Friday: Fajita salads: greens topped with chicken, grilled onions and peppers, guac, and salsa
Sat: bbq from Saws and salad (blueberries, strawberries, almonds, and homemade strawberry basalmic dressing)
Sun: Rotisserie chicken and roasted veggies: we use whatever veggies we have in the fridge, cut them up and cover them with coconut oil and salt and roast them at 400-425 for 20-25 min
Mon: grassfed burgers (minus buns) topped with avocado, tomato, and bacon
and grilled asparagus
recipe: http://www.health-bent.com/proteins/chorizo-burgers
Tues: Roasted whole chicken: cover with coconut oil, salt pepper, and other favorite spices and roast at 450 for one hour
Wed: twice baked sweet potatoes, used this recipe as a guide, but left out syrup and instead topped with bacon, green onions, and broccoli
recipe:http://www.health-bent.com/sides/twice-baked-sweet-potatoes
Thurs: pasta made from spag squash (roasted in oven for an hour and then shred out "noodles") Sugar free pasta sauce and turkey sausage
Friday: tortilla soup
recipe: http://feedmepaleo.blogspot.com/2010/01/chicken-no-tortilla-soup.html
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