Month: May 2015

Paleo Pork Tacos with Pineapple Rhubarb Salsa

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Bright, punchy, and highly versatile, these tacos make a quick(ish) weeknight meal – or the beginnings of a spectacular Spring party.

I also may or may not have eaten this, or a variation on this, for the entirety of last week – and may or may not have posted a melodramatic memorial to said lunch variation as a Picture of the Day.

Gluten-free, paleo, Whole30 (check labels) 

Paleo Pork Tacos with Pineapple Rhubarb Salsa

About 6 ounces pulled pork per person – I slow-cooked mine simply for 6 hours with a liberal sprinkling of my favorite seasoning, but this slow roasted recipe would be fantastic, or this salsa verde Instant Pot version, or this “plain” Instant Pot version would all be fantastic here

Paleo crepes (I used this recipe from Running To The Kitchen, but cut the eggs down to 4) – when making, I ladled out 1 scoop per crepe to make tortilla-sized portions. Note: be careful when using fresh fat in this recipe, the first crepe-tilla of each fat addition always turns out wonky for me.

1 stalk rhubarb (1/4 c. when diced)
Pineapple (1/4 c. when diced)
2 Tbsp. cilantro
Pinch Kosher salt
1 Tbsp. pomegranate molasses
1 tsp. lemon juice

To make the salsa: Dice the rhubarb and pineapple and add to a small bowl. Chop the cilantro and add, along with the salt, molasses and lemon juice. Stir to combine.

To serve: Place 2-3 ounces pork in the center of each crepe and top with salsa.

Serves 2, maybe 3 if you have a nice side. 

May 15, 2015

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Not large enough to be terribly filling, but damn delicious: roasted chicken, grapes & olives with a sprinkle of rosemary, thyme & lemon zest.

  

May 14, 2015

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Up and up and up.

  

May 13, 2015

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Wind, wind and more wind.

  

May 12, 2015

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Let us have a moment of silence for this, the last serving of the lunch I’ve been obsessed with for the past week – pulled pork with Earstern NC vinegar sauce, pineapple rhubarb salsa, and coleslaw mix.

 Ridiculously delicious lunch: you will be missed.

 

Adventures In Budget Paleo Cooking – Week of May 4 – 10

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BudgetPaleo

This Week’s Menu

Monday

Breakfast: Green smoothie

Lunch: Leftover “race fuel” – ground beef with a tiny bit of rice

Dinner: Grilled salmon with paleo spring vegetable paella

Tuesday

Breakfast: Green smoothie

Lunch: Leftover paella from last night + bacon and 2 fried eggs

Dinner: Paleo pork tacos with pineapple rhubarb salsa

Wednesday

Breakfast: Green smoothie

Lunch: Pulled pork over cabbage slaw with pineapple rhubarb salsa

Dinner: Chicken with roasted spring vegetables and a lemon goat cheese sauce

Thursday

Breakfast: Green smoothie

Lunch: Pulled pork over cabbage slaw with pineapple rhubarb salsa again, since it was so good yesterday

Dinner: Pulled pork & spring vegetable “pad thai” with bell pepper, peas and carrot – but not the spaghetti squash it was supposed to have.

Friday

Breakfast: Green smoothie

Lunch: Whipped goat cheese chicken salad with thyme, grapes & pecan

Dinner: Ate out

Sunday

Breakfast: Out

Lunch: Out

Dinner: Out

 

