How I Shaved $500/Month Off My Paleo(ish) Grocery Bill

When I first started out transitioning to Paleo over a year ago, I immediately threw out all grain-based flours and products, drove to Whole Foods and stocked up on grain-free items. I got into the grain-free baking as more of an experiment rather than baking on purpose. I wanted to see if these ingredients would really work. I was impressed, so I continued to try more and more recipes, which meant that I was spending more and more money on said ingredients. This was going on all while slowly buying more and more fruits and vegetables and better quality meats. So, one could say that I got excited and spent a lot because of it. Once I started noticing some health benefits, this became even more so. Well, after a while, I knew I needed to do more than just cut out the grains and eat more protein and produce. I knew I needed a more drastic change because although I was feeling and looking better eating this way, I was frustrated that it wasn't going even further. That is when I researched and found the Whole 30 program. Basically, it took away my baking and alcohol, and made me more aware of the products I was buying. I think along the way (and three W30s later), I became a little overboard. I tried to buy only the "perfect Paleo" ingredients, make elaborate "Paleo" recipes, and got caught up in the all or nothing point of view. My body and mind loved this way of eating, but my bank account ...well, not so much. My grocery (and household product) bill for a family of four had reached $300/week. Yes, a week! So, $1,200/month!  Did I mention I quit my job to stay at home with my family?? We were doing okay and making it work, but it was taking a toll, and month after month of that adds up.

Lemon-Blueberry Bars

I was feeling creative the other day, and I asked some friends to give me a conventional dessert recipe so that I could recreate it the way I wanted.  One friend mentioned a lemon and blueberry dessert. She didn't have a link, but I did a search on Pinterest and the first link I found was here. It looked beautiful and tasty, so I went with that. I didn't come up with my own graham cracker crust because Against All Grain already did that for me, and it has always been a tried and true recipe. I didn't want to mess with that. It came out fantastic! The topping could also be switched up a bit. Blackberries and raspberries would work well. My aunt also asked if Enjoy Life chocolate chips would work. I don't see why not, but I would just make sure that the lemon mixture is completely cooled before mixing those in.

Cooper's Grilled Chicken and Spinach Domes with Tomatoes and a Peach Vinaigrette Dressing

The other night, our family was at my daughter's soccer practice. As we were sitting there, my son, Cooper, asked me what was for dinner. I mentioned to him that I was a little tired, so it would be something simple such as grilled chicken with a couple of vegetables on the side. He then asked me if he could plan and make dinner instead. Of course, I took him up on his offer. He knew that he had to make something that would fit into Whole 30 rules, and he also knew that I had chicken that was ready to go. So, after talking through what we actually had on hand, he decided to have his dad grill the chicken, and then he would create domes from those by layering spinach all over it and then would top them with tomatoes and a homemade peach vinaigrette dressing (he knew we had peaches, so he asked me if I could give him some increments for a dressing). He then decided that he would make a fruit salad to go with it. His hopes were that he would only need help with the chicken and dressing, and he succeeded! His meal was really tasty, and it also provided everything we needed (protein, vegetables, fruit, and fat). Perfect! Cooper's favorite part was constructing the domes. My favorite part was eating them (especially the dressing because it is super yummy and more will be made today).  I hope you guys enjoy these as well. It's also a fun way to get your kids involved!

Blackberry Grilled Pork Chops with Mashed Yucca and Sauteed Squash with Aromatic Sea Salt

I recently learned how easy it is to make my own aromatic sea salts by observing an older Italian gentleman show off his long-run family business. Basically, you need organic sea salt, a mortar and pestle, and your choice of add-ins. I was torn between citrus (lemon or orange zest sea salt) and an herb and garlic sea salt. I knew that it needed to sit out a day, so my choice yesterday came down to what I was going to make for dinner today. After talking with a friend, I decided that I would saute some zucchini and yellow squash that I already had with an herb and garlic sea salt. I only wanted enough to use for dinner tonight and perhaps another day, so I only made about 1/4 cup. I took my quarter cup of sea salt, one clove of chopped garlic, and about a tablespoon of roughly chopped herbs (I chose basil, rosemary, lemon thyme, and oregano from the garden) and placed them in the mortar. I began grinding until the garlic was incorporated and there were tiny specks of the herbs all around. Then, I just sat it on the counter and allowed it to dry out until tonight. Sometimes I forget that things you think are hard to make and that provide the most flavor might actually be very simple. As was the case here. Along with the zucchini and squash, I needed to find complimentary foods. I wanted somewhere else to use this same aromatic sea salt within. I always like finding ways to subtly link foods that are on my plate together. Last night when I made this, I made sure that because the fig compote was made with cinnamon and lemon, I would reuse those flavors in other ways. I added cinnamon in with the arrowroot starch to coat my chicken before I sauteed it. I used lemon thyme in my dressing that coated my fig salad, lemon zest and juice in my green beans, and garnished my chicken with lemon thyme as well.  It just makes it more cohesive in my opinion. So, that being said, tonight I decided to season pork chops with the sea salt, grill them, and top them with a homemade blackberry sauce. I also made mashed yucca and seasoned those with ghee and the sea salt as well. This food still is Whole 30-compliant and is one of those comfort dishes that sometimes you just need.

