I'm asked so frequently about what it looks like to live a grain-free life day to day, what new products I find or recommend, and what I eat on a daily basis. So I'm going to start sharing a new blog post recapping my week for you guys! I'll try to catalog my meals, snacks, grocery and market shopping finds, and even some of my fashion finds on occasion! These photos, and much more, are also shared on Instagram, so if you don't follow me there yet make sure to subscribe!
Asher and I enjoyed some mango pineapple popsicles (based off of my Watermelon Pineapple Ice Pops) this past week. It's warming up here in California!
I found this note that I had written at about 2:00 AM in my first trimester… I think I was just maybe craving Mexican food!
Yes, I gave in to my Mexican food craving. I used my wraps and leftover Barbacoa from Meals Made Simple with grass-fed cheddar, smothered in my Paleo enchilada sauce, and topped with lettuce, cabbage and guacamole. It was SO good!
So many have asked recently how to convert my beloved barbecue sauce from my books into one with the use of dates and we came out with a sauce that we think is awesome! I believe this would make it Whole30 friendly as well but I'm not entirely sure! This new Paleo BBQ Sauce recipe is live on the blog!
These are some key elements I use for recipe testing. An erasable pen, good notebook that lies flat, tasting forks, and Shun cutlery for fast and precise chopping. And I've been using this Primal Kitchen Foods mayo on days when I don't have any of my mayo (recipe in Against all Grain, page 308 and Meals Made Simple page 248) in the fridge!
Details here:
Shun Classic 7 1/2″ Double Hollow-Ground Sumo Santoku- Williams-Sonoma
We cooked SO much food this past week. It was such a pleasure spending a day filming in the kitchen with Australian Paleo Superstar Chef Pete Evans!
One of my favorite fast dinners is an organic rotisserie chicken from Whole Foods and a big salad. I also roasted some asparagus because it's Asher's favorite!
This is what happens when a hungry pregnant woman walks into Whole Foods.
This past week I had leftovers for breakfast and they're the best when you're tired! I used up the last bit of my Stuffed Sweet Potatoes (bacon, Brussels, broccoli, chicken) and threw them in a pan with the mashed sweet potato then racked some eggs in. Perfect and quick.
I made a big batch of Worthybar Margaritas this past week! They are definitely a crowd pleaser!
I had these Sausage Breakfast Sandwiches from Meals Made Simple (page 74) this past week. I subbed in bacon instead of the sausage and they were excellent! This is one of my favorite breakfasts because you can make the sausage and biscuits ahead of time and put them in the freezer for an easy morning!
I get so excited every time I look down at my belly. I can't wait to meet this rapidly growing bowling ball!
It seems like we have leftover nights a few times every week. Ryan and Asher had Pad See Ew (Against all Grain, page 148) and I had Waldorf Chicken Salad (Meals Made Simple, page 100) and Asparagus soup!
It was a family affair in the studio this past week! We're showing you how to make a new egg-free Chocolate Cherry Power Cookie I'll be releasing on the blog sometime soon!
We had taco night this past week. In the Walker household, that means it's time to make a ton of guacamole!
Deserae
I just love leftovers with eggs, especially sweet potato. And that cashew milk looks so delicious.
Danielle
Right?! Adding leftovers to a morning hash always satisfies! Thank you Deserae!
Betsy Crittenden
Aren’t sweet potatoes high in carbs though?