This weeks tester’s are: Landon and Rebecca Veitch from Corvallis, Oregon.

Landon and Rebecca work out in their Rogue garage gym.

This is what Landon and Rebecca had to say:

“I heard about Nick Massie before he ever did stuff with CrossFit HQ. He was actually a huge advocate for Steve’s Paleo Goods for sauces and loved his recipes back then and still use some of the PaleoChef sauces now (Maple Mustard is amazing!).”

“Other than this week’s recipes, we have tried the Paleo Nachos, Sweet Chorizo Hash, and Chipotle Bison Chili (SO GOOD! – clear favorite!).”

“Eating Paleo has just allowed me to understand just how bad I was eating before. I was known as the ‘Drive-Thru King’ because it was always convenient for me, especially since I drive more than 2hrs to get to work sometimes. After having my kids, I realized that in order for me to be around when they get older, I needed to make some changes. So I started working out, eating cleaner (little more Primal than Paleo because some rice and bread occasionally is nice) and just making healthier choices for myself and the family. Without me wanting to make a change, stumbling across a Matt Chan CrossFit video (my favorite athlete without question) and in turn finding Nick’s cooking vids, I would not be making these changes (lipid levels all within normal ranges, BP is normal, liver enzyme test normal, etc., losing weight, etc.)”. – Landon

“Having had gastric bypass post Cushing’s Syndrome (as a result of a partial Pituitary gland removal), my stomach is now extremely sensitive to many foods. Paleo allows me to remove any of the hidden additives in foods (the amount of sugar in ketchup is unreal) and eat cleaner, more to the source with local farms, farmer markets, etc. that we have an abundance of in Oregon to remedy stomach related issues. This specific meal plan actually gave light to an issue I have had and that is in regard to meats. I realized with the pork ribs that my sensitivity issues were not present and this was consistent when I used pulled pork for the Potacos”. – Rebecca

  

Approximate Meal Plan Cost As Prescribed:

Chain grocery store (Kroger): $229.00
Warehouse store (Costco or Sam’s):  $186.00

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 Coco Choco Ice Cream, change the “1” below the Ice Cream to a “2” and it will double the listed ingredients for you.
  3. Click back to the tab that says “Meal Plan 16.10 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 the 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 Guajillo Coffee Rubbed Ribs with Balsamic Peach Compote. Enjoy this for your meal this evening.
  3. 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 and clean out the slow cooker.
  2. Prepare the 131° Grass Fed Tri Tip with Chipotle Parsnip Puree and Guac. Eat a portion and properly store any leftovers.
  3. Prepare the Tom Yum Goong – Thai Shrimp Soup. Portion out and properly store in the refrigerator for up to one week or freeze for up to 6 months.
  4. Prepare the Honey Walnut Shrimp with Broccoli. Eat a portion as your next meal and properly portion and store all leftovers
  5. Clean up the kitchen and polish up that sink!

In finishing session:

  1. Prepare the Paleo Sweet Potacos, Massie Mayo(if you plan to use it for the Salsa Verde) and Salsa Verde. Enjoy this as a meal today. Portion out the leftovers(highly unlikely)and properly store.
  2. 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: Rebecca thought the sausage was goodsh(e normally dislikes it),and the dish had okay flavor. Landon said it was a decent solid meal, but thought it was a little bland. Please read through the article on this recipe before preparing. There are a few optional ideas on how to amp up the flavor prior to putting in the slow cooker.

Landon would have rather tried fresh pepperoncinis and cherry peppers for this dish. He thought the juices from the jars were strong and vinegary. The video shows Nick using fresh options for this recipe, but they can sometimes be hard to find at your local grocery store, so they are listed as jarred on the grocery list. If using the jarred, I would recommend omitting the juice and just using the listed chicken stock for the moisture.

They spent 30 minutes prepping this meal with a cook time of 3 1/2 hours, because their breaker tripped 2 hours into cooking with the slow cooker, so they finished it in the oven for 1 1/2 hours at 350°F.  This could be another reason why the taste was a bit bland, the flavors didn’t have the 7-10 hours to meld together in the slow cooker. They yielded 10 portions from this recipe.

Guajillo Coffee Rubbed Ribs with Balsamic Peach Compote

Notes: Rebecca said “I really enjoyed the flavors.” While Landon said “I absolutely loved it!!”

Rebecca stated “I would have liked the peaches to be chopped for easier portioning (more chutney like),” for the Balsamic Peach Compote that accompanies the ribs. Landon had no complaints at all and said “my favorite dish by far!”

