We seem to be getting back to our paleo meal making groove this week.  Since we knew we were starting our Whole30 this past Sunday, preparations were extremely important.  We also had a chance to jump head first into Melissa Joulwan’s book Well Fed…Yummy!

Paleo Foodies UNITE!

Oh yeah…this week is huge.  Julie and I have both been dying to dive into Well Fed forever.  Yes, we still need to officially review Everyday Paleo, Make It Paleo, Mark Sisson’s 21 day Total Body Transformation…indeed, we just need more time. HOWEVER, since we were starting up our Whole 30, we thought it appropriate to begin with some Whole30 approved recipes via this killer book. We did some serious cooking over the weekend.

A quick list of everything on the docket this week (top three are from Well Fed):

Garlic-Lime Shrimp from Well Fed

– Sunshine Sauce from Well Fed
– Ginger-Lime Grilled Shrimp from Well Fed
– Bora Bora Fireballs
– Another PSM Chorizo Frittata with a twist
– Made a guacamole
– Chicken Fried Venison Steaks
– Leftover Beef Liver, Tomatillo Soup, Lamburger Helper & Fish Tacos

Let me start with the Frittata.  You all know that we played around with the chorizo crust last week and made a return trip to this recipe.  Julie added a twist this week (since we learned that she doesn’t like the taste of beef liver so much).  She chopped up some beef liver in little chunks and combined with the chorizo to make a super awesome crust.  Cool thing about doing that…you really don’t taste the liver.

So a lesson for all you aspiring paleo eaters…if you don’t like the way it tastes…cover it with chorizo and eggs!

Occasionally you run across a sauce that is simply a game changer.   For me, that started when Julie first served me some chipotle dipping sauce over sweet potato fries.  This Sunshine Sauce from Melissa Joulwan is right up there in the running.  The  kind of stuff that you just want to lick off the spoon…or put on everything in front of you.  You’re going to get the recipe for this tastiness below…but I strongly encourage you to go get Melissa’s Book.  We did add a little curry paste to it for the extra little heat.

Sun. Mon. Tues. Wed. Thur. Fri. Sat.
B L/O- Chorizo Frittata from last week with pears and guacamole C- Egg Scramble with avocado, pear & sauerkraut L/O- Frittata  with Sunshine Sauce. Post Workout L/O- Beef Liver, apple & walnuts L/O- Chorizo Frittata with Liver, Apple Post Workout L/O- Chorizo Frittata with Sunshine Sauce & avocado C- Egg Scramble with Strawberries
L L/O- Tomatillo Soup L/O- Tomatillo Soup L/O- Garlic-Lemon Shrimp Dining Out with Client L/O- Chicken Tomatillo Soup L/O- Lamb Burger Helper Not Hungry-Moving boxes
D C- Fireballs, Frittata, Sunshine Sauce, Ginger-Lime Shrimp (Ate Fireballs) L/O- Fish Tacos L/O- Lamb Burger Helper wrapped in lettuce L/O- Fish Tacos L/O- Fire Balls C- Steak with Oven Roasted Broccoli & Sunshine sauce poured over C- Turkey Loaf, mashed cauliflower and coconut.

This week has already been amazing.  You just feel better when you know you are eating clean and are prepared for each day having a huge stock of meals ready to go.

Well Fed bringin some sunshine sauce to our Frittata

Paleo Deliciousness aka ‘Sunshine Sauce‘ Recipe

Ingredients
2 tbs. lime juice
1 clove garlic, minced
1/2 tsp. crushed red pepper flakes
1 tbs. coconut aminos
1/4 tsp. powdered ginger
1/2 tsp. rice vinegar
1/4 cup sunflower seed butter (no sugar added)
dash ground cayenne (optional…what do you think we did???)
1/4 cup coconut milk

**we added 1/2 tbs. of red curry paste at the end for a little more zing

Directions
1.  Place all ingredients (except coconut milk) in food processor and whirl until well blended
2.  Scrape all bits off the sides with a rubber spatula or scraper
3.  Add coconut milk and process until it’s blended and smooth
4.  Use immediately or store covered in fridge.

Put this stuff on anything you want….double the recipe if the mood strikes you.  Thanks again Melissa for this amazing book!

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