Pan Sauteed Chicken Cutlets topped with Caramelized Onions and Fig Compote, paired with a fresh fig salad and sauteed lemon green beans

I know it has been a while since I have posted a new recipe, but I have been going through my Whole30 meal plan throughout the last few weeks. Today is day 20, and I wanted to come up with something new and exciting, as well as Whole30-approved. So, for the ones who do not understand what that means, basically, this recipe is grain, dairy, sugar, legume, alcohol, and preservative-free (and it tastes like you're cheating). Please make and eat away (and let me know what you think). I know this has quite a few steps before plating, but half of it can be made in advance.  Enjoy.

A Month of Whole 30 Meals

In light of my August Whole 30, I have decided to plan ahead my meals this time. There will be breakfasts, lunches, and dinners for each of the 30 days. When it comes down to it, some days might have to be swapped for others, but nonetheless, this is what I will be eating. I do a lot of repeats for breakfast and a lot of leftovers for lunch. I will note these here, but also try to change some things up from time to time. I hope this helps some of you meal plan if you're considering completing a Whole 30 as well.

Flour-less Chocolate Cake with Coconut Whipped Cream and Blackberries

A few weeks ago, my husband and I went to a restaurant and ordered a flour-less chocolate cake for dessert. It was amazing. He is a chocolate lover, so I decided to try and recreate this dessert at home for Father's Day. After researching typical flour-less chocolate cakes, I understood that the fluffiness comes from the whipped egg whites more than anything else. I felt that taking the liberty to mess around with the type of sweeteners, chocolate, butter, etc. would still give the same creamy, rich taste I was looking for. I was right. This cake was a hit. Kyle asked if this cake can happen for every special occasion. I don't see why not. I love the way the blackberries cut the sweetness of the chocolate. I recommend using them. If you're not a blackberry fan, then perhaps add in your favorite berry instead.

Grain-Free Granola/Cereal

Grain-Free Granola/ Cereal

1/2 cup coconut oil, melted
1/2 cup honey, warmed
1 tbs vanilla extract
1 cup sliced raw almonds
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1 cup unsweetened shredded coconut
1 cup almond meal
1 cup raisins
8 chopped pitted dates
1 tbs cinnamon

Grain-Free Mexican Lasagna

Grain-Free Mexican Lasagna
(Serves 9)

1 tbs coconut or olive oil (plus more for greasing dish)
2 pounds grass-fed beef
1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, minced
2 jalepenos, seeded and diced
2 tbs chili powder
2 tsp cumin
2 tsp coriander
2 tsp garlic powder
1 tsp sea salt
1 tsp black pepper
8 medium coconut flour tortillas (I made these while meat, veggies, and spices cooked.)
1 cup Grass-Fed or Raw Cheddar
1 cup Grass-Fed or Raw Pepper Jack

Herb and Citrus Shrimp and Vegetables over Squash Noodles

I love shrimp. I love herbs. I love veggies. I love bacon. There's really not much more to say except that I hope you enjoy this as much as I enjoyed creating and eating it. :)

Chicken, Berries, and Apples over Spinach with Homemade Lemon Ricotta, Poached Egg, and a Honey-Lime Vinaigrette

I went to a local restaurant about a year ago and ordered a fantastic salad. It had berries and a whipped lemon ricotta with a poached egg and a honey vinaigrette dressing. It seems odd that all of this would go together, but once mixed, it was perfect. The next time I went to this restaurant, the menu had changed and this salad was no longer on there. I decided to recreate this salad at home and add in some of my own extras. I hope you give it a try.  :)

Coastal and Berry Grain/Dairy-Free Cups

I have been baking with grain and dairy-free ingredients for long enough that I understand how they work. I might not know the exact science behind the combination of ingredients, but I get that coconut and almond milk can be used as a 1:1 substitute for cow's milk. I understand that when choosing one milk over the other, the coconut milk has a creamier consistency versus the almond milk. I understand that grain-free flours (almond, coconut, etc.) cannot be used as a 1:1 flour substitute (not even for each other).

