This week’s tester is: Jennifer Rawls from Springfield, Missouri. Jennifer is the buisness manager for a local radio station in Springfield. She is also repairs aircraft powertrains in the US Army Reserves. Jennifer lives with her girlfriend Tess and they both do CrossFit at CrossFit Republic.
“In addition to CrossFit, I also practice aerial silks twice a week. I love to go on adventures and eat delicious food and drink delicious beer (I know, not so Paleo!)” Jennifer shared. ”
“Doing this meal plan was so much fun. I was so surprised at how EASY everything actually was to prepare! My girlfriend, Tess helped me with a little bit of prep and with grilling the pork.”
Approximate Meal Plan Cost As Prescribed:
Chain grocery store (Kroger): $130.00
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:
- Open the document and click on the tab at the bottom that says “Menu item & Ingredient Brkdown.”
- 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 double batch of the Lime Seared Skirt Steak with Avo Pico, just change the “1” to a “2” and it will increase the ingredients for this recipe. Make sense?
- Click back to the tab that says “Meal Plan 17.45 Grocery List” and your quantities will be updated.
- Print out the grocery list from the first tab only.
- 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.
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:
- Prepare the marinade for the Barbecued Pork & Peach Skewers. Place the meat into a ziploc bag or container and set in the refrigerator to soak up the flavors overnight. We will prepare the skewers tomorrow.
- Prepare the Lime Seared Skirt Steak and Avocado Pico. Enjoy this meal for dinner. Refrigerate any remaining portions for up to five days.
- Prepare the Massie Mayo, chicken breast, and toast the pecans for the Pecan Chicken Salad. Place the chicken breast in the refrigerator to cool overnight. You will throw this recipe together tomorrow also.
- Clean up the kitchen and pat yourself on the back for a day well done.
In cooking session two:
- Put together the Barbecued Pork & Peach Skewers and get them on the grill. Portion these out and refrigerate for 5-7 days.
- Prepare the Paleo Pecan Chicken Salad. Portion this out and store in the refrigerator for up to seven days.
- Prepare the Honey Walnut Shrimp with Broccoli. Enjoy this for lunch or dinner. Portion out and properly store any leftovers in the refrigerator or 3-5 days.
- 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!
Notes: “This was really delicious! And a single portion would have been PLENTY! Did not realize how much food this was going to make. The sweet of the peaches really went well with the coconut aminos, which I had never used before but was fantastic!” Jennifer shared.
“My store had zero tenderloins, so I had to use a center cut loin roast. It still worked, but was probably not as tender as a tenderloin would have been. We did not put the chives & cilantro on ours, it seemed a little unnecessary at the time. It did need just a touch of salt,” she noted.
Jennifer spent thirty minutes prepping this dish, twelve hours marinading the meat, thirty minutes cooking the skewers, and yielded ten portions because she doubled the recipe.
Notes: “The pico was so good and really added some really great flavor to the steak, especially with the fresh jalapeno! Super easy to make and even easier to eat and love!” Jennifer proclaimed.
“My store also did not have skirt steak, so I got the thinnest steak that was available. I also did not watch the video, wasn’t sure at the time where to find it but the instructions had seemed simple enough. I did not realize that when cutting up jalapeno, gloves are recommended. My fingers were quite warm and tingly for the rest of the night. Lesson learned!” she said.
Jennifer spent twenty minutes prepping this recipe, thirty minutes cooking it, and made one large portion.
Notes: “This dish had such good flavor. What I like even more was that after a day or two, the flavor was even better! Love the walnuts and the shrimp with the broccoli, it gave it a really great crunch!” Jennifer proclaimed.
“I didn’t realize that the broccoli needed to be reheated after you blanch it (doh!) so I wasn’t so thrilled with the cold broccoli at first. Once I heated it up though, voila!” she noted.
Jennifer spent twenty minutes prepping this meal, twenty minutes cooking it, and yielded four portions.
Notes: “This is the best chicken salad ever! I LOVE that it didn’t use Greek yogurt, it was super delicious. I will be making this over and over and over!” the tester exclaimed.
“I didn’t use the poppy seeds, because I couldn’t find them at my local store. I may have misjudged the amount of grapes I used in this recipe. While still delicious, I will lessen the amount I use next time.” Jennifer shared.
You will need to whip up a batch of Massie Mayo for this recipe. I have included the recipe and ingredients with this week’s plan. If you already have some on hand or don’t plan to make it, be sure to change the “1” below the heading on the second tab of the xcel spreadsheet to a “0” to remove the ingredients from the grocery list.
The tester spent one hour and ten minutes prepping this recipe (including the time to roast the chicken and pecans), ten minutes putting the salad together, and made ten portions.
Scroll down to see how the recipes turned out for this weeks plan:
Thank you Jennifer and Tess for taking on this meal plan and knocking it out of the park. Your feedback and pictures are AWESOME! I am glad you found our site and inquired on participating in the testing process. Enjoy all the great food you prepared!!