After sharing my week of paleo groceries haul with you earlier in the week, many of you asked for me to share what we did with all of the food– a week of paleo meals. I am happy to! I’ll list our meals for the week, and a few details of how I worked out what to do with everything. If I have the recipe for something I made, I’ll post the link. If there’s something that does not have a link that you would love the recipe for, let me know in the comments, and I’ll try to write up the most popular items.
One quick note on what I bought vs. what I cooked– since we spent quite a bit on meats to cure (pastrami and bacon) which won’t be ready to eat until next week, I needed to pull a whole chicken out of the freezer– the price was definitely comparable (the chicken may have been a little less) and so the budget evens out.
First of all, I took the cauliflower and made it into a big batch of cauliflower rice that I kept in the fridge. Cooking it up takes less than 10 minutes, once I have it chopped by the food processor. Here’s a full post on how I do cauliflower rice. I also baked a whole winter squash in the oven, removed the seeds and skin, and pureed the flesh to use easily during the week.
Without further ado, here’s a week of paleo meals for a family of three, including breakfast, lunch and dinner– all on a budget!
A Week of Paleo Meals
Breakfast: Pumpkin Muffins and Scrambled Eggs
(Late breakfast, so we skipped lunch, as we often do on the weekends. Just had some homemade pastrami and apples as a snack.)
Dinner: Oxtail Braised with Red Wine, Orange & Rosemary, Root Vegetable Purée, homemade sauerkraut and a green salad
Breakfast: Leftover Pumpkin Muffins, Scrambled Eggs
Lunch: Leftover Oxtail with extra greens and Cauliflower Rice
Dinner: Italian Meatballs, Tomato Sauce, Zucchini Noodles– I made the noodles with a spiralizer for the first time– loved the results!
Breakfast: Grain-free Dutch Baby for Jeff and Amelia and I’ll admit it– I had some fresh vegetable juice in the morning, followed by almonds and dark chocolate!
Lunch: Amelia had leftover meatballs with marinara dipping sauce, olives and cucumber slices. I had a big green salad with tuna, sunflower seeds, red peppers and tahini dressing.
Dinner: Moroccan Beef Stew with Cauliflower Rice and homemade sauerkrautWednesday
Breakfast: Jeff and Amelia had eggs and fruit. I had grapefruit and avocado, drizzled with olive oil and sea salt. (I know it sounds weird, but I liked it!)
Lunch: Leftover Beef Stew, Amelia had leftover Chelo Kebab that I had frozen last week, plus cucumbers and fruit and a tahini molasses cookie
Dinner: Roasted Chicken, Roasted Butternut Squash, and Warm Leeks in Vinaigrette (recipe in video below), and homemade sauerkraut
(After dinner, I shredded the leftover chicken to use in another meal, and put all of the bones plus one more from the freezer into the stock pot to make bone broth with.)
Breakfast: Jeff and Amelia had buttered sweet potatoes, since we were out of eggs. I had fresh vegetable juice and then scrambled eggs after I went to pick some up. (Read about the very charming way I get to buy my eggs!)
Lunch: Jeff took the last of the beef stew, with winter squash purée (how-to video toward the end of this post!); Amelia had leftover Chelo Kebab that I had frozen last week, plus cucumbers and fruit and a tahini molasses cookie (I love this recipe, and we make them almost every week.) I had a somewhat random lunch of roasted chicken, a mug of beef bone broth, and homemade tahini crackers with butter.
Dinner: Mediterranean Chicken Soup with homemade veggie crackers (similar to this recipe) and butter.
Breakfast: Eggs with sauteed onions sprinkled with thyme, and Fruit
Lunch: Amelia and I had tuna salad and veggie crackers, Jeff took leftover chicken soup.
Dinner: Chelo Kebab and Cauliflower Rice, with olives, tahini sauce, cucumber slices and homemade sauerkraut
Breakfast: Shakshukah (without the cheese in the recipe, using zucchini and no eggplant)
Lunch: Tuna Salad made with celery, olive oil, lemon juice green olives and chopped sun dried tomatoes. We ate this with carrot sticks and cucumber slices followed by apples.
Dinner: Chicken and Vegetable Soup
A couple other notes… We drink coffee every morning, and I did one big batch of juicing and froze individual portions for us during the week. (That explains the big bowl of carrots, and accounts for most of the celery and all of the beets.) Amelia takes a little jar in her lunch to school each day. If you want to do some juicing, here are some ideas for using the leftover pulp. Also, we usually have either bacon or breakfast sausages to alternate with eggs– this was an unusually monotonous week in that regard!
