Preparing for the Week

Here is a post from Robb Wolf on how to prep a weeks worth of meals in advance. Although they mention some bulk stores, I find Moore Wilsons in Wellington to have some great meat choices. They carry Freedom Farm brands, gluten free sausages, fresh seafood and lots of produce. Check it out. No Excuses.

Act like a paleo boyscout and "Be Prepared"

Sloppy Joe's

From our friends at Performance Menu

Here is a spicy cocoa version of an old favorite. Since we will not be serving this over the traditional hamburger bun, you have several options. I like to make a bed of romaine lettuce and tomato slices, but there are many possibilities: eggplant, squash, nut patties, you name it.

30 minutes

· 1kg ground turkey or beef (preferably prime grass-fed)
· 1 cup chopped onion
· 1 cup tomato puree
· 2 Tbsp cocoa powder
· 1 Tbsp chili powder
· ½ tsp yellow mustard powder
· 1 ½ tsp ground black pepper

Cook meat and onion in a large skillet on medium heat for 10 to 15 minutes, until the meat is browned. Stir in the remaining ingredients and heat for another 10 to 15 minutes. Serve over vegetables of your choice. Makes 4 servings.

Stuffed Portobello Mushrooms

So, we just celebrated Thanksgiving. In an effort to eat clean, I experiment with the traditional stuffing and came up with this:

1 onion
1 green apple
1/2 cup walnuts
3 stalks celery
3tbs butter
12 portobello mushrooms (medium)

Dice everything up, and scrape the insides of the mushroom out to prep them for stuffing, Rub the outside of the mushrooms with olive oil and set on baking tray. In a pan heat butter then add, onion, apple, celery, and the insides of the mushrooms, saute' for 10 minutes. Add salt, pepper and sage to taste. Stuff mushrooms and bake at 160c for 10-15 minutes.

Yum!

Tangy Italian Chicken in Bacon

Recipe from Girl Gone Primal!

Serves two hungry primal eaters.

Ingredients:

4 free-range chicken thighs

4 slices of middle bacon

3 spring onions, finely chopped

3 garlic cloves, minced

2T butter, diced

8 stalks asparagus, halved

1 tomato, diced

Fresh basil, finely chopped

1t chili powder/flakes

Salt & pepper to taste

Method:

1. On a wooden board, lie out bacon strips and chicken thighs. Flatten the thighs with a rolling pin if they are on the small side.

2. Excepting the asparagus, combine all other ingredients in a bowl, mixing thoroughly. If your home is a bit chilly, you may wish to soften the butter first so that it will take up the spices.

3. Being the layering process: place the flattened thigh on the eye of the bacon, then add one quarter of the filling mixture in the centre of the thigh. Place asparagus across filling, perpendicular to the bacon.

4. Carefully roll the bacon, from eye to tail, pressing down the outer edges of the thigh as you go to secure the fillings in place.


5. When all thighs have been filled and wrapped, place into your grill (or barbeque, or onto a tray in a hot oven) and cook until chicken is completely done - around 15 minutes on my grill. Watch out for signs of burning bacon - reduce heat if the bacon is done before chicken is finished.

6. Serve with fresh salad or roast veggies - it works both ways!

Eat your Veggies

Here is a List of what veg is in season in New Zealand.

Grilled Chicken with rosemary

Ingredients

• rosemary stems or wooden skewers, soaked in cold water
• 500g skinless chicken breast fillets, cut in 1.5cm cubes
• olive oil spray
• 1/3 cup sun-dried tomato pesto
• 1 medium red capsicum, halved, de-seeded, cut in 2cm cubes
• 1 medium green capsicum, halved, de-seeded, cut in 2cm cubes

Step 1 Thread chicken and capsicum on stems or skewers.

Step 2 Preheat a barbecue or chargrill to medium. Spray chicken with oil and brush with pesto. Grill skewers, turning occasionally, for 7-8 minutes or until cooked through and brown. Transfer skewers to a plate. Cover with foil and stand for 5 minutes.

Pork Tenderloin with something Green

2 pork tenderlions
1/2 cup Olive Oil
3tsp Lime Juice
4 cloves crushed garlic
fresh cilantro

Slice pork and flatten into equal thickness. Mix next 4 ingredients and marinate pork for 4 hours, the longer the better. Cook in pan with olive oil, 2-3 minutes each side. Serve over roasted green beans and wilted spinach.

I washed and cut the ends off of the green beans, drizzled in olive oil, salt and pepper then roasted at 160 for 15 minutes. The spinach was wilted in the same pan as the pork.