Paleo December week 1
Ingredient
Canned/Packaged
Amount
Almond butter
3 tbsp
Canned tomato sauce
8 oz
Chicken broth
1 cup
Coconut milk
0.81 cups
Pesto sauce
4 tbsp
Tomato paste
2 tbsp
White wine
2 tbsp
Dairy/Meat
Boneless skinless chicken breasts
6
Crab meat
2 can
Large shrimp
32 oz
Pork chops
6
Sour cream
0.75 cups
Top round beef roast
32 oz
Frozen
Frozen broccoli
24 oz
Frozen Brussels sprouts
16 oz
Frozen butternut squash
16 oz
Frozen carrots
16 oz
Frozen cauliflower
16 oz
Frozen chopped bell pepper
1 cup
Frozen chopped onion
0.50 cups
Frozen stir fry vegetables
8 oz
Pantry Staples
Almond flour
2 tbsp
Apple cider vinegar
3 tsp
Balsamic vinegar
0.50 cups
Butter
3 tsp
Curry powder
2 tbsp
Dijon mustard
4 tbsp
Dill
1 t.
Dried onion
2 tbsp
Dried parsley
1 t.
Garlic powder
0.50 tsp
Ground ginger
3 tsp
Honey
1 t.
Lemon juice
2 tbsp
Minced garlic
4 tsp
Olive oil
4 tbsp
Onion powder
0.50 tsp
Pepper
1.75 tsp
Red pepper flakes
0.13 tsp
Red pepper flakes
1 dash
Rosemary
2 tbsp
Sea salt
2.75 tsp
Sesame oil
3 tbsp
Smoked paprika
0.50 tsp
Sriracha sauce
2 tsp
Produce
Eggs
2
Parsnips
4
Red onion
1 large
Salad greens
18 cups
Sliced mushrooms
4 tbsp
Sweet potatoes
2 large
Paleo December 2014 week 1
Balsamic Pot Roast
PALEO
GREEN SALAD
SKINNY, SLOW COOKER
COOKING DIRECTIONS
1/2 cup balsamic vinegar
6 cup salad greens
Pour contents of bag into slow cooker and add 1
8oz. can tomato sauce, 1/2 C balsamic vinegar
and 1/2 C water.
Cook on low for 6-8 hours.
INGREDIENTS NEEDED
ASSEMBLY DIRECTIONS
1 large red onion
4 parsnips
2 large sweet potatoes
2 lbs top round beef roast
2 T white wine
1/2 t sea salt
1/2 t pepper
1/2 t garlic powder
1/2 t onion powder
1/2 t smoked paprika
8 oz canned tomato sauce
Peel and quarter onion.
Clean and cut parsnips into 1-inch slices.
Clean and cut sweet potatoes into wedges.
Add all ingredients to a large zipper bag and
squish to coat and combine.
Spicy Shrimp Stir Fry
PALEO
GREEN SALAD
FREEZABLE, SKINNY
COOKING DIRECTIONS
1 T sesame oil
6 cup salad greens
Heat 1 T sesame oil in a wok or large skillet. Add
contents of bag to the wok. Cook, stirring
constantly, until veggies are crisp-tender and
shrimp is pink and forms a “C”.
INGREDIENTS NEEDED
ASSEMBLY DIRECTIONS
2 lbs large shrimp
1/4 cup sliced mushrooms
3 T almond butter
2 T sesame oil
1 T apple cider vinegar
1 t honey
2 t Sriracha sauce
1/8 t red pepper flakes
1 t minced garlic
1/2 t sea salt
8 oz frozen broccoli
8 oz frozen stir fry vegetables
Add all ingredients to a large zipper bag.
Dijon Pesto Pork Chops
PALEO
BRUSSELS SPROUTS AND BEETS
FREEZABLE, SKINNY
COOKING DIRECTIONS
16 oz frozen Brussels sprouts
16 oz frozen carrots
Remove chops from bag and place on baking
sheet. Broil 4-5 minutes on each side.
Prepare veggies according to package directions.
