ProFitness Northwest Nutrition Challenge Week 3 Recipe Round-up

The last week of our nutrition challenge!

First things first. Here was my weekly haul:

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Left to right: beef liver, chicken, Carne shop grind, Carne pork chops, bananas, apple, peppers, spinach, brussel sprouts, salt that is actually good for you, sparkling water, Bucha, sweet tatoes, farm fresh eggs, quinoa and brown rice for Chad.

First recipe this week: buffalo chicken casserole from PaleoLeap:

2015-01-23 21.18.02I’m pretty sure I doubled this recipe. Super delish…especially with a dollop of sour cream, if that’s part of your thing.

Next, a batch of the world’s best mayo to then make a jar of homemade balsamic vinaigrette. Excellent on….everything.

2015-01-25 18.11.12I’ve been using this vinaigrette all week. It’s especially delicious on spinach salads. With the rest of the mayo, I also made a couple batches of regular ol’ tuna fish and then I mixed some in with cocktail sauce and crab and ate that over a couple spinach salads.

Seriously. That's good mayo.

Seriously. That’s good mayo.

This week was also kind of a fridge clean out week. I had a bunch of stuff that needed to get used: sweet potatoes, brussel sprouts, onions, Carne pork sausage, mushrooms, zucchini, apple, celery. So I cut it all up, mixed it together with some egg and spices, and made a big ‘ol casserole. We’ve been grubbing on this all week…

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ProFitness Northwest Nutrition Challenge Week 2 Recipe Roundup

This week in Andrea’s kitchen….

I needed mayo for 2 out of 3 recipes this week, so I made a double batch of the world’s best mayo. I use the recipe from Melissa Joulwan’s book, WellFed. If you don’t have this book, get it. Here’s a link to her mayo recipe and instructions on her webpage, The Clothes Make the Girl. The KEY to this recipe is room-temp eggs and lemon juice. I will crack my egg and pour the lemon juice in my processor and let it sit up to 4-8 hours before I make this mayo. And it is worth it!

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The perfect batch!

Mayo, 3 ways: Chipotle, Plain, Dill/Ranch

Mayo, 3 ways: Chipotle, Plain, Dill/Ranch

The next recipe I made for killer leftovers was Bacon Chorizo Chipotle Smothered Meatloaf from PaleOMG. And OMG it was! I of course it was smoothered with the above mentioned chipotle mayo…

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Next up! Tried and true Tuna Salad. This is another recipe out of Melissa Joulwan’s book, WellFed, and of course contained plenty of the world’s best mayo…

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How do I look?

 

ProFitness Northwest Nutrition Challenge Week #1 Food Prep

Nutrition Challenge Food Prep – Week #1

A massive batch of yummy tuna salad! Made from the WellFed 2 cookbook: tuna, red onion, parsley, lemon juice, dill pickle, celery, homemade mayo, S&P, cayenne:

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I separated out about a cup of this mixture and mixed with an egg and a little bit of coconut flour, divided into 4 portions, flattened into a patty and pan-fried it in coconut oil. That would be breakfast for the couple of days and remaining heaping 3 cups of tuna salad was stashed in the fridge for easy lunches.

 

I put a 5# pork shoulder butt in the crockpot:

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Then I have a 2# bag of spinach; 2 heads of kale and a head of romaine lettuce washed and in the fridge, ready to be chopped and topped with some of this delicious protein.

I also chopped up 3 delicata squashes and a kabocha squash into bite-sized pieces and roasted in coconut oil/olive oil, S&P. These squashes are just sweet enough, and ready and easy for snacking. They do the trick when I want something sweet.