Read Everyday Paleo Online

Authors: Sarah Fragoso

Tags: #Diets, #Healthy Living, #Health & Fitness, #General

Everyday Paleo (43 page)

BOOK: Everyday Paleo
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Thirty-Day Family Meal Plan

 

Day 1

 

 

Breakfast:  
Egg Cupcakes (p. 260)—this recipe makes 18–20 “cupcakes” and a serving size for adults is 2 cupcakes. Plan to double this recipe if needed based on the size of your family so that you can have these ready for the first few days.
Lunch:
Wild-Salmon Salad (p. 203)
Snack:
Beef Jerky and ½ avocado
Dinner:
Spice Rub Slow-Cooked Chicken (p. 104) and Kids Love Cabbage Slaw (p. 205)

Day 2

 

 

Breakfast:  
Leftover Egg Cupcakes
Lunch:
Leftover Spice Rub Slow-Cooked Chicken and organic salad greens with Sun-Dried Tomato Salad Dressing (p. 204)
Snack:
Bugs in a Boat (p. 300) and turkey slices
Dinner:
Easy Steak Skewers (p. 125) and Savory Cauliflower Fried Rice (p. 216)

Day 3

 

 

Breakfast:  
Leftover Egg Cupcakes and blueberries
Lunch:
Avocado Tuna Boats (p. 187)
Snack:
Leftover Steak Skewers and macadamia nuts
Dinner:
Pecan-Crusted Chicken (p. 101) with Fancy Pear Salad (p. 200)

Day 4

 

 

Breakfast:
Huevos Rancheros (p. 256)
Lunch:
Easy Spinach Salad (p. 202)
Snack:
Sunny Deviled Eggs (p. 269) and ½ avocado
Dinner:
Red Curry Beef Stew (p. 238)

Day 5

 

 

Breakfast:  
Almond Meal Blueberry Pancakes (p. 284) and scrambled eggs
Lunch:
Leftover Red Curry Beef Stew
Snack:
Jerky and coconut flakes
Dinner:
Rockin’ Moroccan Chicken (p. 106)

Shopping List Day 1-5

 
  • 4 dozen eggs
  • 2lbs bacon
  • 2lbs stew meat
  • 2 cans wild caught Alaskan salmon
  • 1 6lb whole chicken
  • 8 boneless skinless chicken breasts
  • 2.5lbs of sirloin Steak
  • 1 package turkey deli meat
  • Beef jerky
  • 4 cans of tuna in water
 
  • 1 head of broccoli
  • 1 bunch of green onions
  • 5 zucchinis -8 carrots
  • 10 tomatillos -1 bunch cilantro
  • 3 bunches spinach
  • 2lbs mixed salad greens
  • 1 head celery
  • 1 head purple cabbage
  • 1 head cauliflower -2 red onions
  • 1 white onion
  • 1 bulb garlic
  • 1 carton of cherry tomatoes
  • 1 red bell pepper
  • 3 yams
  • ½ pound of crimini mushrooms
  • 8 avocados
  • 1 cucumber
  • 1 shallot
  • 1 mango
  • 1 Jalapeño
  • Fresh basil
  • Fresh rosemary
 
  • 1 lime
  • 3 lemons
  • 1 pear
  • 4 apples
  • Blueberries
 
  • 2 jars roasted red peppers
  • 1 jar of pimento stuffed green olives
  • 1 box of raisins
  • 1 jar of julienned sun dried tomatoes
  • 1 jar of Capers
  • Thai Red Curry Paste
  • 1 jar raw almond butter

Day 6

 

 

Breakfast:  
Karina’s Sausage Hash (p. 157) and poached eggs
Lunch:
Shrimp Tacos (p. 182)
Snack:
Leftover Rockin’ Moroccan Chicken
Dinner:
Hasta La Vista Pasta Lasagna (p. 152)

Day 7

 

 

Breakfast:  
Frittata for All (p. 258)
Lunch:
Leftover Lasagna
Snack:
Ham slices and avocado
Dinner:
Garden Fresh Meatballs (p. 142) and Baked Green Beans

Day 8

 

 

Breakfast:  
Leftover Frittata
Lunch:
Sun-Dried Tomato Chicken Slaw (p. 204)
Snack:
Leftover Garden Fresh Meatballs
Dinner:
Collard-Wrapped Tilapia (p. 166)

Day 9

 

 

Breakfast:  
2 Poached Eggs with Béarnaise Sauce (p. 240) and steamed asparagus
Lunch:
Leftover Sun-Dried Tomato Chicken Slaw
Snack:
Salmon Rolls (p. 276)
Dinner:
Bean-Less Chili (p. 230) and Carrot and Fennel Salad (p. 199)

Day 10

 

 

Breakfast:  
Paleo Apple Muffins (p. 294), eggs over easy, and bacon
Lunch:
Leftover Bean-Less Chili
Snack:
Turkey Roll-ups (p. 282)
Dinner:
Asparagus-Stuffed Chicken Breasts (p. 117) and Roasted Root Veggies (p. 211)

Shopping List Day 6-10

 
  • 3 dozen eggs
  • 4lbs ground beef
  • 6 chicken breasts
  • 1.5lbs ground turkey
  • 1lb mild Italian sausage
  • 1lb spicy Italian sausage
  • 1lb ground pork sausage
  • 4 tilapia filets
  • 1lb large shrimp
  • 1 can wild Alaskan salmon
  • 1lb bacon
  • 1 ham steak
  • 1 package ham deli meat
  • 1 package turkey deli meat
 
