30 day paleo challenge winter guide -...

Copyright © 2013 Leanne Ely All Rights Reserved. May be copied for individual personal use only. If you’d like to share, please share our free menus available at www.SavingDinner.com

30 Day Paleo Challenge

30 Day Paleo Challenge Winter

Guide


30 Day Paleo Challenge — of 6

Welcome to the 30 Day Paleo Challenge The 30 Day Paleo Challenge came about because of the tremendous outpouring we received about a blog post I did in April called "Paleo Schmaleo." The dichotomy of the emails, FB posts and messages were intense: on one hand, there were legions of people who had their own story of how eating a more paleo diet had alleviated a lot of symptoms, helped them lose weight and even defeat some health challenges many had faced over the years. On the other hand, there were people who were appalled that grains could possibly be unhealthy, disappointed that I was following a "fad" diet and challenged the notion that eating this way could offer any kind of health benefit (those cavemen died early deaths, they said.). So I thought to myself..."What can I do to help people see that this way of eating has the ability to change their lives?" The SavingDinner.com 30 Day Paleo Challenge was born out of a desire to educate. We put together 30 days of menus, recipes, shopping lists to help beginners (and seasoned paleo veterans!) know what to eat, what to cook and how to shop for the food. And in the interest of building a community and support while you do the Challenge, we have created an exclusive, private Facebook community for you to interact with others and get the support you need. Of course, I will be hopping in there as well to share tips, ideas, and answer questions. Welcome to SavingDinner.com's 30 Day Paleo Challenge, Fall edition! You're going to learn a lot about yourself, your body and whether or not this way of eating is right for you. Just give me 30 days and I'll do the rest.



How to Do SavingDinner.com's 30 Day Paleo Challenge BREAKFAST: You can do a smoothie (hemp protein or if you want to go "primal" or "part time paleo" you can use a whey protein--make sure it is cold processed, preferably grass fed whey. Watch my video on how to make a smoothie! Basic Smoothie Recipe 2 scoops Saving Dinner All-in-One Smoothie Mix, your choice of flavor 2 scoops Saving Dinner Fibermender* 1 serving frozen fruit, organic berries are best Liquid, such as water, unsweetened coconut water, coconut milk or almond milk** *The All-in-One Smoothie Mixes contain some fiber, but I recommend you take every opportunity to add fiber in! **We recommend So Delicious Unsweetened Coconut Milk. If you use a canned coconut milk, choose the light version and dilute 1/4 cup coconut milk with 3/4 cup water If you would rather not have a smoothie, feel free to eat eggs cooked in ghee, butter (I love KerryGold butter, it's Irish from grass fed cows) or coconut oil, anyway you like them. How many? That is up to you. Yes, you can have bacon or ham or sausage (make sure there's no gluten filler in that sausage) if you like, but everyday isn't recommended. We’ve also included 10 breakfast recipes for you with two shopping lists so you can mix things up. LUNCH: We’ve included 10 lunch recipes and two shopping lists for you to choose from. You can also make double dinner and have your leftover for lunch the next day. Add a salad with Leanne's Basic Vinaigrette and/or a cup of Leanne’s Mitochondria Miracle Vat of Soup (recipe below). Be sure to have a cup of soup or a salad if you didn't have any veggie leftovers from the night before. Veggies are an important part of eating paleo! Paleo Salad Base: Arugula, spinach, watercress, endive, red leaf lettuce (any lettuce except Iceberg), parsley, basil. Add any or all of the following to top your Paleo Salad: Cucumber, cabbage, celery, bell peppers, chives, broccoli and/or cauliflower florets, radishes, summer squash, zucchini, fennel, jalapenos.

Leanne’s Basic Vinaigrette Makes 1/4 cup 3 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar 1 clove garlic, pressed Pinch of dried basil Pinch of dried oregano Mix all together, use 1 tablespoon per salad.



Leanne’s Mitochondria Miracle Vat of Soup Serves 12

INGREDIENTS: 3 tablespoons olive oil 3 large onions, chopped 3 large leeks, chopped 6 cloves garlic (or more!), pressed 3 large carrots, peeled and chopped 3 small stalks celery, chopped 1 medium turnip, peeled and chopped 2 huge leaves chard, deribbed and chopped

4 leaves each black kale and Scotch kale, deribbed and chopped

1/4 head cabbage, chopped 1/2 teaspoon dried thyme Sea salt and freshly ground black pepper, to taste 2 small sweet potatoes, peeled and chopped 2 (14.5-oz.) cans diced tomatoes, un-drained 4 quarts low sodium chicken broth

INSTRUCTIONS: In a large soup pot*, heat the olive oil over medium-high heat; add the onion and cook until nearly translucent. Add the garlic and sauté for a couple of minutes, but don’t let it brown!

Add remaining veggies; sauté for just a minute or 2 (you’re not cooking them, just getting the wonderful flavor this quick step will infuse in your soup). Add the thyme, salt and pepper while sautéing.

Now place the veggies in a large slow cooker; add diced tomatoes and broth. Cover and cook on LOW for 7 to 9 hours or on HIGH for 4 to 6 hours (all slow cookers differ, depending on size, age, brand, etc…your mileage may vary). If your slow cooker isn’t large enough, simmer the mixture in the soup pot on the stovetop for at least 1 hour. Just before serving, gently mash some of the sweet potato chunks against the side of the slow cooker or soup pot to thicken the soup; give it a stir and serve.

*LEANNE’S NOTE: This is a BIG pot of soup, you may need to do a half batch so it will fit in your pot or crock cooker. It freezes well. I like to make a huge batch and freeze some of it in single servings for later.

Quick Fixes for Soup Variations (Now remember: Don’t do this to the whole pot of soup…just the amount you pull out to fix yourself for lunch, etc.):

Quick Fix #1: Tex-Mex Veggie Soup: Add some salsa for a little heat (and a dash of cayenne if you like), a little ground cumin and chopped cilantro. Top with some diced avocado and more chopped cilantro.

Quick Fix #2: Tuscan Veggie soup – Add some fresh chopped basil leaves, chopped tomato and gluten free and nitrate free sausage.

Quick Fix #3: Autumn Veggie Soup – Add some diced acorn or butternut squash, a sprinkling of ground nutmeg and some chopped parsley. I also add an ample sprinkling of curry powder.

Copyright © 2013 Leanne Ely All Rights Reserved. May be copied for individual personal use only.

If you’d like to share, please share our free menus available at www.SavingDinner.com



DINNER: The 30 Day Paleo Challenge includes 5 menus with 6 days of recipes, serving suggestions and of course, the shopping list. Feel free to have some soup or salad before your meals! :-) SNACKS IDEAS: While I don’t recommend eating every 2-3 hours. I used to years ago back when I co-wrote Body Clutter. But research shows that this keeps blood sugar and insulin elevated above fasting levels which in turn blocks fat burning and makes your body better at burning sugar rather than fat. That said, there are times when you are legitimately hungry and need a snack. (Make sure you’re drinking plenty of water though; it’s easy to confuse thirst with hunger when you’re dehydrated, FYI!) So here is a list of snacks that are paleo approved.

• 1 tablespoon almond, cashew or macadamia nut butter on a spoon (lick it off slowly) • 10 raw nuts and a cup of fresh or frozen berries • Apple slices and 1 tablespoon nut butter (same choices as above) • 2 ounces of turkey slices (organic, nitrate free, gluten free) with 1 tablespoon of guacamole or 2

slices of avocado • Celery sticks with 1 tablespoon nut butter (same choices as above) • Nitrite free beef jerky (great to keep in your briefcase or purse when traveling) • Pouches of tuna

There are more snacks of course, but let’s keep it simple these next 30 days and I challenge you to see if you can do without any snacking! (if you can’t for medical reasons, I totally get that and here are your options). RESTAURANT GUIDE: Let’s face it: most of us dine out at some time during our week, for most of us that means the weekend. Too many times we allow ourselves to binge with the “just this once” mentality and order the Fettuccine Alfredo. The idea that going to a restaurant signals “splurge time” can be changed if you want it to! Believe me, I understand! You’re talking to the Dinner Diva here, one of the world’s most passionate foodies! When I go to a restaurant, I’m all about finding out what their specialty is and relishing and savoring every bite. And yes, that meant a lot of “just this once” exceptions. The problem was my health and weight both suffered and I finally came to the conclusion that just because I’m out to dinner, doesn’t mean I need to take my brain on vacation! LOL! There are easy ways to dine in restaurants, eat healthy wonderful food while you continue to follow the 30 Day Paleo Challenge and enjoy the company of your family and friends. I promise you, unless you tell them you’re doing the Challenge, they won’t even know you’re doing anything different, scout’s honor!



Here are a few of my favorite eating out tips:

• Check out the entire menu when you sit down. The point is you don’t have to stick to what side dish is listed with a specific entree. Let’s say you want the grilled steak and it comes with a side of potatoes au gratin. Ask to substitute a salad or some veggies for the cheesy taters; that was easy!

• Speaking of salad, ask for it served with extra virgin olive oil and balsamic vinegar on the side.

Make sure your salad is all about the veggies and skip all that other stuff that won’t be paleo friendly, like croutons, cheese and the like. If there’s bacon and nuts on there, rejoice! That stuff is all perfectly paleo!

• Here’s an easy solution to the pasta/rice/cheesy potato side dishes: simply ask the waiter to

double your veggies as your side. So far, I’ve never been told no when I’ve made this request.

• Remember: if you see the words “breaded, fried, crunchy, crispy and creamy” describing something you want to order, that means you’ll be getting grain, bad oils and dairy. All not so paleo friendly.

• Never assume anything in a restaurant. If they tell you their house salad comes with a

vinaigrette, ask about the ingredients before accepting it! At the very least, ask for the dressing on the side.

• Just remember you don’t have to eat everything on your plate. Yes, you can have what you want,

but put your fork down and have a conversation with the folks at your table. Allow yourself to feel “full” and don’t just race to the eating finish line. Restaurants traditionally serve such large portions, you may get lucky and get to take a good portion home for lunch the next day!

• Take control of the situation from the get go and let the wait staff know you can’t have gluten,

dairy or anything fried. Don’t tell them you’re on a diet (unless you want to invite them to the Challenge, LOL!), tell them you’re dealing with an allergy. You do have an allergy, right? You’re allergic to temptation and want to finish this Challenge!

Hop on the forums and have fun enjoying the Paleo lifestyle! Love, Leanne


30 Day Paleo Challenge Winter – Week 1 — Page 1 of 7


Week 1 Menu



30 Day Paleo Challenge Winter Week 1

Day 1: Sticky Chili Maple Chicken Wings, add a big bowl of Zesty Coleslaw. Day 2: Ground Beef and Sweet Potato Stew , serve with a big salad tossed. Day 3: Roast Orange Italian Sausages and Vegetables, with mixed baby greens. Day 4: Carolina Shrimp and “Grits”, serve braised Collard greens on the side. Day 5: Winter Lamb Tangine, add steamed green beans and mashed rutabagas. Day 6: Crock Cooker Beef Shanks, serve with steamed broccoli spears and Faux-Tay-Toes.



