This weeks tester is: Antonio from Alabama. Antonio also selected the recipe and tested 15.33 back in August. His Ninja skills are on point. Antonio and Lori’s choices for this week will knock your socks off! While there are no slow cooker options this week, the soup and curry they have selected will also yield enough leftovers to stock your Paleo Bank Account.

Here are a few pictures from their experience:

Groceries for 3 of the 6 recipes
Peach Compote in the works
Paleo Filet Oscar
Guajillo Coffee Rubbed Ribs with Balsamic Peach Compote
Portioned out Lemon Ginger Soup
Mexican Rib Eye Stir-Fry

Thank you once again Antonio for your stellar work! You did a wonderful job with this, your second meal plan! It is obvious that you take great pride in your cooking skills and your pictures show that. I am sure your Paleo Bank Account will be stocked for weeks to come.

From Nick:

I love seeing repeat meal plan testers! Thank you, Antonio, for your amazing work on this weeks plan as well as 15.33. Your ninja skills are apparent and I hope we can cook together someday.

Recovering from a wild week at Power Monkey Camp 4.0, I am back in the test kitchen and working on a variety of projects. I am excited about what is in the works and looking forward to 2016 being the biggest year yet for I hope that you’ll use this weeks meal plan to help you finish the year strong and that you anticipate the new year as much as I do.

Here are a few of the rods in the fire:

1. Paleo Test Kitchen Store Front remodel.
2. Paleo Test Kitchen Studio construction for the production of new videos/content for the site.
3. New cooking seminar syllabus.
4. New Paleo Nick/Culinary Ninja apparel.
5. New Ice Age Meals packaging as well as additional meals added to the menu.

Have a great weekend and do your best to…

“Keep It Paleo!”

Your Pal,

Paleo Nick

Loading up logs for “The Jo!” and “The Bro’s” new treehouse. It’s really a treehouse for me, but I’ll let them in if they know the secret password


Approximate Meal Plan Cost As Prescribed:

Chain grocery store (Kroger): $256.00   
Warehouse store (Costco or Sam’s): $210.00

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 half batch of the Ribs, change the “1” below the Ribs to a “.5” and it will halve the listed ingredients for you.
  3. Click back to the tab that says “Meal Plan 15.41 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 Lemon Ginger Soup. Portion out into containers and refrigerate for up to one week or freeze for up to six months.
  2. Prepare the Paleo Filet Oscar. If you are going to make your own Hollandaise sauce, do that now also. Eat this up! You most likely won’t have any leftovers on this delicious meal, but if you do, store in your refrigerator for up to one week.
  3. Prep the veggies for the Mexican Rib Eye Stir-Fry, which we will throw together in tomorrow’s session.
  4. Clean up the kitchen and pat yourself on the back for a day well done.

In cooking session two:

  1. Prepare the Mexican Rib Eye Stir-Fry. Eat a portion to fuel the rest of today’s cooking session and store any leftovers properly.
  2. Prepare the Kelp Noodle Curry. Portion out and store in your refrigerator or freezer. (I always like to eat my Curry the next day so all the flavors have a chance to meld together).
  3. Shock and blanch the broccoli and rinse, peel and devein your shrimp for tomorrow’s Honey Walnut Shrimp with Broccoli. Store in the refrigerator until then.
  4. Clean up the kitchen and polish up that sink!

In finishing session:

  1. Prepare the Honey Walnut Shrimp with Broccoli. This should go rather quick if you prepped the shrimp and broccoli yesterday. Enjoy a portion and get ready to prepare the last recipe for this week.
  2. Prepare the Guajillo Coffee Rubbed Ribs. While they are cooking, put together the Balsamic Peach Compote. Once both recipes are complete, take a taste and portion out the leftovers. Store in your refrigerator for up to one week or freeze for up to six months.
  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!

