PALEO Monthly Shopping – October Menu

SO…we’re trying out the Paleo diet. Yep, we’re doing it. I say trying because it was incredibly difficult to come up recipes at first, and I’m kind of skeptical that I’ll be able to keep up with the prep – because it’s not as freezable as it was before. Lucky me, Pinterest is full of recipes, snack ideas, desserts, crockpot meals, etc. that are Paleo. For those of you who don’t know, eating Paleo (or Paleolithic) is removing all dairy, refined grains, beans, and sweeteners. So what is left, you might ask? Meat, fruits and vegetables.

It has been interesting.

And I mean that genuinely. It has been kind of fun to find ways to make desserts with sweet potatoes, applesauce, or avocado instead of sugar and butter. Or simply replacing milk with water – who would’ve guessed?

As far as the price goes, I was expecting to be shelling out bigger bucks. BUT…my budget stayed the SAME. Think about it, when you’re not buying milk, butter, cheese, bread, bagels, tortilla shells, granola bars, chips, sugar, flour, and on, and on, you’ve suddenly got TONS of leftover money for extra meat, fruits, and vegetables.

So, for now we’re still in the trial period. I guess that’s because we’re still slightly addicted to sugar and have “cheated” with pizza and ice cream (although after two weeks I’m not craving it as much as I was before), we both feel AMAZING! Seriously after week one we felt so much better. It’s crazy how we can be so used to fueling our bodies with useless, processed crap…and then wonder why we feel like crap!


There aren’t as many linked recipes this time because you won’t need them! Most of these meals are meat and some kind of veggie…also, we’re doing some beans and quinoa.

Week 1:

Quinoa Corn Chowder w/Fruit Salad

Lemon Pepper Fish w/Sweet Potatoes

BBQ Chicken and Cole Slaw (made with Vinegar and Olive Oil)

Pot Roast w/Corn and Green Beans

Andouille Sausage and Tri-Color Peppers w/Cauliflower “Rice”

Chicken and Mushrooms w/Roasted Asparagus and Tomatoes

Lemon Chicken w/Cucumber Salad (Cucumber, Olives, Tomatoes, Carrots, Olive OIl and Vinegar Salad Dressing)

Week 2:

Apple Cider Spice Butternut Squash Soup w/Salads

Orange Glazed Pork (minus the sherry and subbed peach for orange jam) w/Roasted Brussel Sprouts and Sweet Potato Puffs

Cranberry Almond Chicken Salads

Meatloaf w/Cauliflower “Tater Tots” and Green Beans

Spaghetti Squash w/Pasta Sauce and Spinach Salads

Chicken Tortilla Soup w/ Spinach Salads


Week 3:

Spinach Tomato Omelets w/ Banana “Pancakes”

Chicken Salad Lettuce Wraps (Replace yogurt with a mashed Avocado)

Fish Patties w/Succotash

Pork Schnitzel and Asian Cabbage Salad

Italian Wedding Soup w/Side Salads

Club Sandwich Lettuce Wraps

Buffalo Chicken Salads

Week 4:

Sweet Potato Kale Hash w/Eggs

Chicken Salad Stuffed Avocado (Same as Lettuce Wraps Recipe but use 1/2 an Avocado instead of lettuce)

Marinated Chicken Salads (Marinate Chicken in Vinaigrette of choice)

Grilled Pork Loin w/Sauteed Zucchini, Mushrooms and Onions

Fire Roasted Sausage Kale Soup (Recipe says to serve over pasta, I added an extra 1-2 cups water and made it “soup”)

Turkey Burgers and Guac w/Steamed Veggies

Chicken and Stir Fry Veggies


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