Hi peeps! 

Can you believe next week is Easter? Because of that, our meal plan is a little short. But I've given you a few extra options for the weekend :) 

A few people asked where I grocery shop -- 

I use Safeway Drive up and Go and for meat and produce, I use Amazon Whole Foods! 

Here's this weeks meal plan!

• Sunday: Lamb Bolognese 
  
• Monday: Chopped Buffalo Chicken Salad
• Tuesday: Turkey Curry Lettuce Cups
• Wednesday: Chicken Piccata + Little Gem Salad
• Thursday: Chili 
• Friday: Chrissy Teigens Kings Hawaiian Mini Cubano Sandwiches
• Saturday: Takeout! 

• Fill an 8 oz glass with ice
• 3 ounces of Seedlip Grove 42
• Fill with ginger beer
• Juice half a lime

• Fill an 8 oz glass with ice
• 3 ounces of Seedlip Grove 42
• Fill with orange La Croix
• Juice half a lime 

4. Sparkling Raspberry Lemonade Mojito. I'm obsessed with mojitos. But truth be told, I never order them when we're out, because they are such a pain to make! But they are so dang refreshing! 

Ingredients:

• Handful of mint leaves - muddled
• 2 oz freshly squeezed lime juice
• 8 oz Sparkling Raspberry Lemonade - this brand is my favorite!! 
• Top with Lime La Croix (or plain sparkling water)
• Garnish: Raspberries, mint, lime wedge

5. Sparkling Peach Bellini. If you've ever been to Oreganos, you know about their peach bellinis. They are a delicious frozen cocktail with so much good rum on top and of course, champs. Here's a mocktail version! 

Ingredients:

• 6-8 ounces of Trisha Yearwood's Peach Summer in a Cup Cocktail Mix (blended together with ice)
• 2 oz freshly squeezed lime juice
• Top with Fre Sparkling Champs

What's your go-to mocktail? 

• 1/2 cup mayonnaise (click here for paleo mayo!) 
• 2 tablespoons ketchup (click here for paleo ketchup!)
• 2 tablespoons sweet pickle relish
• 1 1/2 teaspoons sugar (use coconut sugar for paleo!)
• 1 1/2 teaspoons distilled white vinegar

1. Combine all ingredients. 
2. Let chill for at least an hour before using! 

• 3 cups all purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 3/4 teaspoon ginger
• 1/2 teaspoon allspice
• 1/2 teaspoon cloves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 tablespoons unsalted butter (1 stick, room temperature)
• 1/4 cup vegetable shortening 
• 1/2 cup brown sugar
• 2/3 cup unsulphured molasses
• 1 large egg

1. Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper into a medium bowl. Set aside. 
2. In your kitchen aid mixer (or in a large bowl with a hand mixer), beat the butter and vegetable shortening until well combined (about one minute).
3. Add in the brown sugar and beat until the mixture is light in texture and color (2 minutes).
4. Beat in the molasses and the egg. 
5. Gradually mix in the flour mixture. Slowly. 
6. Divide the dough into two thick disks, wrap in seran warp and put in the fridge. 
7. Let cool for 3 hours (or lasts for 2 days). 
8. When cooled, work with one disk at a time. 
9. Place the dough on a lightly floured surface, sprinkle the top of the dough and the rolling pin with flour.
10. Roll the dough out until 1/8 inch thick.
11. Make sure the dough is cool. Luckily my bff told me that if the dough isn't chilled the cookies get fatter and spread out. 
12. Place the cookies one inch apart on a non-stick cookie sheet.
13. Decorate! 
14. Cook for 10-12 minutes. For the first 5 minutes, place the cookies on the top shelf, for the next 5 minutes, place cookies on the bottom shelf. 
15. Once cooked, let them rest on the pan for 2 minutes before cooling on a cooking rack. 
16. Enjoy!

1. Preheat your oven to 350 degrees.
2. Combine bananas, eggs, nut butter and oil. 
3. Once mixed, add in almond flour, cinnamon, baking soda, baking powder, vanilla and sea salt. Mix. 
4. Grease a loaf pan and pour your mixture in. 
5. Bake for 55 minutes or until a toothpick comes out clean.
6. Let cool, eat! 