INGREDIENTS NEEDED
ASSEMBLY DIRECTIONS
4 T Dijon mustard
4 T pesto sauce
2 T olive oil
1 T butter or ghee
2 T rosemary
1 t sea salt
1/2 t pepper
6 pork chops
Combine all ingredients except for chops in a
small bowl and stir until combined.
Place chops in a large zipper bag and pour sauce
over them. Squish gently to combine.
Paleo December 2014 week 1
Crabby Patties on a Bed of Greens
PALEO
BROCCOLI
FREEZABLE, SKINNY
COOKING DIRECTIONS
16 oz frozen broccoli
6 cup salad greens
Remove patties from container and place on a
baking sheet. Broil for 3 minutes on each side or
until golden brown.
Serve patties on salad greens and drizzle with
sauce.
Prepare broccoli according to directions.
INGREDIENTS NEEDED
ASSEMBLY DIRECTIONS
2 can crab meat 6 oz
2 eggs
1/4 cup sour cream or Paleo mayo
2 T dried onion
1 t dried parsley
1 T lemon juice
1/4 t sea salt
1/4 t pepper
2 T almond flour
2 T olive oil
1/2 cup sour cream
1 t dill
1 T lemon juice
Combine first 10 ingredients in a medium bowl.
Mix together with your hands, using gloves if
you’d like.
Squish into 4-inch patties about 1 inch thick.
Place in lidded container, using plastic wrap or
wax paper between layers.
Combine 1/2 C sour cream, 1t dill and 1T lemon
juice.
Brazilian Chicken
PALEO
MASHED CAULIFLOWER AND BUTTERNUT SQUASH
FREEZABLE, SKINNY
COOKING DIRECTIONS
3/4 cup coconut milk
1 cup chicken broth
16 oz frozen cauliflower
16 oz frozen butternut squash
1 T coconut milk
Pour contents of bag into slow cooker. Add 3/4 C
coconut milk and 1 C chicken broth. Cook on low
for 6-8 hours.
Prepare cauliflower and squash according to
package directions. Mash cauliflower with 1 T
coconut milk. Salt and pepper to taste.
INGREDIENTS NEEDED
ASSEMBLY DIRECTIONS
1 cup frozen chopped bell pepper
1/2 cup frozen chopped onion
6 boneless skinless chicken breasts
2 T tomato paste
1 T minced garlic
1 T ground ginger
2 T curry powder to taste
1/2 t sea salt
1/2 t pepper
1 dash red pepper flakes
Clean and chop peppers and onion into large
chunks.
Add all ingredients to a large zipper bag.
Paleo December week 2
Ingredient
Canned/Packaged
Amount
Almond butter
3 tbsp
Coconut milk
0.50 cups
Fish sauce
2 tbsp
Maple syrup
4 tbsp
Orange juice
0.50 cups
Dairy/Meat
Boneless skinless chicken breasts
4
Ground turkey
32 oz
Hanger steak
48 oz
Salmon fillets
6 oz
Shrimp
32 oz
Frozen
Frozen Brussels sprouts
16 oz
Frozen cauliflower and broccoli
16 oz
Frozen spinach
10 oz
Frozen sweet potato fries
16 oz
Pantry Staples
Almond flour
0.50 cups
Arrowroot
0.50 tsp
Black pepper
1 t.
Chipotle chili powder
1 t.
Cocoa powder
1 t.
Coconut aminos
0.50 cups
Coconut oil
5 tbsp
Dried onion
3 tsp
Garlic powder
0.25 tsp
Ginger
1 t.
Ground cumin
0.25 tsp
Lime juice
4 tbsp
Minced garlic
2.67 tbsp
Onion powder
1.50 tsp
Pepper
1.50 tsp
Sea salt
1.50 tsp
Sriracha sauce
3 tsp
Produce
Bean sprouts
1 cup
Cilantro
3 tsp
Egg yolk
1
Eggs
2 large
Salad greens
18 cups
Sliced mushrooms
0.50 cups
Spaghetti squash
2
Sweet potatoes
6 medium
Tamarind
3 tsp
Paleo December 2014 week 2
Green Turkey Sliders
PALEO
SWEET POTATO FRIES
FREEZABLE, SKINNY
COOKING DIRECTIONS
16 oz frozen sweet potato fries
Remove sliders from container and grill on
indoor or outdoor grill (or brown in skillet). Top
each with your favorite burger toppings and
serve in lettuce wraps.
