Meals 4 the Week – the travelers edition
Okay, so rule #1: avoid the red eye flight out of Los Angeles at any and all costs. Seriously.
Rule # 2: have pre-made food ready at home after a trip! Coming home from 4 nights away and having some pre-made meals at the ready will save your sanity and your paleo path! Especially those of you doing a Whole 30 or something like that, you have GOT to be prepared.
Sidenote here: the Ancestral Health Symposium was freaking fantastic. We can’t wait to re-watch the presentations, try to talk as fast as Gary Taubes, or just relive some of the finer moments. Heck, I’ve really enjoyed just looking back on the tweets from throughout. I tried to tweet a bunch of stuff throughout (or retweet from those Twitter folks way faster at typing than me), but I was not nearly as good as some. There are a bunch of recaps on the internet, but check out these few from some pretty freaking amazing peeps: Richard Nikoley of Free The Animal, David Csonka of Naturally Engineered, and then of course our dear friend Robb Wolf put up a great podcast with Mark Sisson and Mat “The Kraken” LaLonde. Oh, and for a glimpse of some tasty eats with other blogger friends, the fabulous Nom Nom Paleo and FitBomb took some lovely pictures from our supper at Jar. Tasty!
Okay, but you came here about meals. So how in the world did we come back from LA and actually have food to eat?
PLAN AHEAD. MAKE LEFTOVERS. FREEZE. (are you all catching onto some theme here?)
Here’s what we had at home upon return from LA:
- Pot Roast
- Cooked ground venison
- Spaghetti squash
- Green Chicken Chile
We froze the leftovers from last week, and simply took them out when we got home. ROCK ON! So, all those times we’ve made extra, we actually made great use of them!
This week is starting off SUPER busy too, so trying to find time to cook has proven to be a challenge. Fortunately/unfortunately, Charles gets to head out of town this weekend for his brother’s bachelor party (that’s the fortunate part – I think?)…at the Florabama (that’s the unfortunate part). Oh, come on now, those of you who have been there know what I’m talking about. I REALLY hope he does not come back with anything airbrushed, or a mullet.
I digress. The other fortunate part is that Charles being out of town will allow me time to do some SERIOUS do-ahead cooking. I’m thinking some enchiladas, some pulled pork, some steaks, some whole roasted chicken (that can become chicken salad), perhaps a morning scramble of sausage and veggies, and something seafoodish. Perhaps some pecan crusted trout, or some halibut. Fortunately, I know I won’t have time to get to all this cooking until Saturday, which means just getting through the week with as minimal cooking as possible.
Here is how we have our week planned and what our leftovers have provided for us:
|B||L – venison, squash||L – Frittata||L – Frittata||C – eggs/sausage/veggies||L – eggs/sausage/veggies||Cooking day||C/L|
|L||L – Gumbo||L – Green chicken chile||L – Ribs, spaghetti squash||L – Green chicken chile||L – Chicken curry||L||C/L|
|D||L – Pot roast||OUT||L – Gumbo||C – Chicken curry with cauliflower rice||C – steak on the grill, sautéed veggies||OUT – friend’s party||C/L|
So yes, we went out to eat on Tuesday. Tangent time: we went to see our friends at what has to be one of our favorite spots in Atlanta – Local Three. The chefs and staff have many references to the Big Lebowski on both the menu and in the decor, there’s a burger named the McDowell, and their ruling mantra is “People Matter Most, Local Is Priority, Seasonal Makes Sense, Authenticity Rules, Quality Governs, Delicious Trumps, Pretense Stinks, Comfort Feels Good, Appreciation Tastes Better, Prudence Sustains It All.” Yeah, our kind of place (if you’re ever in Atlanta, please go and support Local Three or their sister restaurant Muss & Turner’s). To top it all of, the executive chef knows we’re doing this whole paleo/gluten-free thing, so brought us desserts (as a sweet treat) that were sans crust. Pretty righteous, if we do say so ourselves.
Prepare for next week and a whole lotta stuff we made over the weekend. Who knows? Maybe I’ll even video some of it!
What’s on your menu for the week? Anything that helps you get through the week without cooking every night?