Those spots, though.
Kinda missing the little bed gnome, who has gone home.
March 3, 2015
Those spots, though.
Kinda missing the little bed gnome, who has gone home.
March 2, 2015
Hello, beautiful.
Adventures In Budget Paleo Cooking – Week of February 23 – March 1
This Week’s Menu
Monday
Breakfast: Green smoothies
Lunch: Leftovers from last week
Dinner: London broil and a green bean salad with hard boiled eggs and lime vinaigrette
Tuesday
Breakfast: Green smoothies
Lunch: Leftovers from last week
Dinner: Mole’d beef tacos with sriracha “sour cream” and a spiced carrot/jalapeno/previously frozen pepper combo since I had zero sides that ended up really gross for some reason and inedible
Wednesday
Breakfast: Green smoothies
Lunch: Leftover pulled pork with leftover stewed tomatoes fashioned into a chunky sauce because I was out of veggies
Dinner: Vietnamese popcorn chicken with roasted broccoli
Thursday
Breakfast: Green smoothies
Lunch: Leftover pulled pork with sauerkraut, which was actually kind of fantastic
Dinner: Baked sweet potatoes with leftover pulled beef
Friday
Breakfast: Loads and loads of coffee
Lunch: The last of the sauerkraut with the last of the pulled pork – topped with a fried egg. Even better than yesterday.
Dinner: Grabbed takeout from the Whole Foods hot bar
Sunday
Breakfast: Out
Lunch: Out
Dinner: Another Whole Foods hot bar meal
This Week’s Grocery List
Grass fed chuck roast, 3 lb. ($35.99 @ Amazon Fresh)
Grass fed London broil, 1 lb. ($11.99 @ Amazon Fresh)
Green beans, 1 lb. ($1.69 @ Amazon Fresh)
Broccoli crowns, 1 lb. ($1.78 @ Amazon Fresh)
Coconut milk yogurt, 6 ounces ($1.79 @ Amazon Fresh)
Just Bare boneless skinless chicken thighs, 20 oz. ($5.49 @ Amazon Fresh)
Nature’s Yolk pasture raised eggs, dozen ($4.49 @ Amazon Fresh)
Bar-S smoked bacon, 12 oz. ($5.39 @ Amazon Fresh)
Organic sweet potatoes, 2 lb. ($2.46 @ Amazon Fresh)
Red onion ($0.99 @ Amazon Fresh)
Spectrum organic coconut oil, 14 oz. ($5.49 @ Amazon Fresh)
Smoothie Supplies
Zico Natural coconut water, 1 liter ($2.39 @ Amazon Fresh)
5 Apples ($3.95 @ Amazon Fresh)
1.5 lbs. limes ($2.77 @ Amazon Fresh)
4 Avocados ($4.49 @ Amazon Fresh)
Bagged kale, 16 ounces (2) ($11.98 @ Amazon Fresh)
Budget Breakout
This week, I spent $88.13; a draw. This week’s grocery shopping was a cluster. The meat was more expensive than anticipated, so I was unable to get 8 items on my list (herbs, coffee, a side dish and olive oil). I forgot that I had a credit sitting out there for last week’s London broil flub, so I went with the reduced list – actually, I completely forgot to add a few things back in that I know I really wanted — like the extra side dish, and coffee I don’t wince every time I come near. I’m calling this week a draw.
Leftovers From This Week
At the end of the week, I have a couple of radishes, a couple of jalapeños and an aging red grapefruit 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.
March 1, 2015
so, this snowy city scene was going to be my picture of the day:
And then this happened.
It’s a solid 5 minutes later, and he’s still in his scarf, fast asleep. Apparently, hipster accoutrement is exactly what D’ar always needed in his life.
February 28, 2015
Sun butt.
Paleo Mac & Cheese
Holy crap yum. This dish is freaking delicious – and managed to taste like cheese. Without creepy nutritional yeast! Or actual cheese! Yay!
Gluten-free, paleo, vegetarian-ish
Paleo Mac & Cheese
Based on Paleo Mac N Cheese from My Natural Family
1 head cauliflower
4 Tbsp. unsalted grassfed butter
1/4 cup water
2 Tbsp. pumpkin puree (100% pumpkin)
1 small carrot (about 1/4 to 1/3 c. diced)
1/2 small onion (about 1/3 c. diced)
Granulated garlic
Ground mustard
1 can full-fat coconut milk
1 egg
Kosher Salt
Black pepper
Core your cauliflower and break up into small pieces (you want it to look like macaroni when you’re finished).
Add to a large pan over medium-high heat with 2 Tbsp. butter a generous pinch of salt, and the water. Cover and steam 5 minutes or until mostly tender.
Remove the lid and sauté for a few minutes, or until the cauliflower is lightly caramelized in spots.
Remove from heat.
While the cauliflower is working, dice the carrots and onion and add to a saucepan with 2 Tbsp. butter, the pumpkin, 1 tsp. mustard powder, 1 tsp. granulated garlic and a generous pinch salt. Sauté 5 minutes, or until onion is translucent.
Add the can of coconut milk and bring up to a simmer. Simmer 10 minutes, or until the veggies are tender and the milk has reduced by 2/3.
During this time, taste for seasoning. The original recipe called for 3/4 tsp. mustard, 1/2 tsp. garlic powder, and 1 tsp. salt (to me, this tasted like coconut milk). I ended up using more like 2 Tbsp. of each to get the cheese taste I wanted.
When your sauce has reduced and your seasoning is where you want it, transfer the mix to a blender and puree until smooth.
Once the mix is smooth, add the egg and continue pureeing until incorporated. The puree will cook the egg, which will thicken the sauce. If you do this quickly, your sauce will be velvety.
Taste again for seasoning. Add more salt/mustard powder/garlic powder/pepper if necessary.
Pour over the cauliflower and toss to coat.
Serves 2 for dinner + 1 for lunch when combined with simple pan-sauteed chicken breasts.
February 27, 2015
!!! I was lucky enough to attend one of my favorite bloggers’ book signings this evening. I’m happy to report that Nom Nom Paleo’s Michelle Tam is as enthusiastic, open and friendly in person as she is online.
February 26, 2015
Vegan taxidermy pigeon.
February 25, 2015
OUT
February 24, 2015
Someone short was very excited about tonight’s yoga.
Gastography 