Prepare fries according to package directions.
INGREDIENTS NEEDED
ASSEMBLY DIRECTIONS
10 oz frozen spinach
2 lbs ground turkey
2 large eggs
2 t minced garlic
1 t ginger
1 T dried onion
1/2 cup sliced mushrooms
1 T cilantro
1 T fish sauce
1 t black pepper
2 T coconut oil
Defrost and drain spinach. Squeeze dry.
Combine all ingredients in bowl and mix with
hands until combined. Use gloves for easy clean
up.
Pat into patties that are 4 inches wide and 1 inch
thick.
Place in plastic container with lid, separating
layers with waxed paper.
Shrimp Pad Thai
PALEO
GREEN SALAD
FREEZABLE, SKINNY
COOKING DIRECTIONS
INGREDIENTS NEEDED
ASSEMBLY DIRECTIONS
3 T coconut oil
2 lbs shrimp
1 T minced garlic
1 T tamarind optional
3 T almond butter
1 T Sriracha sauce
1 T fish sauce
1/4 cup lime juice
1/4 t sea salt
1/2 t pepper
2 spaghetti squash
Remove tails from shrimp if desired.
1 cup bean sprouts
6 cup salad greens
Heat large skillet with 3 T coconut oil. Add
ingredients of bag along with 1 C bean sprouts
and cook until shrimp is done. Serve over
spaghetti squash.
Place wrapped squash in slow cooker that
morning and cook on low for 6 hours.
Combine all ingredients except squash in a large
zipper bag.
Wash squash and wrap in aluminum foil.
Cocoa Spice Rubbed Hanger Steak
PALEO
BAKED SWEET POTATO AND GREEN SALAD
FREEZABLE, SKINNY
COOKING DIRECTIONS
6 cup salad greens
Remove steak from bag and broil for 3 minutes
on each side or until desired temp is reached.
Place sweet potatoes in slow cooker that
morning and cook on low for 6 hours.
INGREDIENTS NEEDED
ASSEMBLY DIRECTIONS
3 lbs hanger steak
1 t chipotle chili powder
1/2 t onion powder
1/4 t ground cumin
1/2 t sea salt
1/2 t pepper
1 t cocoa powder
6 medium sweet potatoes
Combine all ingredients except potatoes in large
zipper bag. Squish to coat.
Wash each potato and wrap individually in foil.
Paleo December 2014 week 2
Coconutty Chicken Nuggets
PALEO
CAULIFLOWER AND BROCCOLI
FREEZABLE, SKINNY
COOKING DIRECTIONS
16 oz frozen cauliflower and broccoli
Pour contents of bag onto baking sheet and bake
at 350 degrees for 20 minutes. Turn chicken and
bake for another 10 minutes or until chicken is
done.
Prepare cauliflower and broccoli according to
package directions.
INGREDIENTS NEEDED
ASSEMBLY DIRECTIONS
4 boneless skinless chicken breasts
1 egg yolk
1/2 cup coconut milk
1 t onion powder
1/4 t garlic powder
1/2 cup almond flour
1/2 t sea salt
1/2 t pepper
Cut chicken into chunks.
Combine all other ingredients in a bowl and whisk
to combine.
Place all ingredients in large zipper bag.
Maple Orange Salmon
PALEO
BRUSSELS SPROUTS AND GREEN SALAD
FREEZABLE, SKINNY
COOKING DIRECTIONS
16 oz frozen Brussels sprouts
6 cup salad greens
Remove salmon from bag and place on baking
sheet. Broil for 2 minutes on each side or until
desired temp is reached.
Prepare Brussels sprouts according to package
directions.
INGREDIENTS NEEDED
ASSEMBLY DIRECTIONS
6 8oz salmon fillets
1 T minced garlic
1/2 cup coconut aminos
1/4 cup maple syrup
1/2 cup orange juice
1/2 t arrowroot
1/4 t sea salt
Place all ingredients in a large zipper bag and
squish to coat.