30 Day Paleo Challenge Winter Week 1 – Shopping List

S H O P P I N G L I S T : P R O T E IN 1 pound ground beef [D2] 3 (1-lb.) beef shanks [D6] 8 ounces lamb stew meat [D5] 4 links Italian pork sausage [D3] 4 slices bacon [D4] 4 pounds chicken wings [D1] 1 pound medium shrimp, peeled and deveined (or buy frozen) [D4] C O N D IM E N T S Coconut oil (5 TBLS plus 7 TBLS, if not using ghee) [D1] [D2] [D5] [D6] **Additional [D5] Cider vinegar (1 tablespoon) [D1] **Additional [D1] Balsamic vinegar (1 teaspoon) [D6] **Additional [D2] [D3] Whole grain mustard (2 tablespoons) [D6] Coco-aminos (1 1/2 tablespoons) [D1] Fish sauce (1 tablespoon) (in Asian section of grocery store) [D1] Raw honey (2 teaspoons) [D2] **Additional [D1] Maple syrup, pure (3 tablespoons) [D1] White wine (1 cup) (or use chicken broth) [D6] **Extra virgin olive oil [D1] [D2] [D3] C A N N E D G O O D S Low sodium chicken broth, if not homemade (2 1/2 cups plus 1 cup if not using white wine) [D4] Low sodium beef broth, if not homemade (4 cups) [D2] [D5] 2 (14.5-oz.) cans diced tomatoes [D2] [D5] Tomato paste (2 tablespoons) [D2] **Coconut cream [D5]

P R O D U C E Onions (1 medium) [D1] [D4] White onions (1/2 large) [D5] Red onions (2 small) [D3] **Additional [D1] Pearl onions (12 plus 1 1/2 cups) [D2] [D6] Garlic (13 cloves) [D1] [D2] [D3] [D4] [D5] [D6]**Additional [D2] [D3] Sweet potatoes (3 large) [D2] Purple potatoes (4 small) [D3] Butternut squash (2 cups cubed) [D3] Cauliflower (3 cups “riced”) [D4] **Additional [D6] Brussels sprouts, (1 cup halves) [D3] Celery (2 medium stalks) [D2]**Additional [D1] Carrots (2 large) [D2] [D6]**Additional [D1] White button mushrooms (1 pound) [D6] Jalapeno peppers (2) [D1] Parsley (1/2 cup chopped) [D2] [D4] Cilantro (3/4 cup chopped) [D1] [D5] Mint (1 tablespoon chopped leaves) [D6] Lemons (1 medium) [D4] Limes (3 large) [D1] Oranges (1 medium) [D3]**Additional [D3] Granny Smith apples (2 medium) [D3] Dates (1/2 cup chopped) [D5] **Green onions [D3] **Radishes [D1] **Avocado [D3] **Zucchini [D1] **Broccoli [D6] **Cabbage [D1] **Rutabagas [D5] **Green beans [D5] **Collard greens [D4] **Mixed baby greens [D3] **Lettuce (not Iceberg, no nutrition) [D2] **Salad veggies (your choice) [D2]

S P I C E S Sea salt [D1] [D2] [D3] [D4] [D5] [D6] Black peppercorns [D1] [D2] [D4] [D5] [D6] Crushed red pepper flakes [D1] Thyme [D2] [D3] Ground nutmeg [D2] **Additional [D5] Bay leaves [D2] Rosemary [D3] [D6] Lemon pepper [D3] Garlic powder [D4] Ground cumin [D5] Ground cinnamon [D5] Turmeric [D5] Smoked paprika [D5] **Dry mustard [D1] **Basil [D2] [D3] **Oregano [D2] [D3] D R Y G O O D S Almond meal (1 1/4 cups) [D4] Toasted sliced almonds (1/4 cup) [D5] DAIRY CASE Ghee (clarified butter) (7 tablespoons) (or use coconut oil) [D3] [D4]**Additional [D5] [D6] F R E E Z E R 1 pound medium shrimp, peeled and deveined (if not using fresh) [D4] O T H E R Parchment paper [D1] SHOPPING LIST LEGEND ** = Serving Suggestions

Purchase these ingredients if you are following our suggested side dishes. Purchase the quantity to meet your family’s needs.

[D1] – [D6] = Day 1, Day 2, Day 3, etc… Each recipe is assigned a day which corresponds to the shopping list. This is handy if you need to alter any recipes or omit a certain recipe from the menu.



DO-AHEAD TIP: Marinate chicken wings for 15 minutes (see recipe).

Sticky Chili Maple Chicken Wings Day 1 – Serves 4

INGREDIENTS: 4 pounds chicken wings 1 tablespoon coconut oil, melted 1/2 medium onion, chopped 2 jalapeno peppers, de-seeded and chopped 2 cloves garlic, minced 1/2 cup chopped cilantro 1 large lime, zest and juice

1 tablespoon cider vinegar 1 tablespoon fish sauce 1 1/2 tablespoons coco-aminos Pinch of crushed red pepper flakes Freshly ground black pepper, to taste 3 tablespoons pure maple syrup 2 large limes, cut into wedges

INSTRUCTIONS: Preheat oven to 400 degrees. In a large bowl, toss together chicken wings and melted coconut oil. In a medium bowl, whisk together next 11 ingredients (onion through maple syrup); pour mixture over chicken wings; toss then set aside for 15 minutes. Line a large rimmed sheet pan with parchment paper. Evenly spread marinated chicken wings on baking sheet and bake for 15 minutes. Turn and continue to bake for 15 minutes or until chicken wings are cooked through and meat easily falls away from the bone.

SERVING SUGGESTION: A big bowl of Zesty Coleslaw (toss together finely shredded cabbage and carrots, thinly sliced red onion, radishes, celery and zucchini with a whisked-up dressing of extra virgin olive oil, cider vinegar, raw honey, salt, pepper and dry mustard to taste).



Ground Beef and Sweet Potato Stew Day 2 – Serves 4

INGREDIENTS: 1 tablespoon coconut oil 2 cloves garlic, minced 1 large carrot, peeled and chopped 2 medium stalks celery, chopped 1 pound ground beef 2 tablespoons tomato paste 2 teaspoons raw honey 1 (14.5-oz.) can diced tomatoes

2 cups low sodium beef broth, or use homemade 3 large sweet potatoes, peeled and cubed 2 teaspoons dried thyme Sea salt and freshly ground black pepper, to taste 1/4 teaspoon ground nutmeg 1 bay leaf 1 1/2 cups pearl onions, peeled 1/4 cup chopped parsley

INSTRUCTIONS: Melt the coconut oil in a large saucepan with a tight-fitting lid. Add garlic, carrot and celery; cook until soft. Add ground beef; cook, breaking up with a wooden spoon or potato masher, until no longer pink. Stir in next 9 ingredients (tomato paste through bay leaf). Bring mixture to a boil then reduce heat, cover and simmer for 30 to 35 minutes or until sweet potatoes are cooked through and stew begins to thicken. Add pearl onions; cover and cook for 5 to 8 minutes then remove from the heat and discard bay leaf. Garnish with parsley and serve. SERVING SUGGESTION: A big salad tossed with Leanne’s Basic Vinaigrette.



Roast Orange Italain Sausage and Vegetables Day 3 – Serves 4

INGREDIENTS: 2 medium Granny Smith apples, peeled, cored and cubed 2 cups cubed butternut squash 1 cup Brussels sprouts halves 2 small red onions, peeled and quartered 4 small purple potatoes, cubed (or use sweet potatoes)

3 cloves garlic, minced 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon sea salt 1/4 teaspoon lemon pepper 1 medium orange, juice and zest 4 tablespoons ghee, melted (or use coconut oil) 4 links Italian pork sausage

INSTRUCTIONS: Preheat oven to 375 degrees. In a large roasting pan, toss together first 6 ingredients (apples through garlic). Sprinkle with seasonings (thyme through lemon pepper) then toss mixture with the orange juice, zest and melted ghee (or coconut oil). Roast for 15 to 20 minutes then remove from the oven and toss. Lay the sausage links over the top of the roasted vegetables then bake for 20 to 25 minutes or until sausages are cooked through and vegetables are fork-tender. SERVING SUGGESTION: A salad of mixed baby greens, sliced green onions, avocado and orange, tossed with Leanne’s Basic Vinaigrette.



DO-AHEAD TIP: Cook and chop bacon.

Carolina Shrimp and Grits Day 4 – Serves 4

INGREDIENTS: 3 tablespoons ghee, divided (or use coconut oil) 1/2 medium onion, chopped 3 cups “riced” cauliflower (cauliflower pulsed in a food processor until it resembles rice) 1 1/4 cups almond meal 2 1/2 cups low sodium chicken broth, or use homemade

1/4 teaspoon garlic powder Sea salt and freshly ground black pepper, to taste 1 pound medium shrimp, peeled and deveined 2 cloves garlic, minced 1 medium lemon, juice and zest 1/4 cup chopped parsley 4 slices bacon, cooked and chopped

INSTRUCTIONS: Melt 1 tablespoon of ghee (or coconut oil) in a large skillet with a tight-fitting lid over medium heat. Add onion; cook until soft. Add cauliflower and almond meal; cook and stir for 1 minute. Stir in broth, garlic powder, salt and pepper. Bring mixture to a boil then reduce heat, cover and simmer for 15 to 20 minutes, stirring every 3 to 4 minutes to keep the cauliflower from sticking to the bottom of the pan. Check for seasonings and consistency (add more almond meal or broth if needed). Remove from heat and set aside. Melt remaining ghee (or coconut oil) in a medium skillet over medium heat. Add shrimp and garlic; cook until shrimp are pink and opaque. Add lemon juice and zest then season with salt and pepper to taste. Remove from heat. Serve shrimp over “grits”; garnish with chopped parsley and bacon. SERVING SUGGESTION: Serve braised Collard greens on the side.



Winter Lamb Tangine Day 5 – Serves 4

INGREDIENTS: 1 tablespoon coconut oil 1/2 large white onion, sliced 2 cloves garlic, minced 8 ounces lamb stew meat, cubed 1/2 cup pitted and chopped dates 2 cups low sodium beef broth, or use homemade 1 teaspoon ground cumin

1 teaspoon ground cinnamon 1 teaspoon turmeric 1 teaspoon smoked paprika Sea salt and freshly ground black pepper, to taste 1 (14.5-oz.) can diced tomatoes 1/4 cup toasted sliced almonds 1/4 cup chopped cilantro

INSTRUCTIONS: Preheat oven to 350 degrees. Melt the coconut oil in a Dutch oven over medium heat. Add onion and garlic; cook until onion is soft. Add lamb cubes and cook until browned on all sides. Stir in dates, broth, seasonings (cumin through black pepper) and tomatoes. Bring mixture to a boil then cover and bake for 35 to 40 minutes or until lamb is tender and falling apart. Remove from oven; top with almonds and cilantro then serve.

SERVING SUGGESTION: Steamed green beans and steamed rutabagas mashed with a little ghee or coconut oil, coconut cream, salt, pepper and ground nutmeg to taste.



Crock Cooker Beef Shanks Day 6 – Serves 4

INGREDIENTS: 2 tablespoons coconut oil 3 (1-lb.) beef shanks 1 cup white wine (or use low sodium chicken broth, or homemade) 2 tablespoons whole grain mustard 1 teaspoon balsamic vinegar

Sea salt and freshly ground black pepper, to taste 1 1/2 teaspoons dried rosemary, crushed 1 tablespoon chopped mint leaves 2 cloves garlic, minced 1 large carrot, peeled and chopped 1 pound white button mushrooms, sliced 12 pearl onions, peeled

INSTRUCTIONS: Melt the coconut oil in a large skillet over medium-high heat. Add beef shanks; brown on all sides then transfer to a slow cooker. Add wine (or broth) to the skillet and whisk up all of the browned bits from the bottom of the pan; pour over beef shanks in slow cooker. Add next 7 ingredients (mustard through carrots) to the slow cooker then add enough water to completely cover the beef shanks. Cover and cook on LOW/MEDIUM for 6 to 8 hours or until beef is tender and falling off the bone. Stir in mushrooms and pearl onions. Cover and cook for at least 20 minutes.

SERVING SUGGESTION: Steamed broccoli spears and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with a little ghee or coconut oil and salt and pepper to taste till you get a mashed potatoes texture).






Week 2 Menu




Day 1: Herb Roast Chicken, with green beans and mashed rutabagas. Day 2: Thyme Strip Steaks with Horseradish Slaw, serve with a side of broccoli rabe and Faux-Tay-Toes. Day 3: Balsamic Pork Stuffed Sweet Potatoes with Garlic Kale, add steamed baby Brussels sprouts. Day 4: Macadamia-Orange Crusted Salmon, along with steamed asparagus and Curried Cauli-Rice. Day 5: Pesto Lamb Spaghetti Squash, add a big tossed salad Day 6: Crock Crab Chowder, serve with a big spinach salad.




