Things have finally slowed down enough for me to turn my focus back to this blog. Considering this blog was meant to focus on food, I thought it best to make an entry about this week’s meal planning. I’m a member of more than a handful of Facebook moms groups. A question I often see moms post is related to home-cooked dinners. “How do you cook dinner at home every night when you’re a working mom? I never have time.” There can be 100 answers there but when you scroll through them, the basic idea is the same – you have to meal plan.
If you’ve been reading my posts, you probably know that my husband and I started our keto journey right after Thanksgiving in 2017. My husband has done amazing on this diet. He’s going to kill me for talking about this, but recently, I caught him running around the lake in our neighborhood with his shirt off. That is a big deal because in the 10 years we’ve been together, he has NEVER done that but as I walked our son around the neighborhood to find daddy, I literally had one of those moments where I saw some hot dude running far off in the distance with just shorts and sunglasses on and in slo-mo, I took my sunglasses off to get a clearer look at the guy. I couldn’t believe it. In my head, I was thinking, “holy smokes, is that Chad?!”
Our keto journey ended about a month ago when our bloodwork came back showing that we both had gluten sensitivity (apparently, I have the genetic marker for celiac disease which would explain a lot) and my husband has some thyroid issue that requires him to avoid gluten and dairy. For the two of us, meeting our fat needs on the keto diet required a lot of dairy. By cutting dairy out, it would be too hard for us to stay on keto so we’ve been making the transition to a low-carb paleo and dairy free diet. It’s been a tough transition. People think keto is hard, but I feel like paleo is even harder. Maybe it just takes time. We’ve been cutting carbs out of our diet for so long that reintroducing them makes us both feel guilty. Well, I think Chad feels more guilty than me, but who’s counting?
Yesterday, we went to the farmer’s market to pick up some fresh organic vegetables for our monthly toddler breakfast club. I love supporting local farmers (and not paying the Whole Foods mark up), but what I don’t like is that we can’t just buy ONE onion or ONE tomato. They package them in trays or baskets and you have to buy the whole thing. So for this week’s menu, I had to find paleo dairy free dinner recipes that would use the vegetables we picked up from the farmer’s market.
By request, I’ve started linking the recipes to the blogs that I pull them from. Everything here is paleo, gluten free, and dairy free.
Sunday: Korean chicken w/cauliflower rice
Monday: Shrimp and sausage skillet
Tuesday: Sausage with sweet potato hash brown bake (I’m subbing regular shredded potato hash with sweet potato)
Wednesday: Mongolian beef w/cauliflower rice
Thursday: Chuy’s (We fit in a Chuy’s dinner each week. It’s become our suburb living tradition.)
Saturday: Honey lime garlic salmon w/brussel sprouts (I’m planning to roast some brussel sprouts as the side dish)
We already had a stash of chicken and salmon in the freezer and leftover brussel sprouts, kale, sweet potatoes, and onions from the farmer’s market, so our total grocery bill was $95 but we shopped at Whole Foods this morning so I expected our bill to be a bit higher. I have a love-hate relationship with Whole Foods. CJ really enjoys shopping there with me. He pushes his cart around and takes part in choosing what vegetables we buy. Everyone treats him like he’s a customer and while I like buying organic, I hate how much more expensive it is. For that kind of money, I’d rather support my local farmer but the local farmer can only sell what they currently grow, so I guess this will have to do.