Meal Plan 10th - 16th August 2015

Everything is getting a little crazy here! Myself and a friend are starting a business together (YAY!!), so that, along with my blog, along with kids, along with everyday chores, is turning into fun and exciting times, but I also have that feeling like the days are just racing by!! Thank goodness I am meal planinng, otherwise I would be running around like a headless chicken come dinner time!!

Last week, I won a prize from a New Zealand brand called LeaderBrand, I received a box of goodies, including beetroot, corn and $5 vouchers. So the planned steak meal with zucchini noodles went out the window, as we wanted to try the corn. I have put zucchini noodles back on the menu, as I am looking forward to trying these!

Check out Friday night, my all time favourite meal - LOVE this butter chicken recipe. I was walking with a friend on Saturday afternoon and she said she recently had it for dinner, which made me think, its about time we have it again. I can't wait!

Click to enlarge...

Cauliflower & kumara curry 
(Click on the title to be taken to the recipe); this recipe is from Stupid Easy Paleo. 

Chicken with roasted beetroot salad

I will be really honest with you, I have never roasted beetroot before..... so I have googled a roasted beetroot recipe to see how they do it. I will follow this recipe in regards to the roasting of the beetroot, then I will add more to it, to make a filling beetroot salad.

1 packet LeaderBrand beetroot (I won this in my prize pack)
4 red onions
2 tablespoons balsamic vinegarzest & juice 1/2 orange5 tablespoons olive oil
1 tablespoon thyme
ground black pepper
sea salt flakes
1/4 - 1/2 pumpkin
90g feta
small handful of chopped walnuts
1/2 bag of baby spinach
500g-600g chicken breast

1 Follow the roasted beetroot recipe, along with the beetroot, I will roast pumpkin pieces, around 1/4 - 1/2 a pumpkin. Chop the pumpkin into small chunks, drizzle with 2 tablespoons of olive oil, season with salt and pepper. Place into the oven beside the beetroot, in the last 1/2 an hour of roasting.
2 Once the beetroot and pumpkin is cooked, and cooled. Place into a large bowl, along with the feta, chopped walnuts & baby spinach. Toss to combine. 
3 To prepare the chicken, chop the breasts into 1 cm pieces, season with a little salt and pepper. Heat a large frying pan on high, add 1 tablespoon of olive oil to the pan. Brown the chicken on both sides, cook until the chicken is cooked through.
4 Either serve the chicken alongside the salad, or toss the chicken pieces through the salad.

Steak, corn & creamy avocado & herb whip with zucchini noodles

2 - 3 pieces of beef steak
1 tbsp olive oil
salt & pepper
2 -3 pieces of corn (again using LeaderBrand corn, as it was in my gift pack)
1 tbsp butter

1 Prepare the zucchini noodles.
2 Place a griddle over a medium/high heat. Season the steak with salt and pepper on both sides, then rub the olive oil over the steak (not the pan). Place the steaks into the griddle and cook for 3 - 4 minutes each side for medium-rare/medium steaks. Let the steaks rest for around 5 minutes.
While the meat rests, quickly brown the corn. Leaving the pan on high, place the corn into the griddle, along with the butter. Continue to turn the corn over, till the corn is brown on all sides, and is hot all over. This can be served with more butter and salt if you wish.

Lamb quesadellas 

This recipe comes from the lovely Megan who owns Nourished Nutrition (you can check her out on facebook). I am part of her recipe tester group, this recipe is one she has asked us to trial, so here goes!

I know my lifestyle is to limit processed foods, so I wasn't too sure about having tortilla wraps; my first thought was to try cauliflower wraps. If I am really organised and having a good day with the kids, I will make cauliflower wraps... if not, I will have wholemeal wraps.

500g lamb mince
1.5 cups worth of grated mushrooms, onion, carrot & frozen spinach
1 can kidney beans
1/4 cup tomato paste
1/2 cup chicken stock
1 tsp ground cumin
8 flour tortillas
1 cup grated cheese
To serve: guacamole & sour cream

Note: With the veggies, I plan to add around 1 cup of chopped mushrooms, 1/2 onion, 1 carrot & 1 large handful of chopped fresh spinach. If you are following a paleo or dairy free diet, do not use cheese and do not serve with sour cream. 

1 Brown 500gm lamb mince (use beef if you prefer) in a fry pan, then add about 1.5C finely chopped/grated vege (I added mushrooms, onion, carrot and frozen spinach). You could add beans too.
2 Cook until veges are soft then add 1/4C tomato paste, 1/2C low salt chicken stock and 1tsp ground cumin.
3 Cover and simmer for about 15 mins, then uncover and turn up the heat to help dry the mixture out.
4 Spread onto flour tortillas and sprinkle with grated cheese. Top with another tortilla and squash slightly to flatten them out a bit.
5 Cook in a hot oven for about 10 minutes, until the cheese has melted. Serve with guacamole and sour cream.

Butter chicken

4 tablespoons coconut oil
1 onion, diced
4 garlic cloves, crushed
2 teaspoons garam masala
1 teaspoon ground cardamon
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon paprika
2 pinches cayenne pepper (optional) ~ this will add spice
1 teaspoon ground turmeric
3 tablespoons tomato paste
1 teaspoon sea salt
2 tablespoons lemon juice
400 grams coconut cream (1 can)
700 grams chicken thigh fillets cut into bite sized pieces
coriander to serve

1 Heat 4 tablespoons of the coconut oil in a large saucepan over medium heat.
2 Add the onion and sauté for 3 minutes until translucent. Turn the heat down to low and stir in the garlic and spices. Add the tomato paste and cook for 1 minute. Add the salt, lemon juice, coconut cream and mix well.
3 Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir until well coated with the sauce. Cover the pan with a lid and cook, stirring occasionally, for 20–25 minutes, or until the chicken is cooked through and the sauce has thickened.
4 Garnish with the coriander and serve with the cauliflower rice.

To keep this 'paleo friendly' serve it with cauliflower rice, otherwise you can serve it white rice.
Cauliflower Rice
1 head of cauliflower
½ red onion
4 cloves of garlic
1 tbsp olive oil or coconut oil
and pepper, to taste

Remove leaves and stem from cauliflower; discard. Grate the entire head of cauliflower until it resembles rice.
Dice the onions and garlic to your desired size.
Add olive oil to a pan over medium heat. Add in onion and garlic until slightly browned.
Add in grated cauliflower and stir regularly for 5 minutes.
5 Add salt and pepper, serve.

Have a great week!!

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