Breakfast
Scrambled Eggs with Zucchini and Tomatoes
2 eggs; scrambled, 1 small zucchini; chopped, 1 small tomato; chopped, and olive or coconut oil to saute the veggies in and keep eggs from sticking to the pan.
Today's breakfast was SIMPLE and delicious. The menu title says it all. I scrambled two eggs with zucchini and tomatoes.
I chopped the zucchini into quarter chunks, then threw them in the pan with a little coconut oil until tender-crisp. I then added the whole chopped tomato, and let cook for about one minute. Finally, I added the eggs and cooked until the eggs were done. I topped it with quite a few sprinkles of hot sauce and salt and pepper.
Oh yeah! I forgot I found this lonely slice of turkey bacon and threw it in with the Zuccs.
Lunch
Lunch
Chicken Salad
This was the leftover chicken salad from Week 1 Day 6. It's one of our faves! I had a few slices of cucumber and a few sliced strawberries on the side as well.
Dinner
Speedy Chicken Thighs
This dinner was seriously fantastic. In fact, if you have a large family, I would suggest doubling or tripling this in order to have leftovers. I bought a pack of thighs that only had six thighs in it. With five people eating, we definitely could have used more, but everyone was satisfied nonetheless. This recipe was derived from Everyday Paleo Family Cookbook.
6 skinless (bone-in) chicken thighs, 1 onion; diced, 4 carrots; diced, 3 cloves garlic; minced, 1 cup broth of choice (I used veggie), 1/4 c. coconut oil; melted, 1 tbsp. EACH dried thyme and rubbed sage, salt and pepper to taste.
In a large pan, cook carrots and onion in olive oil for 3-4 minutes, add garlic and stir for about 1 minute more. Sprinkle raw chicken thighs with salt and pepper and add them to the pan with veggies, moving the veggies aside so each thigh is directly on the skillet. Cook thighs until they start to turn a little brown, the flip and do the same to the other side. This creates a little but if crispness on the top and bottom of chicken in the finished product. In a small bowl, mix together the melted coconut oil, broth, thyme, and rubbed sage. Pour mixture over chicken and veggies. Bring to a simmer. Cover and cook on medium low for about 30 minutes. We ate this with Roni's Cucumber Salad.
Roni's Creamy Cucumbers
Derived from the Well Fed Cookbook
2 cucumbers, cut in half then sliced, 1/4 c. paleo mayo, 1 tsp. apple cider vinegar, 1 clove garlic, 1/4 tsp. dried dill, and 1/2 c. grape tomatoes; cut in half.
Throw cucumbers and tomatoes in a medium bowl. In a smaller bowl mix mayo, garlic, and vinegar until blended well. Add mayo mixture to the veggies and stir well until veggies are coated. Sprinkle with dill. We ate this right away and it was fantastic! I'm sure, like most things, this would taste even better after spending a little time hangin' out in the fridge.
Speedy Chicken Thighs
This dinner was seriously fantastic. In fact, if you have a large family, I would suggest doubling or tripling this in order to have leftovers. I bought a pack of thighs that only had six thighs in it. With five people eating, we definitely could have used more, but everyone was satisfied nonetheless. This recipe was derived from Everyday Paleo Family Cookbook.
6 skinless (bone-in) chicken thighs, 1 onion; diced, 4 carrots; diced, 3 cloves garlic; minced, 1 cup broth of choice (I used veggie), 1/4 c. coconut oil; melted, 1 tbsp. EACH dried thyme and rubbed sage, salt and pepper to taste.
In a large pan, cook carrots and onion in olive oil for 3-4 minutes, add garlic and stir for about 1 minute more. Sprinkle raw chicken thighs with salt and pepper and add them to the pan with veggies, moving the veggies aside so each thigh is directly on the skillet. Cook thighs until they start to turn a little brown, the flip and do the same to the other side. This creates a little but if crispness on the top and bottom of chicken in the finished product. In a small bowl, mix together the melted coconut oil, broth, thyme, and rubbed sage. Pour mixture over chicken and veggies. Bring to a simmer. Cover and cook on medium low for about 30 minutes. We ate this with Roni's Cucumber Salad.
Roni's Creamy Cucumbers
Derived from the Well Fed Cookbook
2 cucumbers, cut in half then sliced, 1/4 c. paleo mayo, 1 tsp. apple cider vinegar, 1 clove garlic, 1/4 tsp. dried dill, and 1/2 c. grape tomatoes; cut in half.
Throw cucumbers and tomatoes in a medium bowl. In a smaller bowl mix mayo, garlic, and vinegar until blended well. Add mayo mixture to the veggies and stir well until veggies are coated. Sprinkle with dill. We ate this right away and it was fantastic! I'm sure, like most things, this would taste even better after spending a little time hangin' out in the fridge.
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