Coconut Chicken Curry with Fruit over Cauliflower Rice

Coconut Chicken Curry with Fruit over Cauliflower Rice
1-2 TBS coconut oil
1.5 pounds chicken breasts, cubed
1 TSP coriander
1 TSP cumin
1/2 tsp salt
1/2 TSP pepper
1 onion, chopped
2 green apples, peeled and chopped
1 TBS grated ginger
4 garlic cloves, minced
1.5 cups chicken broth
1/2 cup coconut milk
2 TBS curry powder
1/3 cup raisins
6-8 chopped, pitted dates
1 head of cauliflower, stem discarded, chopped and pulsed into rice in food processor

Toppings-
Chopped cilantro
Sliced scallions
Mango chutney

Grain-Free/Dairy-Free Berry Trifle

Berry Trifle

I have always loved a good trifle. It seems that my favorite part is how all of the pieces fit together. The trifle is essentially one giant mess consisting of layers of goodness that have been strategically placed in order to see the beauty of its preparation from a see-through serving dish. Nothing else does that. Nowhere else do you find a person wanting to throw together random ingredients, show you from the outside how they have been thrown together, and then hand you a spoon so you can scoop through all of the layers and dump them into a bowl for consumption. This happens with no other dessert. Sure, layered desserts are around, but these have boundaries. They have distinct lines of perfection. They come with the chocolate fudge layer evil-eyeing the chocolate mousse layer while it's on its way in for a landing. Then, the chocolate mousse layer holds tight while the clouds of white from the whipped cream fall delicately on top. The mousse holds its breath, desperately awaiting the moment of victory where all of the lines perfectly match in width. You see where I'm going with this, right?? Trifles are adventurous, as well as beautiful, even with all of their imperfections. (And I haven't even started talking about how delicious they taste.)

Salmon with Mango Salsa

Want a quick salmon recipe with a little something extra to top it with? Well, you're in luck. It only takes 10 minutes of prep work and 12 minutes of cooking time. :)

Mango Salsa
2 mangoes, peeled and diced
1/2 onion, diced
2 tbs chopped cilantro
1 tsp cumin
1 tsp coriander
1/2 tsp sea salt
Juice of one orange
Juice of one lime
Combine all ingredients in a bowl
Mix well
Chill for at least 20 minutes before serving to let all flavors set
Top salmon fillets with the salsa and serve

Easter Dinner

It was a rainy Easter here, but we ended up having a relaxing day with a couple of friends (and The Walking Dead marathon starting Saturday night to get them caught up for the season finale).
We had an early Easter dinner that included roasted citrus chickens, fruity spinach salad, roasted carrots, and asparagus soup. That was topped off by a key lime pie I began making on Saturday. I had high expectations for this pie, and they were exceeded. Here's a little picture/recipe recap of what went down.

Turkey Meatballs with Marinara over Spaghetti Squash

The kids have been asking for meatballs for some time now. Tonight I made Italian-style turkey meatballs and mixed them in my meaty marinara sauce (sans the meat). I served this over roasted spaghetti squash.

Grain-Free Blueberry-Lemon Almond Cookies

I used to make these cookies. They were always so awesome. The combination of blueberries with lemon and almonds is amazing! I have been trying to figure out how to recreate them without grains and dairy for months. I would always get the taste right, but not with the texture of a cookie. It finally happened!
Here's what I did-

Rosemary and Garlic Chicken Thighs

Tonight was an easy dinner night again. These chicken thighs only take 25 minutes in the oven. I steamed some frozen veggies and added on some more of the lemony romaine hearts that I made last week (recipe here). This is a great dinner and can easily be changed up with a couple options I will list below.

21-Day Sugar Detox

So, yesterday was the last day of my level 3 for athletes 21-Day Sugar Detox. I have to say that this went by really fast, and it was pretty easy! Maybe this was because I was used to eating by the Whole30 rules and only having sugar from fruit. That was the thing though-I initially began this detox because I thought I might have been curbing sugar cravings with fresh and dried fruits (as well as some honey or maple syrup sweetened baked goods). I am guessing that if I was using these sources just to push sugar into my body, it must not have been that much. This detox never gave me a sugar "craving". Sure, I made a few things for my family that I would have liked to have tried, but I did not crave it because it was sweet.
I was also expecting that the couple of weeks before I started this, when I had too many nights out, would catch up to me, but apparently that was not the case.