They spent 15 minutes prepping this dish with a cook time of 4 hours, and yielded 12 portions.

131° Grass Fed Tri Tip with Chipotle Parsnip and Guac

Notes: Both Landon and Rebecca really enjoyed the Tri Tip portion of this dish.

Rebecca could have done without the jalapeno in the guac and didn’t like the chipotle part of the Parsnip Puree. She has a sensitive belly to spice, she stated.

Landon thought the Parnsip Puree was a super sweet even with the added chipotle. He thinks he would try just the adobo sauce instead of the chipotles and would possibly swap out the parsnips for cauliflower for a more meat and potatoes feel if he were to try this recipe again. He also would add diced tomato to the guac.

15 minutes was spent prepping this meal, with a cook time of 30 minutes, and 10 portions were yielded.

Tom Yum Goong – Thai Shrimp Soup

Notes: This recipe was all Rebecca, as Landon does not prefer Asain styled foods. (Really Landon?? I’ve never heard of such a thing!)

Rebecca would have made the following changes to this recipe:

  1. Galangal instead of ginger and added cilantro.S
  2. Substitute white button mushrooms or other for the shitake.
  3. Added coconut milk, used smaller sized shrimp, increased the lime juice and fish sauce amounts.
  4. She used seafood stock with the shrimp shells rather than chicken stock called for in the recipe.

All great options Rebecca! Nick always suggests that people be creative with these recipes. It’s more of a guideline than a scientific calculations. Use those culinary ninja skills!

Rebecca spent 30 minutes prepping this meal, 15 minutes cooking it and yielded 6 portions.

Honey Walnut Shrimp with Broccoli

Notes: This was another choice for Rebecca as Landon didn’t partake. She thought it was very filling and had decent flavor.

Rebecca said “Lacking in seasoning – needs maybe ginger or Chinese 5 spice. Recommends more walnuts and large dice on onions, could use soy sauce for salt and punch. She would toss shrimp honey mixture with broccoli for better taste rather than bland broccoli. Overall its just lacking in that umami flavor.”

She spent minutes prepping this recipe, 20 minutes cooking and came out with 6 portions.

Sweet “Potacos”

Notes:  Landon said “OMG! Where have these been my whole life! I used regular taco ground beef and these were smashing (never would have thought to use sweet potatoes with taco stuff)! I personally thought the Verde wasn’t going to be good but the mayo and spice hit the spot! (obviously my preference is spicy over the wifes)”

Rebecca used pulled pork as meat source.”Meat combined with sweet potatoes was a great flavor. Tasted like normal taco type of meal otherwise”  she said.

Rebecca thought the Salsa Verde was too spicy for her taste. She noted that unless prepped ahead of time (mayo, guacamole, onion cutting, etc.) the dish requires far to many dishes and cooking items, cleanup took a long time. She wished there would have been some advice on how to save the oil for later use since the potatoes use a lot of oil.

You can just strain this back into a bottle or jar and store in your cupboard like you would regular oil. No need to waste all of that oil when only using it once.

Landon needed more advice on how to tell when the shells were done frying.

I would suggest at least 4-6 minutes. You don’t want the sweet potatoes to darken to much. I’ve made these at home and remember the shells taking longer than I had thought. The main thing is waiting for the oil to heat up enough to get a crisp.

They spent 37 minutes prepping, with a cook time of 30 minutes and made 6 tacos.

Here are a few pictures from Landon and Rebecca’s experience:

Groceries for 16.10
Chicken Paisano’s
Guajillo Coffee Rubbed Ribs with Balsamic Peach Compote
131° Grass Fed Tri Tip with Chipotle Parsnip Puree and 60 Sec Guac
Paleo Sweet “Potacos”
Tom Yum Goong – Thai Shrimp Soup
Deposit into the Paleo Bank Acount!!

Thank you Landon and Rebecca for the time and effort you put into preparing these meals! Your pictures and feedback are great. It is so awesome to see that you have both made great strides on the road to being better parents for your children and better people for each other. Keep up the good work!

From Nick:

Nice work, guys! I remember Landon from some Social Media interactions. I remember one time on Twitter for sure. Anyhow, super impressed with your pics, meal selections and feedback. I hope I can continue to inspire you and that we have a chance to cook together someday.

Rebecca, thanks for sharing your story. It sounds like you’ve faced some challenges, but you still know how to smile 🙂 Keep up the good work, keep Landon from getting Hangry, and, as always,…

“Keep It Paleo!”

Your Pal,

Paleo Nick

Landon and Rebecca with some fashionable t-shirts!

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