Shopping List and Recipes for the Week of September 6th

Turkey and Asparagus Roll-Ups, Cauliflower and Berries, and Pork Chops with Apple Relish and Roasted Brussels Sprouts

Shopping List:

Meats:

4 oz deli turkey meat (If you can, try and get deli meats with no nitrates. Pretty easy to get at the market most of the time.)
1 lb of pork chops (could also easily use chicken or turkey)
Protein of choice for breakfast

Fruits/Vegs:

1 bunch asparagus
1 head cauliflower
1 (10 oz) package frozen berries, thawed
2 apples
7 cups Brussels sprouts
4 large tomatoes

Miscellaneous:

honey mustard- see recipe below and try to make your own
coconut milk
organic raw honey
cinnamon
apple cider vinegar
cayenne pepper
maple syrup
olive oil

Turkey and Asparagus Roll-Ups
Makes 2 2 block snacks.

Ingredients:

4 oz deli turkey meat (If you can, try and get deli meats with no nitrates. Pretty easy to get at the market most of the time.)
1 bunch asparagus
4 tsp of honey mustard (Easy to make your own…just take a little mustard and whisk in a smidge of honey.)

Directions:

1. Blanch the asparagus in boiling water, then drain and place into a bowl of ice water to stop cooking.
2. Take 1 oz of deli meat and spread with 1 tsp of honey mustard. Place 5 or 6 spears of asparagus on top of the turkey meat and roll-up. Repeat with remaining turkey , mustard, and asparagus.
3. Enjoy! YUMMMM!

Cauliflower and Berries
Makes 6 blocks of carbs with 8 blocks of fat. SERVE WITH PROTEIN!

Here’s another awesome Paleo recipe from Scotty Hagnas. He comes up with some crazy stuff, this one included. I am, however, so glad we tried it! Ben and I both loved it. The cauliflower taste (which doesn’t taste like much anyway) is completely masked by the delicious berries, coconut milk, honey and cinnamon, so give it a whirl. Really simple to make, as well!

Ingredients:

1 head cauliflower
10 oz package frozen berries, thawed
¼ cup coconut milk
1 tbs organic honey
1 tsp cinnamon

Directions:

1. Cut cauliflower into florets and steam. Do not over steam, or you’re in for some watery stuff! Drain well and add to food processor.
2. Pulse in batches until all cauliflower is broken down. Once complete, add all cauliflower back to the food processor, as well as the fruit, coconut milk, honey, and cinnamon.
3. Process mixture until smooth. Be sure to round out with protein! This can be served hot or cold. We ate it kind of luke warm for breakfast, with eggs and bacon, and it really was great. Excellent choice of clean carbs AND a good fruit and veggies portion all in one!

Pork Chops with Apple Relish, Roasted Brussels Sprouts, and Tomatoes
Makes about 16 blocks- a few less in carbs, and this meal is mostly Paleo, as well!

Thanks to CFSCC’s Eat This blog for the apple relish recipe base. Though I tweaked it a little, still good stuff!

Ingredients:

1 lb of pork chops

Relish:

2 apples, cored and chopped
2 tbs apple cider vinegar
1 tsp cinnamon
¼ tsp cayenne pepper
2 tbs maple syrup

Brussels and Tomatoes:

7 cups Brussels sprouts, trimmed and ends removed
4 large tomatoes, sliced and seasoned to taste
2 tbs olive oil
Seasonings to taste

Directions:

1. Preheat oven to 400. Prep grill pan or grill for the pork chops.
2. Place Brussels sprouts in a glass baking dish and toss with the olive oil. Season to taste. I used herbamare (salt substitute), garlic powder, and pepper. Bake at 400 for about 30-35 minutes, or until sprouts start to brown.
3. Meanwhile, prepare relish by mixing all ingredients in a saucepan, and heating on medium high heat, until apple softens- about 15-20 minutes. Stir continuously, and keep warm until serving.
4. Prepare your pork chops as desired.
5. Serve pork chops with apple relish on top and Brussels and tomatoes on the side. Enjoy!