Wings

Chili-Lime Chicken Wings
http://nomnompaleo.com/post/41698330146/whole30-day-28-chile-lime-chicken-wings

Hot wings

(I used extra virgin olive oil and Frank's Red Hot Sauce, and it made enough sauce for 5 pounds of wings.)
http://preppypaleo.blogspot.com/2012/09/crispy-paleo-oven-chicken-wings.html?m=1

Grilled Pork Chops with Sauteed Squash and Lemony Romaine Hearts

Our last two dinners have been simple and tasty. Last night we had Almond-Flour and Herb Encrusted Chicken Breasts with steamed broccoli (recipe under Whole30 Dinners post- you'll notice I substituted chicken for the pork chops). For that, once everything is prepared, you just throw it in the oven, walk away and come back 5 minutes before it's done to steam the broccoli. Tonight's dinner was also easy. It was on the table in less than 20 minutes. Here's what we had-

Grain-Free French Toast

I love French toast. I think it's mostly the warm, cinnamon taste. I am still doing the 21 DSD with Whole30 food rules, and I found a way to make it happen. I made Civilized Caveman's Paleo Banana Bread last night so that I could create French toast this morning. I'm not sure if you've made it yet, but if not, and you like banana bread, you must make this. My favorite part about it is that it only uses bananas as a sweetener. It is fantastic on its own, but is amazing when used as French toast. Since the bread is already sweet, it doesn't need any syrup or other toppings (but my family did put strawberries on top of theirs just because). Yes, he has his own French toast recipe using this bread that you can get to from his page (and I've made that version before), but I like my French toast a little different. I like mine with a hint of vanilla and with more spices (ginger, cloves, nutmeg, extra cinnamon). To keep this bread on (my) plan, I used green-tipped bananas and coconut oil in place of the butter.

Breakfast Frittata

This morning I wanted a frittata. It has all of my favorite breakfast foods in one dish and is easily interchangeable. The best part is that it is not too time consuming, and while it's in the oven, I have time to clean up and set the table. When it's finished, only our plates, utensils, and one skillet remain (love this). I had this alone, but added fruit on the side for everyone else.

Slow-Cooker Lime Pork Roast Tacos with Grain-Free Tortillas

Dinner tonight-

Slow-Cooker Lime Pork Roast

 (Serves 6)

2 lb center cut pork loin 

1 onion, sliced

1/4 cup lime juice

1 tbs chili powder

1 tsp garlic powder

1 tsp sea salt

1 tsp cumin

2 cups chicken broth

Panera Bread

Yes..that happened. I was invited to Panera Bread today. I wanted to go, but I was skeptical if I would be able to find anything that I could eat that fit in with the 21DSD and Whole30 rules. Well, with only a few minor changes, I found it.

Chopped Chicken Cobb with Avocado

Menu ingredients-All-natural, antibiotic-free chicken, romaine lettuce, tomatoes, Applewood-smoked bacon, Gorgonzola, hard-boiled eggs, all chopped and tossed with herb vinaigrette, topped with fresh avocado

So, what did I do?

Grain-Free Buffalo Crackers

Last night, I saw a commercial for Spicy Buffalo Wheat Thins. Immediately after, I began to think of ways to make these happen at home without the grains and other items I might not want to be ingesting. After testing out my recipe today, this happened-

These have everything I want in them. They are crunchy, soft, salty, and most importantly, they have the buffalo flavor I want. It is not overpowering, but it is there.  These even have a lingering back-of-the-throat spiciness for a few moments after finishing. If you want even more of a kick, you can definitely add more cayenne, but I do not suggest upping the hot sauce because the dough will become too wet. Enjoy and tell me what you think, as well as any tweaks you may have tried or thought of.

Meaty Marinara

At least once every week or two, I want a hearty, meaty tomato sauce. I choose whether to serve this over a roasted spaghetti squash or zucchini/squash noodles. Either way, it's tasty and does the job!

Fruity Spinach Salad

When I'm craving fruit (and not on the 21DSD), I love making a salad loaded with fruit and nuts. I will sometimes use this as a side dish, but usually I top it with protein such as grilled chicken, steak, or salmon. I will also throw in boiled eggs and avocados from time to time.

