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Grocery Haul & Meal Prep with *NEW RECIPES*

Grocery Haul & Meal Prep with *NEW RECIPES*

Happy Sunday everyone!

My ultimate goal is to make a post every Sunday (except when traveling), outlining my complete grocery store haul and the weekly meal prep that follows! Also, I will provide quick and easy recipes for the meals I prepped for this week which you will find below! On Saturday evenings my husband and I figure out what we want to eat the following week. After a quick trip to the kitchen I make my grocery list based on what we need. Whenever I do our Sunday grocery shopping I specifically buy what I KNOW we will eat over the next week. I don't buy anything else. If I have a bunch of random snacks laying around, guess what? I'll randomly snack! If I've meal prepped properly there is no need for random snacking throughout the week, so not buying additional snacks not only a) forces me to get creative with what we've got, but b) ensures I will be making healthier decisions.

If our Saturday schedule allows it I'll go ahead and run to the store to save time on Sunday, otherwise I get up on Sundays and head across the street to our local Publix. It could be that I'm a just a nerd, but I feel like there is really nothing better than being one of the first people in a grocery store on a Sunday morning. Everything is in perfect order, it's a ghost town and all produce has been restocked with the freshest available options. I try, as much as possible, to stay on the perimeter aisles of the grocery store. Did you know that there are legit psychological processes behind how a grocery store is laid out? All of the fresh and healthy products- meats, cheese, milk, bread and fruits/veggies exist on the outskirts of the store. Unless I need spices, pasta, baking goods, frozen goods, sauces or oils I rarely go into the center aisles! Check out this diagram that I found... it may help with your next grocery store trip!

Sticking to the perimeter is a great way to stick to whole foods and avoid tempting snacks. Not to mention that's where all the freshest foods live!

Sticking to the perimeter is a great way to stick to whole foods and avoid tempting snacks. Not to mention that's where all the freshest foods live!


THIS WEEKS GROCERY HAUL

(Not pictured: egg whites, golden beets, spaghetti sauce & lasagna noodles... they were hiding in a forgotten bag)

With these products I planned to make the following for our weeks breakfast, lunch and dinners:

  • Paleo Crockpot Cashew Chicken
  • Cauliflower "Fried Rice"
  • Sauteed Old Bay Green Beans
  • Roasted Carrots & Golden Beets
  • Breakfast Egg Muffins
  • Bison Zucchini Lasagna
  • Turkey Kale Feta Burgers

Below I will provide a few of the recipes. The breakfast egg muffins and old bay green bean recipes were mentioned in last weeks blog post, so go check that out if you're interested in those!


Roasted Beets & Carrots

  1. Preheat oven to 415 degrees; Peel & Chop beets
  2. Place carrots & beets on cookie sheets, coat veggies with EVOO/Avocado Oil
  3. Add salt, pepper, garlic powder, onion powder; Add chili powder to the beets only
  4. Roast until browned and cooked to your preference ~20-25 minutes

{{For whatever reason the spiraled sweet potatoes burnt (although nothing else did), so I had to trash those- hence why they aren't pictured in the final product}}


Paleo Crockpot Cashew Chicken:

  • 2 lbs boneless skinless chicken thighs
  • 1/4 cup tapioca flour or arrowroot flour (I found Bob's Red Mill Arrowroot Starch in GF section at Publix)
  • 1/2 tsp black pepper
  • 2 Tbsp coconut oil, avocado oil, or ghee
  • 2 green onions, chopped (green parts separated)
  • 3 garlic cloves, minced
  • 2 Tbsp Paleo ketchup (I used Tessamae's from Earthfare) OR Organic tomato paste
  • 1 Tbsp palm or pure cane sugar
  • 1/2 tsp fresh ginger, minced, or 1/4 tsp dried ginger
  • 1 Tbsp sesame oil
  • 2 Tbsp rice wine vinegar
  • 3 Tbsp coconut aminos (or GF Tamari which is not “paleo” but better than soy sauce)
  • 1 pinch red pepper flakes
  • 1/2 tsp sea salt
  • 1/2 cup slightly crushed cashews
  1. In a freezer bag, combine the black pepper and flour. Add the chicken and shake the bag around to coat the meat with flour mixture.  
  2. In a skillet heat the oil, shake off excess flour, and cook the chicken for a few minutes on both sides over medium-high heat.
  3. In a bowl, combine all other ingredients (except for the green onions and cashews)
  4. Place chicken and sauce into the crockpot and stir in 3/4 of the green onions and cashews
  5. Cook on low for 3 hours
  6. Shred chicken (with two forks) or remove and dice the chicken
  7. Add the remaining green onion when serving.