  • 1 bunch of radishes
  • 1 head purple cabbage
  • 1 head green cabbage
  • 1 head romaine lettuce
  • 1 head celery
  • 1 bunch collard greens
  • 1 bunch spinach
  • 9 zucchinis
  • 1 bunch asparagus
  • 1lb green beans
  • 8 carrots
  • 1 fennel bulb
  • 4 avocados
  • 1 bag broccoli slaw
  • 4 yams
  • 2 green bell peppers
  • 5 small beets
  • 2 parsnips
  • 1 cucumber
  • 1 can of artichoke hearts
 
  • 4 red onions
  • 1 white onion
  • 2 bulbs garlic
  • Green onions
  • Fresh basil
 
  • 1 lime
  • 3 lemons
  • 1 orange
  • 2 apples
  • 1 banana
  • Organic grass fed butter (optional)
  • 1 jar salsa verde
  • 1 16oz box of chicken broth
  • 1 16oz can diced tomatoes
  • 1 14.5oz can diced tomatoes
  • 1 6oz can tomato paste
  • 1 jar black olives
  • 1 12oz jar roasted red peppers
  • 1 jar julienned sun dried tomatoes

Day 11

 

 

Breakfast:  
Egg Houses (p. 253)
Lunch:
Shrimp Flying Saucers (p. 177)
Snack:
Leftover Paleo Apple Muffin and a hard-boiled egg
Dinner:
Grilled Lamb-Burgers (p. 154) with Baked Curry Cauliflower (p. 191)

Day 12

 

 

Breakfast:  
Spring Scramble (p. 265)
Lunch:
BLT with Avocado Spread (p. 271)
Snack:
Apple Flowers (p. 285) and jerky
Dinner:
Everyday Paleo Spaghetti (p. 146) and Baked Apples (p. 288)

Day 13

 

 

Breakfast:  
Breakfast Paleo Pizza (p. 262)
Lunch:
Leftover Everyday Paleo Spaghetti
Snack:
Leftover Breakfast Paleo Pizza
Dinner:
Pollo Con Salsa Roja (p. 115) and green salad with Avocado Dressing and Dip (p. 251)

Day 14

 

 

Breakfast:  
Leftover Pollo Con Salsa Roja
Lunch:
Ginger Shrimp Salad (p. 193)
Snack:
Happy Trail Mix (p. 287)
Dinner:
Skillet Salmon with Baby Bok Choy (p. 171)

Day 15

 

 

Breakfast:  
Poached Eggs over Curried Veggie Hash (p. 189)
Lunch:
Leftover Ginger Shrimp Salad
Snack:
Bugs in a Boat (p. 300) and ham slices
Dinner:
Dry Rub Burgers (p. 131), Yummy Yam Spears (p. 207), and steamed broccoli

Shopping List Day 11-15

 
  • 4 dozen eggs
  • 2lbs boneless skinless chicken thighs
  • 4.5lbs ground beef
  • 1lb mild Italian pork sausage
  • 1lb bacon
  • 1 package deli ham slices
  • 1lb ground lamb
  • 2lbs medium shrimp
  • 1 package of beef jerky
  • 2 salmon filets
 
  • 7 large tomatoes
  • 3 heirloom tomatoes
  • 2 Roma tomatoes
  • 1 head broccoli
  • 1 head celery
  • 4 carrots
  • 2 zucchini
  • 1lb organic salad mix
  • 1 head purple cabbage
  • 1 head romaine lettuce
  • 1 bunch asparagus
  • 1 cauliflower
  • 3 red onions
  • 1 yellow onion
  • 2 shallots
  • 2 bulbs garlic
  • 5 yams
  • 1 small cucumber
  • 3 red bell pepper
  • 6 avocados
  • 1 spaghetti squash
  • 1 bunch cilantro
  • 1 bunch arugula
  • Green onions
  • Fresh rosemary
  • Fresh Parsley
  • Fresh Mint
  • Chives
  • Fresh ginger
  • 3 baby bok choy bundles
  • Sesame oil
  • Thai fish sauce
  • Chili oil
 
  • 4 lemons
  • 1 apple
  • 3 granny smith apples
  • Blueberries
  • 1 package dried cherries
  • 1 package dried apples
 
  • 1 can artichoke hearts
  • 1 can sliced black olives
  • 1 jar marinara sauce
  • 1 jar julienned sun dried tomatoes
  • 1 jar salsa verde
  • 1 28oz can El Pato Salsa Para Enchiladas
  • 1 jar raw almond butter
  • 1 box of California raisins

Day 16

 

 

Breakfast:  
Leftover Curried Veggie Hash and Chicken Sausages
Lunch:
Leftover Dry Rub Burger, Walnut Red Pepper Dip (p. 243), and raw sliced veggies
Snack:
Hard-boiled egg and macadamia nuts
Dinner:
Salmon Cakes with Ginger Mayo (p. 184)

Day 17

 

 

Breakfast:  
Egg Cupcakes (p. 260)
Lunch:
Sliced Chicken Breast, Walnut Red Pepper Dip (p. 243), and raw sliced veggies
Snack:
Leftover Egg Cupcake
Dinner:
Everyday Meatloaf (p. 127) and Brussels Sprouts ’n’ Bacon (p. 219)

Day 18

 

 

Breakfast:  
Egg Cupcakes (p. 260) and strawberries or blueberries
Lunch:
Leftover Meatloaf and Brussels Sprouts
Snack:
Salmon Rolls (p. 276)
Dinner:
Breaded Baked Chicken (p. 110) and Butternut Squash Soup (p. 222)
BOOK: Everyday Paleo
6.81Mb size Format: txt, pdf, ePub
ads

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