Nothing to see here, moving on …
April 7, 2015
Nothing to see here, moving on …
Author: cochrancj
I am an American expat who loves to explore the world through the plate and is always curious to learn more.
April 6, 2015
I was conned.
Adventures In Budget Paleo Cooking – Week of March 30 – April 3
This Week’s Menu
Monday
Breakfast: Green smoothie
Lunch: Leftover broiled cabbage + leftover avocado chicken burger
Dinner: The hubby worked late, so I had assorted leftovers for dinner
Tuesday
Breakfast: Green smoothie
Lunch: Leftovers
Dinner: Primal carbonara (recipe coming soon)
Wednesday
Breakfast: Green smoothie
Lunch: Leftovers from last night
Dinner: Chicken/asparagus/avocado/hatch chile salsa paleo pizza
Thursday
Breakfast: Green smoothie
Lunch: Leftover pizza toppings
Dinner: Chicken/bacon/avocado bowl with green beans
Friday
Breakfast: Green smoothie
Lunch: Leftover chicken bowl stuffs from last night
Dinner: Out
Saturday
Breakfast: Out
Lunch: Out
Dinner:
Sunday
Breakfast: Out
Lunch: Out
Dinner: Out
This Week’s Grocery List
Savoy cabbage ($3.29 @ Amazon Fresh)
Organic dill, 0.25 ounces ($0.99 @ Amazon Fresh)
Pimento stuffed green olives, 8 ounces ($3.79 @ Amazon Fresh)
Flat leaf parsley ($1.49 @ Amazon Fresh)
Asparagus ($3.99 @ Amazon Fresh)
Just BARE boneless skinless chicken breasts, 14 ounces ($5.25 @ Amazon Fresh)
Just BARE boneless skinless chicken thighs, 20 ounces ($5.49 @ Amazon Fresh)
Serrano chili, 4 ounces ($1.00 @ Amazon Fresh)
Orange bell pepper ($0.89 @ Amazon Fresh)
Organic broccolini ($2.99 @ Amazon Fresh)
Greenhouse campari tomatoes, 1 lb. ($3.49 @ Amazon Fresh)
Plantain chips, 4 ounces ($1.52 @ Amazon Fresh)
Hatch green chilis, 4 ounces canned ($1.90 @ Amazon Fresh)
Purity Farms ghee, 7.5 ounces ($6.79 @ Amazon Fresh)
Spaghetti squash ($3.05 @ Amazon Fresh)
Garlic, 2 bulbs ($0.96 @ Amazon Fresh)
Organic sweet potatoes, 2 lbs. ($2.46 @ Amazon Fresh)
Diamond pecans, 6 ounces ($5.79 @ Amazon Fresh)
Smoothie Supplies
3 Apples ($2.37 @ Amazon Fresh)
Limes, 1.5 lbs. ($2.77 @ Amazon Fresh)
4 Avocados ($4.49 @ Amazon Fresh)
Bagged kale, 1 lb. ($5.99 @ Amazon Fresh)
Ginger, 8 ounces ($1.99 @ Amazon Fresh)
Zico Natural Coconut Water, 1 liter ($3.50 @ Amazon Fresh)
Totals
Amazon Fresh: $80.24 (with tip)
Budget Breakout
This week, I spent $80.24; $19.76 under budget. Yay, making up for last week’s overages.
Leftovers From This Week
At the end of the week, I have plantain chips, ground beef, serrano chiles and broccolini left over. I need to incorporate these items into my menu for next week.
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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.
April 5, 2015
My favorite Spring holiday: the opening of Smorgasburg.
April 4, 2015
Near Grand Central
A Mostly Paleo Riff On “La Mitraillette” – Sausage with Potato, Pickled Fennel and Spicy Mayo
Instagram. Giving me ideas again. This recipe was inspired by the insanity above created by Josh Scherer, the evil genius behind @CulinaryBroDown. The colors. So bright. Burning into my retinas. I had to try and make it myself!
According to Wikipedia, Mitraillette (literally “submachine gun”) is a Belgian dish available in little shops consisting of a substantial bun (demi-baguette – which is roughly the size of a sub bun), some form of fried meat (sausage, burger, steak, etc.), fries, some sort of sauce (like mayo, ketchup, etc.), and often some sort of veggie (carrot, lettuce, tomato, etc.).
My version swaps diced sweet potatoes for the fries, and drops the bun. While it’s not quite “drunk food”, it is definitely delicious.
Gluten-free, paleo
A Mostly Paleo Riff On “La Mitraillette” – Sausage with Potato, Pickled Fennel and Spicy Mayo
For the pickled fennel
1/2 bulb fennel (about 1 cup when sliced)
1/2 roasted beet (about 1/4 cup when sliced)
1/2 c. rice vinegar
1/2 c. water
2 big pinches Kosher salt
1 Tbsp. sugar
1 Tbsp. pickling spice
To assemble
1-2 of your favorite sausages (I used hot Italian from my butcher)
1 Tbsp. aioli
1 tsp. sriracha
1 Tbsp. grainy mustard (my favorite is Maille)
1 small sweet potato
2 Tbsp. coconut oil
1.5 tsp. granulated garlic
1.5 tsp. onion powder
Kosher salt & pepper
First, make your pickled fennel. You’ll want to start this a day ahead (or at least 8 hours – I made mine before work).
Slice your beets and fennel wafer thin (I used a mandolin) and add to a large jar (or bowl). Cover with the rice vinegar and water (make sure to cover) and add the salt, sugar and spice. Lid and give a good shake. Ideally, you’ll be able to shake a couple times throughout the day.
When your fennel has pickled at least 8 hours and you are ready to serve, start by making the fried sweet potatoes.
Peel and dice your potato (I used 1 small potato – 1/2 a cup diced – for one person).
Add to a skillet over medium high heat with the coconut oil.
Sauté a few minutes, stirring frequently. Add a big pinch kosher salt, a few grinds black pepper, the onion powder and the granulated garlic.
Continue to sauté, stirring frequently to avoid burning, until the potatoes are browned and cooked through, 5 minutes or so. If your potatoes seem to be getting overly brown without looking like they’re cooking through, knock the heat back to medium.
In a separate skillet over medium – medium high heat, brown your sausages (making sure to slash first so they don’t explode under pressure) and cook through.
While the potatoes and sausages are working, assemble your spicy mayo by stirring the mayo & sriracha together.
To serve, lay out a nice bed of potatoes, top with sliced sausages and some of the drained pickled fennel. If you’re feeling frisky, drizzle with the spicy mayo and mustard; if not, place alongside the potatoes for dipping.
Serves 1 as written, easily scaled up to feed more (the fennel quantity listed can feed 2-4).
April 3, 2015
yay! Unexpected dinner fraaands!
April 2, 2015
Intently on the lookout for another flying bag.
April 1, 2015
I think wrapping presents is my favorite part of gift giving.
March 31, 2015
We now have two elevators.
Gastography 