Here’s what a week of eating looks like for me and my family. For the most part we eat the same things, but they eat more grains than I do and so I tweak accordingly. I hope this gives you some ideas, shows you that perfection is not necessary and that balance is key!
*I drink water all throughout the day unless otherwise indicated.
B – 1 loaded decaf Dandelion Root Tea, spinach eggs and bacon
(by loaded I mean blended with butter, coconut oil, and gelatin. I’m off coffee right now and love this dandelion root tea for liver support).
*KIDS* – Spinach eggs, bacon, and cantaloupe. See how my 4 year old dealt with the fact that there was spinach in his eggs here.
L – Lunch out with a friend. Delicious beef and vegetable soup in a homemade broth. Side salad with homemade blue cheese dressing.
D – Taco bowl. Ground taco meat in a bowl piled with sauteed onions, avocado and salsa. I skip the shell.
*KIDS* – Tacos (made with GMO-free taco shells) and a side of avocado.
TUESDAY: (side note – Tuesday is my regular day to drive an hour to the “big city” to grocery shop, drop off my recycling, and run errands).
B – 1 loaded decaf DR hot tea, Green smoothie on the road
*KIDS* – Paleo pancakes (made with coconut and almond flour) with butter and maple syrup (no Aunt Jemima people, use real maple syrup) and sausage patties.
L – Lunch out with my Hubs. Had an enormous salad with grilled chicken, apple, golden raisins, pecans, bacon, and bacon vinaigrette. Iced (unsweetened) tea with lemon.
D – Leftover steak and roasted cauliflower
*KIDS* – Leftover steak, rotisserie chicken (we only had a little steak left so I added the chicken from the store), roasted cauliflower, and green beans. Dessert: sliced bananas topped with Nikki’s Chocolate Brownie Coconut Butter.
***Note – I immediately started making bone broth with the chicken bones from the rotisserie chicken as I prepared dinner.
B – 1 loaded DR hot tea and cheesy eggs.
*KIDS* – cheesy eggs and choice of cantaloupe or pineapple
L – 4 slices of venison summer sausage and leftover roasted cauliflower.
***Cooking frenzy! As I prepared dinner, I baked paleo donuts (from one of my favorite cookbooks) for tomorrow’s breakfast and these plantain crackers. I really made the plantain crackers for me but my two younger kids kept eating them all! I also made roasted cauliflower soup (using the bone broth I started last night) for tomorrow night’s dinner.
B – 1 loaded DR tea, Green smoothie, 1/2 Applegate Farms sausage link (leftover on my daughter’s plate).
*KIDS* – Paleo (grain-free) donuts and sausage links.
L – Lunch at Woman’s Club (think very small town Junior League. But not even close). Taco salad served in a lettuce leaf (perfect!). I did not eat the quesadillas on the plate but I DID eat the innards of the most delicious cheesecake (I didn’t eat the crust). I had unsweetened tea and a cup of black coffee.
D – Roasted cauliflower soup with bacon crumbles (see my recipe here).
*KIDS* – Cauliflower soup (my kids really like this…my 3 year old even asked for seconds) and a side of leftover rotisserie chicken.
B – 1 loaded DR tea, eggs and leftover brussel sprouts.
*KIDS* – eggs, bacon, and sliced banana
L – Big salad with avocado, almonds, blue cheese, olive oil and balsamic vinegar. A piece of beef jerky and 1/2 banana.
D – Pizza Night! Hawaiian pizza (pineapple and ham) on Against All Grain’s pizza crust (made out of cashews) and using Kerrygold cheese. 2 glasses of white wine (love!).
*KIDS* – pizza made on Udi’s gluten-free pizza crust. I sauteed spinach in bacon fat and then blended it with the marinara sauce before I spread it on the crust, then topped with cheese and Applegate Farms pepperoni. Apple slices for dessert.
Please let me know in the comment section below if you find this helpful. If so, I’ll be happy to post more of how our family eats!