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.

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Dinner 01.25.2014: Soup & Salad from scratch

Seafood soup, salad with homemade blue cheese dressing

Seafood soup, salad with homemade blue cheese dressing

Man, when I get creative, it’s good times. So – I wanted to make more paleo clam chowder tonight and I took my grama’s recipe base and started from there. But then!…mom brought over a bag of seafood medley from TJ’s that had calamari, shrimp, clams, etc. So I added that to my can of clams. I used mushroom broth and the canned clam broth in this one: still delish. I also used a can of separated coconut milk (dumped out the liquid, just spooned out the hardened coconut fat), instead of cream. And then I forgot to add the cauliflower for the “potatoes”, but it turned out perfect without it. Also future note: the chili powder I used this time was chili chipotle which added a little heat, and that was awesome.

And you thought I would stop there? I was REALLY craving a salad (soup and salad, anyone?) with some blue cheese dressing, but since dairy hasn’t been my friend lately, I needed to make my own dressing. Enter: avocado (again). Homemade blue cheese dressing: whipped avocado, coconut milk, olive oil and raw blue cheese (apparently if you have a hard time with dairy, raw dairy doesn’t hurt you as badly. We’ll see how I feel tomorrow). Other than the dressing being green (it isn’t easy being green), it tastes and looks EXACTLY like a really good homemade/restaurant quality blue cheese dressing.

Jury (mom, Chad): “when can we have this again?”

Success and delicious. (The prosecco didn’t suck either.)