You could eat this right out of a bowl, with endive or romaine lettuce cups, or over "fried rice" cauliflower --> see recipe below!!


Cauliflower "Fried-Rice"

  • 1- 12 Oz bag of riced cauliflower (I used EatSmart brand from Publix)

  • 1 Tbs Sesame Oil

  • 2 Chopped Green Onions (whites separated)

  • Sesame Seeds

  • 2 Tbs Coconut Aminos, Tamari or Soy Sauce

  • Salt & Pepper

  1. Combine cauliflower, oil, salt/pepper and green onions & Coconut Aminos and sautee' over medium-high heat until cauliflower cooked through and begins to brown in some areas
  2. Add in sesame seeds & stir;  sprinkle more on top when ready to eat

Kale Feta Turkey Burgers:

  • 16-20 oz Lean Natural Ground Turkey Breast

  • 1 Tbs Dale's Sauce (or worcestershire sauce or coconut aminos)

  • 2 oz Garlic & Herb Feta (or any kind you prefer)

  • 1 Bunch of chopped kale

  • 1 Tsp Salt, Pepper, Garlic powder, Onion Powder

  1. Combine all ingredients and mix thoroughly
  2. Patty out burgers- for 20 oz I usually make 5-6 burgers
  3. Grill or cook burgers on stove top until cooked through

Bison Zucchini Lasagna

  • 12-16 oz Ground Buffalo/Bison (I like Maverick brand from Publix but they only carry 12 oz portions)

  • 2 Medium Organic Zucchini- ends removed & sliced lengthwise in 1/8" strips

  • 1 Jar Organic Pasta Sauce

  • 1 C Shredded cheese of preference (I used Pesto Gouda for this batch because we were out of Mozzarella & I thought it sounded perfect for lasagna)

  • 1 Tsp Salt, Pepper, Garlic Powder, Dried Basil

  • 8 Pieces of "Oven Ready" Lasagna Noodles or Boil regular noodles and set aside

  • Grated Parmesan cheese (topping)

  1. Preheat oven to 375 degrees
  2. Brown Bison in skillet with all seasonings over medium heat
  3. Spread pasta sauce in bottom of large glass baking dish
  4. Add layer of lasagna noodles, followed by layer of zucchini strips
  5. Add ground meat and half jar of pasta sauce
  6. Top this with half of your grated cheese
  7. Repeat noodle, zucchini layer
  8. Top with rest of sauce and cheese
  9. Cover with tin foil and bake 40 minutes or until noodles are cooked (if using oven ready kind, less time for pre-cooked nooodles)
  10. Remove tin foil and broil for 3-5 minutes or until browned on top
  11. Top with parmesan cheese

Sheeewwwwwee! I feel like that was a food overload, but I hope this helps you guys see that meal prep doesn't have to be boring week to week! We are eating completely different meals this week than we did last week (except for the eggs & veggies because we don't get tired of those easily).  This meal prep took me the same exact amount of time as last week! I average about 2-3 hours for meal prep. And with that Zucchini Lasagna we have dinners SET! Hope you guys enjoyed this post and be on the lookout most Sunday's for more meal prep ideas!

Thank you for reading!

-Gabrielle

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