This week the menu's all Paleo. I was not messing around. I wanted clean, healthy food that would give me energy and taste great.
This is week three of my batch cooking posts. The first one has a more in depth on tips and tricks - here's a link! Again, some of my tips for grocery shopping and batch cooking are: pick a menu, inventory the fridge/pantry and write a shopping list that is organized by departments in the grocery store.
Recipes will be posted this week and linked. I prepared everything on Sunday evening. Cameron helped and we listened to S Town podcast and music.
Paleo Collard Wraps Chicken Burritos
Paleo Khao Soi Paste Soup
And my snacks: plantain chips, tigernuts, unsweetened dried fruit, green apples with cinnamon, baby carrots, grapes, veggie snacks, smoothies (Chocolate Cherry!), canned tuna, blanched broccoli, curry cauliflower, Anita's coconut yogurt, sliced deli meats, hummus, roasted peas and avocado with lime juice, s+p. These things always get added to the list as needed and are not included in the main list below.
1 bunch collard greens
1 bunch kale
8 oz mushrooms (brown, white or mini portobellos)
1 butternut squash
2 stalks broccoli
5 oz green beans
1/2 head red or green cabbage
1 bunch cilantro
1/2 head crispy lettuce (iceberg or romaine)
1/2 white onion
1 head garlic
2 lemongrass stalks
1.5 # boneless, skinless chicken breast
1 quart vegetable stock
1 14 oz tin full fat coconut milk
Pantry staples you will also need for these 3 recipes: coarse kosher salt, ground black pepper, turmeric, garlic powder, onion powder, fenugreek leaves, oregano, cinnamon, cumin, ground coriander, madras curry powder, szechuan peppercorns, fish sauce, tamari soy sauce or coconut aminos, maple syrup,