This weeks tester are Dave and Katie Hernandez from Crowley, TX. They both workout at Crossfit Success.  “We have been long time users of the site and are walking talking business cards for Nick’s food.”

David is a field Rep for Brooks Running.  He teaches stores about running shoes all over North Texas and Oklahoma.  Katie rises at 5:45 every morning as a 5thgrade reading teacher.  “Teachers aren’t appreciated enough.  She’s my hero.” says David.

“Our spare time is taken up by our fur children, our two pointers Dexter and Paisley.  We support the Texas GSP rescue and if there is a weekend play day for the rescue that’s where you’ll find us!  If not there you’ll find us at a local farmers market, sprouts, or our butcher loading up on local, high quality, real food.  We can’t speak highly enough about the site and the contribution it has made to our weekly quality of life.”

Here are some pictures from their experience:

Sweet Chorizo Hash and Eggs in the skillet
Ribs and Sweets paired with eggs, avocado and orange slices for breakfast
Chicken Paisano’s in the slow cooker and Banana Chocolate Chip Muffin mix in the mixer
Ribs and Sweets paired with Jicama Slaw and corn tortillas
Jicama Slaw Mix with Chipotle Chive Slaw Dressing on the side
Pork & Peach Skewers hot off the grill, garnished with cilantro
Dexter and Paisley, David and Katie’s fur children

Thanks once again David and Katie for your awesome feedback and superb choices for this weeks meal plan. This is the second plan these two have tested for us this year and I just wish all my volunteers would knock it out of the park like this wonderful couple has. We are proud to say that we have such amazing spokespeople for PaleoNick.com coming from Texas!

From Nick:

Thank you, Dave and Katie! I remember when you guys tested your first meal plan. It was 15.9 and I loved the picture of the pooch staring down the Paleo Nachos.  You guys, rock! Keep up the good work and know that I look forward to cooking with you one day…

Does life ever seem like an endless interval?

I remember watching BJ Penn train on a Concept 2 rowing machine and his coaches had him doing an unknown interval. He and his training partner would row at max wattage for an unknown period. The trainers were standing behind them and would tell them when to rest and when to go.

Life is kind of like that. Only, their training session ended and our lives continue in 24 hour intervals. We don’t have a trainer standing behind us telling us to take the afternoon off or to go to bed early. We are responsible for seeking out our rest periods, which are very important. I’m not here to drag you down, I want to encourage you. Finding time to relax and rest is one of the things I struggle with. With so much going on, my mind is always churning.

I enjoy the early mornings without distraction. It is still dark out, no one is awake and it allows me some down time. I’m not sure what all this has to do with cooking, but I hope you can relate. In a way, eating is an endless interval. From birth to death, we need 3 meals per day. So, having a plan and executing on it can help us rest and relax. Get in the kitchen, prep your meals out, get up early and carve out some to find rest in your endless interval.

And, in the process, do your best to…

“Keep It Paleo!”

Your Pal,

Paleo Nick

Here are Dave and Katie. Great smiles. Great people.

  

Approximate Meal Plan Cost As Prescribed:

Chain grocery store (Kroger): $145.00
Warehouse store (Costco or Sam’s): $118.00

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:

  1. Open the document and click on the tab at the bottom that says “Menu item & Ingredient Brkdown”.
  2. 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 want to make a double batch of the Banana Chocolate Chip Muffins, change the “1” below the Muffins to a “2” and it will double the listed ingredients for you.
  3. Click back to the tab that says “Meal Plan 15.39 Grocery List” and your quantities will be updated.
  4. Print out the grocery list from the first tab only.
  5. 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.

 Step-By-Step Instructions:

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:

  1. Prepare your Chicken Paisano’s, 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.
  2. Prepare the Chipotle Jicama Slaw and enjoy a portion. Package up the leftovers and refrigerate for up to 1 week.
  3. Prepare the Banana Chocolate Chip Muffins. Package these up. These muffins are a great option for freezing.
  4. Clean up the kitchen and pat yourself on the back for a day well done.

In cooking session two:

  1. Portion out the Chicken Paisano’s. Refrigerate or freeze your portions. Clean out the your slow cooker and load it up with the Super Radical Slow Cooker Ribs & Sweets. Place in your garage, on a foil lined sheet pan, and cook overnight.
  2. Prepare the Sweet Chorizo Hash with Eggs and Guac. Eat this meal to fuel the rest of today’s cooking session.
  3. Prepare the marinade for the Pork & Peach Skewers and slice up the pork. Allow it to marinade overnight in the refrigerator.
  4. Clean up the kitchen and polish up that sink!

In finishing session:

  1. Portion out the Ribs and Sweets and clean out your slow cooker. Properly store your meals in the refrigerator or freezer.
  2. Prepare the Barbecued Pork & Peach Skewers. Portion out any leftovers and refrigerate for up to one week.
  3. Sit back and take it all in. Your Paleo Bank Account is stocked and  now you are a Culinary Ninja who is ready to tackle life with energy, clarity, and confidence. Be sure to tell your friends about PaleoNick.com!

Chicken Paisano’s

Notes:“So this was delicious. After going back and watching the other video of Chicken Paisano’s I think I would have preferred it the alternate way. I laid out mine in a hotel pan to take the fat cap off as well after we finished up,“said David.

Be sure to check out the video and article for this recipe to see the options given.

Chipotle Jicama Slaw

Notes: David said, ” Jicama was so fun to put in this dish and it tasted wonderful.” He also suggests that you only dress half of the slaw mix at time to avoid soggy veggies. They paired the slaw with the Ribs and Sweets. He also noted that Katie is sensitive to heat, so two chipotles were plenty for their dressing.

Banana Chocolate Chip Muffins

Notes: Since Katie and David have previously made these muffins, they decided to change things up a bit. Katie added some vanilla extract and cinnamon to the recipe and they both really enjoyed the amped up flavor it produced.

Super Radical Slow Cooker Ribs & Sweets

Notes:  David’s feedback for this recipe goes as follows: “OH DEAR…this was the bomb! Whether we pulled it apart and had it with eggs and some oranges in the morning or paired it with the slaw in the evening, this was delicious. Definitely one of the favorite meals I have made yet.” They also tried them as pulled pork tacos with corn tortillas, slaw, Massie Mayo and cilantro. What a great choice guys!!

Sweet Chorizo Hash and Eggs with Guac

Notes:  David and Katie got fresh Chorizo from their local butcher which made this dish even more divine. David says they have made this meal a couple of times and have enjoyed it as both breakfast and dinner and again have added corn tortillas to make it into tacos. Who doesn’t love a taco!

BBQ Pork & Peach Skewers

Notes: “Wowzers, another great recipe,” says David. The marinade was easy and the skewers came out with great grill marks. Be sure to allow your pork to marinate for up to 24 hours before you put your skewers together. While this recipe does not have a video, the step-by-step instructions are foolproof.

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