This Week’s Grocery List

Red bell pepper ($1.08 @ Amazon Fresh)
Zucchini, 1lb (2) ($2.29 @ Amazon Fresh)
Just BARE boneless skinless antibiotic-free chicken thighs, 20oz. ($5.49 @ Amazon Fresh)
Natural pork boneless shoulder roast, 3 lb. ($14.99 @ Amazon Fresh)
Coleslaw mix, 16oz. ($1.50 @ Amazon Fresh)
Cauliflower ($4.49 @ Amazon Fresh)
Red seedless grapes, 2 lb. ($5.98 @ Amazon Fresh)
Alaska wild caught sockeye salmon, 8oz. x 2 ($14.98 @ Amazon Fresh)
Sunset mini kumato tomatoes, 16oz. ($3.99 @ Amazon Fresh)
Chavrie goat cheese, 4oz. ($3.07 @ Amazon Fresh)
Organic leeks, 3 ($3.99 @ Amazon Fresh)
Organic broccolini ($3.99 @ Amazon Fresh)
Asparagus ($4.99 @ Amazon Fresh)
Green onions ($1.29 @ Amazon Fresh)
Birds Eye frozen peas, 10.8oz. ($1.79 @ Amazon Fresh)
Sliced pimentos, 4oz. ($2.19 @ Amazon Fresh)
Organic fingerling potatoes, 1.5 lb. ($4.99 @ Amazon Fresh)
Spaghetti squash ($3.84 @ Amazon Fresh)
Yellow onion ($0.99 @ Amazon Fresh)
Reese quartered artichoke hearts, 14oz. ($2.49 @ Amazon Fresh)
La Croix sparkling water (lime), 8 pk ($2.88 @ Amazon Fresh)

Smoothie Supplies

Zico Natural coconut water, 1 liter ($3.98 @ Amazon Fresh)
4 Apples (Food Emporium)
5 limes (Food Emporium)
2 Avocados (Food Emporium)
Bagged kale (Food Emporium)

 

Totals

Food Emporium $20
Amazon Fresh $95.27

Budget Breakout

This week, I spent $115.27; $15.27 over budget. Crap. I *knew* this week looked expensive as I was checking out on Amazon Fresh — and then I remembered that I’d already purchased $20 worth of smoothie supplies. The grilled salmon treat was totally worth the overage, though. Boo overages.

 

Leftovers From This Week

At the end of the week, I have spaghetti squash, some random bits (half a can of artichoke hearts, half a jar of pimento, half a bunch of broccolini, half a package of coleslaw mix) left over. I need to incorporate these items into my menu for next week.

—

Think eating healthfully is too expensive for you? Think again. According to the USDA, to ensure a nutritious diet as of December 2014, a family of two aged 19-59 years should spend between $388.90 and $776.10 on food per month, or $89.80 – $179.30 per week. Source 

For my family of two adults, I spend roughly $400 a month on groceries or $100 a week – and we eat well. Not caviar and lobster well, but I do manage to serve a predominately paleo diet with little to no processed foods, and I get to throw in a few luxuries here and there (like expensive snacks for the hubbs and the occasional ridiculously expensive bag of coffee). We even manage to buy “good” meat (grass fed beef and free-range chicken) most of the time – and I make this budget work even on the weeks we pay for convenience by getting delivery groceries. I make: 10 breakfasts, 5 lunches, and 10 dinners a week – plus enough snacks to satisfy and fuel two active adults.

I’m hoping that this series will help shed a little light on the day-to-day things a “paleo” person really eats — and how that way of eating can work on a budget. I want to nudge anyone sitting on the fence right over the edge by showing that it *can* be done and that you don’t just eat meat, meat, meat and more meat. 

May 11, 2015

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Spaaaace laaiiigs!

  

May 10, 2015

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We are kind of ridiculous.

  

May 9, 2015

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City wrapped in fog.

  

Rhubarb & Rosemary Chicken Cabbage Salad

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Rhubarb is my new jam. I already knew I loved it in strawberry pie (and jam!), but had no idea what to do with this bright, punchy vegetable on the savory side of life. This salad came about as I was playing in the kitchen during lunch, trying to use up the last bits and bobs of various vegetables lounging in my crisper drawer. I think it turned out well.

Gluten-free, paleo, Whole30

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Rhubarb & Rosemary Chicken Cabbage Salad

1/4 head Savoy cabbage
1 hand full fresh green beans
1/2 stalk rhubarb
6 grapes
6 ounces grilled rosemary chicken breast
1Tbsp. pomegranate molasses
2Tbsp. grapeseed or pistachio oil
1Tbsp. fresh thyme
1 big pinch Kosher salt
Few grinds black pepper

Shred the cabbage (you want about 2c.).

Chop the green beans (you want about 1/4c.).

Dice the rhubarb (you want about 1/4c.).

Halve the grapes.

Chop the chicken.

Chop the thyme.

Add all to a large bowl. Drizzle the pomegranate molasses and oil over top, hit with a big pinch Kosher salt and a few grinds black pepper and toss to combine.

Serves 1 for lunch