This is the last week of the summer Whole Life Challenge! We tried some new things including grilled pineapple, dairy-free Chicken Tikka Masala, raw brussels sprouts salad, and a peach blueberry Paleo crumble. This was also our last week of summer; school starts for both boys and we’re all excited. I hope you enjoy these recipes – let me know!
Breakfast – Toast up a few of these Paleo Pumpkin Pie Muffins and serve alongside scrambled or over-medium eggs for a protein-rich breakfast. The muffins offer a warm and aromatic invitation to Fall, with pumpkin, nutmeg, and cinnamon wafting from the oven!
Brunch – I found a recipe for Paleo Zucchini Fritters from one of my favorite food blogs, “Paleo Running Momma”, and I adapted it a bit to keep it low-FODMAP friendly. These include bacon, which increases the yum factor. We served them with a few fried eggs.
Saturday – We’ve made this Mexian Chorizo and Sweet Potatoes with Citrus Avocado Salad once before, and loved it so much, we brought it back into rotation. The salad is so simple and amazing; crisp, light, and refreshing. It’s a great pairing with the salty, spicy chorizo. The roasted sweet potatoes add another sweet touch.
Sunday – We asked the fishmonger to butterfly and de-bone a whole snapper to prepare Fish a la Talla with Grilled Pineapple, and we adapted a recipe from “Run Fast. Cook Fast. Eat Slow.” to make roasted Sunday Sweet Potatoes. Simply cut them into 1/2 inch squares and tossed them in Kosher salt and avocado oil. Preheat the oven to 425 degrees F, line a baking sheet with parchment paper, spread out the sweet potatoes, and bake for 25-30 minutes in the oven (pull them out and flip them halfway through) until they start to brown.
Monday – We made our boys’ night with spicy Chicken Tikka Masala over rice, and surprised them with a vegetable side that they would normally avoid like the plague – spinach! Visit the recipe page tp find out why I almost called this dish “Saag Peaneer”.
Tuesday – These Salmon Dill Burgers are surprisingly easy; they’re Paleo and can be served on top a salad, a scoop of rice, or on a bun (slathered with avocado, as we prepared them for our sons).
Wednesday – Sometimes we select recipes because they sound delicious. That was the case with this evening’s meal of Brussels Sprouts Salad with Curried Coconut Sweet Potato Mash. Each recipe was, on its own, amazing. They just don’t work together, at all. Next time we’ll pair the salad with grilled chicken, and the sweet potato mash with savory roasted vegetables.
Thursday – This Paleo Chili includes all of the veggies we had leftover in our refrigerator at the end of the week – bell peppers, carrots, zucchini, green onion, green beans – along with a crumbled bacon topping. Leave off the bacon for a spicy vegan entree.
Sweets – I stopped by a local farmer’s market mid-week and picked up a pint of organic blueberries and a few peaches. I was planning to eat them fresh until the fog came in and we got a chill. I served them hot instead, in a Peach Blueberry Paleo Crumble. Yum!