So, I’ve been doing this ‘paleo thing’ for awhile now. I can safely say that the hubs & I have meal planning down to a fine art. I plan all of our dinners for the week on Sunday based on whatever meats we have on-hand, which is to say, meats on the topmost layer of one of our chest freezers in the basement (we buy our meat once a year).
Basically, I plan a week of dinners around those meats, I e-mail the hubs a copy of the menu and a link to each recipe, we shop for the veggies and odds-and-ends, and then the week is good-to-go.
To keep it simple, we cook double portions so that we both have leftovers for lunch the next day. And we both eat mostly eggs for breakfast. I often start my day with a fat-fueled coffee, and still have breakfast later. And while my hubs doesn’t really snack, I tend to get snacky post-workout in the afternoons, so I always have snack foods available–nut butters, hard cheese, a couple of ‘fat bombs’ in the freezer, bone broth.
If we try a new recipe and it’s a total fail, we eat it anyways. I hate food waste.
This is just the easiest, most straight-forward way of dealing with the daily ‘what do we want for dinner’ dilemma. We both work out of the house, full-time, and my job is a bit of a commute, and I tend to run errands on my way home, and I like to fit in a workout almost every day when I get home, and yadda-yadda-yadda–by 6 pm neither of us is really excited to cook, and I am generally famished and stuffing whatever I can find into my mouth post-workout. Asking me at 6:30 what we want to do for dinner is just asking me to kill you.
So here’s a few dinner menu pics from last week:
- Crispy Sesame Beef on daikon noodle
- BBQ steak with Avocado, Spinach & Tomato Salad
- Butter Chicken (but using coconut cream), with steamed green beans stirred in, and this great ultra-low-carb Egg-and-Flax tortilla/naan
- Slow Cooker Green Chili Shredded Beef and Cabbage Bowl with avocado salsa
- Shakshouka (Eggs Poached in Spicy Tomato Sauce) with kale stirred in near the end–lazy Friday night meal with no leftovers
Surprised that it’s still keto with all those veggies in there?
If you stick to low-carb veggies, you can eat effortlessly without getting all crazy about measuring your carbs. These veggies include; leafy greens (spinach, kale, chard, lettuces), broccoli and cauliflower, cabbage, radish, mushrooms, peppers, onions, bok choy, asparagus and zucchini. There are hundreds more.
While there is a trend right now towards NO-carb eating, I myself subscribe to a more balanced keto-paleo approach–I try to stay within 35-50 net carbs per day, try to keep each meal under 10 net carbs, and since I work out, I allow myself carb-ups a couple of times per week. Wondering about the ‘carb-up’? This is a specific adaptation for women, and you can learn all about them at my absolute favorite website resource, by watching this short video at Healthful Pursuit.
Or are you wondering where all the orange veggies are? That, my friends, is where the carbs are. Am I suggesting that you avoid orange veggies? Oh hell no. In fact, I added a handful of sliced carrots into the butter chicken. But it was just that–a handful. Unless you are actively trying to ‘carb-up’, keep it to a handful. Keep it as an add-in and not the main veggie of the meal. There will be many future posts about carb-ups and the do’s and don’ts of keto from my experiences.
The most important thing to consider with a keto-paleo approach is to plan the meat first, include loads of healthy fat, and then add in as many low-carb veggies as you need to feel like you’ve eaten enough. If the meat and fat is in sufficient quantity, you won’t be able to get too many veggies in before you’re full. Don’t over-think it.
And that’s it. Keep it simple. Enjoy food. Maybe next time I’ll talk about veggies and gut health. Or carb-ups. Or I’ll post a recipe. So many possibilities!
Talk to you later,
Cindi @ My Primal Adventures