Week 2 Food Diary – LuRong Paleo Challenge

Week 2 Food Diary for the LuRong Paleo Challenge 2013

The meal plan for this week is to keep it simple, so I went back to an old favorite for breakfast.

Breakfast

Jicama Hashbrowns

Jicama HashbrownsIngredients

  • 1 medium Jicama
  • 1 medium yellow onion
  • 4 peppers (yellow, green, red, orange) diced
  • 1 egg
  • 2 pieces of uncured bacon

First you will need to peel the Jicama with a potato peeler. Then, use a grader/shredder to shred the Jicama like hashbrowns.  Now if you are cooking for a crowd you can shred the entire Jicama.  If you are preparing meal by meal you can store what you do not use in the refrigerator.  You can set the Jicama aside once shredding is complete.  Cook the bacon first and take out of the pan and set to the side.  Add the Jicama to the bacon grease and cook as you would potatoes.  Add 1/4 cup of the onions and the same for the peppers.  Cook until the Jicama turns brown and then make a well in the center of the hash, drop the egg in plus a little salt and pepper if you wish.  Once the egg is to your liking, flip it over and crumble up the bacon and transfer to a plate.

Lunch

You have all probably made pot roast before, but I have not.  Not sure why, but I probably found more interesting things to cook.  Well this week I made pot roast.  I could make one big pot and use it for two meals, lunch and dinner.  What is the quickest way to prepare? Pressure Cooker.  It took 1:20 minutes, which has to be record timing!

Pot RoastIngredients

  • Top Round Roast
  • 2 Leeks
  • 1 Small bag of organic carrots
  • 4 Stalks Celery, diced
  • 2 Cups Organic Chicken Broth
  • 1 Cup Water
  • 3 Garlic Bulbs, diced
  • 2 Bay Leaves

You will have to follow the cooking time of your pressure cooker.  Add everything in and set the timer.  I love meals like this…no time in the kitchen and it’s made healthy.

Snacks

To munch on between meals was 1/2 sliced honeycrisp apple dipped in fresh Almond Butter.

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