Paleo Filet Oscar

Notes: “This is a very simple recipe (putting aside the hollandaise sauce). The filet mignon can be cooked on the grill (wife preferred it that way) but I did mine on the stove. It took about 15 minutes to get it to medium rare on the stove as the recipe called; I did cover the pan and kept the heat on medium throughout the cooking process. I let the meat rest for 10 minutes before I plated it with the asparagus, crab meat and sauce. It was delicious.

The hollandaise sauce is the crown of this recipe. I loved the crab meat with the hollandaise sauce, a killer combination. The wife loved the hollandaise sauce with the asparagus…oh well, everybody is different” said Antonio.

This recipe does not give instructions on making the Hollandaise Sauce, but a video and instructions can be found here. Antonio chose to take an short cut route he learned in culinary school and do his which included packaged mayo + lemon + cayenne pepper + dijon mustard + salt. Which ever route you chose to go, be sure to add the ingredients to your grocery list.

Preparation time: 35 minutes  Cook time: 25 minutes

Lemon Ginger Chicken Soup

Notes: “I made this one last night and loved it. I had it for breakfast this morning! The ginger and garlic combination plus the basil emits such an aromatic flavor that one cannot wait to taste it.

I got 12-1.5C yields out of the recipe but it could have been twice that amount if I hadn’t reduced the ingredients in half” Antonio says.

Antonio chose to use chicken breast instead of thighs. He also stated “This recipe is very easy to do. Cubing the chicken makes the meal easy to parcel out. I bet you that this recipe would be insanely delicious if one used whole chicken parts for more flavor. It could give Mom’s famous chicken soup a run for its money!”

Preparation time: 45 minutes  Cook time: 25 minutes

Guajillo Coffee Rubbed Ribs with Balsamic Peach Compote

Notes: “I only cooked 5 lbs since we’re about to leave on vacation. The yield is hard to measure but after removing the meat off the bones, I had 3 servings of 1C each.

I used four fresh peaches for the peach compote. My advice is to let them ripen at room temperature for several days before using them.

The peach compote complimented the ribs quite well. My wife rarely eats pork but she tried a couple of ribs with the peach compote and she loved it….or maybe it was the peach compote that sold her on trying the pork ribs” Antonio said.

“I removed the ribs after 3 hrs at 250F after I noticed that the surface (meaty side) of the ribs was getting too crusty.I am going to try a different cut of meat with the rub. I’m all for big return on money and the ribs just did no yield a lot of servings for me.”

Ribs- Preparation time: 15 minutes  Cook time: 3.5 hrs

Peach Compote- Prep time: 20 minutes Cook time: 15 minutes

Honey Walnut Shrimp with Broccoli

Notes: Antonio says “This is a very, very simple recipe. It is just broccoli and shrimp. The key in this recipe is to not overcook the broccoli. The iced water is very important.

Wife loved the Samba chili paste on the meal. I like it but a tablespoon is more than enough for me. For those who love spicy foods, I say to them, “pile on the Samba chile paste!”. I found the Samba chile paste at the local Asian store.”

Yield:10, 2.5-Cup containers. 5 shrimps per container.

Preparation time: 25 minutes Cook time:30 minutes

Mexican Rib Eye Stir-Fry

Notes: “This is not a very complicated recipe. You chop, cook the vegetables, and then you cook the steaks. One thing that I wish the recipe would allow: use the grill instead of the saute pan to cook the steaks.”

Prep time: 25 minutes Cook time: 20 minutes

Kelp Noodle Curry

Notes: “I loved this recipe. I loved the kelp noodles. Local asian store did not have them so I ordered them from amazon. They are not cheap but they do enhance the flavor in the soup.

This soup can use seafood like the website recommends. Scallops or shrimp would work extremely well with it. Of course, I’d switch to fish broth if I used seafood.

“One thing I did when cooking the ingredients: I used one pot for everything. First, I cooked the chicken and then I re-used the same pot for the remaining ingredients. I wanted to capture all of the flavors in one pot.” Antonio said. He also added 3 additional cups of chicken broth to his recipe.

Yield: 10 black containers. Each container has a chicken cutlet.

Preparation time: 30 minutes Cook time: 30 minutes

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