S H O P P I N G L I S T : PROTEIN 4 (8-oz.) beef strip loin steaks [D2] 2 pounds ground lamb [D5] 1 large chicken [D1] 2 pounds skinless wild salmon fillets (or buy frozen) [D4] Eggs (2) [D4] 1 cup pulled pork (already cooked) [D3] CONDIMENTS Olive oil (3/4 cup) [D1] [D5] Cider vinegar (1/2 cup plus 3 tablespoons) [D1] [D2] Coconut oil [D3] [D4]**Additional [D1] Balsamic vinegar (2 tablespoons) [D3] **Additional [D5] [D6] Prepared horseradish (4 tablespoons) [D2] Raw honey (2 teaspoons) [D1] Pure maple syrup (2 tablespoons) [D2] **Extra virgin olive oil [D5] [D6] DAIRY CASE Ghee, clarified butter [D2] [D3] **Additional [D2] [D5] FREEZER 2 pounds skinless wild salmon fillets (if not using fresh) [D4] OTHER Plastic wrap [D1] [D2]

PRODUCE Onions (3 medium) [D2] [D5] Red onions (1 small) [D3] Garlic (8 cloves) [D1] [D3] [D5] [D6]**Additional [D5] [D6] Sweet potatoes (4 large plus 1/2 cup chopped) [D3] [D6] Green onions (1/4 cup chopped) [D6] Carrots (3/4 cup chopped [D6] Celery (1/4 cup chopped) [D6] Spaghetti squash (1 large) [D5] White button mushrooms (1 pound) [D5] Kale (4 cups chopped) [D3] Parsley (1/4 cup chopped) [D5] Cilantro (1/4 cup chopped) [D2] **Additional [D4] Mint (1/4 cup chopped leaves) [D5] Basil (1/4 cup chopped leaves) [D5] Thyme (4 sprigs) [D2] Sage (2 tablespoons chopped) [D4] Lemons (2 whole plus 2 tablespoons juice) [D2] [D4] [D5] Limes (1 large) [D1] Oranges (1) [D4] Granny Smith apples (4 medium) [D2] [D3] **Cauliflower [D2] [D4] **Broccoli rabe [D2] **Green beans [D1] **Baby Brussels sprouts [D3] **Rutabagas [D1] **Asparagus [D4] **Spinach [D6] **Lettuce (not Iceberg, no nutrition) [D5] **Salad veggies (your choice) [D5]

CANNED GOODS 1 (6-oz.) can crabmeat [D6] Low sodium chicken broth, if not homemade (1 1/2 to 2 cups) [D6] Coconut milk, unsweetened (1/2 cup plus 1 1/2 tablespoons) [D4] [D6] **Coconut cream [D1] SPICES Sea salt [D1] [D2] [D3] [D4] [D5] [D6] Black peppercorns [D1] [D2] [D3] [D4] [D5] [D6] Thyme [D1] [D6] Rosemary [D1] Crushed red pepper flakes [D1] Garlic powder [D5] Oregano [D5] **Additional [D5] [D6] **Curry powder [D4] **Ground nutmeg [D1] **Basil [D5] [D6] DRY GOODS Arrowroot powder (1 1/2 tablespoons) [D6] Almond meal (3/4 cup) [D4] Macadamia nuts (1 1/2 cups chopped) [D4] SHOPPING LIST LEGEND ** = Serving Suggestions





DO-AHEAD TIP: Marinate chicken overnight in refrigerator OR for 30 minutes at room temperature (see recipe).

Herb Roasted Chicken Day 1 – Serves 4

INGREDIENTS: 4 cloves garlic, minced 1/2 cup cidervinegar 4 tablespoons cold water 1/2 cup olive oil 2 teaspoons raw honey 1 large lime, cut into 1/4-inch slices

2 tablespoons dried thyme 2 tablespoons dried rosemary, crushed 1 teaspoon crushed red pepper flakes 1 teaspoon freshly ground black pepper 1 tablespoon sea salt 1 large chicken, quartered

INSTRUCTIONS: In a large bowl, whisk together first 11 ingredients (garlic through salt). Add chicken and turn to coat on all sides. Cover with plastic wrap and refrigerate overnight OR let sit at room temperature for at least 30 minutes. Preheat oven broiler. Place chicken quarters in a large roasting pan, skin sides up; bake for 5 minutes then remove from oven. Reduce oven temperature to 300 degrees then bake chicken for 30 to 40 minutes or until a meat thermometer inserted in the center of the thickest piece registers 165 degrees.

SERVING SUGGESTION: Steamed green beans and steamed rutabagas mashed with a little ghee or coconut oil, coconut cream, salt, pepper and ground nutmeg to taste).



Thyme Strip Steak with Horseradish Slaw Day 2 – Serves 4

INGREDIENTS: 4 tablespoons prepared horseradish, drained 3 tablespoons cidervinegar 2 tablespoons lemon juice 2 tablespoons pure maple syrup Sea salt and freshly ground black pepper, to taste 2 medium onions, peeled and grated

2 medium Granny Smith apples, peeled, cored and grated 1/4 cup chopped cilantro 1/4 cup ghee (or use coconut oil), divided 4 (8- to 12-oz.) beef strip loin steaks 4 sprigs fresh thyme, leaves removed and chopped

INSTRUCTIONS: Preheat oven to 450 degrees. Prepare Horseradish Slaw: In a large bowl, whisk together first 5 ingredients (horseradish through black pepper). Stir in grated onion and apple, followed by chopped cilantro. Cover bowl with plastic wrap and place in refrigerator. In a large cast iron (ovenproof) skillet, melt half of the ghee or coconut oil over medium-high heat. Season steaks with salt and pepper then add to the skillet and sear well on both sides. Remove from heat and set aside. In a small bowl, mash together remaining ghee or coconut oil and chopped thyme. Evenly place a portion of this mixture on top of each steak then place in the oven and roast for 2 to 5 minutes or until they reach desired level of doneness. Remove steaks from the oven and let them rest for at least 5 minutes before serving. Serve each steak with a scoop of Horseradish Slaw on the side.

SERVING SUGGESTION: Steamed broccoli rabe and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with a ghee or coconut oil, salt & pepper to taste till you get a mashed potatoes texture).



Balsamic Pork Stuffed Sweet Potatoes with Garlic Kale Day 3 – Serves 4

INGREDIENTS: 4 large sweet potatoes, scrubbed and poked with a knife 2 tablespoons coconut oil 1 small red onion, chopped 2 medium Granny Smith apples, peeled, cored and chopped

1 cup cooked, pulled pork 2 tablespoons balsamic vinegar Sea salt and freshly ground black pepper, to taste 2 tablespoons ghee (or use coconut oil) 4 cups chopped kale 2 cloves garlic, minced

INSTRUCTIONS: Preheat oven to 425 degrees. Place sweet potatoes on a baking sheet; bake for 40 to 45 minutes or until fork-tender. Remove from oven and set aside. Melt the coconut oil in a large skillet over medium heat. Add onion and apples; cook until soft. Add pork, balsamic vinegar, salt and pepper; cook until pork absorbs the balsamic and starts to get a little crisp. Remove from heat and set aside. Cut a horizontal slit in each sweet potato then mash the insides slightly with a fork; spoon a portion of pork mixture into each baked sweet potato then set aside. In the same skillet, melt the ghee (or coconut oil) over medium heat. Add kale and garlic; cook and stir until kale wilts to one-third of its original size.

SERVING SUGGESTION: Add steamed baby Brussels sprouts.


Macadamia-Orange Crusted Salmon Day 4 – Serves 4

INGREDIENTS: 3/4 cup almond meal 2 tablespoons chopped fresh sage 2 eggs, beaten 1 1/2 tablespoons canned, unsweetened coconut milk 1 1/2 cups chopped Macadamia nuts

2 pounds skinless wild salmon fillets 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper Zest of 1 orange 2 teaspoons coconut oil 1 lemon, sliced

INSTRUCTIONS: In 3 large shallow dishes place the following: 1) almond meal and sage; 2) beaten eggs and milk and 3) chopped nuts. Season fillets on each side with salt, pepper and orange zest then dip each in the 3 shallow dishes, in the order listed; set aside. Melt the coconut oil in a large skillet over medium-high heat. Add salmon; cook for 2 to 3 minutes per side or until crusts are golden and fillets flake easily when tested with a fork. Serve a lemon slice on top of each fillet. SERVING SUGGESTION: Steamed asparagus and Curried Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; toss with salt, pepper, curry powder and chopped cilantro).



Pesto Lamb Spaghetti Squash Day 5 – Serves 4

INGREDIENTS: 1 large spaghetti squash 1/4 cup chopped parsley 1/4 cup chopped mint leaves 1/4 cup chopped basil leaves 1 clove garlic, peeled 1/4 cup olive oil Zest and juice of 1 lemon

2 tablespoons ghee (or use coconut oil) 1 medium yellow onion, chopped 2 pounds ground lamb Sea salt and freshly ground black pepper, to taste 1 teaspoon garlic powder 1/2 teaspoon dried oregano 1 pound white button mushrooms, sliced

INSTRUCTIONS: Preheat oven to 375 degrees. Cut spaghetti squash in half lengthwise and place on a lightly oiled baking sheet, cut sides down. Bake until tender (about 30 minutes) then remove from oven and set aside to cool slightly. Meanwhile, prepare pesto: In a blender or food processor, place parsley, mint, basil, garlic, olive oil and lemon zest and juice; pulse until almost smooth and thickened; set aside. Melt the ghee (or coconut oil) in a large skillet over medium heat. Add onion; cook until soft. Add ground lamb; cook, breaking up with a wooden spoon or tomato masher and seasoning with salt, pepper, garlic powder and oregano. Add mushrooms and cook until meat is cooked through; remove from heat and set aside. Scoop out seeds from spaghetti squash then, using a fork, scrape the flesh of the squash out of its shell in long, thin (spaghetti-like) strands. Return lamb mixture to the heat and stir in the prepared pesto mixture; heat through then serve over cooked spaghetti squash.

SERVING SUGGESTION: A big salad tossed with Leanne’s Basic Vinaigrette.


Crock Crab Chowder Day 6 – Serves 4

INGREDIENTS: 1/2 cup chopped sweet potato 3/4 cup chopped carrots 1/4 cup chopped celery 1/2 teaspoon dried thyme 1 clove garlic, minced

2 cups low sodium chicken broth, or homemade Sea salt and freshly ground black pepper, to taste 1/2 cup canned, unsweetened coconut milk 1 1/2 tablespoons arrowroot powder 1 (6-oz.) can crabmeat, drained 1/4 cup chopped green onions

INSTRUCTIONS: In a slow cooker, toss together first 5 ingredients (sweet potato through garlic); top with broth then season with salt and pepper. Cover and cook on LOW for 3 to 3 1/2 hours. In a small bowl, whisk together coconut milk and arrowroot powder; stir mixture into slow cooker and blend well. Cover and cook on LOW for 1 hour. Lastly, add crab meat and green onions to the slow cooker; stir to combine. Cover, turn off heat and allow mixture to sit for 5 to 7 minutes. Serve hot.

SERVING SUGGESTION: A big spinach salad tossed with Leanne’s Basic Vinaigrette.





Week 3 Menu




Day 1: Ground Chicken Shepherd’s Pie , with a side of Shredded Brussels sprouts.

Day 2: Quick Chipotle Meatballs, serve over Cauli-Rice and a big salad. Day 3: Garlic BBQ Tenderloin, add a big bowl of Zesty Coleslaw. Day 4: Mahi Mahi “Fries” with Arugula Tapanade, serve sliced English cucumber and vine-ripened tomatoes on the side. Day 5: Greek Sliders on Minty Salsa, add a side of Turnip Fries.

Day 6: Sticky Balsamic Crock Chicken Thighs, serve over stir-fried chopped baby bok choy and add steamed sliced carrots with snow peas.




