Hello,
I feel like life has been so busy lately that I am having a hard time keeping up with everything…as I like (problems of a classic Type A personality - LOL). Oh well, I do what I can and forget the rest…that is my motto these days! Life can certainly get hectic but it’s all about how you handle the situation and the outcome that really counts. Right?
This past weekend was all about food prep at Café5400. I find spending a few hours on Sunday really makes all the difference in the world for me. No last minute grocery store trips (saves money $$$) or having to think about what’s for lunch and dinner. It’s all done and ready to go….who doesn’t love that? This week involves a bunch of protein which is awesome because it keeps me full & stops the munching (win-win)! Here’s what’s cookin this week:
- Grilled 3lbs of carne asada – excellent on it’s own or with a quick avocado salad (fresh cubed avocado, cilantro, diced onion, fresh squeezed lemon, fresh diced tomato & salt & pepper).
- Whole Roasted Chicken – cut up and bagged….great on salads and with veggies.
- Roasted Butternut Squash and Green Beans- put everything on a cookie sheet, a bit of Ghee (clarified butter) smoked paprika, salt & pepper and roast at 375 degrees until crisp.
- Mushrooms – sliced and sautéed using coconut oil, fresh garlic, fresh basil and salt and pepper
Crockpot Meal - Thai Curry with Beef Brisket
Ingredients:
• 3 pounds grass-fed beef brisket (cut into 1.5 inch chunks)
• 1 medium butter nut squash cut into chunks - bite size pieces & I added the remaining fresh cut green beans
• 2 small onions, coarsely chopped
• 1 Tablespoon coconut oil
• 2 Tablespoon yellow curry paste ( I used Green curry paste and extra Curry Powder from Trader Joes)
• 1 1/2 cups coconut milk (full fat)
• 2 Tablespoon coconut amino (You can substitute soy sauce)
• 2 Tablespoon apple juice
• salt and pepper to taste
Put everything in the crockpot on low for 8 hours. I put it in the fridge overnight and the flavors were even better on the second day! Serve alone or with brown rice/quinoa.
Ingredients:
• 3 pounds grass-fed beef brisket (cut into 1.5 inch chunks)
• 1 medium butter nut squash cut into chunks - bite size pieces & I added the remaining fresh cut green beans
• 2 small onions, coarsely chopped
• 1 Tablespoon coconut oil
• 2 Tablespoon yellow curry paste ( I used Green curry paste and extra Curry Powder from Trader Joes)
• 1 1/2 cups coconut milk (full fat)
• 2 Tablespoon coconut amino (You can substitute soy sauce)
• 2 Tablespoon apple juice
• salt and pepper to taste
Put everything in the crockpot on low for 8 hours. I put it in the fridge overnight and the flavors were even better on the second day! Serve alone or with brown rice/quinoa.
Breakfast this week:
Protein Shakes & hard boiled eggs
Snacks:
Krave turkey jerky from Costco / raw almonds & dried figs /baby carrots and Sun Butter (sun flower butter…this stuff is amazing)!
Fruit:
Apples
 |
| Roasted Mushrooms with Basil / Butternut Squash and Green Beans |
 |
| Whole Smoked Chicken |
 |
| Steak |
Wishing you all a wonderful week and reminding you to be AWESOME!
No comments:
Post a Comment