Orange Ginger Chicken with Mixed Veggies over Cabbage Lo Mein

I made this meal for two families ... I would say this serves 8-10 (You can easily half the recipe) I actually cooked the meal in two shifts to make it all fit in the pans I was using. It would all fit in a wok it you did it together.

Chicken: 

2 lb chicken breasts
1 orange (zest and juice)
1 T garlic
1 T coconut oil
1 T toasted sesame oil
1 T rice wine vinegar
2 t fresh ginger (zest)

Combine all in a 9x13 dish and refridge for a couple of hours. Bake at 350 for 30 min. Let rest about 10 min before dicing. After dicing return to pan to rest in juices.

Veggies: 

1 T bacon grease or oil
2 zucchini, diced
4-6 carrots, sliced
4 stalks of celery with the leaves, sliced
1 container of mushrooms, quartered
salt and pepper to taste
1 cup raw cashews, toasted

Heat pan on med and add grease/oil. Add zucchini, carrots and celery. Cook for 5 min and add mushrooms. Salt and Pepper veggies and add cashews. Turn off heat.

Cabbage Lo Mein "Noodles":

1 T. bacon grease or oil
1 med head of cabbage, quartered, cored and sliced
2 sweet onions, halved and sliced
3-4 T tamari sauce (gluten free soy sauce)
1 T fish sauce
1 T rice wine vinegar
1 T garlic, minced
2 t fresh ginger (zested)
1/2 c water

In a dutch over or pot with lid heat to med and add bacon grease. Then add cabbage and onions. Saute for a minute and add all the other ingredients. Cover for about 5 min and stir. Cover again for another 5 min. Remove lid and cook for another 5 min or until the noodles are nice and done.

Serve over quinoa or brown rice or just as is ... That's how I like it!

Oct. 29th to Nov.4

Monday - Kung Pao Chicken and Cabbage Lo Mein (Taking meal to Cowart family)

Tuesday - Chicken Wings, Sweet Pot Fries and Slaw (Meal from Cowarts)

Wednesday - Halloween (Pizza for the boys and leftovers for me)

Thursday - Short Ribs and Brocc

Friday - Shrimp and Sweet Potato Cakes and Green Beans

Saturday - Pork Chops with Braised Cabbage and Apples

Sunday - Salmon and Roasted Veggies


** I am planning on making some pumpkin bars this week to take for Halloween ... a nice special treat!

Vegetable Beef Soup

3+ lbs of chuck roast
2 bay leaves
salt and pepper
2 t. marjoram
2 t. allspice
1 T. minced garlic
beef and vegetable broth (8-10 cups)

Combine above and bring to a boil. Reduce and simmer for 2 hrs. While the meat is simmer prep your remain ingredients.

4 carrots, diced
3 celery stalks, diced
1 sweet onion, diced
1 bag frozen cut green beans, thawed

After the 2 hrs are up remove meat and discard the bay leaves. Add veggies and some more spices.

1 T. parsley
1 t. garlic powder

Cut meat into bite size peices and put back into soup pot. Simmer for 30 min. ... ENJOY!

Week 2 (8-14)

After 7 days on 21DSD ... I'm down 6 lbs and feel great. The first 3 days were the hardest! Once I got through that I have been pretty focus.... Except for a cup of hot apple cider ... It was a good cheat if I do say so myself! I'm look forward to this next week!

Day	Breakfast	Lunch	Dinner
Monday	Sausage Veggie Muffin	Turkey and Lettuce Wrap/ Apple and Sunbutter	Bake chicken w/ basil, topped with Spinach Artichoke dip
Tuesday	Sausage Muffin	Tuna Salad	Halupiki Cassarole
Wednesday	Shake	Tuna Salad	Grilled Ribeye, Cabbage
Thursday	Steak and Eggs w/veggies	L/O Halupiki	Dinner from Stephanie C.
Friday	Shake	Hot Dog Salad	Veggie Beef Soup/ Pumpkin Muffins (Practical Paleo – pancake)
Saturday	Eggs and Veggie	Wrap	Meatball Salad (ELaD)
Sunday	Pumpkin Pancakes and Bacon	Out for Lunch	Broccoli Soup from Practical Paleo Cookbook

Cauliflower Pizza Crust

This one was a major WINNER ... we loved it! Matthew (4) prefers it to regular pizza :)

Recipe (Makes two med size pizzas or double recipe for 2 large or 4 med)

1/2 head cauliflower (shredded or riced)
2 eggs
1 c. shredded mozzarella  or almond mozzarella
2 t. Italian spices
2T. coconut flour


Preheat oven to 450. Heat shredded or riced cauliflower in microwave for 7 minutes. While heating combine remaining ingredients. Combine cauliflower rice to egg mixture. Divide in two portions. (I use my silpat or parchment paper) Patting mixture down to 1/4 inch think crust. Bake for 12 - 15 min. Remove from oven and top with any combination of toppings. Return to oven for another 4 min. (Or you could switch to broil for a shorter amount of time)... So Yummy!

Paleo Chili w/ Pinnapple and Veggies

Today is a chili kind of day .... so after some experimenting .... we have this amazing yummy to the tummy chili packed with veggies. Serve it over roasted roasted sweet potato, with gluten free rice chips ... all sorts of ways to make this chili work for you. Enjoy! 

Recipe: 

2.5 lbs of GRASS FED Ground Beef 

2 green peppers chopped 

2 colored peppers (orange yellow or red) chopped

1 large sweet onion 

2 large carrots shredded 

1 20 ozz can crushed pinnapple in 100% juice 

8 oz of tomatoe sauce 

28 oz can diced tomatoes

14.5 oz can fire roasted diced tomatoes (the spicy kind) 

2 c water 

3 T chili powder

1 T garlic powder 

1 T parsely 

1 T cumin 

1 t. chipolte chile powder 

salt and pepper to taste 

Turn crockpot on high. Cook up ground beef in skillet (I did two batches). Dump into large crockpot keeping the grease/juice. Saute veggies (except carrots) again I did two batches. Dump veggies into crockpot. Add everything else to crockpot and mix. Adjust spices to your liking. Enjoy.