Read Everyday Paleo Online

Authors: Sarah Fragoso

Tags: #Diets, #Healthy Living, #Health & Fitness, #General

Everyday Paleo (43 page)

 

Thirty-Day Family Meal Plan

 

Day 1

 

 

Breakfast:  
Egg Cupcakes (p. 260)—this recipe makes 18–20 “cupcakes” and a serving size for adults is 2 cupcakes. Plan to double this recipe if needed based on the size of your family so that you can have these ready for the first few days.
Lunch:
Wild-Salmon Salad (p. 203)
Snack:
Beef Jerky and ½ avocado
Dinner:
Spice Rub Slow-Cooked Chicken (p. 104) and Kids Love Cabbage Slaw (p. 205)

Day 2

 

 

Breakfast:  
Leftover Egg Cupcakes
Lunch:
Leftover Spice Rub Slow-Cooked Chicken and organic salad greens with Sun-Dried Tomato Salad Dressing (p. 204)
Snack:
Bugs in a Boat (p. 300) and turkey slices
Dinner:
Easy Steak Skewers (p. 125) and Savory Cauliflower Fried Rice (p. 216)

Day 3

 

 

Breakfast:  
Leftover Egg Cupcakes and blueberries
Lunch:
Avocado Tuna Boats (p. 187)
Snack:
Leftover Steak Skewers and macadamia nuts
Dinner:
Pecan-Crusted Chicken (p. 101) with Fancy Pear Salad (p. 200)

Day 4

 

 

Breakfast:
Huevos Rancheros (p. 256)
Lunch:
Easy Spinach Salad (p. 202)
Snack:
Sunny Deviled Eggs (p. 269) and ½ avocado
Dinner:
Red Curry Beef Stew (p. 238)

Day 5

 

 

Breakfast:  
Almond Meal Blueberry Pancakes (p. 284) and scrambled eggs
Lunch:
Leftover Red Curry Beef Stew
Snack:
Jerky and coconut flakes
Dinner:
Rockin’ Moroccan Chicken (p. 106)

Shopping List Day 1-5

 
  • 4 dozen eggs
  • 2lbs bacon
  • 2lbs stew meat
  • 2 cans wild caught Alaskan salmon
  • 1 6lb whole chicken
  • 8 boneless skinless chicken breasts
  • 2.5lbs of sirloin Steak
  • 1 package turkey deli meat
  • Beef jerky
  • 4 cans of tuna in water
 
  • 1 head of broccoli
  • 1 bunch of green onions
  • 5 zucchinis -8 carrots
  • 10 tomatillos -1 bunch cilantro
  • 3 bunches spinach
  • 2lbs mixed salad greens
  • 1 head celery
  • 1 head purple cabbage
  • 1 head cauliflower -2 red onions
  • 1 white onion
  • 1 bulb garlic
  • 1 carton of cherry tomatoes
  • 1 red bell pepper
  • 3 yams
  • ½ pound of crimini mushrooms
  • 8 avocados
  • 1 cucumber
  • 1 shallot
  • 1 mango
  • 1 Jalapeño
  • Fresh basil
  • Fresh rosemary
 
  • 1 lime
  • 3 lemons
  • 1 pear
  • 4 apples
  • Blueberries
 
  • 2 jars roasted red peppers
  • 1 jar of pimento stuffed green olives
  • 1 box of raisins
  • 1 jar of julienned sun dried tomatoes
  • 1 jar of Capers
  • Thai Red Curry Paste
  • 1 jar raw almond butter

Day 6

 

 

Breakfast:  
Karina’s Sausage Hash (p. 157) and poached eggs
Lunch:
Shrimp Tacos (p. 182)
Snack:
Leftover Rockin’ Moroccan Chicken
Dinner:
Hasta La Vista Pasta Lasagna (p. 152)

Day 7

 

 

Breakfast:  
Frittata for All (p. 258)
Lunch:
Leftover Lasagna
Snack:
Ham slices and avocado
Dinner:
Garden Fresh Meatballs (p. 142) and Baked Green Beans

Day 8

 

 

Breakfast:  
Leftover Frittata
Lunch:
Sun-Dried Tomato Chicken Slaw (p. 204)
Snack:
Leftover Garden Fresh Meatballs
Dinner:
Collard-Wrapped Tilapia (p. 166)

Day 9

 

 

Breakfast:  
2 Poached Eggs with Béarnaise Sauce (p. 240) and steamed asparagus
Lunch:
Leftover Sun-Dried Tomato Chicken Slaw
Snack:
Salmon Rolls (p. 276)
Dinner:
Bean-Less Chili (p. 230) and Carrot and Fennel Salad (p. 199)

Day 10

 

 

Breakfast:  
Paleo Apple Muffins (p. 294), eggs over easy, and bacon
Lunch:
Leftover Bean-Less Chili
Snack:
Turkey Roll-ups (p. 282)
Dinner:
Asparagus-Stuffed Chicken Breasts (p. 117) and Roasted Root Veggies (p. 211)

Shopping List Day 6-10

 
  • 3 dozen eggs
  • 4lbs ground beef
  • 6 chicken breasts
  • 1.5lbs ground turkey
  • 1lb mild Italian sausage
  • 1lb spicy Italian sausage
  • 1lb ground pork sausage
  • 4 tilapia filets
  • 1lb large shrimp
  • 1 can wild Alaskan salmon
  • 1lb bacon
  • 1 ham steak
  • 1 package ham deli meat
  • 1 package turkey deli meat
 
