I’m linking up again with Org Junkie for Menu Plan Monday.
We’re starting week 8 now on the Perfect Health Diet (PHD). We fell off the wagon in a big way this weekend. Among other dietary sins, Pat and I stopped at Wendy’s late Saturday night and got burgers. Mmm-mm. I’m not a huge bread person, but that white, fluffy bun sure does make the burger delicious (Panis carnem reddit?). But now I’m putting all thoughts of bread behind me and gearing up for another week of healthful eating.
Fortunately, healthy eating can include some apple crisp. I’ve experimented with different paleo apple crisp recipes for a while, and I finally came up with my own version that I like. Perhaps it isn’t technically “paleo” because it has butter in it. It is PHD compliant, though. I suppose you could use all coconut oil and no butter, but I think the butter adds some good flavor.
This recipe got rave reviews from the family members we had over for dinner on Sunday, and they aren’t following a paleo diet themselves. With all the nuts and dried fruit, it does sit a little heavy on the stomach, but that just keeps me from over-indulging.
Laura’s Grain-Free, Sugar-Free Apple Crisp
- 6 large Granny Smith apples, peeled and cut into chunks
- 1/2 c. almond flour
- 1/2 c. chopped pecans
- 1/2 c. chopped dates (unsweetened)
- 1/4 c. figs, chopped and stems removed
- 3 T coconut oil (solidified)
- 3 T butter (softened)
- 2 tsp + 2 tsp. cinnamon
- 1 tsp. nutmeg
Preheat oven to 350 degrees F. Toss apple pieces with 2 tsp. cinnamon and place in 8″ x 8″ baking dish. Combine the rest of the ingredients in a bowl, using a pastry blender to work in the coconut oil and butter. The mixture will be a coarse paste. Spread it over the apples. It will be a little clumpy. Cover with aluminum foil and bake for 50 min. Best if served hot and topped with homemade whipped cream (unsweetened). Yum!
It took me years to figure out that a pastry blender is one of these and not some fancy electric mixer.
Now you know. No no, no need to thank me.
Also for Sunday dinner, I made pan-fried rib-eye steaks, with onions and mushrooms in a butter and red wine pan sauce. I cannot cook steaks without a smoke and grease extravaganza. I have a great All-Clad saucepan (kind gift from my sister), but the house still fills with smoke because I sear each side on super high heat for a minute or two.
Man oh man was it good. Kind of like Pioneer Woman’s recipe, but I cook the steak first then sauté mushrooms and sliced yellow onion in the drippings, plus some red wine and butter. Aw man, I’m still getting all dreamy-eyed thinking about that steak. Or maybe that’s because it’s 11 pm.
Okay, here’s the menu for the rest of the week:
- Breakfasts: Paleo pancakes, Pineapple smoothie
- Lunches: Leftovers, cold-cut “sandwiches” wrapped in lettuce
- Snacks: Cheese sticks, pistachios, fruit
- Monday: Creamy baked parmesan chicken (skip the breadcrumbs; use yogurt instead of mayo) and rice and a veggie
- Tuesday: Beef stew
- Wednesday: Paleo chili (trying this recipe for the first time)
- Thursday: Sausage apple bake (with carrots added)
- Friday: Broiled salmon with pumpkin soup
- Saturday: Omelets
- Sunday: Fish in butter sauce with rice and a veggie
That’s all folks! Have a delicious week!