Spring is coming! I really enjoy watching the change from winter to spring. After being cooped up inside during winter, most of us are ready for seeing new life growing around us. I’m also looking forward to spring and summer produce! Be on the lookout soon for my Facebook post regarding what’s in season for spring. Moving on to other news, here’s my family’s meal plan for the week:
Thursday, 2-23: Roasted Tilapia, Potatoes & Lemons + Sautéed Zucchini with Red Onion
Friday, 2-24: Omelets (Beat eggs with some coconut milk, salt & pepper. In a skillet caramelize chopped onion and chopped peppers with halved grape tomatoes, saute ground pork with Homemade sausage seasoning and crumble, then add eggs and fold omelet as it cooks) + Fruit
Saturday, 2-25: TREAT DAY of Brown Rice Pasta with Pesto, Sautéed Chicken (Heat olive oil in a skillet. Add salt, pepper, & garlic powder to chicken. Sear chicken in pan for about 7 minutes on each side, until done.), Roasted Grape Tomato & Red Onion
Sunday, 2-26: TREAT DAY of Paleo Chicken & Waffles with Pure Maple Syrup (Use this chicken piccata recipe down to step 7 for paleo chicken. You just don’t want to add any of the liquid obviously.)
Monday, 2-27: Whole 30/Paleo Whole Roasted Lemon Pepper Chicken (drizzle entire chicken with olive oil, salt & lemon pepper then cook according to package directions), Baked Sweet Potatoes with Clarified Butter, Green Peas + Fruit (Garlic sticks for my boys)
Tuesday, 2-28: Whole 30 Crock Pot Beef Roast (cook with 1 quartered onion, 1 tsp. minced garlic & 1/2 cup beef broth on low for 10 hours), Roasted Carrots, Red Onion, & Parsnip (I cut all of these up in about the same sizes and roast on a parchment lined sheet pan with olive oil, salt and pepper at 350 degrees for 20-50 minutes (depending on how much you like them roasted).
Wednesday, 3-1: It’s March! Wait, what? We’re having Paleo/Whole 30 Chicken Stir Fry **I’m adding shredded carrots & water chestnuts to my stir fry also** (Cauliflower/Sweet Potato “rice” for me and white rice for my son)