S H O P P I N G L I S T : PROTEIN 1 pound extra-lean ground beef [D2] 1 1/2 pounds ground lamb [D5] 2 1/2 pounds pork tenderloin [D3] 2 slices bacon [D1] 8 skinless chicken thighs [D6] 1 pound ground chicken [D1] 2 pounds Mahi Mahi fillets (or buy frozen) [D4] Eggs (1) [D5] CONDIMENTS Extra virgin olive oil (1/4 cup) [D4] **Additional [D2] [D3] Coconut oil (8 tablespoons and 2 teaspoons plus 2 1/2 tablespoons and 2 teaspoons if not using ghee) [D1] [D2] [D3] [D4] [D6] Balsamic vinegar (2 tablespoons) [D6] **Additional [D2] Dijon mustard (2 tablespoons) [D5] Paleo barbecue sauce, your favorite (3/4 cup) (Caveman Bob’s is a good brand) [D3] Coco-aminos (1/4 cup plus 6 tablespoons) [D2] [D3] [D6] Black olives (1/2 cup sliced) [D4] Capers (2 tablespoons) [D4] Molasses (2 tablespoons) [D6] Raw honey (4 tablespoons) [D2] [D6]**Additional [D3] **Olive oil [D1] [D5] **Cider vinegar [D3] DAIRY CASE Ghee, clarified butter (2 1/2 tablespoons plus 2 teaspoons) (or use coconut oil) [D1] [D2] [D5] Almond milk (1 1/2 cups) [D1] FREEZER 2 pounds Mahi Mahi fillets (if not using fresh)

PRODUCE White onions (1 small) [D5] Red onions (1 1/2 small) [D1] [D5]**Additional [D3] Shallots (1 medium) [D2] Garlic (10 cloves) [D1] [D3] [D4] [D5] [D6]**Additional [D2] Green onions (2) [D6] Celery (1 medium stalk) [D1]**Additional [D3] English cucumber (1/2 large) [D5]**Additional [D4] Grape tomatoes (20) [D5] Zucchini (1 pound) [D1]**Additional [D3] Parsnips (1 pound) [D1] White button mushrooms (1/2 pound) [D1] Baby arugula (1/2 pound) [D4] Cilantro (1/4 cup chopped) [D2] Basil (2 tablespoons chopped leaves) [D5] Mint (2 tablespoons chopped leaves) [D5] Lemons (1 medium) [D4] **Brussels sprouts, large [D1] **Cauliflower [D2] **Cabbage [D3] **Turnips [D5] **Carrots [D3] [D6] **Vine-ripened tomatoes [D4] **Radishes [D3] **Snow peas [D6] **Baby bok choy [D6] **Lettuce (not Iceberg, no nutrition) [D2] **Salad veggies (your choice) [D2] CANNED GOODS 1 (14.5-oz.) can diced tomatoes [D1] Chipotle chilies in adobo sauce (1 tablespoon minced) [D2] Coconut milk, unsweetened (1/2 cup) [D4] **Chicken broth [D1]

SPICES Sea salt [D1] [D2] [D3] [D4] [D5] [D6] Black peppercorns [D1] [D2] [D3] [D4] [D5] [D6] Onion powder [D1] Thyme [D1] Rosemary [D1] [D5] Sage [D1] Ground cumin [D3] Ground cinnamon [D3] Chili powder [D3] Smoked paprika [D4] Ground ginger [D6] Crushed red pepper flakes [D6] **Basil [D2] **Oregano [D2] **Dry mustard [D3] **Garlic powder [D5] **Ground nutmeg [D1] DRY GOODS Almond meal (1 cup plus 2 tablespoons) [D1] [D2] [D4] OTHER Paper towels [D4] SHOPPING LIST LEGEND ** = Serving Suggestions





Ground Chicken Shepherd’s Pie Day 1 – Serves 4

INGREDIENTS: 1 pound parsnips, peeled and grated 2 tablespoons coconut oil, melted 1 1/2 teaspoons onion powder 2 slices bacon, cooked and chopped 1 pound zucchini, cubed 1/2 pound white button mushrooms, sliced 1 medium stalk celery, chopped 2 teaspoons ghee (or use coconut oil) 1 small red onion, minced

2 pounds ground chicken 2 cloves garlic, minced 1 (14.5-oz.) can diced tomatoes 1/2 tablespoon dried thyme 1/2 tablespoon dried rosemary, crushed 1/4 tablespoon dried sage Sea salt and freshly ground black pepper, to taste 1 1/2 cups almond milk 1 tablespoon almond meal

INSTRUCTIONS: Preheat oven to 450 degrees. In a medium bowl, combine parsnips, coconut oil and onion powder; set aside. In a large saucepan or Dutch oven, cook the bacon over medium heat until crisp; remove from pan and set aside. In the bacon drippings, cook zucchini, mushrooms and celery until slightly browned. Add ghee (or coconut oil) along with red onion, ground chicken and garlic; cook, breaking up ground chicken with a wooden spoon or potato masher, until cooked through. Add tomatoes and seasonings (thyme through black pepper). In a small bowl, whisk together almond milk and almond meal; add to chicken mixture. Bring to a slow boil and cook until thickened; transfer to a baking dish and set aside to cool slightly. Top chicken mixture with parsnip mixture and chopped bacon; bake for 20 to 25 minutes or until parsnips are cooked through and golden brown.

SERVING SUGGESTION: Shredded Brussels sprouts: Trim and cut Brussels sprouts in half lengthwise then shred each half lengthwise. Cook and stir in olive oil and butter over medium heat until fragrant; add a little chicken broth, cover and cook for 2 minutes. Drain and toss with salt, pepper and ground nutmeg.





Quick Chipotle Meatballs Day 2 – Serves 4

INGREDIENTS: 1 pound extra-lean ground beef 1 medium shallot, minced 1/4 cup chopped cilantro 1/2 tablespoon ghee (or use coconut oil), melted 1 tablespoon almond meal

Sea salt and freshly ground black pepper, to taste 2 tablespoons coconut oil 2 tablespoons coco-aminos 3 tablespoons raw honey 1 tablespoon minced chipotle chilies in adobo sauce

INSTRUCTIONS: In a large bowl, place first 6 ingredients (beef through black pepper). Using your very clean hands, blend thoroughly then form into firm meatballs, using about 1 tablespoon of mixture for each; set aside. Melt the coconut oil in a large skillet over medium-high heat. Add meatballs and brown on all sides until cooked through (4 to 7 minutes total); remove from skillet and set aside. In the same skillet, whisk together coco-aminos, honey and chipotle chilies; season with salt and pepper and cook over medium heat until sauce comes to a simmer. Return meatballs to the skillet and gently toss until completely coated; remove from heat and serve.

SERVING SUGGESTION: Serve meatballs over Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork). Add a big salad tossed with Leanne’s Basic Vinaigrette.



Garlic BBQ Pork Tenderloin Day 3 – Serves 4

INGREDIENTS: 2 1/2 pounds pork tenderloin Sea salt and freshly ground black pepper, to taste 1 teaspoon ground cumin 1 teaspoon ground cinnamon 1 teaspoon chili powder

2 tablespoons coconut oil 3/4 cup favorite Paleo barbecue sauce, (Caveman Bob’s is a good brand) 4 tablespoons coco-aminos 2 cloves garlic, minced

INSTRUCTIONS: Preheat oven to 350 degrees. Place tenderloin on a clean work surface. In a small bowl or cup, blend together salt, pepper, cumin, cinnamon and chili powder; rub mixture well into the meat. Melt the coconut oil in a large skillet over high heat. Add tenderloin and brown on all sides (4 to 6 minutes total); transfer to a large roasting pan. In a medium bowl, whisk together barbecue sauce, coco-aminos and minced garlic; brush mixture over tenderloin then bake for 25 to 30 minutes or until cooked through. Allow tenderloin to rest for at least 10 minutes before slicing. Drizzle some pan juices over the sliced pork and serve.

SERVING SUGGESTION: A big bowl of Zesty Coleslaw (toss together shredded cabbage and carrots, thinly sliced red onion, celery, radishes and zucchini with a whisked-up dressing of extra virgin olive oil, apple cider vinegar, raw honey, salt, pepper and dry mustard to taste).





Mahi Mahi “Fries” with Arugula Tapanade Day 4 – Serves 4

INGREDIENTS: 2 pounds Mahi Mahi fillets, cut into strips Sea salt and freshly ground black pepper, to taste 1/2 cup canned, unsweetened coconut milk 1 cup almond meal 1/2 teaspoon smoked paprika 2 tablespoons coconut oil

1/2 pound baby arugula, finely chopped 1/2 cup sliced black olives 2 tablespoons capers, drained 2 cloves garlic, roughly chopped 1 medium lemon, zest and juice 1/4 cup extra virgin olive oil

INSTRUCTIONS: Season Mahi Mahi strips with salt and pepper. Place coconut milk in a shallow dish. In another shallow dish, blend together almond meal and paprika. Dip each Mahi Mahi strip first in the coconut milk then in the almond meal mixture; set aside until all strips are coated. Melt the coconut oil in a large skillet over medium-high heat. Add Mahi Mahi strips; cook until golden brown on all sides (3 to 5 minutes) then drain on a paper towel lined plate. In a medium bowl, toss together remaining ingredients (arugula through extra virgin olive oil); season with salt and pepper then serve with Mahi Mahi “Fries”.

SERVING SUGGESTION: Serve sliced English cucumber and vine-ripened tomatoes on the side.


Greek Sliders on Minty Salsa Day 5 – Serves 4

INGREDIENTS: 1 1/2 pounds ground lamb 1 small white onion, minced 2 cloves garlic, minced 1 egg 1 tablespoon dried rosemary, crushed 2 tablespoons Dijon mustard

2 tablespoons chopped basil leaves, divided 2 tablespoons chopped mint leaves, divided Sea salt and freshly ground black pepper, to taste 2 tablespoons ghee (or use coconut oil) 1/2 large English cucumber, cubed 20 grape tomatoes, halved 1/2 small red onion, chopped

INSTRUCTIONS: In a large bowl, place first 6 ingredients (ground lamb through mustard) along with half of the chopped basil, half of the chopped mint and salt and pepper to taste. Using your very clean hands, blend mixture thoroughly then form into 8 small patties; set aside. Melt the ghee (or coconut oil) in a large skillet over medium heat. Add patties; cook for 3 to 4 minutes per side or until cooked to desired level of doneness; remove from skillet and set aside. In a large bowl, toss together remaining ingredients (cucumber through red onion) along with remaining chopped basil and mint; season with salt and pepper then arrange mixture on a large serving platter. Place sliders on top and serve.

SERVING SUGGESTION: Serve Turnip Fries on the side (peel turnips and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender. Sprinkle with salt, pepper and garlic powder to taste).





Sticky Balsamic Crock Chicken Thighs Day 6 – Serves 4

INGREDIENTS: 8 skinless chicken thighs 1/4 cup coco-aminos 2 tablespoons molasses 2 tablespoons balsamic vinegar 1 teaspoon ground ginger

2 cloves garlic, minced 2 green onions, minced 1 tablespoon raw honey 2 teaspoons coconut oil 1/4 teaspoon crushed red pepper flakes Sea salt and freshly ground black pepper, to taste

INSTRUCTIONS: Place chicken thighs in a slow cooker. In a large bowl, whisk together remaining ingredients (coco-aminos through black pepper); pour mixture over chicken. Cover and cook on LOW for 6 to 8 hours or until chicken thighs are cooked through and falling off the bones.

SERVING SUGGESTION: Serve chicken and some slow cooker juices over stir-fried chopped baby bok choy. Add steamed sliced carrots with snow peas.






Week 4 Menu




Day 1: Warm Spiced Chicken Curry, serve over Cauli-Rice with steamed broccoli spears. Day 2: Roasted Red Pepper Meatloaf, along with steamed baby Brussels sprouts and Faux-Tay-Toes. Day 3: Sticky Apple Cider Pulled Pork, with a big bowl of Zesty Coleslaw. Day 4: Jalapeno Salmon Cakes with Fresh Cilantro Guacamole, add a big spinach salad. Day 5: Browned Ghee and Rosemary Lamb, serve with steamed green beans and mashed rutabagas. Day 6: Crock Cooker Stuffed Peppers, along with big salad tossed on the side.




S H O P P I N G L I S T : PROTEIN 2 pounds extra-lean ground beef [D2] 1 (2-lb.) lamb shoulder [D5] 1 (2-lb.) boneless pork shoulder [D3] 1 pound chorizo sausage [D6] 8 slices bacon [D2] 2 pounds boneless skinless chicken breast meat [D1] 2 pounds skinless salmon fillets (or buy frozen) [D4] Eggs (5) [D2] [D4] CONDIMENTS Olive oil (to coat baking dish) [D2] Extra virgin olive oil (2 teaspoons) [D4] **Additional [D3] [D4] [D6] Coconut oil (6 tablespoons) [D1] [D4] [D5] Cider vinegar (1 tablespoon) [D3] **Additional [D3] Whole grain mustard (2 tablespoons) [D3] Worcestershire sauce (1/2 tablespoon) [D6] White wine (1 cup) (or use chicken broth) [D5] **Balsamic vinegar [D4] [D6] **Raw honey [D3] DRY GOODS Almond meal (1 cup) [D2] [D4] DAIRY CASE Ghee, clarified butter (2 tablespoons) [D5] **Additional [D2] FREEZER 2 pounds skinless salmon fillets (if not using fresh)

PRODUCE Onions (3 medium and 1/2 small) [D2] [D5] [D6] White onions (1 small) [D1] Red onions (1/2 cup minced) [D4] **Additional [D3] Garlic (7 cloves) [D1] [D2] [D6]**Additional [D4] [D6] Celery (1/2 medium stalk) [D6] **Additional [D3] Carrots (1 medium) [D6]**Additional [D3] Cauliflower (1/4 head) [D6] **Additional [D1] [D2] Zucchini (1 large) [D1] **Additional [D3] Red bell peppers (1 large) [D1] Red or yellow bell peppers (4 medium) [D6] Jalapeno peppers (1 large and 1 small) [D4] [D6] Avocados (2 large) [D4] Baby portabella mushrooms (1 pound) [D1] Gingerroot (2 tablespoons grated) [D1] Romaine lettuce (8 large leaves) [D3] Parsley (2 tablespoons chopped) [D5] Cilantro (3/4 cup chopped) [D1] [D4] Rosemary (2 sprigs) [D5] Lemons (1 large) [D1] Limes (1 large) [D4] **Broccoli [D1] **Baby Brussels sprouts [D2] **Cabbage [D3] **Green beans [D5] **Rutabagas [D5] **Radishes [D3] **Spinach [D4] **Lettuce [D6] **Salad veggies (your choice) [D6

