I did not do a written meal plan for this past week. I was out running errands with Prima on Friday, since we were going to be spending all day Saturday with the Norseman’s family. The Norseman suggested I go ahead and get groceries for the week a day early, which I did. I stopped at our local Earth Fare and got whatever meats were on sale, some tomato products, and eggs. Then I ran to the local indoor farmer’s market and picked up a bunch of fruit, vegetables, and a pound of butter. From that, and a rack of pork ribs I picked up on sale last week, I basically impovised as the week went along. Breakfast and lunches have been either leftovers or repeats of what you’ve seen the last two weeks. If you follow me on Instagram, @happyheartandhome, you will see some of them with the “recipe” there.
Sunday Night: We had the Valentine’s Day Dinner for lunch, so we had some various leftovers for dinner. I’m pretty sure it was chicken and potatoes.
Monday night: Chicken and sweet potatoes
Tuesday night: I made chuck roast, coconut cabbage, and Kroger mixed vegetables sauteed in coconut oil for dinner. The recipes for the chuck roast and cabbage are at the bottom of this post.
Wednesday night: I reheated some chicken, baked potatoes, and leftover cabbage in the oven. I poured leftover sauce from the chuck roast over everything.
Thursday night: Mel Joulwan’s Five Spice Slow Cooker Pork Ribs, more sauteed mixed vegetables, and paleo mashed potatoes all made up into a bowl of deliciousness. The photo for this post is from this meal.
Friday night: We may go out to eat tonight (it is our official date night) but we aren’t sure since so many places are very not Whole30 friendly.
Saturday night: Leftovers
Crockpot Mulligatawny Chuck Roast (adapted from Mel Joulwan’s Mulligatawny Stew)
- 3lb or more chuck roast
- Cooking fat (bacon grease is delicious)
- 1 onion, diced
- 3 carrots, sliced
- 1 stalk celery, sliced
- 2-3 apples, diced
- 3 cloves garlic, minced
- 1.5 Tbsp curry powder
- 1 Tbsp salt
- ½ tsp chili powder
- ¼ tsp allspice
- pinch of cayenne powder
- 1 bay leaf
- 3 cups chicken broth
- 1 cup coconut milk
Heat the cooking fat in a pan (preferably cast iron) until melted. Sear the roast on all sides, using kitchen tongs to hold it as you sear the sides. Place into a crockpot, but do not turn on (yet.) Do not drain the fat off.
Saute the onions and garlic in the same pan until translucent and beginning to brown. Add the onions, garlic, and any fat and scrapings remaining in the pan to the crockpot. Add in the carrots, celery, and apples. Combine the spices, broth, and milk together, then pour over the roast. Cook over low for at least 8 hours – the longer, the better. Serve the roast with some of the sauce over top. It is especially good served with Coconut Cabbage. Save any sauce leftover after the roast has been eaten. It tastes delicious served over chicken, or poured over potatoes or cabbage left to roast in a pan in the oven. Serves 4
- One head cabbage
- 2-4 Tbsp coconut oil
Cut the cabbage into four wedges. Cut out the hard core (stem.) Using a very sharp chef’s knife, cut each wedge into thin slices. Heat the coconut oil in a non-stick skillet over medium or medium-low heat. Once it is heated, add the slices and let them sit for a few moments. Stir occasionally, until cabbage is crisp-tender, beginning to wilt, and beginning to brown on some pieces. Serve immediately. This makes a great substitute for noodles as a side dish. If you have leftovers, you can heat them in the oven at the next day at 350 degrees with some chicken broth, or leftover sauce from Mulligatawny Chuck Roast. Serves 4