Paleo Meals for a Week

It’s Sunday and it’s raining…again!

This article details a full week of our paleo meals: it gives an idea of what we are eating now with our family of three children – that’s those still living at home!

Saturday:  Breakfast

Fried in coconut oil: sausage (for children, gluten free) , bacon, egg, asparagus tomatoes

Lunch: Bacon, beetroot, walnuts

Tea: Supper out – dinner date: Bluebell Inn

Sunday Breakfast:

Bacon, egg, mince, fresh herbs, mushrooms, tomatoes courgettes onions (leftover from fridge)

Lunch (children only) chopped walnuts, yoghurt (greek style), banana

Tea: Roast chicken, roast butternut squash, sweet potatoes, spring greens cabbage and paleo friendly gravy

Monday: Breakfast:

Liver, bacon bits, fresh green herbs

Lunch : (children only) omelette, bacon bits cheese, butter

Tea: minced beef, cooked with tomatoes, onions, mushrooms, ginger, garlic chilli served with slices of roast butternut squash topped with cheese, grilled lightly and sprinkled with herbs

Tuesday: Breakfast:

Chopped liver fried in coconut oil with tomatoes/mushrooms/herbs

Lunch: leftover mince and veg (nuked at work)

Tea: Roast beef and paleo cauliflower cheese, purple cabbage

Wednesday: Breakfast

Fried in coconut oil: tomatoes, mushrooms and strawberries: liver and bacon

Lunch: chicken salad, dressing (olive oil and drops of balsamic vinegar)

Supper: scrambled eggs, roast pork and spicy stir fried cabbage

Thursday: Breakfast:

Left over veg; tiny bit of steak; eggs fried in coconut oil

Lunch: tin of mackerel and small handful of walnuts

Tea: Slow cooker shredded beef, jacket sweet potatoes, buttery cabbage, squash

Friday:  Breakfast

Scrambled eggs and mushrooms with butter

Lunch: Coffee

Tea: Roast pork, crackling, spicey cabbage, broccoli and roast ginger

We have three fit active sports mad and growing teenagers eating with us at home and our meals tend to reflect their needs and support their activities.  We eat together morning and evening.  If I’m hungry I eat the carbs but will always favour green leafy vegetable combinations over squash and sweet potato as this works for me.  The kids like these better and tend to avoid green leafy vegetables if at all possible (you see nothing changes across the generations)!!We eat together as a family.  No-one is singled out for special food because they are on a diet, no-one is treated different.  We value the time together.

Make it simple, make it real.

 

Related articles

• Quick Paleo Supper (paleoworks.wordpress.com)
• Bluebell Inn, Kettlewell (paleoworks.wordpress.com)

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Healthy Vegetables

Rhubarb in the Paleo Works Garden

Supermarkets would have us believe that variety is being able to walk into a store and buy any and every agricultural product you can think of day in, day out 365 days of the year.

The problem with this is…it becomes boring.  Food becomes monotonous (again).  The variety of food never seems to change and inspiration can easily fade.  This is not the way nature intended.  Food variety should be driven by the seasons.  This is how we used to eat.  We would fill up on produce in season, eat it and bottle in and can it and store it and eat it again to the point where we thought we would never wish to ever eat it again and then the season would turn and a new variety would ripen and the cycle would begin all over again.

In this way food becomes exciting and our meals become invigorating.  Our diet is continually changing and we are feasting on foods that suit that time of year and the weather.

Like purple blackberries in autumn, fresh green asparagus and fiery watercress in spring, pumpkins, squash and fennel late summer and the sweet orangey tang of clementines at Christmas.

Last night we noticed this out the window of our back kitchen!  All through the winter months it has tended itself and kept hidden only to push through in April to provide a bumper crop for the next weeks.  And as we write, the cycle continues.

Shop local, keep to small-scale producers and independent food.  Check out your local veg box supplier.  In this way you will get back in touch with the seasonal quality of food.  The way nature intended!

In May, look out for elderflowers, outdoor rhubarb, asparagus, beetroot, radishes, wild rocket and watercress to season and flavor your foods.  In June the season is turning through to summer and you will find blackcurrants, cherries, gooseberries, loganberries, carrots, cucumber and turnips to add to May’s delights.

And keep it real!