This week’s tester is: Adam Pruitt from Orange County, CA. Adam is a Police Officer and helicopter pilot in California. He does his daily WOD’s at CrossFit Reform. When he’s not at work or in the gym, he enjoys spending time with his daughter and enjoying the outdoors.

Adam cooked all four of his recipes choices on his own, but was kind enough to share the dishes with his family. He says he “always enjoys cooking.”

  

Approximate Meal Plan Cost As Prescribed:

Chain grocery store (Kroger): $182.00
Warehouse store (Costco or Sam’s): $148.00

Your final tally will depend on your geographic location and how much you rely on bulk purchases. As an example, you can get one quart of extra light olive oil at Kroger for $19.99 or you can get four quarts at Costco for $16.50. You follow? Meat and produce will also be less at the warehouse stores, but might mean you’re buying more than you’ll need for this plan.

Customize Your Plan and Shop It Up!

I have created a customizable grocery list in the form of an Excel spreadsheet. Even if you’re no good with Excel, I’ve set it up in a foolproof way that even “The Jo!” could handle. Just 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 Honey Walnut Shrimp just change the “1”  to a “2” and it will increase the ingredients for this recipe. Make sense?
  3. Click back to the tab that says “Meal Plan 17.17 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 and two cooking sessions. I’ll explain these now, but make sure to scroll down to the notes on each meal below. They are listed beneath each picture.

In cooking session one:

  1. Prepare the Tomatillo Pork Green Chile, place it into the slow cooker, set the slow cooker on a foil-lined sheet pan, and leave it on your counter or in your garage to cook for seven hours overnight.
  2. Prepare the Paleo Nachos Part Deux. Enjoy this as a meal or dinner tonight. Properly store any remaining portions in your refrigerator for up to five days.
  3. Clean up the kitchen and pat yourself on the back for a day well done.

In cooking session two:

  1. Portion out the Pork Green Chile and refrigerate for up to seven days or freeze for up to six months. This one freezes and reheats very well.
  2. Prepare Honey Walnut Shrimp. Enjoy this meal for lunch. Portion out and properly store any leftovers in the refrigerator for up to three days.
  3. Prepare the World’s Greatest Asian Chicken Salad. Eat a portion for dinner. If you don’t plan to eat this all at once (which is highly unlikey unless you have a large family), you may want to only dress what you are going to eat. Store leftovers in the refrigerator and dress it as eating from here on out. Eat this meal within 3-5 days.
  4. 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!

Tomatillo Pork Green Chile

Notes: “Easy to prep and cook. We loved that you could then use the pork in a variety of way!” Adam noted.

Adam is spot on, this recipe can be used in so many ways. The recipe lists the addition of eggs and avocado to be eaten as a breakfast dish. It’s such a great variation from the normal breakfast of meat and eggs we are all so accustom to. It is also a great option all on it’s own. Anyway you choose to use it, it is a great addition to the Paleo Bank Account.

Adam spent twenty minutes prepping this dish, seven hours slow cooking it, and yielded six portions.

Paleo Nachos Part Deux

Notes: “This was delicious! My wife and I ate this meal, just the two of us, and when it was gone, we wanted more,” Adam shared. He also thought the nachos would be great using the Tomatillo Pork Green Chile meat as the protein.

The recipe has the option of using rendered bacon fat as the oil when cooking the sweet potato chips, so if you have some on hand, try it out. If not, olive oil works just as well. Also, when making the sweet potato chips, try seasoning them with some PALEO GRIND Super Radical Rib Rub for a boost of added flavor. Massie Mayo is also listed as a garnish for the nachos. I have added the recipe and ingredients to this week’s grocery list. If you already have some on hand, or don’t care to use it, just change the “1” to a “0” on the second tab of the xcel grocery list and it will remove these ingredients for you.

Adam spent thirty minutes prepping for the nachos, thirty-five minutes cooking them, and scarfed down the two serving in no time.

Honey Walnut Shrimp with Broccoli

Notes: “We really enjoyed this awesome dish!” Adam proclaimed.

This recipe is an awesome Paleo version of a Chinese favorite. The seafood with the savoriness of the garlic, onions, and walnuts, mixed with the sweetness of the honey and the great crunch of the broccoli makes for a meal that will leave you craving more.

Adam spent thirty minutes prepping this meal, thirty minutes cooking it (including the broccoli), and yielded four portions.

World’s Greatest Asian Chicken Salad

Notes: “This salad was so easy to make and the dressing was great!” Adam shared. “I would try adding a different variety of greens next time to add a little more texture.”

You may want to mix the dressing separately for this salad if you are eating for one. That way you can dress it as you eat it, instead of dressing the whole salad at once and having soggy leftovers the following day. You always have the option of adjusting the Sambal (garlic chili paste) amount to achieve the heat level of your liking.

Adam spent fifteen minute prepping this salad, fifteen minutes cooking the chicken, and came out with four large salad portions.

Check out the rad photos Adam submitted from his cooking experience:

Meal Plan 17.17 groceries
Paleo Nachos “Part Deux”
Honey Walnut Shrimp with Broccoli
Tomatillo Pork Green Chile
World’s Greatest Asian Chicken Salad

Thank you Adam for your great recipe choices, taking the time to complete and document the journey, and handing your work in early! I love early!! You did an awesome job and I am sure Brianne and your daughter enjoyed helping to eat these great dishes. Stay safe, keep up the good work, and always do your best to “Keep it Paleo”.

Adam, Brianne and their beautiful daughter with an ocean view

Leave a Reply