Paleo December week 3
Ingredient
Canned/Packaged
Amount
Chicken stock
1.25 cups
Chopped cashews
2 tbsp
Coconut milk
1.50 cups
Pineapple
1 can
Tomato juice
8 cups
White wine
0.33 cups
Dairy/Meat
Bacon
6 slices
Boneless skinless chicken breasts
6
Ghee
3 tbsp
Ground beef
32 oz
Lamb kabob meat
32 oz
Salmon filets
6 oz
Sea scallops
32 oz
Frozen
Frozen bell pepper
0.50 cups
Frozen broccoli
16 oz
Frozen Brussels sprouts
16 oz
Frozen butternut squash
16 oz
Frozen cauliflower
16 oz
Frozen chopped onion
0.50 cups
Frozen green beans
1.50 cups
Frozen mango
1 cup
Frozen mixed vegetables
16 oz
Frozen spinach
16 oz
Pantry Staples
Almond flour
2 tbsp
Chili powder
2 tsp
Coconut oil
2 tbsp
Curry powder
4.50 tsp
Dijon mustard
2 tsp
Dill
3 tsp
Dried chipotle chili powder
2 tsp
Ground cumin
0.50 tsp
Italian seasoning
3 tbsp
Lemon juice
4 tbsp
Minced garlic
2 tbsp
Olive oil
3 tbsp
Pepper
1 t.
Sea salt
2.50 tsp
Sea salt & pepper
Za’atar seasoning
2 tsp
Produce
Asparagus
2 bunches
Cherry tomatoes
16 oz
Cilantro
3 tsp
Egg
2
Green bell pepper
1
Green onion
1
Green pepper
1
Red bell pepper
1
Salad greens
18 cups
Sliced mushrooms
1 oz
Spaghetti squash
2
Paleo December 2014 week 3
Za’atar Lamb UnKabobs
PALEO
VEGGIES AND GREEN SALAD
COOKING DIRECTIONS
16 oz frozen mixed vegetables
6 cup salad greens
Pour contents of bag onto baking sheet and broil
for 2-3 minutes. Turn and broil for another 2-3
minutes or until meat reaches desired temp and
veggies are crisp-tender.
INGREDIENTS NEEDED
ASSEMBLY DIRECTIONS
1 can pineapple
2 bunches asparagus
2 lb lamb kabob meat
1 lb cherry tomatoes
1 8oz sliced mushrooms container
2 T lemon juice
2 t minced garlic
2 t za’atar seasoning
1 t sea salt
1/2 t pepper
Drain pineapple.
Snap woody ends off asparagus
Combine all ingredients in a large zippered bag.
Chipotle Chicken and Veggies
PALEO
BROCCOLI AND GREEN SALAD
FREEZABLE
COOKING DIRECTIONS
16 oz frozen broccoli
6 cup salad greens
Pour contents of bag onto baking sheet and bake
at 350 for 20-30 minutes or until chicken is done.
Prepare broccoli according to package
directions.
INGREDIENTS NEEDED
ASSEMBLY DIRECTIONS
6 slices bacon
1 red bell pepper
1 green onion
6 boneless skinless chicken breasts
1 T minced garlic
2 t chili powder
2 t dried chipotle chili powder
1/2 t ground cumin
1/2 t sea salt
2 t cilantro
1 T olive oil or bacon fat
Chop bacon into small chunks.
Clean and chop pepper and onion.
Chop chicken into bite-sized pieces.
Combine all ingredients in a large zipper bag and
shake to coat.
Lemon Dill Salmon
PALEO
SPINACH AND BUTTERNUT SQUASH
FREEZABLE, SKINNY
COOKING DIRECTIONS
INGREDIENTS NEEDED
ASSEMBLY DIRECTIONS
16 oz frozen spinach
6 8oz salmon filets
2 T lemon juice
1/3 cup white wine
1 green pepper
1 t minced garlic
1 T dill
1/2 cup coconut milk
3 T ghee or butter
2 t Dijon mustard
Sea salt & pepper to taste
Add all ingredients to large zipper bag and squish
gently to combine and coat.
16 oz frozen butternut squash
Remove salmon from bag and place on baking
sheet. Broil for 2-3 minutes per side or until
salmon reaches desired temp.