Coconut-Ginger Chicken Stir Fry with Cauliflower "Rice"

(Serves 4)

1 tbs sesame oil or your favorite
1 diced onion
4 minced garlic cloves
1 tbs grated fresh ginger

Grain-Free Chicken Francese and Chicken Piccata

I love Chicken Francese and Chicken Piccata. I figured out a way to make those happen. If you are not sure what they are and the differences, here's a quick reference -
Francese- thin chicken dipped in flour first, egg second, sauteed in olive oil
Then a sauce is made usually with wine, lemon, garlic, parsley etc..so...chicken on plate, topped with sauce..heavenly.

Piccata- similar, but, no egg, just flour, olive oil and butter sauteed, sauce made with lemon, butter, chicken stock, capers and parsley..so, chicken on plate topped with sauce. Also heavenly.
Both usually have spaghetti served along side with same sauce to use with that.

My turn-

Grain-Free Blueberry and Sausage French Toast Bake

I made Elana Amsterdam's Scrumptious Sandwich Bread a few weekends ago to use for a French Toast Bake for my family.
I used to make this-
http://www.foodnetwork.com/recipes/ellie-krieger/blueberry-almond-french-toast-bake-recipe/index.html

Thanks to my friend, Megan (and her mom), I love the combination of sausage and blueberries. I would make the bake but add chopped chicken sausage links or crumbled breakfast sausage on it as well-Amazing!
This time, I used Elana's bread and substituted almond milk and coconut sugar for other non-paleo ingredients. (By the way, I've also made this with blackberries, and it was great too.)


My version-
1 loaf of Elana's Scrumptious Sandwich Bread, using coconut or olive oil for greasing your pan OR your favorite grain-free loaf, cut into cubes
8 eggs
8 egg whites
2 cups unsweetened almond milk
1 tsp vanilla extract
1 tsp cinnamon
1/3 cup pure maple syrup
2 links of Aidell's chicken and apple sausage OR your favorite sausage (precook this if not already), chopped
2 cups fresh blueberries or frozen, thawed and drained blueberries
2 tbs coconut sugar
**Handful of slivered almonds (optional)

Grease a 9x13 baking dish with coconut or olive oil
Place cubed bread in a single layer on the bottom
Whisk eggs, egg whites, almond milk, vanilla, cinnamon, and maple syrup all together
Pour this mixture over the bread
Scatter the blueberries and sausage all over (and slivered almonds if using)
Sprinkle with coconut sugar
Cover and refrigerate at least 8 hours, but overnight is perfect

When you are ready-
Preheat oven to 350
Bake uncovered for an hour

Easy Whole30 Sides

Frozen veggies to steam

Salad

Roasted veggies (carrots, broccoli, asparagus, etc.)
Preheat oven to 400 degrees
Mix veggies with olive oil, salt and pepper
Roast 40 mins or so

Easy Whole30 Dinners

Grill or bake meats or fish (salmon, white fish, shrimp, steak, chicken, pork chops, etc.)
Always make extra for lunches! Add two veggies (frozen, roasted, salad, etc.).
My favorite meal is a sirloin filet (garlic powder, salt and pepper) with a baked sweet potato with cinnamon and side of broccoli or asparagus.

Easy Whole30 Lunches

Lunch bots (or something similar) are great when you have to pack and take meals with you. http://www.lunchbots.com/
Pack these with approved deli meats, fruits, nuts, boiled eggs, veggies, almond butter, leftovers, salads, etc.

Wraps
Use Pure wraps with approved deli meats, dijon, and veggies or chicken, tuna, and egg salads made with approved ingredients and paleo mayonnaise (Add above sides with these) http://anyajnelson.blogspot.com/2014/02/10-second-paleo-mayo.html

Easy Whole30 Breakfasts

Egg scramble with veggies and chicken and apple sausage (or other approved breakfast meats)
Sauté onions, green peppers, tomatoes, and broccoli with olive or coconut oil
Add cut up chicken and apple sausage until heated through
Throw in handful of spinach and begin to wilt
Turn heat to low so eggs don't burn
Whisk eggs (I normally use three) with salt and pepper and add over veggie/sausage mix
Turn heat up and scramble
I will sometimes just heat up the chicken and apple sausage in the microwave and have that on the side instead of in the scramble. The veggies can be switched for whatever your favorites are. I like to eat this with Tabasco or approved salsa. You can also double this and heat the rest up for the next morning's meal.

Breakfast Casserole (to be heated up and enjoyed all week long for a quick meal)