  • 1 bunch of radishes
  • 1 head purple cabbage
  • 1 head green cabbage
  • 1 head romaine lettuce
  • 1 head celery
  • 1 bunch collard greens
  • 1 bunch spinach
  • 9 zucchinis
  • 1 bunch asparagus
  • 1lb green beans
  • 8 carrots
  • 1 fennel bulb
  • 4 avocados
  • 1 bag broccoli slaw
  • 4 yams
  • 2 green bell peppers
  • 5 small beets
  • 2 parsnips
  • 1 cucumber
  • 1 can of artichoke hearts
 
  • 4 red onions
  • 1 white onion
  • 2 bulbs garlic
  • Green onions
  • Fresh basil
 
  • 1 lime
  • 3 lemons
  • 1 orange
  • 2 apples
  • 1 banana
  • Organic grass fed butter (optional)
  • 1 jar salsa verde
  • 1 16oz box of chicken broth
  • 1 16oz can diced tomatoes
  • 1 14.5oz can diced tomatoes
  • 1 6oz can tomato paste
  • 1 jar black olives
  • 1 12oz jar roasted red peppers
  • 1 jar julienned sun dried tomatoes

Day 11

 

 

Breakfast:  
Egg Houses (p. 253)
Lunch:
Shrimp Flying Saucers (p. 177)
Snack:
Leftover Paleo Apple Muffin and a hard-boiled egg
Dinner:
Grilled Lamb-Burgers (p. 154) with Baked Curry Cauliflower (p. 191)

Day 12

 

 

Breakfast:  
Spring Scramble (p. 265)
Lunch:
BLT with Avocado Spread (p. 271)
Snack:
Apple Flowers (p. 285) and jerky
Dinner:
Everyday Paleo Spaghetti (p. 146) and Baked Apples (p. 288)

Day 13

 

 

Breakfast:  
Breakfast Paleo Pizza (p. 262)
Lunch:
Leftover Everyday Paleo Spaghetti
Snack:
Leftover Breakfast Paleo Pizza
Dinner:
Pollo Con Salsa Roja (p. 115) and green salad with Avocado Dressing and Dip (p. 251)

Day 14

 

 

Breakfast:  
Leftover Pollo Con Salsa Roja
Lunch:
Ginger Shrimp Salad (p. 193)
Snack:
Happy Trail Mix (p. 287)
Dinner:
Skillet Salmon with Baby Bok Choy (p. 171)

Day 15

 

 

Breakfast:  
Poached Eggs over Curried Veggie Hash (p. 189)
Lunch:
Leftover Ginger Shrimp Salad
Snack:
Bugs in a Boat (p. 300) and ham slices
Dinner:
Dry Rub Burgers (p. 131), Yummy Yam Spears (p. 207), and steamed broccoli

Shopping List Day 11-15

 
  • 4 dozen eggs
  • 2lbs boneless skinless chicken thighs
  • 4.5lbs ground beef
  • 1lb mild Italian pork sausage
  • 1lb bacon
  • 1 package deli ham slices
  • 1lb ground lamb
  • 2lbs medium shrimp
  • 1 package of beef jerky
  • 2 salmon filets
 
  • 7 large tomatoes
  • 3 heirloom tomatoes
  • 2 Roma tomatoes
  • 1 head broccoli
  • 1 head celery
  • 4 carrots
  • 2 zucchini
  • 1lb organic salad mix
  • 1 head purple cabbage
  • 1 head romaine lettuce
  • 1 bunch asparagus
  • 1 cauliflower
  • 3 red onions
  • 1 yellow onion
  • 2 shallots
  • 2 bulbs garlic
  • 5 yams
  • 1 small cucumber
  • 3 red bell pepper
  • 6 avocados
  • 1 spaghetti squash
  • 1 bunch cilantro
  • 1 bunch arugula
  • Green onions
  • Fresh rosemary
  • Fresh Parsley
  • Fresh Mint
  • Chives
  • Fresh ginger
  • 3 baby bok choy bundles
  • Sesame oil
  • Thai fish sauce
  • Chili oil
 
  • 4 lemons
  • 1 apple
  • 3 granny smith apples
  • Blueberries
  • 1 package dried cherries
  • 1 package dried apples
 
  • 1 can artichoke hearts
  • 1 can sliced black olives
  • 1 jar marinara sauce
  • 1 jar julienned sun dried tomatoes
  • 1 jar salsa verde
  • 1 28oz can El Pato Salsa Para Enchiladas
  • 1 jar raw almond butter
  • 1 box of California raisins

Day 16

 

 

Breakfast:  
Leftover Curried Veggie Hash and Chicken Sausages
Lunch:
Leftover Dry Rub Burger, Walnut Red Pepper Dip (p. 243), and raw sliced veggies
Snack:
Hard-boiled egg and macadamia nuts
Dinner:
Salmon Cakes with Ginger Mayo (p. 184)

Day 17

 

 

Breakfast:  
Egg Cupcakes (p. 260)
Lunch:
Sliced Chicken Breast, Walnut Red Pepper Dip (p. 243), and raw sliced veggies
Snack:
Leftover Egg Cupcake
Dinner:
Everyday Meatloaf (p. 127) and Brussels Sprouts ’n’ Bacon (p. 219)

Day 18

 

 

Breakfast:  
Egg Cupcakes (p. 260) and strawberries or blueberries
Lunch:
Leftover Meatloaf and Brussels Sprouts
Snack:
Salmon Rolls (p. 276)
Dinner:
Breaded Baked Chicken (p. 110) and Butternut Squash Soup (p. 222)

Other books

Silver on the Tree by Susan Cooper
Let the Old Dreams Die by John Ajvide Lindqvist
Faded Glory by David Essex
The Kadin by Bertrice Small
The High Place by Geoffrey Household
The Coming Storm by Valerie Douglas


readsbookonline.com Copyright 2016 - 2024