CANNED GOODS Low sodium chicken broth, if not homemade (1 1/2 cups plus 1 cup if not using white wine) [D5] 1 (14.5-oz.) can fire-roasted tomatoes [D2] Tomato sauce (1 1/4 cups) [D2] [D6] Tomato paste (3 ounces) [D6] Roasted red peppers (1/2 cup chopped) [D2] Apple cider, unsweetened (1 quart) [D3] 1 (14-oz.) can unsweetened coconut milk [D1] **Coconut cream [D5] SPICES Sea salt [D1] [D2] [D3] [D4] [D5] [D6] Black peppercorns [D1] [D2] [D3] [D4] [D5] [D6] Ground cumin [D1] [D2] [D3] Ground coriander [D1] Cayenne pepper [D1] Ground cardamom [D1] Ground cloves [D1] Oregano [D2] [D6] **Additional [D4] [D6] Ground cinnamon [D3] Tarragon [D6] **Dry mustard [D3] **Ground nutmeg [D5] **Basil [D4] [D6] OTHER Paper towels [D4] SHOPPING LIST LEGEND ** = Serving Suggestions





Warm Spiced Curry Chicken Day 1 – Serves 4

INGREDIENTS: 2 tablespoons coconut oil, divided 1 small white onion, minced 2 pounds boneless skinless chicken breast meat, cubed 2 tablespoons grated gingerroot 2 cloves garlic, minced 2 tablespoons ground cumin 2 teaspoons ground coriander 1 teaspoon cayenne pepper

1/2 teaspoon ground cardamom 1 teaspoon ground cloves Sea salt and freshly ground black pepper 1 pound baby portabella mushrooms, sliced 1 large zucchini, cubed 1 large red bell pepper, de-seeded, de-ribbed and cubed 1 (14-oz.) can unsweetened coconut milk 1 large lemon, juiced 1/2 cup chopped cilantro, divided

INSTRUCTIONS: Melt half of the coconut oil in a large saucepan over medium heat. Add onion and cook until soft. Add chicken cubes, gingerroot, garlic and seasonings (ground ginger through black pepper); cook and stir until chicken is cooked through; transfer mixture to a plate and set aside. In the same saucepan, melt remaining coconut oil over medium heat. Add sliced mushrooms and cook until browned on both sides. Add zucchini and bell pepper; cook until soft. Return chicken mixture to the saucepan then stir in the coconut milk. Bring mixture to a low simmer then stir in lemon juice and half of the cilantro; cook for 3 to 4 minutes. Garnish with remaining chopped cilantro and serve.

SERVING SUGGESTION: Serve over Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork). Add steamed broccoli spears on the side.





Roasted Red Pepper Meatloaf Day 2 – Serves 4

INGREDIENTS: Olive oil (to coat baking dish) 2 pounds extra-lean ground beef 2 eggs 3/4 cup almond meal 1/4 cup tomato sauce Sea salt and freshly ground black pepper, to taste

1 medium onion, chopped 1 (14.5-oz.) can fire-roasted tomatoes 1/2 cup chopped roasted red peppers 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon dried oregano 8 slices bacon

INSTRUCTIONS: Preheat oven to 350 degrees. Lightly coat a baking dish with olive oil. In a large bowl, place next 6 ingredients (ground beef through onion). Using your very clean hands, blend mixture thoroughly then form it into a loaf and place it in prepared baking dish; set aside. Place next 5 ingredients (tomatoes through oregano) in a food processor; salt and pepper to taste then puree until smooth; set aside. Lay the bacon over the top of the meatloaf then pour half of the tomato mixture on top; bake for 45 to 50 minutes or until meatloaf is cooked through. Allow meatloaf to rest for 10 minutes before slicing. Meanwhile, place remaining tomato mixture in a medium saucepan over medium heat; bring to a low boil then reduce heat and simmer until slightly thickened. Remove from heat and serve over sliced meatloaf.

SERVING SUGGESTION: Steamed baby Brussels sprouts and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with a little ghee or coconut oil and salt and pepper to taste or until you get a mashed potatoes texture).



Sticky Apple Cider Pulled Pork Day 3 – Serves 4

INGREDIENTS: 1 (2- to 3-lb.) boneless pork shoulder, cut into large pieces 1 quart unsweetened apple cider 2 tablespoons whole grain mustard

1 tablespoon ground cinnamon 1/2 tablespoon ground cumin 1 tablespoon Cider vinegar Sea salt and freshly ground black pepper, to taste 8 large Romaine lettuce leaves

INSTRUCTIONS: Place the pork in a Dutch oven or large saucepan with a tight-fitting lid. In a medium bowl, whisk together remaining ingredients; pour over pork. Bring mixture to a boil over medium-high heat then reduce heat, cover and simmer for 1 hour and 45 minutes to 2 hours or until pork easily falls apart and sauce has thickened and is sticking to the meat. Remove from heat; shred pork with 2 forks then blend with juices. Fill Romaine lettuce leaves with meat mixture and roll into wraps.

SERVING SUGGESTION: A big bowl of Zesty Coleslaw: Toss together shredded cabbage and carrots, thinly sliced red onion, celery, radishes and zucchini with a whisked-up dressing of extra virgin olive oil, Cider vinegar, raw honey, salt, pepper and dry mustard to taste).



DO-AHEAD TIP: Cook salmon.

Jalapeno Salmon Cakes with Fresh Cilantro Guacamole Day 4 – Serves 4

INGREDIENTS: 2 pounds skinless salmon fillets, cooked and flaked 3 eggs 1 large jalapeno pepper, de-seeded and minced 1/4 cup almond meal Sea salt and freshly ground black pepper, to taste

2 tablespoons coconut oil 2 large ripe avocados, peeled, pitted and cubed 1/4 cup chopped cilantro 1/2 cup minced red onion 1 large lime, juiced 2 teaspoons extra virgin olive oil

INSTRUCTIONS: In a large bowl, place first 5 ingredients (flaked salmon through black pepper). Using your very clean hands, blend well then form into 8 small cakes. Melt the coconut oil in a large skillet over medium-high heat. Add salmon cakes; cook for 2 to 3 minutes per side or until cooked through and golden brown on the outsides. Remove from the pan and drain on a paper towel lined plate. In a medium bowl, mash together remaining ingredients, (avocados through extra virgin olive oil); season with salt and pepper. Serve a dollop of Cilantro Guacamole over each salmon cake.

SERVING SUGGESTION: A big spinach salad tossed with Leanne’s Basic Vinaigrette.


Browned Ghee and Rosemary Lamb Day 5 – Serves 4

INGREDIENTS: 2 tablespoons coconut oil 1 (2- to 3-lb.) lamb shoulder, cut into one-inch cubes Sea salt and freshly ground black pepper, to taste 2 sprigs fresh rosemary, stems removed and chopped

2 medium onions, chopped 1 cup white wine (or use additional broth) 1 1/2 cups low sodium chicken broth, or use homemade 2 tablespoons ghee 2 tablespoons chopped parsley

INSTRUCTIONS: Preheat oven to 325 degrees. Melt the coconut oil in a large ovenproof skillet with a tight-fitting lid over medium-high heat. Add lamb cubes; season with salt and pepper then brown on all sides. Remove from pan and set aside. In the same skillet, cook the chopped rosemary and onions until onions are soft. Add the wine and whisk up all of the browned bits from the bottom of the pan. Add the broth along with the browned lamb cubes and the ghee. Bring mixture to a low boil then cover and bake for 1 hour or until meat is fork-tender and falling apart and sauce has thickened. Garnish with chopped parsley.

SERVING SUGGESTION: Steamed green beans and steamed rutabagas mashed with coconut cream, salt, pepper and ground nutmeg to taste.



Crock Cooked Stuffed Peppers Day 6 – Serves 4

INGREDIENTS: 1/2 small onion, chopped 1 medium carrot, chopped 2 cloves of garlic, minced 1/4 head of cauliflower, finely chopped 1 pound chorizo sausage, casing removed 3 ounces tomato paste 1/2 tablespoon Worcestershire sauce

1/2 medium stalk celery, chopped 1 small jalapeno pepper, de-seeded and chopped 1/2 tablespoon dried oregano 1/2 tablespoon dried tarragon Sea salt and freshly ground black pepper, to taste 4 medium red or yellow bell peppers, tops cut off, de-seeded and de-ribbed 1 cup tomato sauce

INSTRUCTIONS: In a large bowl, combine first 12 ingredients (onion through black pepper). Evenly fill bell peppers with this mixture then set aside. Pour the tomato sauce into a crock cooker; season with salt and pepper then stand the filled bell peppers in the tomato sauce. Cover and cook on LOW for 6 to 8 hours or until bell peppers are tender and fillings are cooked through. To serve, spoon some tomato sauce over each bell pepper.






Week 5 Menu




Day 1: Savory Chicken and Dumplings, add a big tossed salad. Day 2: Espresso-Maple Rubbed Tenderloin, serve with steamed broccoli rabe and Faux-Tay-Toes. Day 3: Citrus Tarragon Pork Chops, add a side of baked butternut squash and steamed green beans. Day 4: Spicy Coconut Shrimp, serve over Cauli-Rice and add a spinach salad. Day 5: Lamb and Fennel Osso Bucco, with steamed baby Brussels sprouts and mashed rutabagas. Day 6: Crock Thai Beef, add a relish tray.




SHOPPING LIST: PROTEIN 2 to 2 1/2 pounds beef tenderloin [D2] 2 pounds beef stew meat [D6] 4 (8-oz.) bone-in pork chops [D3] 2 (1-lb.) lamb shanks [D5] 3 pounds bone-in skinless chicken thighs [D1] 2 pounds large shrimp, peeled and deveined (or buy frozen) [D4] CONDIMENTS Coconut oil (2 tbls, plus 1/4 cup, 3 tbls if not using ghee) [D4] Coco-aminos (2 teaspoons) [D4] Red curry paste (3 tablespoons) (in Asian section of grocery store) [D4] Red chili paste (1 tablespoon) (in Asian section of grocery store) [D6] Fish sauce (2 tablespoons (in Asian section of grocery store) [D6] Raw honey (2 teaspoons) [D6] Maple syrup, pure (1/4 cup) [D2] **Olive oil (to coat roasting pan) [D2] **Extra virgin olive oil [D1] [D4] **Balsamic vinegar [D1] [D4] DAIRY CASE Ghee, clarified butter (1/4 cup plus 3 tablespoons, or use coconut oil) [D3] [D5]**Additional [D1] FREEZER 2 pounds large shrimp, peeled and deveined (if not using fresh) [D4]

PRODUCE Onions (2 medium and 1 small) [D1] [D6] White onions (1 medium) [D5] Garlic (11 cloves) [D3] [D4] [D5] [D6]**Additional [D1] [D4] Celery (2 medium stalks) [D1] **Additional [D6] Carrots (3 medium) [D5]**Additional [D6] Gingerroot (1 tablespoon plus 2 teaspoons grated) [D4] [D6] Kale (2 cups chopped) [D5] Romaine lettuce (8 large leaves) [D6] Parsley (1/2 cup chopped) [D1] [D5] Basil (1/4 cup chopped leaves) [D4] Lemons (2 large, 1 medium and 2 small plus 2 tablespoons juice) [D3] [D4] [D5] [D6] **Broccoli rabe [D2] **Cauliflower [D2] [D4] **Baby Brussels sprouts [D5] **Rutabagas [D5] **Butternut squash [D3] **Green beans [D3] **Radishes [D6] **Cucumber [D6] **Sugar snap beans [D6] **Spinach [D4] **Lettuce (not Iceberg, no nutrition) [D1] **Salad veggies (your choice) [D1] CANNED GOODS Low sodium chicken broth, or use homemade (1/3 cup) [D1] 1 (14.5-oz.) can diced tomatoes [D5] Tomato paste (3 tablespoons) [D5] Full fat, unsweetened coconut milk (36 ounces) [D1] [D4] [D6] **Coconut cream [D5]

