Monday: Herbed Skillet Chicken, kale chips and mandarins
5 boneless, skinless chicken breasts
4 TBSP olive or coconut oil
2 cups vegetable or chicken broth (I used vegetable)
Heat oil in a large skillet over medium-high heat, and sprinkle both sides of chicken with garlic salt and Herbes de Provence. Place in skillet and quickly brown both sides of chicken. Carefully pour in the vegetable broth, reduce heat to low, cover and cook about 15 minutes, until juices run clear from chicken. Slice and serve!
Tuesday: Meatloaf, mashed red potatoes and frozen blueberries
3 pounds ground beef
1 cup almond flour
1 medium onion, chopped
1 clove garlic, minced
2 TBSP mustard
1 TBSP chili powder
1.5 TBSP garlic salt
3 TBSP tomato paste
1/4 cup coconut milk (from the can–only ingredients should be water, coconut and guar gum)
2 TBSP olive oil
Heat oil in a skillet, and cook onions until nearly caramelized (about 10 minutes). Add in minced garlic and turn off heat, allowing the garlic to cook until fragrant (just a minute or two). In a bowl, combine all ingredients including the onions and garlic (with your hands–that’s what God made ‘em for! Just be careful not to burn yourself from the onions). Preheat oven to 350 degrees. Line a broiler pan with aluminum foil. Form meat into two loaves and place on pan (Doing it this way will avoid all the grease that you’ll get if you use a loaf pan):
Bake for about 45 minutes, until temperature reaches about 160 degrees.
Wednesday: Spaghetti Squash with Sausage and Tomatoes, green beans and apple slices
1 large spaghetti squash
Few tablespoons olive oil
1 medium onion, diced
1 pound sausage
1 14 oz can diced tomatoes
2 tsp. minced garlic
2 TBSP dried basil
salt and pepper to taste
Preheat oven to 400 degrees. Using a very sharp knife, remove stem from spaghetti squash and cut in half. Scoop seeds out. Place squash halves, flat side down, in baking dish filled with about a 1/4 inch water and put in oven for about 40 minutes, or until the squash can easily be shredded with a fork.
While squash is in oven, heat olive oil over medium heat and cook onion until translucent. Add sausage and brown. Add tomatoes, garlic, basil and salt and pepper. Set aside until squash is done.
Once squash is done, shred it into a large bowl, and pour sausage mixture over it. Serve promptly.
Thursday: Leftovers from previous days
Friday: Paleo-Style Pizza (adapted from The Gluten-Free Almond Flour Cookbook), mixed greens salad and pineapple
**Disclaimer** Please note that this is NOT pizza. It’s not fluffy, or crispy or wonderfully divine like “real” pizza is. But for a substitute, it’s great. The kids love to add their own toppings. You can divide this recipe into individual servings and let each kid have their own if you like.
3 cups blanched almond flour
1/2 Tsp. salt
1 TBSP. dried basil
1/2 Tsp. baking soda
2 TBSP. olive oil
Preheat oven to 350 degrees, and cut 2 pieces of parchment paper the size of a large cookie sheet.
Combine almond flour, salt, baking soda and basil. In a separate bowl, whisk together the oil and eggs. Stir the wet ingredients into the flour mixture. Place the dough between 2 sheets of parchment paper and roll into a rectangle to fit onto the cookie sheet, to desired thickness (we like thinner or it can get a bit “doughy”. Remove top piece of parchment and transfer the dough, parchment-side down onto cookie sheet.
Bake for 12-15 minutes. Remove from oven, put on desired sauce and toppings, and put back in oven for another 5-7 minutes. We sometimes use tomato sauce mixed with Italian spices, goat cheese, spinach red onions and olive. This time around, we used sauce, spinach, tomatoes and goat cheese.