As I’m sure you have noticed, I am a huge fan of leftovers. You don’t have to eat the same thing over and over again, though. Invest in a good set of glass storage containers, and cook more than you will need. Freeze or refrigerate individual portions to take for lunch later that week, or in the next week. We don’t mind having one meal twice in a row or in a couple of days, so I usually make twice as much as we need– either for a whole supper soon after, or for lunches. This is such a win-win-win, as it saves time, money and mental energy.
And at the end of the week, we still have a few veggies left over, an avocado, a little more shredded chicken, chicken stock and some frozen kebab for Amelia’s lunches sometime this week. So, we ate most of it, but never ran out of food– just right!
A couple bonus tips, with video tutorials:
We do a lot of root vegetable/ winter squash pureés. Here’s a video tutorial on how I do that:
I also am a big fan of making marinades and dressings ahead of time to make dinner super simple. Here’s another video, sharing about that:
I hope this list is helpful for you, and that making a week of paleo meals for the family from scratch looks just little more do-able now.. Let me know if you have any questions, or if there are some recipes you would particularly like to have. If you are starting out with paleo and need extra help, then maybe these paleo tips will also be helpful.
A lot of people swear by using meal plans for making paleo a lot more doable. If you struggle to figure out what to buy and make, you can make your whole life a whole lot easier by using a meal plan service. Here’s one I recommend— it’s flexible, super organized, includes shopping lists, the recipes are delicious, and everything is paleo.
And if you want more awesome recipes, then you should definitely check out my grain-free cookbook!
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Thank you so much – this is a wonderful blog post! The tahini crackers sound nice and I love the idea of freezing portions of juice! Well done! 🙂
I am going to try the tahini cookies today,my husband was very interested when I mentioned them. I had never thought about freezing juice before and will be keeping it on my mental list for sure.
Kelly G in ATX says
Grain free Dutch baby recipe please?! Kthxbai!
Alright, Kelly! Here’s the recipe: https://andhereweare.net/2014/01/almond-dutch-baby-grain-free.html
I would love it if you could share your recipes for tahini crackers and veggie crackers.
I’d love to have your cracker recipes as well! Thanks so much for taking the time to share all of these meals. I’m a huge fan of leftovers, too!
Molly Branstetter says
Hey there! I love your blog! I am a CA expat living in Germany and am loving life here! We only have one more year left on our contract here but like you, are hoping we can come back! Your recipes, photography and family are beautiful! So glad I found you!
I’m glad you found us, too Molly! Thanks for stopping by to introduce yourself!
Elisa (@ElisaGIH) says
This is an awesome post, especially for those like me who are just getting started and trying to figure out how to make family-friendly meals. Thanks a lot, this is really helpful! And I like your balance of nutrients too, you guys consume a lot more veggies, than the average Paleo blogger, looks like 😉 Which is right up my alley!
Hi Elisa, I am glad this is helpful for you. While we do really enjoy meat, you are right that it’s all about the veggies over here. I am a former vegan, and never feel quite right without a lot of produce in my diet– plus, it’s so colorful and inexpensive!
For those of you who are interested in the crackers… I am still totally experimenting with them! I am trying to come up with a reliable way to use my veggie pulp from juicing to make crackers, and I have a ways to go yet! But I’ll share as soon as I’m happy with the results and they aren’t too funky. 🙂
Is there a recipe for the pumpkin muffins?!!?
Merin Woods says
Thanks for this Blog Post! Some wonderful ideas I’m going to try!
I’d love to see a recipe for the pumpkin muffins, root vegetable puree, and tahini crackers. thanks 🙂
Love this! I would love to see you do this type of post regularly!
yes, the recipe for the pumpkin muffins please! I’m new to Paleo and I find that I am craving bread! Is this normal?
Dana, I think it was this recipe– will add the link in the post. https://www.smallfootprintfamily.com/grain-free-pumpkin-muffins
Hi Ariana, yes please, do you have a recipe for the pumpkin muffins?
Paleo Fan April says
I’m currently trying to make my paleo diet more interesting, so this article is really useful for me. Thanks! 🙂
Daniela Ruffin says
I am a military spouse stationed in Michigan at the moment but looking forward to going back to my home country Germany in June 2015.
I’m glad I found your blog as I need to organize my meals more throughout the week.
I can’t wait to read your veggie cracker recipe.
Keep the good work going.
Kiera Bredhauer says
OMG…This is amazing and an added bonus is that your have provided so many recipes. Thank you so much for sharing I am definitely giving this menu plan a go this week! 🙂
Thank you.you help me a lot.
thank you for sharing this. I love so many of your recipes! and thank you for Instagram-answering about the sterilizer – just ordered. thought you may have a page on your site for equipment you use/like ?….. thanks again!