SPICES Sea salt [D1] [D2] [D3] [D5] [D6] Black peppercorns [D1] [D2] [D3] [D5] [D6] Ground cumin [D1] Thyme [D1] Cayenne pepper [D2] Smoked paprika [D2] Garlic powder [D2] Ground coriander [D2] [D6] Chipotle chili powder [D2] Tarragon [D3] Fennel seeds [D5] Turmeric [D6] **Basil [D1] [D4] **Oregano [D1] [D4] **Ground nutmeg [D5] DRY GOODS Arrowroot powder (2 tablespoons) [D1] Tapioca flour (1/2 cup) [D1] Blanched slivered almonds (1 1/2 cups) [D1] Espresso or dark coffee (1/4 cup finely ground) [D2] SHOPPING LIST LEGEND ** = Serving Suggestions





Savory Chicken and Dumplings Day 1 – Serves 4

INGREDIENTS: 3 pounds bone-in skinless chicken thighs Sea salt and freshly ground black pepper, to taste 1/2 teaspoon ground cumin 1/2 teaspoon dried thyme 1 small onion, chopped 2 medium stalks celery, chopped 6 cups cold water

1/2 cup canned, full fat, unsweetened coconut milk 2 tablespoons arrowroot powder 1/2 cup tapioca flour 1 1/2 cups blanched, slivered almonds 1/3 cup low sodium chicken broth, or use homemade 1/4 cup chopped parsley

INSTRUCTIONS: Place chicken in a large saucepan with a tight-fitting lid; sprinkle on all sides with salt, pepper, cumin and thyme. Add onion and celery then pour the cold water over the top. Cover and cook over medium-high heat for 45 minutes or until chicken is cooked through and the meat is falling off the bones. Transfer chicken to a plate, set aside to cool slightly then remove the meat from the bones and return the chicken meat to the saucepan. In a small bowl, whisk together coconut milk and arrowroot powder; stir mixture into the saucepan then simmer for 5 minutes or until soup begins to thicken. In a food processor, pulse together tapioca flour, almonds and chicken broth until a smooth dough is formed. Shape mixture into small dumpling-sized balls then drop them into the simmering soup; cook for 15 minutes or until dumplings float to the surface. Remove from heat; serve soup and dumplings garnished with chopped parsley.



Expresso-Maple Rubbed Tenderloin Day 2 – Serves 4

INGREDIENTS: 2 to 2 1/2 pounds beef tenderloin 1/4 cup finely ground espresso (or dark coffee) 1 teaspoon cayenne pepper 2 tablespoons smoked paprika 1 teaspoon garlic powder

1 teaspoon ground coriander 1 teaspoon chipotle chili powder Sea salt and freshly ground black pepper, to taste 1/4 cup pure maple syrup Olive oil (to coat roasting pan)

INSTRUCTIONS: Preheat oven to 425 degrees. Place tenderloin on a clean work surface and pat dry. In a medium bowl, combine next 7 ingredients (espresso through black pepper); set aside. Rub the maple syrup over all sides of the tenderloin then sprinkle with espresso mixture and press into the surface of the tenderloin; transfer to a lightly oiled roasting pan and bake for 35 minutes or until tenderloin reaches desired level of doneness. Transfer tenderloin to a cutting board and allow it to rest for at least 10 minutes before slicing.

SERVING SUGGESTION: Steamed broccoli rabe and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with a little ghee or coconut oil and salt and pepper to taste until you get a mashed potatoes texture).



DO-AHEAD TIP: Marinate pork chops for at least 15 minutes (see recipe).

Cirus Tarragon Pork Chops Day 3 – Serves 4

INGREDIENTS: 4 (8-oz.) bone-in pork chops 1/4 cup melted ghee or coconut oil, divided 1 large lemon, zest and juice, divided

2 cloves garlic, minced 2 teaspoons dried tarragon Sea salt and freshly ground black pepper, to taste

INSTRUCTIONS: Place pork chops on a clean work surface and rub half of the melted ghee or coconut oil into both sides of the chops. Next, season both sides of the chops with the lemon zest, garlic, tarragon, salt and pepper; set aside for at least 15 minutes to allow the seasonings to penetrate the meat. At time of cooking, heat remaining melted ghee or coconut oil in a large skillet over medium-high heat. Add marinated pork chops and cook for 4 to 5 minutes per side (depending on thickness) or until chops are cooked through. Pour the lemon juice over the pork chops and let sizzle; remove from the heat and serve.

SERVING SUGGESTION: Baked butternut squash and steamed green beans.


DO-AHEAD TIP: Marinate shrimp for 5 minutes (see recipe).

Spicy Coconut Shrimp Day 4 – Serves 4

INGREDIENTS: 3 tablespoons red curry paste 2 cloves garlic, minced 2 teaspoons grated gingerroot 2 teaspoons coco-aminos

1 large lemon, juiced 1 (14-oz.) can full fat, unsweetened coconut milk 2 pounds large shrimp, peeled and deveined 2 tablespoons coconut oil 1/4 cup chopped basil leaves

INSTRUCTIONS: In a large bowl, whisk together first 6 ingredients (red curry paste through coconut milk). Add shrimp; toss to coat then set aside and marinate for 5 minutes. At time of cooking, melt the coconut oil in a large skillet over medium heat. Remove shrimp from marinade (reserving marinade) and add to the skillet; cook for 2 to 3 minutes per side or until shrimp are pink and opaque. Pour reserved marinade over the shrimp then bring mixture to a low simmer; stir in chopped basil. Remove from heat and serve.

SERVING SUGGESTION: Serve shrimp over Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork). Add a big spinach salad tossed with Leanne’s Basic Vinaigrette.





Lamb and Fennel Osso Bucco Day 5 – Serves 4

INGREDIENTS: 2 (1-lb.) lamb shanks 1 1/2 tablespoons ground fennel seeds Sea salt and freshly ground black pepper, to taste 3 tablespoons ghee or coconut oil 1 medium white onion, sliced 3 cloves garlic, minced

3 medium carrots, chopped 3 tablespoons tomato paste 1 (14.5-oz.) can diced tomatoes 2 cups chopped kale Zest of 1 medium lemon 1/4 cup chopped parsley

INSTRUCTIONS: Preheat oven to 400 degrees. Sprinkle all sides of lamb shanks with fennel seeds, salt and pepper. Melt the ghee or coconut oil in a Dutch oven or large ovenproof skillet with a tight-fitting lid over medium-high heat. Add lamb shanks and brown on all sides. Add onion, garlic and carrots; cook until onion is soft. Add tomato paste and diced tomatoes; stir well to blend ingredients. Cover and bake for 2 to 2 1/2 hours or until shanks are fork-tender and easily fall apart. Garnish with lemon zest and chopped parsley and serve.

SERVING SUGGESTION: Steamed baby Brussels sprouts and steamed rutabagas mashed with coconut cream, salt, pepper and ground nutmeg to taste.



Crock Thai Beef Day 6 – Serves 4

INGREDIENTS: 2 pounds beef stew meat, cubed 2 medium onions, sliced 4 cloves garlic, peeled 1 (14-oz.) can full fat, unsweetened coconut milk 1 tablespoon grated gingerroot 1 tablespoon red chili paste Sea salt and freshly ground black pepper, to taste

1 teaspoon turmeric 2 tablespoons lemon juice 2 teaspoons raw honey 2 teaspoons ground coriander Zest of 2 small lemons 2 tablespoons fish sauce 8 large Romaine lettuce leaves

INSTRUCTIONS: Place first 13 ingredients (beef through fish sauce) in a crock cooker. Cover and cook on LOW for 6 to 8 hours or until beef is fork-tender and easily shredded. Shred beef with 2 forks and blend into crock cooker juices.

SERVING SUGGESTION: Fill lettuce leaves with beef mixture; roll into wraps. Add a relish tray of carrot and celery sticks, radishes, cucumber spears and sugar snap beans.




30 Day Paleo Challenge – Breakfasts — Page 1 of 10


Breakfast Menu




Part 1 - Breakfast Day 1: Paleo Breakfast Porridge Day 2: Chocolate-Raspberry Breakfast Pudding Day 3: Breakfast “Pizza” with Mushrooms and Bacon Day 4: Apple, Pear and Cranberry Crunch Day 5: South of the Border Breakfast Casserole Part 2 - Breakfast Day 6: Apple Cinnamon Bread for French Toast Day 7: Sausage Stuffed French Toast Day 8: Cranberry Orange Muffins Day 9: Apple Raisin Waffles Day 10: Baked Eggs with Winter Vegetables



30 Day Paleo Challenge Winter Shopping List – Part 1

SHOPPING LIST: PROTEIN 1 pound chorizo sausage [B5] 6 slices bacon [B3] Eggs (17) [B1] [B3] [B5] CONDIMENTS Olive oil (2 tablespoons) [B5] Hot pepper sauce (1/4 teaspoon) [B5] Cashew butter (1/2 cup) [B2] Raw honey (4 tablespoons) [B2] [B4] Pure maple syrup (1 tablespoon) [B4] DAIRY CASE Grass fed butter (4 tablespoons) [B3] Almond milk (1 cup) [B1] Coconut milk, unsweetened (2 1/2 cups) [B4] [B5] FREEZER Cranberries (1 cup) (if not using fresh) DRY GOODS Almond flour/meal (1/2 cup) [B4] Arrowroot powder (2 tablespoons) [B4] Cocoa powder (2 tablespoons) [B2] Shredded unsweetened coconut (1/2 cup) [B4] Dried apricots (8) [B1] Dried apples (4) [B1] Dried cranberries, cherries or blueberries (1/4 cup) [B1] Raisins (1/4 cup) [B1] Ground flax seed (12 ounces) [B1] Saving Dinner All-In-One Vanilla Smoothie Mix [B4]

PRODUCE Red onions (1 medium) [B5] Green onions (5) [B3] [B5] Red bell peppers (1 medium) [B5] Poblano chili peppers (2) [B5] White button mushrooms (1 pound) [B3] Bananas (3) [B1] [B2] Red apples, any variety (3) [B4] Pears, any variety (2) [B4] Raspberries (1 1/2 cups) [B2] Cranberries (1 cup) (or buy frozen) [B4] CANNED GOODS 2 (14-oz.) cans full fat coconut milk [B2] Apple juice, unsweetened (1 1/2 cups) [B4] Applesauce, unsweetened (1/4 cup) [B4] SPICES Sea salt [B3] [B4] [B5] Black peppercorns [B3] [B5] Thyme [B3] Ground cinnamon [B1] [B4] Ground nutmeg [B4] Chili powder [B5] Pure vanilla extract [B4] SHOPPING LIST LEGEND ** = Serving Suggestions


[B1] – [B6] = Breakfast 1, Breakfast 2, etc… Each recipe is assigned a day which corresponds to the shopping list. This is handy if you need to alter any recipes or omit a certain recipe from the menu.



Paleo Breakfast Porridge Breakfast 1 – Serves 4

INGREDIENTS: 4 eggs 1 cup almond milk 2 bananas, mashed 1 teaspoon ground cinnamon

12 ounces ground flax seed 8 dried apricots, chopped 4 dried apples, chopped 1/4 cup raisins 1/4 cup dried cranberries, cherries or blueberries

INSTRUCTIONS: In a large bowl, beat together eggs and almond milk until smooth. Add bananas and cinnamon; whisk into a smooth mixture. Add ground flax seed and again whisk into a smooth mixture. Using a rubber spatula, scrape the contents of the bowl into a medium saucepan over medium heat; using a wooden spoon, stir constantly until mixture is hot and begins to thicken. Stir in the dried fruits.

Serve hot. The porridge can be chilled and reheated the next day for a quick breakfast.


Chocolate Raspberry Breakfast Pudding Breakfast 2 – Serves 4

INGREDIENTS: 2 (14-oz.) cans full fat coconut milk, drained, solids reserved and water saved for another use 2 tablespoons raw honey

1 banana, mashed 1/2 cup cashew butter 2 tablespoons cocoa powder 1 1/2 cups fresh raspberries

INSTRUCTIONS: In a large bowl, using an electric mixer, beat together first 5 ingredients (coconut milk through cocoa powder) until smooth and fluffy. Gently fold in fresh raspberries. Spoon pudding into individual servings.

Serve hot. The porridge can be chilled and reheated the next day for a quick breakfast.




DO-AHEAD TIP: Cook mushrooms and bacon (see recipe).

Breakfast “Pizza” with Mushrooms and Bacon Breakfast 3 – Serves 4

INGREDIENTS: 2 tablespoons grass fed butter, melted 8 eggs 1 teaspoon dried thyme 1 teaspoon sea salt

1 teaspoon freshly ground black pepper 1 pound white button mushrooms, sliced and sautéed in 2 tablespoons of grass fed butter 6 slices bacon, cooked until crisp then crumbled 3 green onions (white and green parts), sliced

INSTRUCTIONS: Preheat oven to 350 degrees.

