$29.95/YEAR - Family Paleo Meal Plans · 2-3 lbs boneless beef short ribs 1 teaspoon garlic salt 6 dried tomatoes, chopped 3 carrots, chopped 1 small onion, chopped 2 teaspoon Italian

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BREAKFAST LUNCH DINNER

M

BLT Bi et s, Fruit Turkey Slices, Strawberries, Grape Tomatoes, Kale chips

Roasted Lemon Chicken, Maple Glazed Brussels Sprouts

Make kale chips night before.

T

Breakfast Pizza Prosciutto Wrapped Dates, Banana, Celery, Nut Butter

Beef Short Ribs with Tomatoes, Spinach Salad

Boil 4 eggs.

W

Crepes with Nut Butter or Fruit

Yogurt, Hard Boiled Egg, Plums, Green Pepper Strips

Crockpot Pulled Pork on Sweet Potato Medallions, Steamed Carrots

T

Egg Stuffed Tomatoes Pulled Pork, Apple Slices, Nut Butter, Carrots

Salmon Asparagus Packets

F

Strawberry Banana Smoothie

Spinach Salad with Strawberry Rosemary Dressing, Avocado Slices, Grape Tomatoes

Indian Sticky Chicken, Steamed Snap Peas

S

Breakfast Taco Bowl Avocado Shrimp Salad Mongolian Beef, Cauliflower Rice

S

Greek Scrambled Eggs Leftovers Sage and Prosciutto Turkey Cutlets, Sweet Potatoes with Apples

DESSERT: Chocolate Glazed Donuts

KEY: * = Can be prepared ahead of time # = Crockpot meal Yellow = Dinner Only Options


GROCERY SHOPPING LIST

MEATS VEGETABLES FRUITS

4 lbs chicken Spinach 3 lemons

2 lbs boneless short ribs Carrots 3 apples (1)

Boneless pork butt Snap peas Strawberries

4 salmon filets Green beans Dates

2 lbs flank steak Brussels sprouts 8 bananas

8 turkey cutlets 2 onions 4 plums

Prosciutto 3 zucchini (2) 5 avocado

Turkey lunch slices 4 sweet potatoes (1) olives

Bacon Asparagus

Pepperoni slices Broccoli

½ lb ground beef Green onions DAIRY

1 lb shrimp Arugula 2.5 dozen eggs (2)

Fresh sage leaves Coconut milk

Sun dried tomatoes Chocolate chips

OTHER Grape tomatoes 4 coconut milk yogurts

Salsa 5 large tomatoes Mozzarella – opt

Almonds Celery Feta – opt

Nut butter 2 green bell peppers Shredded cheddar - opt

Kale

Fresh rosemary

BLT BITES

Ingredients:

Grape tomatoesBacon, cooked, cut into 1 inch piecesLettuceToothpicks

Directions:

1. Slice grape tomatoes in half2. Place top half of tomato on tookpick, slide slice of bacon on next, then

lettuce, then the bottom half of the tomato

Notes:

Credit:FamilyPaleoMealPlans.com


http://www.familypaleomealplans.com/

BREAKFAST PIZZA

Ingredients:

2-3 eggs1 teaspoon basil1 teaspoon oreganoSliced pepperoniSliced olivesSliced grape tomatoesMozzarella cheese – optional

Directions:

1. Turn oven broiler on low2. Crack eggs in a bowl, mix well, add spices. 3. In a greased oven safe skillet, pour eggs in a thin layer and cook until

about half way done on top, then add toppings and cover with a lid for 1-2minutes

4. Broil in oven 1-2 minutes until cheese is melted and egg crust is pulling away from edges of pan

Notes:


Prep Time: 5 mins Cook Time: 10 mins



CREPES

Ingredients:

2 eggs¼ cup coconut milk 1 tablespoon honey1 teaspoon melted coconut oil1/8 teaspoon baking soda¼ cup arrowroot powder1 teaspoon coconut flour¼ teaspoon vanilla extractPinch of salt

Directions:

1. In a bowl, whisk your eggs with the coconut oil2. Add the rest of the ingredients and mix well3. In a greased skillet pour ¼ cup of liquid and smooth it out, cook for 1

minute on each side or until done

Notes:Stuff with fruit, coconut crème, ice cream, etc.

