Last week we didn’t have a menu or list prepared before shopping so our dinners ended up being pretty sad. Not wanting a repeat I made sure to get things planned on Saturday for our early Sunday shopping trip.
- Baked chicken wings (somehow a veg never made it to the plate but we both had fruit after the chicken).
- Steak with mushrooms, asparagus, and maybe some potatoes.
- Zucchini noodles with meatballs in tomato sauce.
- Cod baked with pesto and tomato, with steamed broccoli
- Chicken taco salad (with no tortilla’s or chips).
- No bun hamburgers with sweet potato fries.
- Greek Pizza (I’m using my Greek pizza recipe (spinach, onions, feta, olives) and instead of putting it on a pizza crust I’m going to try baking it in a pie pan)
All the meals are gluten and grain free, and most are paleo/primal. To see what other people have planned this week stop by I’m an Organizing Junkie. Thanks for stopping by.
After a disastrous and unedible loaf of coconut bread using a recipe I found online I was leery of trying another bread recipe, but I really wanted some bread! Since I’ve had good luck with the recipes from
I decided to try Elana’s Scrumptious Sandwich Bread. I had all the ingredients but not the right size pan. However I did have a foil pan that I use for making food to give to my Mom, so I took that pan and squished the sides inward slightly to make it into a smaller loaf size. That seemed to work pretty well.
The bread is very dense and has a nutty flavor, not surprising considering it’s made with almond butter and almond flour. Xander and I both liked it but Ryan did not. I think the taste of “real” bread is too recent for me toÂ fairly judge this bread. It’s not my whole wheat oatmeal bread that I have baked every week for the last couple of years. It’s just not that type of bread, and at this point my mouth still craves that. I think the more that taste fades from memory the more I’ll like this bread and others made with nut flours. As it was, I did enjoy eating with bread today, but it was less the actual taste of the bread and more how I was able to use it.
For breakfast I was able to have my eggs over easy with wonderful runny yolks and I had toast to soak up the yummy yolk goodness! I am rather sick of scrambled eggs so it was a nice treat to be able to have fried eggs instead. For lunch I had an actual sandwich! Though strangely I really craved potato chips with my sandwich even though before going Primal I only occasionally ate chips.
Didn’t quite get around to posting yesterday. Last night for dinner we had the roast pork shoulder that was on the menu last week, I didn’t have room in the fridge to start thawing it until the end of the week. It was really easy to make (though it took a long time to roast) and the meat is wonderful!
Pork shoulder sitting on top of onions and oranges, waiting to go back in the fridge overnight.
All done, literally just falling apart. So tasty!
On the menu this week:
- Hamburgers with sweet potato fries. (no buns)
- Roast pork shoulder with asparagus
- Ham and asparagus omelets
- Pepperoni, olive, and mushroom pizza with almond flour crust
- Sausage and mushroom tomato sauce over zucchini noodles
- Vegetable stir fry with leftover pork
- Irish bangers (from Trader Joe’s) with vegetables and fingerling potatoes
Without the pork roast last week our menu sort of changed and we had pizza with the almond flour crust one night. The recipe is from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam, unfortunately she hasn’t posted it online. It is a very thin, cracker like crust but I think when you give up grains you’ve just got to say goodbye to that bready pizza crust. This was so much better than the cream cheese crust we’d tried before. If you’re eating gluten free or grain free and like to bake I highly recommend this book. Though I swap out the agave nectar that she lists in most recipes and instead use honey.
Tasty pizza with an almond flour crust.
That’s our Primal menu for the week. To see what other people are having visit I’m an Organizing Junkie. Thanks for stopping by.
Today I baked another grain free treat, a pear crisp. The recipe was from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam.
Elana has posted the recipe here. The only changes I made were using olive oil (because that was what I had) and using honey instead of agave nectar (cause that stuff is as bad as HFCS!). It was another easy recipe and very, very tasty! I can’t wait to try the crumbled topping on other treats.
I really like the cookbook and Elana’s wonderful Gluten-Free cooking website Elana’s Pantry.
Hmm, something is missing!
Here is a photo of our yummy dinner last night. Sauteed spinach and onions, mashed cauliflower, and baked chicken. Wait, where’s the chicken?
Note to self, bone in chicken takes longer to cook. Oh well, so we ate our dinner in courses. It still tasted really good.
We’ve been seriously craving goodies since changing our eating habits to follow the Primal Blueprint. It hasn’t been the bad “I need sweets!” craving that you sometime get, more just “we need a treat” craving. It’s been especially hard for me to not be baking stuff so I’ve been reading lots and lots of web pages looking for grain free baked goods. I found the recipe for Black and White Cake at Elana’s Pantry (a great gluten free baking site) and have been anxiously waiting for my almond flour to be delivered. It arrived late Monday and I went straight into baking mode.
It was a super easy recipe to make, the only hard part was waiting for it to cool! I used all bittersweet chocolate chips so mine isn’t actually black and white but it still is super tasty!