Brush an ovenproof sauté pan (a cast iron skillet is recommended) with the melted butter. In a medium bowl, beat together eggs, thyme, salt and pepper. Pour mixture into prepared pan and bake in the hot oven for 8 minutes.

Lay the cooked mushrooms, crumbled bacon and sliced green onions over the cooked eggs (as you would over a typical pizza). Return the pan to the oven and bake for an additional 8 minutes. Cut “pizza” into wedges and serve.



Apple, Pear and Cranberry Crunch Breakfast 4 – Serves 4

INGREDIENTS: 1 cup unsweetened coconut milk 1 1/2 cups unsweetened apple juice 2 tablespoons raw honey 2 tablespoons arrowroot powder 1 teaspoon ground cinnamon 1 teaspoon sea salt 3 red apples, cored, peeled or unpeeled, sliced 2 pears, cored, peeled or unpeeled, sliced

1 cup fresh or frozen cranberries 1/2 cup almond flour/meal 2 scoops Saving Dinner All-In-One Vanilla Smoothie Mix 1/2 cup shredded unsweetened coconut 1 tablespoon pure maple syrup 1 teaspoon ground nutmeg 1 teaspoon pure vanilla extract 1/4 cup unsweetened applesauce

INSTRUCTIONS: In a medium bowl, whisk together first 6 ingredients (coconut milk through salt) until well blended; transfer mixture to a crock cooker then layer sliced apples, pears and cranberries on top (some of the fruit will sink, but do not push the fruit down into the liquid).

In a second medium bowl, place remaining ingredients (almond flour/meal through applesauce). Using a wooden spoon, blend into a mixture of medium-sized crumbs. Spread crumb mixture over the fruit in the crock cooker. Cover and cook on LOW for 4 hours. Serve hot or chilled – as you prefer.





South of the Border Breakfast Casserole Breakfast 5 – Serves 4

INGREDIENTS: 2 tablespoons olive oil 2 Poblano chili peppers, sliced 1 medium red bell pepper, de-seeded, de-ribbed and cut into thin strips 1 medium red onion, halved then both halves sliced 5 eggs

1 1/2 cups unsweetened coconut milk 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 2 teaspoons chili powder 1/4 teaspoon hot pepper sauce 1 pound chorizo sausage, removed from casing, cooked and drained of excess fat 2 green onions (white and green parts), sliced

INSTRUCTIONS: Preheat oven to 350 degrees.

Heat the oil in a large sauté pan over medium-high heat until hot. Add peppers and onion; cook until tender-crisp then transfer to a baking dish and set aside.

In a medium bowl, whisk together next 6 ingredients (eggs through hot pepper sauce) till well blended. Stir in cooked chorizo and sliced green onions till well combined. Pour mixture over the peppers in the baking dish. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.

Allow casserole to cool slightly before slicing. Or, if preferred, chill, cut into portions and reheat.




30 Day Paleo Challenge Winter Shopping List – Part 2

SHOPPING LIST: PROTEIN 1 pound bulk breakfast sausage (no casing) [B7] Eggs (20) [B6] [B7] [B8] [B9] [B10] Egg whites (4) [B6] CONDIMENTS Olive oil (3 tablespoons) [B6] [B10] Cider vinegar (1 teaspoon) [B8] Cashew butter (1 cup) [B9] Orange conserve (1 teaspoon) [B8] Raw honey (1/4 cup plus 1 teaspoon) [B8] [B9] Pure maple syrup (1 teaspoon) [B9] DAIRY CASE Grass fed butter (1/2 cup plus 6 tablespoons) [B6] [B7] [B8] [B9] [B10] Almond milk (1/2 cup) [B7] Coconut milk, unsweetened (1/3 cup plus 4 tablespoons) [B8] [B10] SPICES Sea salt [B6] [B7] [B8] [B9] [B10] Black peppercorns [B10] Ground cinnamon [B6] Ground nutmeg [B7] [B8] Thyme [B10] Pure vanilla extract [B8]

PRODUCE Sweet potatoes (1 medium) [B10] Parsnips (2) [B10] Mushrooms, any variety (6) [B10] Baby spinach (1 1/2 cups) [B10] Chives (1 tablespoon chopped) [B10] Apples, any variety (5) [B6] [B9] Bananas (1) [B9] Cranberries (1 1/2 cups) (or buy frozen) [B8] DRY GOODS Almond flour/meal (1 cup) [B6] Coconut flour (1 2/3 cups plus 1 tablespoon) [B6] [B8] [B9] Arrowroot powder (1/2 cup plus 1/3 cup) [B6] [B8] Baking powder (1 1/2 tablespoons plus 1/2 teaspoon) [B6] [B8] Baking soda (1/2 tablespoon plus 1/2 teaspoon) [B8] [B9] Raisins (1 cup) [B9] SHOPPING LIST LEGEND ** = Serving Suggestions





Apple Cinnamon Bread for French Toast Breakfast 1 – Serves 4

INGREDIENTS: 1 tablespoon grass fed butter, melted 1/2 cup arrowroot powder 1 cup coconut flour 1 cup almond flour/meal 1 teaspoon sea salt

1 1/2 tablespoons baking powder 2 teaspoons ground cinnamon 4 eggs 4 egg whites 2 tablespoons olive oil 2 apples (any variety), cored, peeled and diced

INSTRUCTIONS: Preheat oven to 375 degrees. Brush a loaf pan with the melted butter; set aside.

In a medium bowl, gently stir together dry ingredients (arrowroot powder through cinnamon). In a second medium bowl, whisk together eggs, egg whites and olive oil until well blended. Make a well in the middle of the dry ingredients and add egg mixture; stir just until combined (do not over-mix!). Using a rubber spatula, scrape the batter into the prepared loaf pan; bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool before slicing.



DO-AHEAD TIP: Cook sausage and drain to remove excess fat.

Sausage Stuffed French Toast Breakfast 2 – Serves 4

INGREDIENTS: 3 tablespoons grass fed butter, melted 1 pound bulk breakfast sausage (no casing), cooked and drained 4 pieces paleo apple-cinnamon bread (recipe above), cut 2 1/2 inches thick

4 eggs 1/2 cup almond milk 1/2 teaspoon sea salt 1 teaspoon ground nutmeg

INSTRUCTIONS: Preheat oven to 375 degrees. Coat a baking sheet with the melted butter.

Lay the apple-cinnamon bread pieces on a clean cutting board. Using a sharp paring knife, cut a pocket in each bread piece (do not cut all the way through); fill each of the pockets with a portion of the cooked sausage.

Prepare French Toast batter: In a medium bowl, whisk together eggs, almond milk, salt and nutmeg.

Carefully dip the filled French toast pieces in the egg mixture, draining off excess, and place them on the prepared baking sheet. Bake for 7 minutes then turn and bake for an additional 10 minutes or until golden brown.





Cranberry Orange Muffins Breakfast 3 – Serves 4

INGREDIENTS: 2/3 cup coconut flour 1/3 cup arrowroot powder 1/2 teaspoon ground nutmeg 1/4 teaspoon sea salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 6 eggs

1 tablespoon orange conserve 1 teaspoon cider vinegar 1/4 cup grass fed butter, melted 1/4 cup raw honey 1 tablespoon pure vanilla extract 1/3 cup unsweetened coconut milk 1 1/2 cups fresh or frozen cranberries, cut in half or roughly chopped

INSTRUCTIONS: Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.

In a medium bowl, combine coconut flour, arrowroot powder, nutmeg, salt, baking powder and baking soda.

In a second medium bowl, beat the eggs until smooth then beat in next 6 ingredients (orange conserve through coconut milk). Make a well in the dry ingredients and stir in egg mixture to a smooth batter (a few lumps are okay, but do not over-mix or tough muffins will result). Gently fold in the cranberries then evenly fill muffin tin cups with the batter. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.



Apple Raisin Waffles Breakfast 4 – Serves 4

INGREDIENTS: 1 tablespoon coconut flour 1/2 teaspoon sea salt 1/2 tablespoon baking soda 2 eggs 1 banana

3 apples, peeled - 1 cored, chopped and 2 cored, sliced and reserved for later use 1 cup cashew butter 1 teaspoon raw honey 1 cup raisins 1/4 cup grass fed butter, divided 1 teaspoon pure maple syrup

INSTRUCTIONS: In a small bowl, combine dry ingredients (coconut flour through baking soda); set aside.

In a second small bowl, whisk together eggs until well beaten; set aside.

In a food processor, place banana, 1 chopped apple and the cashew butter; puree until smooth then transfer mixture to a medium bowl. Stir the beaten eggs and the honey into the puree then, using a wooden spoon, fold in dry ingredients; stir until a semi-smooth batter is formed (do not over-mix!). Fold in raisins then allow batter to sit for 5 minutes to thicken.

Meanwhile, prepare sautéed apples: Melt 2 tablespoons of the butter in a sauté pan over medium-high heat. Add the 2 sliced apples; cook and stir until apples soften and begin to brown. Stir in the maple syrup then remove the apples from the pan and keep warm while waffles are being prepared. Coat a waffle iron with the remaining butter and cook the waffles according to manufacturer’s instructions.

Serve each waffle with some sautéed apple spooned over the top.



Baked Eggs with Winter Vegetables Breakfast 5 – Serves 4

INGREDIENTS: 2 tablespoons grass fed butter, melted 1 tablespoon olive oil 1 medium sweet potato, peeled and diced 2 parsnips, diced 6 mushrooms (any variety), stemmed and sliced 1 1/2 cups baby spinach, roughly chopped

1/2 teaspoon dried thyme 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 4 tablespoons unsweetened coconut milk 4 eggs 1 tablespoon chopped fresh chives

INSTRUCTIONS: Preheat oven to 350 degrees. Using a pastry brush, coat 4 ovenproof ramekins or medium custard cups with the melted butter.

Heat the olive oil in a sauté pan over medium-high heat until hot. Add sweet potato and parsnips; sauté for 5 minutes or until soft. Add the mushrooms and continue to sauté for 2 to 3 minutes. Add the spinach, thyme, salt and pepper; cook and stir until spinach has wilted.

Divide the hot vegetables evenly among the ramekins. Top each with 1 tablespoon of coconut milk then carefully crack an egg into a small bowl and pour it over a vegetable-filled ramekin. Repeat this process with all ramekins then place them on a baking sheet. Bake for 15 minutes (for soft yolks) or up to 25 minutes for fully cooked yolks.

To serve, evenly sprinkle chopped chives over the eggs.



30 Day Paleo Challenge – Lunch — Page 1 of 9


Lunch Menu



30 Day Paleo Challenge Winter Lunch Menus

Part 1 - Lunch

Day 1: Steak and Avocado Salad Day 2: Herb Roast Chicken Tomato Soup Day 3: Quick Broccoli and Sausage Skillet Day 4: Arugula Pesto Salad with Macadamia Crusted Salmon Day 5: Quick Lamb Strogonoff

Part 2 - Lunch

Day 1: Espresso-Maple Sliced Tenderloin Warm Salad Day 2: Chicken No-Tortilla Soup Day 3: Golden Beet and Pork Salad Day 4: Spicy Coconut Shrimp Lettuce Cups Day 5: Sticky Balsamic Chicken Salad



30 Day Paleo Challenge Winter Lunch - Part 1 Shopping List

SHOPPING LIST: CONDIMENTS Extra virgin olive oil (1/4 cup) [L1] Coconut oil (1/4 cup plus 6 tablespoons) [L2] [L3] [L4] [L5] Balsamic vinegar (1 tablespoon) [L3] Red wine vinegar (2 tablespoons) [L5] Raw honey (1 teaspoon) [L3] CANNED GOODS Low sodium chicken broth, or use homemade (1 cup) [L2] Low sodium beef broth, or use homemade (2 cups) [L5] 1 (14.5-oz.) can diced tomatoes [L3] Stewed tomatoes (6 cups) [L2] Coconut milk, unsweetened (1 cup) [L5] Coconut cream (1/2 cup) [L2] SPICES Sea salt [L1] [L2] [L3] [L4] [L5] Black peppercorns [L1] [L2] [L3] [L4] [L5] Crushed red pepper flakes [L3] Oregano [L3] Thyme [L5] Rosemary [L5]

PRODUCE Onions (1 large and 1 medium) [L2] [L5] Red onions (1 medium) [L1] Garlic (4 cloves plus 2 tablespoons minced) [L2] [L3] [L4] [L5] Green onions (1 cup chopped) [L4] Jalapenos (1 medium) [L1] White button mushrooms (4 cups sliced) [L5] Cherry tomatoes (1/2 cup halves) [L1] Avocados (1) [L1] Broccoli (2 cups chopped) [L3] Purple cabbage (1 cup shredded) [L4] Baby spinach (3 cups) [L4] Arugula (2 cups packed) [L4] Mixed baby greens (1 package) [L1] Micro greens (2 cups) [L4] Parsley (1/4 cup plus 5 tablespoons chopped) [L2] [L4] [L5] Cilantro (1/4 cup chopped) [L1] Basil (1/2 cup chopped leaves) [L2] Lemons (1 medium) [L4] Limes (2 medium) [L1] SHOPPING LIST LEGEND ** = Serving Suggestions


[L1] – [L6] = Lunch 1, Lunch 2, etc… Each recipe is assigned a day which corresponds to the shopping list. This is handy if you need to alter any recipes or omit a certain recipe from the menu.