Prepare spinach and squash according to
package directions.
Paleo December 2014 week 3
Mango Scallop Curry
PALEO
CAULIFLOWER AND BRUSSELS SPROUTS
FREEZABLE, SKINNY, SLOW COOKER
COOKING DIRECTIONS
1 cup frozen mango chopped
1 1/2 cup frozen green beans
1 1/4 cup chicken stock
1 cup coconut milk
INGREDIENTS NEEDED
ASSEMBLY DIRECTIONS
2 lbs sea scallops
2 T coconut oil
1 green bell pepper
1 1/2 T curry powder
1 t cilantro
Combine all ingredients in large zipper bag and
squish to coat.
2 T chopped cashews opt
16 oz frozen Brussels sprouts
Pour contents of bag along with 1 C chopped
frozen mango, 1 1/2 C frozen green beans, 1 1/4
C chicken stock and 1 C coconut milk into slow
cooker. Cook on low 6 hours. Top with 2 T
chopped cashews.
Prepare cauliflower and Brussels sprouts
according to package directions.
16 oz frozen cauliflower
Combine all ingredients in large zipper bag and
squish to coat.
Pour contents of bag along with 1 C chopped
frozen mango, 1 1/2 C frozen green beans, 1 1/4
C chicken stock and 1 C coconut milk into slow
cooker. Cook on low 6 hours. Top with 2 T
chopped cashews.
Prepare cauliflower and Brussels sprouts
according to package directions.
Not-Your-Mom’s Spaghetti and Meatballs
PALEO
GREEN SALAD
FREEZABLE, SKINNY, SLOW COOKER
COOKING DIRECTIONS
6 cup salad greens
Add spaghetti squash to slow cooker and add
cook on low for 6 hours
Bake meatballs covered in a 375 degree oven for
45 minutes. Cut open and shred squash with a
fork, and serve with meatballs and sauce.
INGREDIENTS NEEDED
ASSEMBLY DIRECTIONS
1/2 cup frozen bell pepper
1/2 cup frozen chopped onion
2 lbs ground beef
2 T olive oil
2 egg
2 T almond flour
1 T Italian seasoning
1 t sea salt
1/2 t pepper
2 spaghetti squash
2 quarts tomato juice
2 T Italian seasoning
Add all ingredients to a large bowl and mix with
hands until thoroughly combined. Roll into 2-inch
meatballs.
Mix last 2 ingredients and pour over meatballs.
Cover with foil.
Cut squash in half and remove seeds. Place in
large zipper bag.
Paleo December week 4
Ingredient
Canned/Packaged
Amount
Beef stock
2 cups
Can sliced water chestnuts
8 oz
Canned crushed Italian tomatoes
16 oz
Coconut milk
2 oz
Fish sauce
4 tbsp
Orange juice
1 cup
Dairy/Meat
Bacon
2 strips
Beef stew meat
32 oz
Boneless skinless chicken breasts
6
Catfish fillets
6 oz
Flank steak
32 oz
Large shrimp
32 oz
Frozen
Frozen broccoli
16 oz
Frozen Brussels sprouts
16 oz
Frozen cauliflower
16 oz
Frozen diced onion
0.50 cups
Frozen sweet potato fries
16 oz
Pantry Staples
Butter
2 tbsp
Coconut aminos
0.33 cups
Coconut oil
2 tbsp
Crushed red pepper flakes
0.25 tsp
Curry powder
2 tsp
Ginger
5 tsp
Ground coriander
1 t.
Ground cumin
1 t.
Ground turmeric
1.50 tsp
Honey
5 tbsp
Lime juice
4 tbsp
Minced garlic
2.67 tbsp
Montreal Steak Seasoning
3 tsp
Olive oil
4 tbsp
Pepper
1 t.
Rosemary
3 tsp
Sea salt
2.50 tsp
Sesame oil
2 tbsp
Smoked paprika
2 tsp
Sriracha sauce
2 tbsp
Tapioca starch
2 tbsp
Produce
Asparagus
2 bunches
Baby carrots
1 bag
Cilantro
1 t.