Leave out the honey, coconut milk and vanilla for more traditional tortilla flavor.

Credit:Adapted from StupidEasyPaleo.com



EGG STUFFED TOMATOES

Ingredients:

4 large tomatoes4 eggs¼ cup baby spinach leaves¼ teaspoon basilDash of salt and pepperOptional – Shredded cheddar cheese

Directions:

1. Preheat oven to 350 degrees 2. Cut the tops off the tomatoes and hollow out the centers3. Mix eggs, spinach and spices in a bowl and then pour into each tomato4. Cover with shredded cheese if desired5. Bake for 15-20 minutes or until eggs are done

Notes:




STRAWBERRY BANANA SMOOTHIE

Ingredients:

1 ripe banana, sliced

½ cup sliced strawberries (you can use frozen) 1+ cup almond milk or coconut milk¼ cup plain almonds

Optional: ½ cup kale or spinach

Directions:

Combine all ingredients in blender, blend until smooth.

Notes:This recipe makes ONE smoothie. This is on purpose! Place all ingredients except milk in a sandwich bag, freeze, and grab in the morning. Throw in the blender with your choice of milk and blend! You can easily put together multiple sandwich baggies at once so you have breakfast on hand when needed. Perfect for teens! The frozen fruit also makes the drink perfectly cold without adding ice!

Credit: FastPaleo.com


BREAKFAST TACO BOWLS

Ingredients:

6 eggs, whisked½ lb ground beef or turkey½ cup salsa1 avocadoShredded cheddar – optional1 teaspoon red pepper flakes1 teaspoon cumin½ teaspoon paprika1 teaspoon chili powder1 tablespoon ghee or coconut oil

Directions:

1. In a large skillet, brown the ground beef over medium heat with the red pepper flakes, cumin, paprika and chili powder

2. Meanwhile, in another skillet over medium heat add the ghee and pour inthe whisked eggs

3. Stir around occasionally to create scrambled eggs, just before they are done add the salsa and heat through

4. Serve eggs in a bowl, top with meat and cheese (optional) and add a slice of avocado on top

Notes:




GREEK SCRAMBLED EGGS

Ingredients:

3 eggs3 egg whites¼ teaspoon pepper¼ teaspoon salt¼ teaspoon oregano¼ teaspoon basil½ small onion, diced4 tablespoons coconut or almond milk3 teaspoons olive oil1 zucchini, shredded1 tomato, diced3 tablespoons feta – optional

Directions:

1. Whisk eggs, egg whites, pepper, salt, oregano, basil, coconut milk in a bowl.

2. Saute onions in olive oil over medium heat until softened.3. Add zucchini, saute 5 mins.4. Add the egg mixture and tomatoes, stirring gently until done. Stir in feta

if desired.

Notes:




KALE CHIPS

Ingredients:

1 bunch of kale1 tablespoon olive oilOptional seasonings: sea salt, garlic powder, chili powder, rosemary, basil, grated parmesan cheese

Directions:

1. Preheat oven to 350 degrees2. Cut or tear leaves off the kale stalks after washing and drying with a salad

spinner or paper towels3. Break into bite size pieces4. Sprinkle olive oil and mix by hand to coat leaves5. Sprinkle optional seasonings and mix by hand to coat well6. Line cookie sheets with parchment paper and spread kale pieces evenly7. Bake for 15 minutes or until edges are slightly browned

Notes:Replace your chip obsession with these fabulous kale chips! Easy to make, experiment with seasonings. Picky kids not sure about green chips? Have a taste test one night, blindfold them and see what happens!



STRAWBERRY ROSEMARY DRESSING

Ingredients:

1 cup, packed, chopped strawberries1 tablespoon olive oilJuice is ½ lemon1 teaspoon minced fresh rosemary (about 2 sprigs)1/8 teaspoon saltDash of black pepper

Directions:

1. Combine all ingredients in a food processor and blend until smooth

Notes:Perfect with Arugula!