• 2 eggs
• cheese
• whatever veggies you have in your fridge
• butter

• 1⁄4 cup sunflower seed butter
• 2 tablespoons honey
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon coconut vinegar
• 1 tablespoon coconut aminos
• juice of 1⁄2 lime (about 1 tablespoon)
• 2 cloves garlic, chopped
• 1 teaspoon minced fresh ginger
• 1⁄2 teaspoon fine sea salt
• 1⁄2 teaspoon red pepper flakes\

• 4 tablespoons ghee, divided
• 1 pound boneless, skinless chicken breast, pounded thin
• 1⁄4 teaspoon fine sea salt
• 1⁄4 teaspoon garlic powder
• pinch of black pepper
• 1 small sweet potato or yam, shredded 
• 6 to 8 cups mixed greens
• 1 cucumber, diced
• handful of sliced carrots
• handful diced tomatoes 
• 1⁄4 cup unsweetened shredded coconut
• roughly chopped green onions, for garnish

• 4 cups shredded chicken (this is about two large breasts) 
• 6 tablespoons almond butter
• 4 tablespoons olive oil 
• 1 tablespoon apple cider vinegar
• 2 teaspoons dijon mustard
• 1/2 teaspoon salt 
• 2 cups celery, chopped
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds
• 1/2 cup onion, diced (use red if you can, but yellow is good too!) 
• Butter lettuce, bread or wraps to eat it with. Or a fork. Let's be real, it's that's good.

1. Shred the dang chicken. Get this part out of the way. (To make shredded chicken, place chicken in a saute pan. Cover the chicken with water. Bring to a boil. Reduce and let simmer. Takes about 25 minutes. Flip the chicken half way through.)
2. Make the dressing. Mix the almond butter, olive oil, apple cider vinegar, mustard and salt. Taste it. Last night, ours tasted too much like almond butter, so I added a little more apple cider vinegar and a titch of salt. This is up to your taste buds! 
3. In a large bowl, mix the chicken, celery, cranberries, almonds and onion. Don't be afraid to add other things. I used some seeds last night. I even thought about adding red cabbage. 
4. Wait to toss the salad with the dressing until ready to eat. Toss, serve, enjoy! 

• 1 tablespoon olive oil 
• 1 cup chopped onion
• 4 cloves gargle, mined
• 1 can (24 ounces) diced tomatoes (drained)
• 2 1/2 tablespoons balsamic vinegar
• 1 teaspoon oregano 
• 1 teaspoon thyme
• 1 teaspoon truffle salt
• 1 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 bay leaf

Mushroom Filling 

• big handful of mushrooms (about a cup), diced
• 1/2 onion, diced
• 1 tablespoon ghee
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 dried ground sage
• 1/8 teaspoon dried thyme
• 1/8 teaspoon pepper

How to Make: 

• For the filling, saute all the ingredients over medium heat until they are nicely browned and softened. 
• For the sauce, saute the onion and garlic with olive oil or ghee until nice and sodt. add the remaining ingredients to a blender, mix until smooth. Add back to the sauce pan, stir into the onion, garlic combo. 
• For the ravioli; 
• Like I mentioned, I used Capellos lasagna noodles. 
• Make sure you have a small cup of water nearby. 
• I laid the noodles out and took about a teaspoon of filling and spaced them about 6 inches apart. I made two rows of filling. Once all the filing is set, wet the edges pretty well. 
• Take another sheet of noodles and lay it over the other, press down on all sides. 
• Then I just used wet fingers to make the squares around the filing. Pizza cutter to cut the squares and set them aside. I made all the ravioli before I put them in the boiling water. 
• When they're all made, boil a large saucepan of water. 
• Once it's bubbling, add the ravioli in. 
• I cooked mine for about 90 seconds! That's the joy of Capellos. You don't want them mushy, so make sure to check! 
• Cover with sauce, top with fresh parm and dive in! 

1. Asparagus: Very healthy vegetable. It is recommended to be cooked on High heat for about 10 minutes, by turning one; about three to four minutes per side.

2. Broccoli or Cauliflower: Both these vegetables are recommended to be cooked on Low heat for about 10 to 15 minutes, depending on your preferences. Just break them into smaller pieces, rub them with oil and put them on the grill. After they are cooked, you can add curry powder to cauliflower and just a bit olive oil and lemon juice to the broccoli.

4. Onions: Onions are very common when it comes to grill cooking. Cut them into 1/4 thick pieces and grill them for about 6-10 minutes on Medium Heat.