Onion
1 medium
Salad greens
18 cups
Sweet potatoes
2 large
Paleo December 2014 week 4
Luscious Beef Stew
PALEO
SKINNY, SLOW COOKER
COOKING DIRECTIONS
16 oz canned crushed Italian tomatoes
2 cup beef stock
Add contents of bag along with 1 16oz can
crushed Italian tomatoes and 2 C beef stock to
slow cooker.
Cook on low for 6-8 hours.
INGREDIENTS NEEDED
ASSEMBLY DIRECTIONS
2
1
2
2
1
4
2
1
1
1
1
Chop bacon coarsely.
strips bacon
medium onion
large sweet potatoes
lb beef stew meat
t smoked paprika
T olive oil
t minced garlic
bag baby carrots
cup orange juice
T rosemary
t sea salt
Peel the onion and cut it into 8ths.
Clean potatoes and cut into bite-sized chunks.
Add all ingredients to large zipper bag.
Grilled Sweet and Spicy Asian Shrimp
PALEO
ASPARAGUS AND GREEN SALAD
FREEZABLE, SKINNY
COOKING DIRECTIONS
INGREDIENTS NEEDED
ASSEMBLY DIRECTIONS
6 cup salad greens
2 bunches asparagus
2 lb large shrimp
1/4 cup fish sauce
3 T honey
1 t ginger
1 t cilantro
2 t curry powder
1/4 t crushed red pepper flakes
Snap woody ends off of asparagus.
Remove shrimp and asparagus from bag and grill
on indoor or outdoor grill.
Add all ingredients to a large zipper bag and
squish to coat.
Coconut Ginger Slow Cooker Chicken
PALEO
BRUSSELS SPROUTS AND MASHED CAULIFLOWER
FREEZABLE, SKINNY, SLOW COOKER
COOKING DIRECTIONS
1/2 cup frozen diced onion
2 14oz coconut milk
2 T tapioca starch
16 oz frozen Brussels sprouts
16 oz frozen cauliflower
Pour ingredients of bag into slow cooker along
with 1/2 C frozen diced onion, 2 14oz. cans
coconut milk and 2 T tapioca starch. Cook on low
for 6-8 hours.
Prepare Brussels sprouts and cauliflower
according to directions. Mash cauliflower with 1
T coconut oil and salt and pepper to taste.
INGREDIENTS NEEDED
ASSEMBLY DIRECTIONS
6 boneless skinless chicken breasts
1 T minced garlic
1 T ginger
1 T coconut oil
2 T butter or ghee
8 oz can sliced water chestnuts
1/2 t pepper
1 t ground cumin
1 t ground coriander
1 1/2 t ground turmeric
1 t sea salt
Combine all ingredients in a large zipper bag and
squish to coat.
Paleo December 2014 week 4
Smokey Spiced Catfish
PALEO
SWEET POTATO FRIES AND GREEN SALAD
5 INGREDIENTS, FREEZABLE, SKINNY
COOKING DIRECTIONS
16 oz frozen sweet potato fries
6 cup salad greens
Remove fish from bag and place on baking sheet.
Broil for 3 minutes on each side.
INGREDIENTS NEEDED
ASSEMBLY DIRECTIONS
6 8oz catfish fillets
1 T coconut oil
1 T Montreal Steak Seasoning
1 t smoked paprika
1/4 cup lime juice
Combine all ingredients in a large zipper bag and
squish to coat.
Prepare fries according to package directions.
Asian Flank Steak
PALEO
BROCCOLI AND GREEN SALAD
FREEZABLE, SKINNY
COOKING DIRECTIONS
16 oz frozen broccoli
6 cup salad greens
Remove steak from bag and place in hot skillet.
Sear on both sides for 1 minute. Reduce heat and
cook for an additional 2 minutes on each side for
medium. Allow to rest for 5 minutes, then slice
across the grain.
Prepare broccoli according to package
directions.
INGREDIENTS NEEDED
ASSEMBLY DIRECTIONS
2 lb flank steak 2 inches thick
1/3 cup coconut aminos
2 T sesame oil
2 T Sriracha sauce
2 T honey
1 t ginger
1 T minced garlic
1/2 t sea salt
1/2 t pepper
Add all ingredients to a large zippered bag and
squish to coat.