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53 Days to Go...headed to 1 year Paleo/Crossfit + another Kid-Friendly Paleo Emeals share!

This week is going to be a "fasten your seat belt" kind of week.  Next week is a really big program that I am in charge of at my 'day job.'  This week I'll be tying up a lot of loose ends and making final preparations for next week.

Today was a super fast day.  The boys and I started off our day with a quick breakfast with my BFF from college.  He was in town this morning and we met him at Cracker Barrel.  Can I even tell you what I would have done for a bite of Smooth E's French Toast or G Money's Pancakes?!?  This is what I had with a cup of coffee (or 4 cups but whose counting?):

The boys headed to sports camp and I in to work (on my day off).  After I picked them up we went home for a quick lunch.  I didn't have much time or any real leftovers in the fridge.  Ham roll ups it was.  It's probably not perfectly Paleo...but I do buy gluten free off the bone variety.  Which reminds me, check your Aldi's.  A couple weeks ago I was able to score Organic Uncured Deli Ham.  It was really good!

After lunch we headed back to my office (boys in tow on my day off).  I was able to get a few things accomplished before taking the boys to their piano practice.  After practice, I took the boys by there favorite ice cream place and I cam home and had a healthy snack.

Then it was time to start prepping dinner.  This week instead of using the emeals provided, I went back and found several that we liked from the past.  Tonight's Dinner was a huge hit with both the boys!  Kid friendly and Budget friendly Paleo Emeals are always a plus in my book!
Spanish-style Sloppy Joe Wraps with Carrot-Apple Salad

Spanish Style Sloppy Joes
1 lb ground beef
2 tbsp coconut oil
1 large onion, chopped
2 cloves garlic, minced
14 oz can diced tomatoes, undrained
1/2 cup organic chicken broth
1/3 cup pitted green olives, drained (I don't like olives so I omitted)
1 Tbsp tomato paste (I used the whole jar)
1 Tbsp Southwest seasoning
2 heads Bibb or butter lettuce, leaves seperated

Cook beef in a large nonstick skillet over medium heat 8 minutes or until crumbled and browned; drain.  Heat oil in skillet; add onion and garlic.  Cook 5 minutes or until onion is tender.  Stir in tomatoes, broth, olives, tomato paste and seasoning.  Cook 10 minutes or until sauce is slightly thickened; stir in beef, and cook 1 minute.  Spoon beef mixture into lettuce leaves, roll up.

Carrot-Apple Salad
3 slices of bacon
2 lb carrots
2 apples, unpeeled and sliced into matchstick pieces
1 Tbsp chopped fresh thyme
2 Tbsp fresh lime juice
1 tsp raw honey
1/2 tsp salt
1/2 tsp pepper
1/4 cup extra virgin olive oil

Place bacon on a paper towel lined plate; microwave on High 2 or 3 minutes or until crisp.  Chop bacon.  Shave carrots into a bowl, using a vegetable peeler (to yield about 4 cups ribbons); add apple strips.  Whisk together thyme, lime juice, honey, salt and pepper; gradually whisk in oil until well blended.  Pour dressing over salad mixture; toss to coat.  Sprinkle with bacon.

My nights far from over.  I have a work meeting about next weeks big project followed by a baseball game to watch.  At least I am fueled and ready to go!  Plus have leftovers for tomorrow!

Food is a Drug #Paleo!



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