This month’s Nerd Fitness Academy secret card exchange card & triceratops.
September 23, 2015
This month’s Nerd Fitness Academy secret card exchange card & triceratops.
September 22, 2015
When in doubt, dogs. This happened to be from our lunchtime cuddle time. He was overly concerned about what was going on outside.
September 21, 2015
Filming involves a bunch of people and standing around.
September 20, 2015
Bagpipes competing with bluegrass competing with a dude in a monkey suit with a bo staff competing with Hare Krishas competing with protesters competing with a pet expo in Union Square today.
Adventures In Budget Paleo Cooking – Week of September 14 – 20
This Week’s Menu
Monday
Breakfast: Green smoothie
Lunch: Leftover chicken laab salad
Dinner: Delivery Indian
Tuesday
Breakfast: Green smoothie
Lunch: Rotisserie chicken with tomato & peach bowl
Dinner: Sweet potato hash with rotisserie chicken and fried egg
Wednesday
Breakfast: Green smoothie
Lunch: Rotisserie chicken with tomato & peach bowl
Dinner: Ground beef, okra and corn bowl
Thursday
Breakfast: Green smoothie
Lunch: Leftovers from last night
Dinner: Thai-inspired ground pork, cucumber and corn bowl
Friday
Breakfast: Green smoothie
Lunch: Out
Dinner: Out
Sunday
Breakfast: Out
Lunch: Out
Dinner: Out
This Week’s Grocery List
Rotisserie chicken ($8.99 @ Whole Foods)
Okra ($2.79 @ Whole Foods)
Grapes ($2.85 @ Whole Foods)
Peaches ($2.91 @ Whole Foods)
Grass fed ground beef, 1 lb. ($7.49 @ Whole Foods)
Smoothie Supplies
Ginger ($1.08 @ Whole Foods)
Coconut water ($3.50 @ Whole Foods)
4 Apples ($3.94 @ Whole Foods)
5 limes ($3.75 @ Whole Foods)
5 Avocados ($12.50 @ Whole Foods)
Bagged kale (1 lb.) ($2.99 @ Whole Foods)
Bagged spinach ($4.49 @ Whole Foods)
Turmeric ($2.16 @ Whole Foods)
Totals
Carryover from last week: +$26.30
CSA veggies: $25.50
CSA meat: $44.29
Whole Foods: $61.28
Budget Breakout
This week, I spent $131.07; $4.77 over budget. Whoo hoo! Only $5 over for the week.
Leftovers From This Week
At the end of the week, I have a bunch of CSA veggies and meats 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.
Braised Chicken Leg with Vegetables
This homey and comforting dish makes the best of late Summer’s vegetable bounty. It’s delicious, a nice light dinner, and is relatively hands-off, once the chicken is browned.
Gluten-free
Braised Chicken Leg with Vegetables
2 chicken leg quarters, bone-in and skin-on
Fat Of Choice
1 small onion
4 stalks celery
1 ear corn
1 medium sweet potato
1 large clove garlic
Splash white wine
3 bay leaves
1/2 bunch thyme
1c. bone broth
Kosher salt & black pepper
Preheat your oven to 350 F. Salt and pepper the chicken on both sides. Place a large cast iron or other oven-safe skillet over medium high heat. Add a Tablespoon of your favorite fat and bring to temperature.
When hot, add the chicken. Brown on both sides, making sure to leave alone in the pan 3-5 minutes per side so it can do its thing.
While the chicken is browning, chop the onion and dice the garlic. Set aside.
Chop the celery, take the corn off the cob, and peel and chop the sweet potato. Set aside.
When the chicken is nice and brown, deglaze the pan with a splash of white wine. Add the onion and garlic, and stir for a minute. Add the rest of the veggies and stir. Let cook while you gather your stock and herbs.
Add the stock, herbs, and chicken (nestle the chicken in the veggies so it touches the bottom of the pan).
Braise 40-45 minutes, or until the chicken is cooked through and the veggies are tender.
Serves 2 for dinner, with enough leftover veggies for lunch.
September 19, 2015
An ex bowling lane
September 18, 2015
Wall St.
September 17, 2017
One cool dude.
September 16, 2015
Man, that’s a dirty window.
