This weeks tester is Glenda Reynolds from New Hamphire. Glenda and her husband Charlie have been fans of Paleo Nick for about a year and a half and really enjoy all the recipes on this website. Glenda went on a Culinary Adventure last year to Nicaragua with Nick and also housed Nick during his cooking seminar in NH earlier this year.
Glenda has been doing Crossfit for the almost 2 years and says “My weight and vanity are big motivators. I am doing exercises and skills that I never dreamed I would be doing at this age. My goal now is that I am able to keep doing the workouts well into the next 30 years with few injuries.” Glenda is a Dentist and also enjoys knitting and gardening in her spare time.
Here are some of the pictures from Glenda’s meal preparation:
Thank you Glenda for particiapting in our meal plan testing! You did an awesome job of documenting the process, which makes my job of putting this together weekly, much easier.
Glenda Reynolds (and her husband Charlie) are dear friends of mine. I first met Glenda in Nicaragua. She’s short in stature, but enormous in effort and huge on humanity. Charlie is a former Air Force Pilot and a member of the AWACS crew. As you read above, Glenda joined me for my very first Nicaraguan Culinary Adventure. She took great interest in the “Culinary” aspect and spent more time with me at the market and in the kitchen than anyone else.
Six months after Nicaragua, we started planning a Culinary Crash Course at her home in New Hampshire. That plan came to fruition in February of this year. I had the opportunity to meet Charlie and many of their friends from CrossFit Juggernaut. We had a great time and I was inspired by Glenda’s work ethic. She starts her day at 3:00AM and arrives home around 8:30PM. I pride myself as a hard worker, but this original South Dakotan puts me to shame. Glenda is a dentist and sold her practice a few years ago opting to work with low income patients where her main task is extracting teeth.
Glenda will join me next month for 8 days at the Stubhub Center in our quest to serve 20,000 meals. If you happen to be in Carson and stop by the booth, be sure to say hi to Glenda. She’s the short little lady with the amazing smile. Glenda, if you are reading this, thank you for being an example of having a huge heart and working harder than I’ve ever worked. You are an inspiration and I appreciate you finding the time to test this week’s meal plan. Give “Lead” my best and we’ll see you in about a month!
Oh yeah, don’t forget to…
“Keep It Paleo!”
Approximate Meal Plan Cost As Prescribed:
Chain grocery store (Kroger’s): $ 146.00
Warehouse store (Costco or Sam’s): $128.00
The amount you will spend will depend on your geographic location and how much you rely on bulk purchases. As an example, you can get 1 quart of extra light olive oil at Kroger for $19.99 or you can get 4 quarts at Costco for $16.50. You follow? Meat and produce will also be less at the warehouse stores, but might require you purchase more than you’ll need for this plan.
Customize Your Plan and Shop It Up!
I have created a customize-able grocery list in the form of an Excel spreadsheet. Even if you’re not good with Excel, I’ve set it up in a foolproof way that even “The Jo!” could handle. Follow these instructions:
- Open the document and click on the tab at the bottom that says “Menu item & Ingredient Brkdown”.
- At the top, you’ll see the number “1” in bold just below each menu item. You can change this number to correspond with the number of portions that you’d like to make. Say you really like muffins and want 3 dozen, you’d change the “1” below Bacon Berry Muffins to a “3” and the grocery quantities will be updated.
- Click back to the tab that says “Meal Plan 15.9 Grocery List” and your quantities will be updated.
- Print out the grocery list.
- Compare what you need to what you have on hand and finalize your list. Then, head to the grocery store and make your purchases swiftly and efficiently.
I want you to knock this out in one shopping session, two cooking sessions, and one short finishing session. I’ll explain these now, but want you to scroll down to read my notes on each meal below. They are listed under each picture.
In cooking session one:
- Prepare your Pork Chili California recipe, place it in the slow cooker, set the slow cooker on a foil lined sheet pan, and place it in your garage to cook overnight.
- Prepare the Breakfast Gallimaufry and eat a portion to fuel your cooking session. Portion out and refrigerate the leftovers for up to 1 week.
- Prepare the Banana Chocolate Chip Muffins and bake.
- Clean up the kitchen.
In cooking session two:
- Portion out your Chili and refrigerate for up to one week or freeze for up to 6 months.
- Prepare your Pineapple Chicken with Broccoli and enjoy. Portion out any leftovers and refrigerate or freeze.
- Clean out your slow cooker and prepare the Super Radical Slow Cooker Ribs and Sweets, place it in the slow cooker, set the slow cooker on a foil lined sheet pan, and place it in your garage to cook overnight.
- Clean up the kitchen.
In finishing session:
- Portion out the Ribs and Sweet and refrigerate for up to 1 week or freeze for up to 6 months.
- Prepare the Paleo Chicken and Shrimp Rolls. Eat some as lunch or dinner and refrigerate leftovers for up to 1 week.
- Sit back and take it all in. You just made a beautiful deposit in the Paleo Bank Account and you should be proud of yourself. Be sure to tell your friends about PaleoNick.com!
Notes: Very good! I used a non-stick large saute pan and used less oil…9F blocks is close to my daily F allotment. This is a great substitute to the usual bacon and eggs for breakfast.
Notes: Delish! Forgot to put sprigs of cilantro on my pictures. I had about 1.5 cups more “sauce” left over.
Notes: Always a favorite. Easy and fast. I used spicy sesame oil to help increase the heat.
Notes: Very easy. Very tasty. Meat fell off the bone. I found it difficult to accurately plate. I took out the bones with meat, large “clumps” of meat and put into containers. What was left essentially a mash of ingrediants which I divided up amongst the containers. I would consider my each of my containers to be 2 small meals. I would eat it will a salad like the gallimaufry or with steamed broccoli.
Notes: This was a challenging meal to make. I would it find easier the next time. Technique regarding the flattening of the chicken. Difficult to roll the chicken if to thick or to thin. Watched the video several times, and played it during the making of the meal. It was worth the work…they are very tasty…I did not expect that. In the finish pictures I put small dollops of mayo, mayo with wasabi, and Mayo with sirachi. I did this because of eating sushi with ginger and wasabi. This was my husbands favorite dish. This would be a great dish to impress guests for dinner.