat that slimy little fish with your delicious sauce. | |
Step 5 | |
Bake for 12-15 minutes, until fish flakes when touched with a fork. You want your fish flaky. Not your spouse, but your fish. Flaky fish, not flaky spouse. DO NOT OVERCOOK! Nobody likes dry tuna. Or tilapia for that matter. | |
Step 6 | |
Serve on a pretty plate, take photos with your phone and upload them to Instagram, share on Twitter, Facebook, and all of your other networks, and don't forget to tag @DirtyFloorDiary in the process.
ENJOY your Roasted Mustard Fish! |
Now, don’t forget to shop your pantry first! Happy eating!
Maryann says
I need some breakfast ideas for my boys. they are killing me.