The last week of our nutrition challenge!
First things first. Here was my weekly haul:
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:
I’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.
I’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.
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…