First, I made my usual cupcake egg fritatas (why does the word "cupcake" make them sound so much more delicious?) This time I decided to add some kale and sausage to shake things up. After a few rounds of trial and error, I think I've perfected my "cupcakes." I prefer to grease my pan with coconut oil, versus adding it to my mix. I've also found that I enjoy the crunch factor by not sautéing my veggies first.
Next I made a shrimp stir-fry with frozen peeled shrimp, sliced raw almonds, and veggies (carrots, broccoli, onion, kale). I added coconut oil to my wok to cook the veggies and shrimp which worked as a great mixer and it's a healthy fat Double score.
I then decided to make some chicken fajitas. I grilled up some peppers and onions and shredded a store-bought roasted chicken. Now I know this isn't 100% pale, but the challenge hasn't started yet. Instead of tortillas, I plan to use romaine lettuce and do a wrap of sorts. All in all, I was able to fill up 5 tupperware containers full of delicious meals.
For the mini-fridge in my cube at work I am all about preparation:
A giant veggie tray divided up into 5 bags
3 chicken breasts cut up and split into 5 bags
2 fritatas per (you guessed it) 5 bags
3 cartons of blueberries, boysenberries, and raspberries divided up into 5 bags
Raw almonds, raisins and macadamia nuts (in case I get a crunch/sweet craving)
My biggest plan is going to be preparation. No excuses not to stay on track. I've even downloaded a cool app called "PaleoGoGo" that lets you input basically any restaurant and it gives you Paleo options for breakfast, lunch and dinner.
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