This week’s tester is: Whitney Selleh from Nashville, TN. Whitney is an EMCO specialist/Pediatric Cardiac ICU Nurse. She is married to Nick Selleh and has a dog named Leo. She loves working out and is a member at CrossFit Forte.

“I did a paleo challenge at our gym 4 years ago. I started at 175 and within 6ish months of strict/80-20 I lost 30 pounds. The Paleo diet and CrossFit really changed my life and has continued to be one of the best decisions I’ve ever made” Whitney shares.

  

Approximate Meal Plan Cost As Prescribed:

Chain grocery store (Kroger): $113.00
Warehouse store (Costco or Sam’s): $95.00

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 half batch of the Chili just change the “1”  to a “.5” and it will decrease the ingredients for this recipe. Make sense?
  3. Click back to the tab that says “Meal Plan 17.19 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 Three Pepper Turkey Chili, 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 8-10 hours overnight.
  2. Prepare the Pineapple Chicken with Broccoli. 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 Three Pepper Turkey Chili and refrigerate for up to seven days or freeze for up to six months.
  2. Prepare the Pan Seared Lamb Chops with Parsnip Puree and Balsamic Beets. Enjoy this meal for lunch. Portion out and properly store any leftovers in the refrigerator for up to five days.
  3. Prepare the Sausage and Porcini Pizza for dinner tonight. Store leftovers in the refrigerator and eat this meal within 3-5 days.
  4. Sit back and take it all in. Your Paleo Bank Account is stocked with Chili, you had some really great meals 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!

Three Pepper Turkey Chili

Notes: Spicy chili is my favorite. Really enjoyed this recipe. It froze well and reheated well. I will make again,” Whitney stated in her feedback notes. 

“I have a small Crockpot so I halved this recipe. It turned out fine. Also, I could not find fresh Hatch chilis, but I did find that Publix had canned chilis, so I substituted with those,” she noted.

Whitney spent twenty minutes prepping the chili, eight hours cooking it, and yielded six portions from her half batch of the recipe. She spent $30.44 on this recipe.

She spent $30.44 on this recipe.

Sesame Chicken with Broccoli

Notes: “What is an Asian bias cut (ABC stated in most recipes)?” Whitney asked.

Great question Whitney! An Asian bias cut is cutting the veggies at a bias or sharp angle. This technique is used for stir-fry and many other Asian styled recipes. Check out Nick’s video on the topic.

Whitney spent twenty minutes prepping this recipe, forty-five minutes cooking it, and yielded four portions of food. She spent $26.08 on this meal.

Pan Seared Lamb Chops with Parsnip Puree and Balsamic Beets

Notes: “I really liked the mix of roasted beets and balsamic vinegar. I love lamb and this was a great recipe to make. I’ve never been a huge fan of parsnips, but they were really good mashed and seasoned well,” Whitney exclaimed.

“I chose to add more liquid to parsnips than recipe called for, they were really lumpy and dry otherwise. The beets took a lot longer to cook than I thought,” Whitney shared. 

If you’ve never roasted beets before, here’s a video clip on that and a few other great veggies also.

Whitney spent thirty minutes prepping these dishes, cooked it all for an hour, including the beets, and made 4-5 portions. This was the most expensive meal she made coming in at $35.15.

Sausage and Porcini Pizza

Notes: I loved this crust and will use it again in the future. I loved that I could hold it like a regular thin crust slice of pizza,” Whitney shared.

While she wasn’t a huge fan of some of the toppings suggested in this recipe, Whitney said she would definitely make it again with different ones. Take a look at this recipe before you go grocery shopping in case you would like to switch up the toppings for your pizza.

Whitney spent thirty minutes prepping her crust and pizza, forty-five minutes cooking it all, and made a six slice pizza. She spent $20.92 on her pizza ingredients.

Here are the AMAZING photos Whitney shared from her testing process:

Sesame Chicken with Broccoli
Pan Seared Lamb Chops with Parsnip Puree and Balsamic Beets
Three Pepper Turkey Chili
Sausage and Porcini Pizza

Thank you Whitney for being so AWESOME! Your skills in the kitchen are top notch. I appreciate the time you took to breakdown the price for each individual meal you made. All of your meal photos make my mouth water. Tester’s like you make my job so enjoyable and I hope you will test for us again in the near future.

Whitney in her kitchen with a pile of dishes from her testing process

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