Steak and Avocado Salad Lunch 1 – Serves 4

INGREDIENTS: 1 package mixed baby greens 1 medium red onion, chopped 1 medium jalapeno, de-seeded and chopped 1/2 cup halved cherry tomatoes 1 avocado, pitted, peeled and cubed

1/4 cup chopped cilantro 4 cups of shredded “Crock Cooker Beef Shanks” 2 medium limes, juiced 1/4 cup extra virgin olive oil Sea salt and freshly ground black pepper, to taste

INSTRUCTIONS: In a large serving bowl, toss together mixed baby greens, red onion, jalapeno and cherry tomatoes then sprinkle with cubed avocado, chopped cilantro and shredded beef shanks; set aside. Prepare dressing: In a medium bowl, whisk together remaining ingredients (lime juice through black pepper); drizzle over the salad. Serve immediately.

*LEANNE’S NOTE: “Crock Cooker Beef Shanks” recipe (Week 1, Recipe #6 of the Winter Paleo Challenge) should be doubled to use the leftovers for this recipe.



Herb Roast Chicken Tomato Soup Lunch 2 – Serves 4

INGREDIENTS: 2 tablespoons coconut oil 2 tablespoons minced garlic 1 large onion, chopped 6 cups canned stewed tomatoes 1 cup low sodium chicken broth, or homemade

1 cup low sodium chicken broth, or use homemade 1/2 cup chopped basil leaves 1/2 cup coconut cream 2 cups “Herb Roast Chicken”, shredded * Sea salt and freshly ground black pepper, to taste 2 tablespoons chopped parsley

INSTRUCTIONS: Melt the coconut oil in a large saucepan over medium-high heat. Add garlic and onion; cook until onion is soft. Add stewed tomatoes and chicken broth. Bring mixture to a boil then reduce heat and simmer for 10 minutes; remove from heat, cool slightly then place in a food processor and puree until smooth. Return mixture to the saucepan and bring to a simmer over medium heat. Add basil, coconut cream, shredded chicken, salt and pepper; cook for 5 minutes. Remove from heat and garnish each serving with chopped parsley.

*LEANNE’S NOTE: “Herb Roast Chicken” recipe (Week 2, Recipe #1 of the Winter Paleo Challenge) should be increased by half to use the leftovers for this recipe.





Quick Broccoli and Sausage Skillet Lunch 3 – Serves 4

INGREDIENTS: 2 tablespoons coconut oil 2 cups chopped broccoli 1 clove garlic, minced 1 teaspoon raw honey 1/2 teaspoon crushed red pepper flakes

1 (14.5-oz.) can diced tomatoes 1 tablespoon balsamic vinegar 2 teaspoons dried oregano 2 Italian sausage links from “Roast Orange Italian Sausage and Vegetables” recipe, sliced * Sea salt and freshly ground black pepper, to taste

INSTRUCTIONS: Melt the coconut oil in a large skillet over medium heat. Add broccoli and garlic; cook until tender. Stir in next 5 ingredients (honey through oregano). Once mixture starts to bubble and thicken, add the sausage, season with salt and pepper and continue to cook for 5 to 7 minutes. Remove from heat and serve.

*LEANNE’S NOTE: “Roast Orange Italian Sausage and Vegetables” recipe (Week 1, Recipe #3 of the Winter Paleo Challenge) should be increased by half to use the leftovers for this recipe.



Arugula Pesto Salad with Macadamia Crusted Salmon Lunch 4 – Serves 4

INGREDIENTS: 3 cups baby spinach 2 cups micro greens 1 cup shredded purple cabbage 1 cup chopped green onions 1/4 cup chopped parsley 2 cups packed arugula

1 clove garlic, peeled 1 medium lemon, zest and juice 1/4 cup coconut oil, melted Sea salt and freshly ground black pepper, to taste 2 pounds “Macadamia-Orange Crusted Salmon” * (room temperature)

INSTRUCTIONS: In a large serving bowl, toss together first 5 ingredients (spinach through parsley); set aside. Prepare pesto: In a food processor, place next 5 ingredients (arugula through black pepper); puree until almost smooth. Drizzle mixture over the salad and toss well to coat. Serve salmon fillets over the salad.

*LEANNE’S NOTE: “Macadamia-Orange Crusted Salmon” recipe (Week 2, Recipe #4 of the Winter Paleo Challenge) should be doubled to use the leftovers for this recipe.





Quick Lamb Stroganoff Lunch 5 – Serves 4

INGREDIENTS: 2 tablespoons coconut oil 1 medium onion, chopped 2 cloves garlic, minced 1 pound “Browned Ghee and Rosemary Lamb” * 2 cups low sodium beef broth, or use homemade 4 cups sliced white button mushrooms

3 tablespoons chopped parsley 2 teaspoons dried thyme 2 teaspoons dried rosemary, crushed Sea salt and freshly ground black pepper, to taste 1 cup canned, unsweetened coconut milk 2 tablespoons red wine vinegar

INSTRUCTIONS: Melt the coconut oil in a large saucepan over medium heat. Add onion and garlic; cook until onion is soft. Add the cooked lamb and brown slightly. Add broth and whisk up all of the browned bits from the bottom of the pan. Bring mixture to a simmer then add mushrooms, parsley, thyme, rosemary, salt and pepper; continue to cook over low heat for 10 minutes. Stir in coconut milk and vinegar; cook for 5 to 10 minutes or until mixture starts to thicken. Remove from heat and serve

*LEANNE’S NOTE: “Browned Ghee and Rosemary Lamb” recipe (Week 4, Recipe #5 of the Winter Paleo Challenge) should be increased by 1 pound to use the leftovers for this recipe.





30 Day Paleo Challenge Winter Lunch – Part 2 Shopping List

SHOPPING LIST: PROTEIN 2 (6-oz.) boneless skinless chicken breast halves [L2] CONDIMENTS Extra virgin olive oil (1/4 cup) [L3] Coconut oil (2 tablespoons if not using ghee) [L1] [L2] Balsamic vinegar (4 tablespoons) [L3] Coco-aminos (2 tablespoons) [L4] CANNED GOODS Low sodium chicken broth, or use homemade (1 1/2 quarts) [L2] SPICES Sea salt [L1] [L2] [L3] [L5] Black peppercorns [L1] [L2] [L3] [L5] Ground cumin [L2] Chili powder [L2] Smoked paprika [L2] DAIRY CASE Ghee, clarified butter (2 tablespoons) (or use

coconut oil) [L1

PRODUCE Onions (1 large) [L2] Red onions (1/2 medium) [L5] Shallots (1 medium) [L1] Garlic (3 cloves) [L2] Green onions (4) [L4] English cucumber (1 medium) [L3] Avocados (1 large and 2 medium plus 1/2 cup smashed) [L2] [L4] [L5] Red bell peppers (1 medium) [L1] Jalapenos (1 medium) [L2] Golden beets (3 medium) [L3] Romaine lettuce (1 large head) [L5] Butter lettuce (8 medium cups) [L4] Super greens (1 large tub) [L1] Mixed salad greens (4 cups) [L3] Cilantro (1 1/2 cups chopped) [L2] [L4] [L5] Lemons (1/2 tablespoon juice) [L3] Limes (3 medium) [L2] [L5] Cherries, pitted (1/4 cup) [L3] SHOPPING LIST LEGEND ** = Serving Suggestions





Espresso-Maple Sliced Tenderloin Warm Salad Lunch 6 – Serves 4

INGREDIENTS: 2 tablespoons ghee or coconut oil 1 medium shallot, sliced 1 medium red bell pepper, de-seeded, de-ribbed and chopped

1 large tub super greens Sea salt and freshly ground black pepper, to taste 1 pound “Espresso-Maple Rubbed Tenderloin”, sliced *

INSTRUCTIONS: Melt the ghee or coconut oil in a large skillet over medium-high heat. Add shallot and bell pepper; cook until tender. Add super greens, salt and pepper; cook until greens have wilted and reduced by at least half; remove from heat. To serve, arrange mixture on lunch plates and top each with a couple of slices of tenderloin.

*LEANNE’S NOTE: “Espresso-Maple Rubbed Tenderloin” recipe (Week 5, recipe #2 of the Winter Paleo Challenge) should be increased by 1 pound to use the leftovers for this recipe.



DO-AHEAD TIP: Cook chicken; cool and chop.

Chicken Tortilla Soup Lunch 7 – Serves 4

INGREDIENTS: 2 tablespoons coconut oil 1 large onion, chopped 3 cloves garlic, minced 1 medium jalapeno, de-seeded and chopped 1 1/2 quarts low sodium chicken broth, or use homemade 1 teaspoon ground cumin

1/2 teaspoon chili powder 1 teaspoon smoked paprika Sea salt and freshly ground black pepper, to taste 2 medium limes, juiced 2 (6-oz.) boneless skinless chicken breast halves, cooked and chopped 1 cup chopped cilantro 2 medium avocados, pitted, peeled and sliced

INSTRUCTIONS: Melt the coconut oil in a large saucepan over medium heat. Add onion, garlic and jalapeno; cook until soft. Stir in broth, cumin, chili powder, paprika, salt and pepper. Bring mixture to a boil then reduce heat and simmer for 15 minutes. Stir in lime juice, chicken, cilantro; and avocado; cook for 5 to 8 minutes. Remove from heat and serve.





Golden Beet and Pork Salad Lunch 8 – Serves 4

INGREDIENTS: 4 cups mixed salad greens 2 “Citrus Tarragon Pork Chops”, sliced * 1/4 cup pitted cherries 3 medium golden beets, peeled and sliced

1 medium English cucumber, sliced 4 tablespoons balsamic vinegar 1/4 cup extra virgin olive oil 1/2 tablespoon lemon juice Sea salt and freshly ground black pepper

INSTRUCTIONS: In a large serving bowl, toss together first 5 ingredients (salad greens through cucumber); set aside. Prepare dressing: In a medium bowl, whisk together remaining ingredients (vinegar through black pepper); drizzle dressing over salad then toss well and serve.

*LEANNE’S NOTE: “Citrus Tarragon Pork Chops” recipe (week 5, recipe #3 of the Winter Paleo Challenge) should be increased by 2 chops to use the leftovers for this recipe.



Spicy Coconut Shrimp Lettuce Cups Lunch 9 – Serves 4

INGREDIENTS: 8 medium butter lettuce cups 1 pound “Spicy Coconut Shrimp” * 4 green onions, chopped

1 large avocado, pitted, peeled and sliced 1/4 cup chopped cilantro 2 tablespoons coco-aminos

INSTRUCTIONS: On a serving platter, lay out lettuce cups; set aside. Spoon the “Spicy Coconut Shrimp” into the lettuce cups. Sprinkle with chopped green onions and top with some avocado slices. Garnish with chopped cilantro and a drizzle of coco-aminos; serve.

*LEANNE’S NOTE: “Spicy Coconut Shrimp” recipe (week 5, recipe 4 of the Winter Paleo Challenge) should be increased by 1 pound to use the left over’s for this recipe.



Sticky Balsamic Chicken Salad Lunch 1 – Serves 4

INGREDIENTS: 4 “Sticky Balsamic Crock Chicken Thighs”, chopped * 1/2 cup smashed avocado 1/4 cup chopped cilantro

1 large head Romaine lettuce, shredded 1/2 medium red onion, chopped 1 medium lime, juiced Sea salt and freshly ground black pepper, to taste

INSTRUCTIONS: In a large bowl, toss together all ingredients (chicken through black pepper); arrange on lunch plates and serve immediately.

*LEANNE’S NOTE: “Sticky Balsamic Crock Chicken Thighs” recipe (Week 3, Recipe #6 of the Winter Paleo Challenge) should be increased by 1/2 to use the leftovers for this recipe.

30 day paleo challenge winter guide -...

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