5. Potatoes: Potatoes are recommended to be grilled after they are boiled for about 10 minutes. After 10 minutes of boiling, drain them and cut into slices, rub with oil, salt, pepper and grill over medium heat for about 15 minutes. If you want to go for a whole potatoes grilling, wrap them in foil and place directly on the grate of the grill for about 30-40 minutes, based on your preferences.

• Cold cucumber slices with unflavored yogurt, garlic powder, vinegar, salt, and pepper. 
• Sliced squash and zucchini, placed in a foil packet with vegetable seasoning and olive oil. Grill them for about 15 minutes.
• Smoked peppers, sliced into strips and pack in garlic infused olive oil.
• Wilt spinach in the side burner if the grill with a little balsamic vinegar and garlic/herb seasoning.

• 1/2 head purple cabbage
• 2 carrots
• 2 cups vegan mayonnaise
• 2 Tbsp. of white vinegar
• 1 Tbsp. sugar
• 1 tsp. of celery seed

• 1/2 head purple cabbage
• 2 carrots
• BBQ Sauce
• Whole-Grain or Gluten-Free Sandwich Buns

1. Grate carrots using a food processor and slice cabbage into thin ribbons. 
2. For the coleslaw preparation, combine half cabbage or carrot mixture with other slaw ingredients, mix well and refrigerate for a few minutes before serving. 
3. For BBQ, warm BBQ sauce and then stir the remaining cabbage or carrot mixture and cook until the vegetables become softener. 
4. Serve it on toasted buns and add additional BBQ sauce as desired.

• 1 tablespoon olive oil 
• 1 cup chopped onion
• 4 cloves gargle, mined
• 1 can (24 ounces) diced tomatoes (drained)
• 2 1/2 tablespoons balsamic vinegar
• 1 teaspoon oregano 
• 1 teaspoon thyme
• 1 teaspoon truffle salt
• 1 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 bay leaf

• big handful of mushrooms (about a cup), diced
• 1/2 onion, diced
• 1 tablespoon ghee
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 dried ground sage
• 1/8 teaspoon dried thyme
• 1/8 teaspoon pepper

• 3 chicken breasts
• 4 tablespoons raw pepitas (green pumpkin seeds)
• 1 ripe avocado
• 2 cups packed basil leaves
• 2 tablespoons fresh lemon juice
• 2 small cloves garlic
• 6 tablespoons water
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes (more for more spice)
• Shredded carrots, sliced tomatoes, sliced cucumber, pickles or any other garnish that tickles your fancy
• Cholula or a great spicy mustard
• Bread of choice - or my paleo version!

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper Add chicken breast and generously season with salt, pepper, dried parsley and a touch of cumin.
2. Bake for 35 minutes or until fully cooked. Shred chicken with two forks; set aside.
3. While chicken is cooking, heat a large skillet over medium heat. Add the pepitas and toast until just barely golden; stirring frequently so they don't burn. This should take about 5 minutes. 
4. Immediately transfer to the bowl of a food processor and add in avocado, basil, lemon juice, garlic, water, chili flakes and salt. 
5. Process until smooth.
6. Add pesto to bowl with the chicken and mix to combine.
7. I pre-made the bread (recipe) below so make that sandwich. If not, grab some delicious bread and load up. 
8. Enjoy, Eat and Repeat! 

Let's talk bread. The bread makes the sandwich. I LOVE bread. It's my favorite food. Okay, maybe not my favorite, but I love it. Throughout the process of eating paleo, I've tried a lot of paleo bread recipes, some major fails and some wins.

This is my go-to bread recipe - it's the bomb.

Ingredients:

• 3/4 cup almond butter
• 5 eggs
• 1/4 cup coconut oil, melted
• 1 tablespoon honey
• 1 teaspoon apple cider vinegar
• 1/4 cup ground flaxseed meal 
• 3 tablespoons coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt 

How to make:

1. Preheat oven to 350 degrees. 
2. Line a loaf pan with parchment paper. 
3. In a large bowl, combine almond butter (I heated mine up a bit to make it easier to stir), eggs, coconut oil, honey and apple cider vinegar together with a hand blender. 
4. In a separate bowl, mix together the flaxseed, coconut flour, baking soda and salt. 
5. Mix the dry ingredients into the wet ingredients. 
6. Pour the dough into the prepared baking pan. Bake for 30 minutes until browned. 
7. Remove from oven and allow loaf to cool for 10 minutes. Remove from pan and cool on a wire rack. 
8. Enjoy for up to one week. Store in an airtight container in the refrigerator.