Credit:Meatified.com



AVOCADO SHRIMP SALAD

Ingredients:

1 lb shrimp2 avocado diced½ cup cherry tomatoes, chopped in half2 tablespoons olive oil2 tablespoons balsamic vinaigrette1 teaspoon minced garlic1 teaspoon basil

Directions:

1. In a small bowl combine olive oil, balsamic vinaigrette, garlic and basil2. In a large bowl add the shrimp, tomatoes and avocado3. Pour dressing over shrimp and avocado and toss to coat4. Serve

Notes:





ROASTED LEMON CHICKEN

Ingredients:

4 chicken breasts, or mix and match2 tablespoons olive oil2 lemons, 1 thinly sliced, 1 juiced4 cloves garlic, minced1 teaspoon sea salt1/2 teaspoon freshly ground black pepper3/4 pound trimmed green beans4 carrots, diced

Directions:

1. Preheat oven to 350 degrees. 2. Line roaster pan with lemon slices3. Rub chicken with salt and pepper4. In a small bowl combine lemon juice, garlic and olive oil 5. Arrange chicken on top of lemon slices and spread green beans and

carrots around the chicken6. Pour sauce from bowl over chicken and vegetables7. Bake for 35-45 minutes until chicken is done

Notes:

Credit:Adapted from Pinterest.com



MAPLE GLAZED BRUSSELS SPROUTS

Ingredients:

Brussels sprouts2 tablespoon coconut oil3 tablespoon maple syrup1 teaspoon sea salt

Directions:

1. Preheat oven to 350 degrees. 2. Wash sprouts, cut off ends and then cut in half3. In a bowl, whisk the oil, salt and maple syrup4. Add sprouts and mix until fully covered5. Place sprouts on a parchment lined baking sheet6. Bake for 30 minutes

Notes:

Credit:MyWholeFoodLife.com




BEEF SHORT RIBS WITH TOMATOES

Ingredients:

2-3 lbs boneless beef short ribs1 teaspoon garlic salt6 dried tomatoes, chopped3 carrots, chopped1 small onion, chopped2 teaspoon Italian seasoning1 cup beef broth2-3 zucchini, julienned into noodles

Directions:

1. Cut short ribs into 3 inch pieces2. Add carrots, onions, tomatoes to bottom of crockpot, place ribs on top of

vegetables.3. Sprinkle with Italian seasoning, add broth.4. Cover and cook on low for 7-8 hours or high for 5-6 highs.5. Julienne the zucchini into noodles, drain on paper towels for 15-20

minutes, them steam for 5-6 minutes in microwave or pot.6. Serve meat and veggies over noodles.

Notes:




CROCKPOT PULLED PORK

Ingredients:

Boneless pork shoulder/butt1 cup chicken broth2 teaspoons minced garlic1 small onion, sliced thin1 tablespoon honey1 tablespoon chili powder½ teaspoon cumin¼ teaspoon cinnamon

Directions:

1. Combine all ingredients in crockpot2. Cook on low 6-7 hours, or high 4-5 hours until pork shreds easily

Notes:




SWEET POTATO MEDALLIONS

Ingredients:

1 medium sweet potato3 tablespoon olive oil

Directions:

1. Preheat oven to 350 degrees. 2. Clean the sweet potato and then slice into ¼ inch slices, leaving skin on3. Brush each side with olive oil and place on parchment lined baking sheet4. Bake for 20 minutes, flip slices and bake 10-15 more minutes, until slices

are browned on each side5. Top with desired toppings

Notes:





SALMON ASPARAGUS PACKETS

Ingredients:

4 salmon filets1 lb asparagus1 teaspoon dill1 lemon cut into slices2 tablespoons olive oil4 slices of butter

Directions:

1. Preheat oven to 350 degrees 2. Cut 4 squares of foil3. Lay a couple of lemon slices in the middle of each foil, gently place

salmon on lemon, lay asparagus shoots next to salmon4. In a bowl mix the olive oil and dill, brush the salmon and asparagus5. Lay a pat of butter in each packet, fold up and place in oven6. Bake for 20-25 minutes or until salmon is flaky

Notes:




INDIAN STICKY CHICKEN

Ingredients:

2 lbs boneless skinless chicken thighs or breasts2 tablespoons Garam Masala1 teaspoon smoked paprika1 teaspoon salt½ cup honeyJuice of 1 lemonOlive oil

Directions:

1. Rub the Garam Masala, paprika and salt into the chicken2. Heat a non-stick pan and add a tablespoon of olive oil, fry the chicken

until golden brown and cooked through3. Add the honey and lemon juice and allow to caramelise for a minute

Notes:

Credit:Simply-delicious-food.com




MONGOLIAN BEEF

Ingredients:

2 lbs of flank steak, thinly sliced crosswise 1 head of broccoli, cut into florets3 teaspoon olive oil½ cup coconut aminos½ cup honey1 teaspoon ginger1 tablespoon minced garlic1 teaspoon arrowroot powder1 teaspoon red pepper flakes3 green onions, chopped

Directions:

1. Brown the meat in olive oil in a skillet or wok2. Add the remaining ingredients and cook until meat and broccoli is tender3. Serve over cauliflower rice

Notes:




CAULIFLOWER RICE

Ingredients:

Head of cauliflower

Directions:

1. Cut cauliflower into chunks that will fit into your food processor2. Process until cauliflower is in rice size pieces3. Place cauliflower into microwave safe dish with lid4. Microwave for 5-8 minutes until cauliflower is done

Notes:You can spice the rice up anyway you want! Add a tablespoon of coconut milk for a sweeter finish for curry dishes, or cumin and chili powder for Mexican dishes.



SAGE AND PROSCIUTTO TURKEY CUTLETS

Ingredients:

8 turkey cutlets, pounded thin8 fresh sage leaves8 slices of prosciutto4 tablespoon olive oil1 cup chicken broth3 tablespoon butter or gheeLemon juiceArugulaSalt and pepper, to taste

Directions:

1. Lay a piece of sage on each cutlet and them wrap each one in a slice of prosciutto.

2. In a large skillet, heat 2 tablespoons olive oil over medium heat, add 4 cutlets sage side down, cooking until golden brown, about 2-3 minutes and then flip them and cook until browned. Repeat with remaining cutlets.

3. Serve over arugula.

Notes:

Credit:Redbookmag.com



SWEET POTATOES WITH APPLES

Ingredients:

3 medium sweet potatoes1 large apple, peeled, cored, sliced thin3 tablespoons water2 tablespoons honey¼ teaspoon cinnamon

Directions:

1. Preheat oven to 375 degrees, grease 9 inch baking dish2. Cut the sweet potatoes into ¼ inch slices3. Lay the sweet potatoes and apple slices in the pan alternating and

overlapping them4. Sprinkle with the water, then the cinnamon, and drizzle with the honey5. Cover and bake for 30 minutes. 6. Uncover and bake an additional 15 minutes or until potatoes are tender

Notes:




CHOCOLATE GLAZED DONUTS

Ingredients:

1 ½ cups almond flour½ cup arrowroot flour3 teaspoon baking powder½ teaspoon salt2 eggs½ cup maple syrup1 teaspoon vanilla extract¾ cup coconut milk3 tablespoons coconut oil, melted

GLAZE½ cup chocolate chips¼ cup palm shortening2 teaspoons coconut oil

Directions:

1. Preheat oven to 375 degrees. 2. Combine all dry ingredients for donuts in a bowl3. In another bowl combine all wet ingredients and mix well4. Add wet ingredients to dry ingredients and combine until smooth5. Fill greased donut pan spaces ¾ of the way full, smooth out the top of the

batter6. Bake for 12 minutes or until done7. In a small saucepan combine all ingredients for the glaze and melt until

combined8. Dip each donut in the glaze, or allow glaze to cool and spread it on with a

knife

Notes:

Credit:Adapted from PrimalPalate.com



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$29.95/YEAR - Family Paleo Meal Plans · 2-3 lbs boneless beef short ribs 1 teaspoon garlic salt 6 dried tomatoes, chopped 3 carrots, chopped 1 small onion, chopped 2 teaspoon Italian