It feels great to be back home, back on a schedule, and back to meal planning again!
While I was away on vacation, Matt was winging dinner, and he and the boys were eating plenty of quick-cooking meals and things I can’t have… like tomato-based recipes (they loved it!). There’s no doubt they missed me, but after listening to them talk about all the fun things they did with Matt, I can’t help but be immensely grateful for a partner who can hold down the household with three rambunctious boys, and manage to feed them healthy, Paleo meals.
This week was all about comfort foods to welcome me home, and easy to make dinners as we transition into school ending and summer beginning. All the recipe in this week’s meal plan can either be found on our blog, or in our third book Real Life Paleo.
If you are just getting caught up on this series, feel free to check the archives of past meal plans HERE – we hope to help you incorporate balanced meals into your weekly planning.
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Here’s what we ate for dinner this week:
Monday: Calamari with Fauxmato Sauce and Leftovers
—> Calamari recipe SHARED BELOW!
—> Fauxmato Sauce recipe from our blog
Even though Calamari is crazy-easy, we’re sharing the recipe, plus a few tips on how we make it over-the-top delicious and easy. The secret to making it crispy is Otto’s Cassava Flour. For the rest of the details, check out the recipe below!
Tuesday: Garlic & Herb Perfect Pork Chops, Roasted Carrots and Sautéed Apples
—> Garlic & Herb Perfect Pork Chops recipe from our blog
—> Roasted Carrots recipe from Real Life Paleo
—> Sautéed Apples recipe from Real Life Paleo
These pork chops have become a dinner-regular in our house! Just a few seasoning and a quick sear in the pan and these are on the table in no time! Apples and carrots were the perfect homestyle side dishes.
Wednesday: Meatloaf with Fauxmato Sauce and Salad
—> Meatloaf recipe from our blog
—> Fauxmato Sauce recipe from our blog
—> Salad is with whatever we have, but you can find inspiration —> here!
Comfort food to the max! We topped ours with fauxmato sauce (no nightshades here) and everyone loved this family-favorite. A simple Italian-style salad rounded our this meal perfectly. And the leftovers were awesome too!
Thursday: Mongolian Beef with Cauli-Rice
—> Mongolian Beef recipe from our blog
—> Cauli-Rice recipe from Real Life Paleo
This is better than take-out! Paired with cauliflower rice, this meal was loaded with veggies and everyone scarfed it down.
Friday: Blueberry Breakfast Sausage and Waffles
—> Blueberry Breakfast Sausage recipe from Real Life Paleo
—> Waffles recipe from our blog
Breakfast for dinner on a Friday night hit the spot! Our simple freezer waffle recipe paired with one of our favorite homemade sausage recipes plus fried eggs was a great meal.
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You asked, and we’re finally sharing! Our SUPER-EASY recipe for Paleo Calamari!
Ingredients
- 2 lbs squid (cleaned, cut into 1/2" rings and tentacle sections)
- 1 C Otto's Cassava Flour
- 2 tsp salt
- 1 tsp pepper
- 1 tsp Old Bay Seasoning
- Avocado, Lard or other frying oil
Instructions
- In a large pot or in an electric fryer, pour in enough oil to cover a squid piece by one inch. Heat oil to 375 degrees, then adjust heat to maintain that temperature as close as possible.
- Dry off squid with paper towels as much as possible.
- In a wide bottomed bowl, combine flour and seasonings.
- In small batches, dust squid, with the flour, then fry in the oil for about 5 minutes or until golden brown. Remove fried squid to a towel lined plate to drain.
- Serve hot with warm marinara or Fauxmato Sauce!
Recipes not on the blog can be found in Real Life Paleo!
